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food Marketing & Technology 6/2021

  • Text
  • Harnischcom
  • Vacuum
  • Texture
  • Hydrocolloids
  • Packaging
  • Products
  • Dough
  • Ingredients
  • Marketing
Please find numerous articles, product news and interesting event reports relevant to the food industry in this latest issue. This trade magazine is published in English only.

www.prosweets.com

www.prosweets.com Contents The international supplier fair for the sweets and snacks industry 30.01.–02.02.2022 ISM & ProSweets @home Parallel to food Marketing & Technology December 2021 1 Editorial 50 Impressum Ingredients 8 Baby Food Farmers to Start Agronomy Training Session Focused on Soil Biodiversity 10 Infused Dried Fruits Portfolio Expanded with the new Quality Products from Ocean Spray Cranberries 12 New Flavor Solution to optimize for Whey Protein Beverage Taste Performance 13 New High-Performing Solution for Indulgent Plant-based Creams 14 Creating Texture in Gluten-Free Bread with Xanthan Gum Processing 6 No Chance for Pathogens and Biofilms 24 Oat Milk, a Plant-Based Alternative 27 Injecting Value Into the Seafood Sector 30 Pre-Cooling Lettuces Reliably, thanks to Cutting-Edge Vacuum Technology 32 Cold Brew Process with DEVEX Machines 34 Finding New Slicing and Dicing Models and Identifying Equipment for your Line PRODUCTION AND PACKAGING TECHNOLOGY PACKAGING AND PACKAGING MATERIALS RAW MATERIALS AND INGREDIENTS OPERATING EQUIPMENT AND AUXILIARY DEVICES Packaging 36 New Cascade Singulator for Fruit and Veg Unveiled - “A Game-Changer to Revolutionize the Cherry Industry 39 Start-up Company Spearheads New Era in Sustainable Packaging 40 Thinking beyond the Bottle: Lieb Cellars Partnership for the Perfect Bag-in-Box Solution for Premium Wines Key No. 101154 BUY ADMISSION TICKETS ONLINE NOW! WWW.PROSWEETS-COLOGNE.COM/TICKETS Koelnmesse GmbH Messeplatz 1 50679 Köln, Germany Tel. +49 1806 383 763 Fax +49 221 821-991360 visitor@prosweets-cologne.de Departments 42 Spotlight on the Future of Food 44 Barry Callebaut Opens CHOCOLATE ACADEMY TM Center Dubai at the Foot of Burj Khalifa 46 Food Ingredients Specialists Reunited 48 Calendar of Events PSC_2022_Anzeige_Food_Marketing_Technology_92x244mm_Intl_GB.indd 1 12.11.21 11:39

Vol. 35 • 31377 ISSN 0932-2744 6/21 Cover: Endress+Hauser To ensure the reliable operation of its evaporative cooling plants, Hochwald Foods decided to use Clorious2 generators at its site in Germany. The automated complete solutions disinfect the cooling water used in this process with chlorine dioxide. This innovation is a fully automated system for disinfecting equipment with chlorine dioxide, one of the most effective biocides. Cover: No Chance for Pathogens Creating Texture in Gluten-Free Bread Injecting Value into Seafood Cluster Separating for Cherries Our Cover Story starts on page 6. Gluten-free Bread The gluten-free food market is projected to reach more than billion by 2025. Gluten-free bread is often thought of as crumbly, dry and flavorless. Although there are studies showing effects of hydrocolloids on final gluten-free bread quality, understanding of their role in structural changes during different stages of processing is limited. A new study emphasises the importance of hydrocolloids as stabilizers. Four different hydrocolloids were tested individually at different levels of use in a gluten-free sandwich bread. The study is presented on page 14 Injecting Value to Seafood There are multiple reasons for injecting fish with brine, most important is the need to ensure product safety especially for ready-to-eat products. Brines include salts and additives that inhibit bacterial growth and extend the product’s shelf life and flavor. If fish is dried & smoked, it will lose weight in the process. Adding brine before smoking ensures that the product remains succulent, with less protein loss, while it absorbs the characteristic smoked flavors. See the full story on page 28 Cluster Separating Cherries The traditional cluster-cutting of stems from grouped cherries exposes the fruit to a series of tines, blades, and blade guards. This can cause pitting damage in a significant percentage of the fruit. This problem is especially troublesome with more delicate and lighter-skinned cherries. Consequently this may lower the value of the crop, making it unable to meet certain market requirements because shelf-life is shortened. Until now, this loss of potential product revenue has seemed unavoidable. But the launch of the all-new Cascade Singulator solves this age-old food problem. Marketing Find & out Technology more on page • February 36 2016 Key No. 97084

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