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VATIS Update Food Processing . Apr-Jun 2014

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Food Processing Apr-Jun 2014

ISSN: 0971-5649

VATIS Update Food Processing is published 4 times a year to keep the readers up to date of most of the relevant and latest technological developments and events in the field of Food Processing. The Update is tailored to policy-makers, industries and technology transfer intermediaries.

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Contents

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IN THE NEWS

Scientist develops value-added products using jackfruit

A team of food scientists comprising K. B.Munishamanna, Dr. B Kalpana, Ramya K. G. and Veena R., from the Department of Biotechnology (DBT), India, and the University of Agricultural Sciences (UAS),post-harvest technology department, India, under the All India Coordinated Research Projects (AICRP), has now developed a slew of value-added products using jackfruit. The key objective to focus on jackfruit was that it could be harvested at different times of the year allowing the sustainability of processing opportunities. The panel stated, “Over three decades ago, UAS had identified the elite jackfruits. It also established the jackfruit germplasm block and released a variety.” Based on these efforts, DBT sanctioned a multi-institutional project, titled ‘A value chain on jackfruit and its products’ between 2012 and 2016 with a Rs. 4.65 crore funding.

The project involves five states in India. It involves identification and conservation of elite genotypes, research and training for product development. The university, with the assistance of DBT, has been able to unveil the varied processing possibility. These processes are now being used by the farming community to generate their income compared to just marketing the jackfruit. According to the team, both the tender, unripe and ripe jackfruit can be effectively processed into canned, frozen and dried products. These include nectar and confectionery. However, studies have indicated the need for better utilisation of jackfruit for the production of a variety of processed products. Currently, the unripe jackfruit, which is known for its rich carotene, vitamin C and pectin content, are used to prepare curries and pickles. The ripe fruit bulbs are known for high fructose and sucrose content. It is also rich in dietary fibre and helps in the protection of colon mucous membrane.

Another value-added product is peda, which is prepared by blending a mixture of khova, jack pulp, bulb four and sugar in the ratio of 20:50:30:20. The mixture is heated on a low flame till it reaches the desired constituency. Further, from the fully matured and unripe raw bulbs, UAS food researchers added spices and to prepare sun-dried papad. This has been a simple process for the women of the farming community to adopt. The importance of jackfruit seeds can be used as a source of nutrition for humans and animals. The seeds are starchy and can be converted into flour after drying.
Source: http://www.fnbnews.com

Cocoa companies invest in Indonesia

SINGAPORE — Indonesia is becoming a hotbed for cocoa processors, as Olam and Cargill last week unveiled plans to build new facilities in the country. The announcements come about eight months after Barry Callebaut inaugurated a $33 million, 30,000-tonne-capacity joint cocoa processing facility in Makassar, Indonesia. Indonesia is the world’s third largest cocoa bean producer behind Ivory Coast and Ghana in West Africa.

Singapore-based Olam International Ltd. will invest $61 million to build a new cocoa processing plant in Indonesia, a move the company said will leverage the strength of its Indonesian cocoa sourcing network and allow the company to participate in the growth of Asian cocoa consumption.

The facility initially will have capacity of 60,000 tonnes, and will produce cocoa butter, cocoa cake and cocoa powders. The plant primarily will grind Indonesian beans sourced through Olam’s traceable cocoa network, which includes the 32,000 farmers who form the core of its sustainable supply chain in the country, as well as from its plantation on Seram Island. Cocoa beans also will be supplied from Olam’s farm-gate networks in Africa.

The cocoa processing plant is expected to begin operations in early 2016. Olam already operates four other cocoa facilities, in the Ivory Coast, Nigeria, Spain and the United Kingdom.

Olam’s announcement came a day after Cargill announced it will begin cocoa processing tests at a new plant in Gresik, in the East-Java region of Indonesia, by the end of May. Cargill is investing $100 million in the facility, which will process approximately 70,000 tonnes of cocoa beans into cocoa powder, cocoa butter and cocoa liquor for customers in Indonesia and other Asian countries.

The Gresik facility will be Cargill’s first cocoa processing plant in Asia. The cocoa beans to be processed at the plant will be supplied primarily from Sulawesi, where cocoa farming is the principal income for hundreds of thousands of families and where Cargill has been sourcing cocoa since 1995. With the plant opening, Cargill will create approximately 200 new jobs in Indonesia, as well as additional positions in its existing R.&D. application center in Kuala Lumpur.

In another development in Indonesia, Cargill has launched its second Indonesian Cargill Cocoa Promise program in Soppeng, South Sulawesi. The Cargill Cocoa Promise is the company’s global commitment to the development of a sustainable cocoa supply chain and to making a difference in three key areas: improving the lives of cocoa farmers, supporting cocoa farming communities, and investing in the future of cocoa farming.
Source: www.foodbusinessnews.net

CSIR-CFTRI develops ready to eat food products

The lipid science and traditional foods department of the Council for Scientific and Industrial Research-Central Food Technological Research Institute (CSIR-CFTRI), India, has developed five product categories – instant mixes, ready-to-eat (RTE) snacks, cereal bars, low- or no-added sugar sweets and pre-biotic sweets. The department is keen to ensure that all its research efforts are commercialised by the food processing industry.Apart from RTE foods, the research also focused on the preparation of healthy oils, nutraceutical concentrates and health foods such as nutri oil blends, coconut oil blends, Oryzanol concentrates, Lignan concentrates and anti-oxidant concentrates. “Some of these technologies are already licensed to industries,” said A. G.Gopala Krishna, chief scientist at CSIR-CFTRI.

The instant mixes are GulabJamun, Idli, Dosa, UradVada, MaddurVada, Pakoda Mix, Chakli Mix, Punjabi Halwa Mix, Jalebi Mix, Spice Mix for Sambar and Rasam, Bombay Halwa Mix, Fat Powder, Coconut-based Rice Mix, Omega-3 Rich Chutney Powder and Sweet Filling Mix. The RTE snack category includes fried and flavoured cashew kernels, dry roasted and flavoured cashew kernels, coconut bites, food bars, low-fat ribbon sev, potato chips/wafers, milk chocolate, milk chocolate with no added sugar, cereal bar chutney spread, tamarind candy and chikki varieties (protein, mineral and vitamin-rich, fibre, rich chikki, poly-unsaturated fatty acid [PUFA]-rich chikki and spirulinachikki).

Currently, a number of food development technologies have been licensed to various Industries. These include ITC. Ltd, Bangalore (for the range of Instant Idli, Vada, Dosa, Chakli, GulabJamun, Jalebi, MaddurVada and Potato).For potato chips, the Chennai-based Coramandel Foods and Highland Foods, among other single entrepreneur initiatives, have come forward to taken on the technologies. There has also been considerable evinced in spice mixes and high-protein soya cereal ready mix, among other traditional foods.India’s RTE food market is valued at Rs. 1,50,000 crore. The key advantages of the RTE segment of RTE is that it brings about lifestyle changes and improve socio-economic status of the Indian population. The quality of RTE meals is as good as cooking it at home.
Source: http://www.fnbnews.com

1st food processing innovation center in Philippines

The Department of Science and Technology (DOST),Philippines, has launched the country’s first food processing innovation center in Davao, aimed to further boost the operations of the agriculture and fishery sectors in the Mindanao region.” Food processing contributes more than 40 percent of the Philippines’ major manufacturing output,” said Carol M. Yorobe, DOST Undersecretary for Regional Operations.Stressing that food processing is a big contributor to manufacturing output, Yorobe said local food companies can now avail themselves of various services the facility offers such as vacuum packaging and immersion freezer.Other available support services at the innovation center include food testing, information, packaging and labelling design, consultancy services, trainings, and seminars.

The first-ever food processing center is located at the Philippine Women’s College (PWC) compound, Davao City. It is a project of DOST, in collaboration with PWC, Department of Trade and Industry (DTI), Food Processing Association of Davao (FPAD) and the Davao City local government. The center“aims to produce value-added agricultural and fishery products by becoming the hub for innovations and technical support for the food processing industry in Davao region,” said Dr. Anthony C. Sales, Region Directorat DOST.The available services should make the facility a springboard to Davao’s food processors to reach local and global standards in processing technology, Sales added.

Other equipment in the food processing innovation center are vacuum evaporator for coco honey, tomato paste and condensed milk; freeze dryer for meats, fruits, and vegetable; vacuum packaging for foods stored in packed and retortable pouches like cereals, nuts, cured meat, chips, and similar products; and immersion freezer that ensures faster cooling process.Yorobe emphasized the importance of partnership between the government and the academe in achieving effective technology application and deployment.DOST has 20 attached agencies all geared towards the discovery and use of new technologies and innovations that can be used in improving the lives of Filipinos through their application in various sectors of the Philippine economy.
Source: https://ph.news.yahoo.com

Canadian-funded project promotes safe food in Viet Nam

A Canadian International Development Agency (CIDA)funded project has helped build dozens of models for producing safe fruits, vegetables and meat in eight cities and provinces in Viet Nam.The project on building and improving the quality of farm produce was funded CIDA, who poured of CAD17 million (over 16 million) into the venture.The project has been in operation since April 2008, with an aim to help increase food safety and hygiene control systems, focusing on major products in Lam Dong, HCM City, Hanoi, ThanhHoa, Dong Nai, Tien Giang and BacGiang.After six years all 14 selected models of fruit and vegetable production were certified with Vietnamese Good Agriculture Practice (VietGAP) standards.

The project helped build two safe vegetable-growing models in Hanoi’s Yen My and Dai La Co-operatives and another in central ThanhHoa Province. Products in Hanoi mainly supplied primary schools and office kitchens, while products in ThanhHoa were sold in Saigon Co-op marts, LOTTE marts, BigC and Metro and local industrial parks and five-star hotels. In the southern region, support was provided to the HoaLoc safe mango and My LoiA orange in Tien Giang Province’s Cai Be District. Exports of such mango to Japan have reached around 100 tonnes per year in addition to smaller export contracts to China and Hong Kong.

The project also provided support to the production of safe litchis in BacGiang Province. Certified products are priced between 5% and 10% higher than those which are not certified and are mainly exported to China with smaller contracts.Three models of safe chicken and pork production were developed in Long An, Dong Nai and HCM City, with the participation of 11 breeding farms and three slaughtering houses. These products are mainly sold at Saigon Co-op Mart chains along with Lotte Mart, Big C and Nissan.“This is a positive sign for the development of safe vegetables production in Vietnam. The application of VietGAP standards has helped reduce production costs, ensured profits for farmers and offered affordable prices to consumers,” said Bui Van Minh, an expert from VietGAP.
Source: http://www.dtinews.vn

Pakistan to establish national food safety regulatory authority

The Ministry of National Food Security & Research, Pakistan, is in process of establishing National Food Safety, Animal and Plant Health Regulatory Authority, with an objective to enhance export of Pakistani food items as per food safety standards required by the importing countries. “Government in collaboration with the stakeholders is in process to improve the level of compliance to food safety standards”, officials said.

Government has taken various measures to comply with Economic Commission’s Sanitary and Phytosanitary Standards (SPS), which includes modernization of laboratory services of Marine Fisheries Department (MFD).MFD Microbiology and Chemical Labs have also been internationally accredited to comply with the food safety standard of importing countries. Improvement of fishing vessels and hygiene practices, improvement of landing and auction sites, improvement of fish processing plants, strengthening of fishery products production chain supervision and harmonization of standards is also in consideration.

Officials said, four boats modified as modular boats and around 200 fishermen’s boats have been modified.Besides,Food Irradiation Facility at Lahore and Hot Water Treatment Plant in Karachi have also been established by Pakistan Horticulture Development and Export Company in collaboration of the stakeholders for treatment of the horticultural products. Vapor Heat Treatment Plant has also been imported from Japan for processing of mangoes to be exported to Japan.
Source: http://www.app.com.pk

Philippines acquires upgraded equipment for coffee growers

The Department of Trade and Industry (DTI), Philippines,has recently turned over P1.6 million worth of coffee processing equipment to TalaOrani Multi-Purpose Cooperative (TAMCO), Philippines,which will help the farmer group to produce more milled coffee beans.“TAMCO supplies coffee to Nestle Philippines, so if they will be provided with upgraded equipment, the price of their produce will be improved and their productivity and quality of products will be enhanced,” DTI Provincial Director NelinCabahug said.The growers are able to sell a kilo of milled coffee bean for P103 in which about 50 percent goes to their earnings.

Under the Shared Service Facility (SSF) program of DTI, the cooperative received a dryer, dehauler, coffee roasting machine, band sealer, vacuum sealer, and digital weighing scale.Local growers in the area can now go to the cooperative and pay only P15 per kilo of coffee bean for milling after which they can sell the produce to the company. “This as an opening for the local growers to penetrate big coffee chains in Bataan and outside the province. We can link the coffee of Bataan to huge coffee stores here like Starbucks and Beanery. They know that if it’s from Bataan, the coffee is delectable,” Cabahug said.This was the fourth SSF project of DTI in Bataan this year.
Source: http://news.pia.gov.ph

STANDARDS/REGULATIONS

ISO standards for global food safety

ISO (the International Organization for Standardization), Switzerland, invited its stakeholders involved in the food chain who use, implement, or make reference to ISO 22000, to submit comments and feedback on the standard. ISO 22000, the International Standard on food safety management systems, was published in 2005. Since then, ISO officials explained, global market needs have evolved and ISO plans to revise the standard this September.

In 2012, ISO conducted a global survey on certification, which revealed that the number of certificates for ISO 22000 increased by 20% in 2011-2012 and that food companies in 142 countries now certify to the standard. The survey also found that China, India and Greece were the top three countries for the total number of certificates issued, while the top three for growth in the number of certificates in 2012 were China, Romania and Japan.

In order to remain as relevant as possible, ISO standards are reviewed every five years to assess the need for a revision. The committee behind ISO 22000, ISO/TC 34/SC 17, is currently running a review until mid-June to collect as many comments as possible on the standard before the revision process is set to start in September.
Source: http://www.foodsafetymagazine.com

China to regulate GM food labeling

China is to improve its regulations on labeling genetically modified (GM) food to guarantee consumer rights. The measure was included in a guideline issued by the State Council, the country’s cabinet, to boost food safety. The guideline did not give details about the stricter rule to be implemented. GM food remains controversial in China and consumers have complained it is hard to distinguish GM food from non-GM food due to poor labeling.
Source: http://www.english.peopledaily.com.cn

New food safeguards & anti-dumping duties in China

China Food and Drug Administration (CFDA), has released the “Provisions on Food and Drug Administrative Penalty Procedure (CFDA Order No.3)” aimed to regulate food and drug supervision, and safeguard the interests of citizens, legal persons and other organizations. The provisions clarify the administrative penalty procedures (jurisdiction, filing, investigation, obtaining of evidence, punishment, delivery, execution and closure) for food, drugs, cosmetics and medical devices. Furthermore, eight categories of food, namely infant formula, infant food, dairy products, meat products, Chinese liquor, beverages and edible vegetable oil, fall under food production and processing supervision. The provisions has taken effect from June 1, 2014.
Source: http://www.china-briefing.com

Strict food safety guidelines in China

In a statement released by the Chinese government, the Cabinet has issued fresh guidelines to implement food safety this year that includes stricter supervision of China’s multi-billion dollar infant formula business. The Chinese government has vowed a crackdown on land and water pollution and on the usage of banned pesticides and veterinary drugs.“The quality of baby formulas will be strictly monitored and a campaign will be made to crack down on any illegal use of food additives,” said the statement.

In October 2013, global milk powder company Danone Corp said it would replace managers in China after state-owned CCTV broadcasted a report that the company’s formula unit — Dumex — had bribed doctors in the northern city of Tianjin to gain better access for its product.China’s anti-monopoly regulator National Development and Reform Commission (NDRC) handed down record fines to six milk powder companies, including Mead Johnson Nutrition Co, the United States, and Danone, South Africa last year.

Meanwhile, the Chinese State Council report said that more efforts will be directed at improving food safety in meat products and punish those who illegally purchase, produce or sell sick or dead animals and campaigns will be run to improve food safety in the rural areas.According to a survey conducted by www.people.com.cn ahead earlier this year, food and drug safety came in third on a list of national issues the Chinese are most worried about, outranked only by social security and the anti-corruption crackdown.
Source: http://www.thebricspost.com

SAFETY/QUALITY CONTROL

New innovation in food safety testing

Foodborne diseases are a major cause of illness and death worldwide, so the need for reliable and rapid means for detecting deadly bacteria in food samples is important for the food industry. Researchers at Swinburne University of Technology, Australia, in partnership with bioMérieux Australia, have developed a new technique for detecting Listeria contamination in food.Listeria can cause serious and sometimes fatal infections in young children, the elderly and others with weakened immune systems. In pregnant women, it can lead to miscarriage, stillbirth and premature deliveries. A wide range of foods have been implicated in outbreaks of listeriosis, including milk, soft cheeses, smoked fish, processed meat products – such as pate – and even fresh produce such as coleslaw and cantaloupe.

“Current standard methods to detect Listeria in food rely on biochemical testing that takes four to five days to confirm a positive result,” lead researcher Professor Dr. Enzo Palombo said. This process is time-consuming and costly for the food industry. The detection of foodborne pathogens can be challenging due to the likely presence of multiple bacteria in a single sample.” We have developed a technique that provides a more rapid and simple detection scheme, compared to conventional methods with minimal sample processing,” said Dr. Palombo.

The researchers used mass spectrometry technology MALDI-TOF MS as a tool to detect Listeria monocytogenes and found very low levels of the pathogen could be identified from different food samples. An experiment was carried out using ultra-high-temperature (UHT) milk as a model food, following which the bacteria was detected from three different foods: chicken pate, cantaloupe and camembert cheese.The use of MALDI-TOF MS for bacterial identification from selective enrichment broth could reduce the overall costs involved in food testing as the same strategy could be used for other foodborne bacteria. Although the initial infrastructure investment for MALDI-TOF MS is high, the running costs are minimal. The study has been published in the Journal of Proteomics.
Source: http://www.phys.org

New three-in-one test for the honey

Analytical testing laboratory, Hill Laboratories, New Zealand, has developed a new three-in-one test for the honey industry that can test manuka honey faster and more cost effectively than current conventional methods.The Manuka Suite analyses the bioactive components in manuka honey and according to Hill Laboratories’ client services manager, Jill Rumney, Manuka Suite allows the organisation to group together three of their most popular and effective manuka honey tests. “Our new Manuka Suite test combines the three vital compounds required for active manuka honey tests; dihydroxyacetone (DHA), methylglyxol (MGO) and hydroxymethylfurfural (HMF), into one ground-breaking test,” said Rumney.DHA and MGO testing work in partnership to indicate the level of activity present in manuka honey and HMF testing assesses whether the honey has been heated or cooled. Previously these tests were undertaken separately.

The newly introduced technology and methodology allow us to run our honey testing at a lower cost than before and so we are able to pass these savings on to the customer in the form of lower prices. It also allows us to turn around results quicker than ever before. Manuka honey is produced in New Zealand by bees that pollinate the native manuka bush and sells for a high premium worldwide. In order to sell the product for a price indicative of the manuka level, producers and sellers of honey need to undertake manuka honey tests. The technology instrument employed by the test is the Ultra Performance Liquid Chromatography (UPLC). This singular piece of technology prepares the honey sample, turns it into liquid form and undertakes the DHA, MGO and HMF testing.

As an indicator of the improved speed at which we can now take these tests, we used to be able to test one sample every half hour using three instruments, whereas with the UPLC, used in the Manuka Suite, we can now test a sample in seven minutes using only one instrument. Hill Laboratories developed the Manuka Suite to meet the needs of its existing clients in the honey industry.The Manuka Suite is a response to the needs of existing and prospective honey clients, and we’re excited to have this offer go-live across the country,” Rumney said.
Source: http://www.foodmag.com.au

Researchers develop innovative biosensor technology

The Commonwealth Scientific and Industrial Research Organisation (CSIRO), Australia’s national science agency, has developed a biosensor platform that could provide the dairy industry with the fast and sensitive detection of contaminants.The platform has successfully detected proteases in milk at concentrations relevant to industry within a matter of minutes – a fraction of the time it takes using the current industry-standard test. In addition, the same platform has the potential to monitor a range of other natural components and contaminants in milk. “Proteases in milk can affect the flavour of UHT milk and also cause it to curdle. While the bacteria that cause spoilage are eliminated through heat treatment, proteases can survive the treatment, so accurate and fast detection of these has significant implications for processing as well as product quality and shelf life,” said Dr. Stephen Trowell, at CSIRO.

“We’ve achieved fast and accurate detection of proteases in milk, which could give the dairy industry greater confidence in the shelf life of processed products. We would like to apply similar technology to fresh milk, which would not only assist in our domestic market but as we have seen in the media recently could help further open up the possibilities for Australian dairy exports,” said Trowell. In addition to the efficient detection of proteases, researchers are also looking at developing other sensors that could aid in the detection of adulterants such as melamine.

“We are developing a range of other sensors, which in the future we hope could be used to detect things like toxins, pesticide residues or adulterants like melamine. Whilst the Australian industry produces a very high quality product, being able to quickly substantiate product safety and quality could provide our industry with a competitive advantage in overseas markets. At the moment we can see a clear path to incorporating these sensors into processing facilities, but down the track they could even be used at the farm gate. Our biosensors are faster and more sensitive than other, chemical alternatives, and don’t rely on a sensing surface, instead, the molecular sensors are mixed with the sample and they flow continuously through a channel. This means that each sensor is used only once and then replaced by others in real time, allowing accurate detection within minutes or even seconds,” Trowell said.
Source: http://www.foodmag.com.au

Fast and simple detection of food pathogens

Food microbiology laboratories can now confidently test to a recognized standard for Salmonella species with the SureTect™ Salmonella Species Assay developed by Thermo Scientific, the United States, which has been granted an NF validation certificate by AFNOR Certification for all foods and pet food. The SureTect Salmonella species PCR Assay has proven to be comparable to the reference method ISO 6579:2002, “Microbiology of food and animal feeding stuffs: Horizontal method for the detection of Salmonella species.” The Association Francaise de Normalisation, or AFNOR, is an association of more than 2,500 member companies that leads and coordinates standards development and promote the application of these standards.

“We are delighted to have received validation of our Salmonella species PCR assay, which is one of a number of assays we offer for molecular food testing. These assays are part of the SureTect Real-Time PCR System that has been designed to streamline test workflow and reduce time to result, which are primary considerations in today’s pathogen test selection. All of our current assays have an NF VALIDATION certificate granted by AFNOR Certification as well as all being granted Performance Tested MethodSM status by the AOAC Research Institute,” said Sumi Thaker, Vice President at Thermo Scientific.

The SureTect System was developed to detect microorganisms quickly and accurately in a broad range of foods and associated samples. This unique solution combines:
 Ease of use: Pre-filled lysis tubes and tableted PCR reagents to minimize the number of pipetting steps and hands-on time;
 Speed: Optimized single enrichment step for key food matrices and straightforward sample lysis in less than 20 minutes; and
 Convenience: Common PCR protocols facilitate efficient processing of multiple assays in the same run.

Source: http://www.selectscience.net

INGREDIENTS

Puree-processing technology expands into new markets

A puree-making process has gone international with patents issued in the United States and now also in China, New Zealand and Australia. The award-winning process has been jointly patented by collaborators with the U.S. Department of Agriculture (USDA), North Carolina State University (NC State), the United States, and Industrial Microwave Systems, L.L.C., the United States.The microwave processing method and a shelf-stable packaging system provide purees used by manufacturers as well as commercial buyers and other customers.

Originally licensed for making and packaging nutritious sweetpotato puree, the unique process is now being used to make pumpkin, butternut squash, broccoli, carrot and spinach purees as well. When naturally sweet vegetable purees are used in baked goods as a “replacer,” for example, manufacturers can cut back on sugars, fats and oils, which are more expensive and less nutritious. A variety of foodservice operators, restaurants and bakeries also use the purees.

USDA food scientist Van-Den Truong and his collaborators tested the technology extensively at an NC State pilot plant. Truong and his colleagues also have converted purple-fleshed sweetpotatoes into shelf-stable purees for food applications. They measured the levels of bioactive phytochemicals called anthocyanins in purple-fleshed sweetpotatoes and found the levels comparable to those in commodities such as grapes, plums, sweet cherries, eggplant and red radishes. They also measured phytochemical retention before and after processing purple-fleshed sweetpotatoes into puree, and found good phytochemical retention. The research has been published in the February 2014 issue of Agricultural Research magazine.
Source: http://www.ars.usda.gov

New product line for the pharmaceutical industry

Frutarom Health Business Unit (BU), Switzerland, has launched EFLApharm, a product line comprising phytopharmaceutical ingredients and pharmaflavours. The new product line for the pharmaceutical industry would expand the established EFLA brand, offering increased value to the pharmaceutical industry plus expertise in building a supply chain for sustainable natural active pharmaceutical ingredients (API) that meet pharmaceutical manufacturers’ needs. The EFLApharm family of products are scientifically supported, natural, pharmaceutical-grade herbal extracts. All are produced according to strict good manufacturing practice (GMP) guidelines.

Some of the herbs used in traditional medicine products under the EFLApharm brand are purple coneflower, common ivy and thyme. These are key ingredients in the growing field of cough and cold therapeutics.With the tremendous expansion in the use of traditional medicine worldwide, safety and efficacy – as well as quality control–of herbal medicines and traditional procedure-based therapies are major concerns for health authorities and the public.Regulatory authorities protect public health, while securing free movement of herbal medicinal products within a community, thus the process for licensing and information on herbal substances is being increasingly harmonised.

EFLApharm products fall into the traditional herbal medicinal products (THMP) regulatory framework, and are suitable for global, pharmaceutical-quality submission, including the drug master file.“Quality continues to be a major theme across the nutritional and pharmaceutical ingredients marketplace. Companies throughout the supply chain are taking a closer look at the quality of their ingredients and trying to determine better ways to deliver finished products of the highest quality. With EFLApharm, we can simplify access to the market for pharmaceutical companies striving to launch safe and effective herbal medicines,” said Hadar Sutovsky, global managerat Frutarom.
Source: http://www.fnbnews.com

A natural ingredient in food product development

The consumer demand for natural, healthy and non-animal source food ingredients are on the rise. A new study from the Institute of Food Technologists (IFT), the United States, has shown that chia seeds when placed in water produce a gel that could be potentially be applied in food product development. The results of the study indicate that chia gel can be easily extracted and have great potential in food product development as a thickener and emulsifier, as well as a stabilizer in frozen foods.The study has been published in the Journal of Food Science. The results of the study indicate that chia gel can be easily extracted and have great potential in food product development as a thickener and emulsifier, as well as a stabilizer in frozen foods.

Chia is one of the oldest crops cultivated for centuries by the Aztec tribes in Mexico and is high in dietary fiber, protein, and Omega-3 fatty acids. It also has the highest α-linoleic acid (an Omega-3 fatty acid) content of any known vegetable source.The researchers found that chia gel has good water binding capacity and oil holding capacity, viscosity, emulsion activity and freeze-thaw ability that is comparable to guar gum and gelatine, two common current food ingredients used in baked goods and sauces.
Source: http://www.sciencedaily.com

Scientists develop new way to make food ingredient

Some of today’s popular baked goods might tomorrow contain a butter-like extract, derived from rice bran oil, as a partial replacement for margarine, butter or shortening. U.S. Department of Agriculture (USDA) chemist Erica L. Bakota and her colleagues with USDA’s Agricultural Research Service (ARS), have developed a process for making the extract, which somewhat resembles a nut butter. The product’s texture and composition are apparently unique, according to Bakota. In preliminary experiments at the ARS, Bakota and her colleagues used the extract in place of some of the butter called for in standard recipes for granola and for white bread. Feedback from taste testers who participated in these preliminary experiments indicated that the substitutions did not detract from the taste or texture of either the granola or the bread.

Unlike some shortening and margarines, the extract is free of trans fats, which contribute to increased risk of heart disease. Another plus: The product is shelf-stable and resists oxidation that could otherwise result in off-flavors and unpleasant odors.The extract consists primarily of unrefined rice bran oil and rice bran’s natural wax, which is used in confections. It also contains minor amounts of vitamin E; plant sterols, including some that are of interest to medical and nutrition researchers because of their potentially health-imparting properties; and gamma-oryzanol, shown to lower levels of “bad” LDL cholesterol in humans.

Peoria team’s extraction procedure evidently differs from other approaches for making a butter-like product from rice bran oil in that it uses very low temperatures. ARS, the USDA’s chief intramural scientific research agency, is seeking a patent for the procedure. Bakota is looking for collaborators interested in developing new uses for the product. A staple at Asian food markets or other specialty or gourmet grocery stores, rice bran oil has a mild flavor and is high in vitamin E, an advantage that many other well-known cooking oils don’t offer. The oil comes from the outer layers that are removed when rice grains are milled and polished to produce white rice.The studies have been published in the April 2014 issue of Agricultural Research magazine.
Source: http://www.ars.usda.gov

Scientists create food ingredient to combat allergies

A team of scientists from North Carolina State University’s (NC State), Plants for Human Health Institute, the United States, has developed a food ingredient from peanut flour and cranberry extracts, among other plants, that has the potential to lessen the life-threatening allergic reactions brought on by peanut consumption.Such a product might one day help people with allergies to develop a tolerance for peanuts. Dr. Mary Ann Lila, a lead researcher at NC State, noted that there’s no known cure for nut allergies, and they are on the rise. A peanut allergy is a reaction that occurs when the body mistakenly identifies peanuts as harmful substances. The immune system – the body’s natural defense against infections and diseases – overreacts and can cause a serious or even life-threatening response ranging from mild itching and hives to anaphylactic shock, in which a person’s throat swells, making it difficult or impossible to breathe.

“Of the 170 foods that cause allergic reactions, peanuts can be the most dangerous. Our research aimed to develop a clean, food-grade process that would result in a simpler, safer peanut ingredient to use in oral immunotherapy,” said Lila. Peanut allergies impact roughly 400,000 children in the U.S., where current immunotherapy treatments involve giving minute quantities of peanut proteins to patients over a period of time. This process, called “desensitization,” has been successful for some patients, but the milled roasted peanut flour that is currently used can also have severe side effects. Lila’s team set out to design a new type of edible flour that could help control food allergies without causing the dangerous reactions.

They turned to plant polyphenols, natural health-promoting chemicals found in plants like fruits and vegetables, which have shown promise as compounds that can alleviate allergic reactions. The scientists developed flours in which peanut proteins were bound with polyphenols from plants like blackcurrant, cinnamon, cranberry and green tea – all of which seemed to make the peanut proteins less allergenic in lab tests.The cranberry compounds-peanut flour combination is the only one to go to animal trials thus far, where it triggered the beneficial desensitization reactions without provoking harmful allergic responses in laboratory tests with mice. Lila and her team plan to expand their work and create hypoallergenic food ingredients for other food allergies like eggs, soy and milk as soon as funding can be secured.
Source: http://plantsforhumanhealth.ncsu.edu

PRESERVATION

An ozone treatment that extends fruit shelf-life

A new technology which relies on the anti-microbial properties of ozone has been developed to extend the shelf-life of packaged fruit by up to 20 days. The system has been developed by the Anacail, a spin-off company from the University of Glasgow, the United Kingdom, founded in 2011, to specialise in using developing commercial applications for the allotrope of oxygen.The system can be used once food is packaged. A retractable device is applied to the outside of the pack which generates plasma within it. The plasma then breaks the atomic bonds of standard atmospheric oxygen (O2) which reform into ozone (O2).

Ozone is a natural germicide and will act to kill fungi, bacteria and mould within the pack. Over time, it breaks down to reform into standard oxygen. There is no impact on the taste of the food from the ozone and the procedure does not require any additional substance to be introduced to it. Trials have been conducted on packages of tomatoes and grapes. In each case the ozone treatment was shown to be effective, cutting the number of fruit that went mouldy and extending shelf-life by between 5 and 20 days.’We believe our ozone packaging solution can have a significant impact for producers, retailers and consumers by improving the quality of the fruit by stopping it decaying so quickly, and as a consequence reducing waste,” said Ian Muirhead at Anacil.

The extended shelf-life will also offer the opportunity for tomato and table grape exporters to expand their overseas market penetration by maintaining product quality longer than currently achieved. The development of Anacail plasma head technology has been supported by private investment, receiving £750,000 (€906,000) in February 2013. The company also plan to use ozone in a range of other products designed to sterilise medical and dental equipment.
Source: http://www.food-contact.com

New low temperature pasteurization method

Current milk processing methods – pasteurization high-temperature short-time(HTST) and ultra-heat treatment (UHT) – have their limitations when it comes to shelf-life, flavor and nutrition. High market volume pasteurized milk has the best flavor and nutrition but its short shelf-life leads to higher distribution costs, lower manufacturing efficiency, shorter delivery distances, and significant product loss at the retail level due to spoilage. UHT offers longer shelf-life and greater distribution flexibility but at the expense of flavor and nutrition, and less favorable overall economics.However, a new patented method developed by Millisecond Technologies (MST), Russia, offers the best of all worlds at a competitive cost, potentially redefining the milk industry. The technology is also being developed for use with other sensitive products such as coconut water and juices.

Key to the MST pasteurization process is a high speed change of temperature peaking at a low level, and a high speed pressure change in the product during diffusion. The combined effect results in a highly efficient 8 log bacteria reduction while preserving the nutrition, taste and stability of the processed product. Shelf-life has been demonstrated to exceed 63 days.

In a presentation on the new technology in Europe at a public forum, Pat Cory, COO of MST, provided in depth details about how this novel technology was developed; how it works; the flavor, nutrition, shelf-life and range of cost benefits; and results of recent small scale customer trials. Co-presented with Cory was Dr. Bruce Applegate, associate professor at Purdue University, the United States, who discussed his research findings on the effectiveness of MST’s process at killing various types of bacteria, shelf-life measurements, and organoleptic testing results.
Source: http://www.aseptipakeurope.com

Blueberry leaf extract can add shelf-life

According to a researcherfrom Oregon State University (OSU), blueberry leaves contain a substance that can be added to the fruit’s coating and extend its shelf-life. Food science and technology professor Yanyun Zhao, in collaboration with scientist Yun Deng at Shanghai Jiao Tong University, China, found an edible coating containing blueberry leaf extracts helped delay decay and retain water, slowing deterioration.“Normally blueberry leaves fall to the ground as waste. We’ve discovered a use that can change how the berries are stored (and) sold, as well as increasing their nutritional value.” said Zhao.

Weight retention also matters because blueberries are often sold by volume. The researchers found, thatthe coating can facilitate washing and preparation of fresh blueberries as ready-to-eat products. Most blueberries are sold unwashed because rinsing them removes a natural waxy coating that preserves the fruit. Coating blueberries will add to their cost, but it’s unclear how much, Zhao said.Blueberry leaves contain antioxidant phenolics, which protect against fungi and bacteria such as E. coli and salmonella. To create the coatings, researchers mixed phenolic extracts with chitosan, a preservative that comes from crustacean shells.

OSU tested coatings made from leaves picked at different stages of berry maturity. Leaf extracts were formulated into five different coating treatments based on varying phenol levels.Blueberries were dipped in the liquid coating and dried at room temperature. Commercially, nozzles could spray the coatings on the surface of berries as they pass by on a conveyor belt.The study has been published in a pair of journals Food Control and Postharvest Biology and Technology.
Source: http://www.thegrower.com

New fruit paste for baked products

Global concentrated fruit product company, Taura Natural Ingredients, Belgium, has developed a range of real fruit pastes for baked goods and snack products. The pastes are made using Taura’s Ultra Rapid Concentration (URC) technology which involves a unique process of concentrating the taste and texture of fruit into pieces, flakes and pastes. URC concentrates fruit purées and blends to below 10% moisture in less than 60 seconds, enabling manufacturers of products such as cookies, cakes, breakfast cereals and snack bars to eliminate threats to texture and shelf-life that can occur when using fruit ingredients due to ‘water activity’ and extends shelf-life of up to 12 months. The pastes have been designed to provide a range of technical benefits when used in baked applications including bake stability, and also offer low water activity in dry product environments.

“The technology’s ability to control the water activity of its fruit pieces and flakes in each application opens up a wealth of product development opportunities for manufacturers,” said Peter Dehasque, chief executive at Taura Natural Ingredients. According to Dehasque, Significant technical obstacles have previously limited the use of fruit-based ingredients in many products with a long shelf-life. Our fruit ingredients eliminate these barriers and mitigate moisture transfer in a range of long shelf-life dry foods, enabling manufacturers to include fruit in products where it would otherwise be difficult without seriously compromising shelf-life.
Source: http://www.foodmag.com.au

Scientists discover unique enzyme to increase shelf-life

The Council of Scientific & Industrial Research (CSIR), Institute of Himalayan Bio-resource Technology (CSIR-IHBT), India, has signed amemorandum of understanding (MoU) with its industry partner, Phyto Biotech, India, to formalize technology transfer for production of unique enzyme which may be used in developing anti-ageing cream. Besides cosmetic, the enzyme – Super Oxide Dismutase (SOD) – may also be used in food and pharmaceutical industries for end applications like extending shelf-life of fruits and vegetables.

This unique enzyme will also be useful during cryosurgery and preservation of organelles (specialized sub-unit within cell that has a specific function). The cryosurgery is an application of extreme cold to destroy diseased tissue. According to an official statement released by the ministry of science and technology, government of India,“The licensing has brought together the CSIR and the industry to enable commercial production of desired standard SOD so as to create a global niche for the country. The enzyme was discovered by CSIR-IHBT during a survey at an altitude of over 10,000 feet in the Western Himalayan region from Potentilaastrosangunia plant growing under snow cover.

“Persistent hard work over the years has resulted in the isolation of the SOD gene. Thereafter, a protocol was developed for cloning of the gene in E Coli. The enzyme, thus produced, retained the same unique feature as that of the native plant. Applying the knowledge of bioinformatics, the enzyme has been further engineered by mutation of a single amino acid to increase its consistency and thermo-stability”, said the ministry. The characteristic features of this SOD lies in its stability and functionality ranging from sub-zero to high temperature (above 40°C) with varying specific activity. Owing to its high antioxidant properties and multiple uses, the SOD enjoys high demand and price in the global market.
Source: http://www.timesofindia.indiatimes.com

BEVERAGES

University helps develop new drink

Scientists from Queen Margaret University (QMU), the United Kingdom, have worked with juice producer Cuddybridge, Scotland, to develop a unique seasonal drink using the berries.Sea Buckthorn is a deciduous shrub which produces small yellow flowers in the spring and yellow or orange berries in the autumn. QMU had been researching the nutritional properties of Sea Buckthorn since 2008 and has run various trials for small food producers who are looking to enhance the nutritional content of their products whilst also adding a Scottish twist.The university and Cuddybridge were brought together by Interface which matches the needs of companies with academic experts and provides funding to encourage collaboration.

Cuddybridge owner, Graham Stoddart said: “I particularly wanted to understand how the addition of Sea Buckthorn could provide a nutritional boost to my high quality apple juice.My focus has always been on producing a natural Scottish juice which is free from artificial additives, but that often brings the challenge of a limited shelf life. The support from Queen Margaret has helped me bring this new seasonal product to market. Product integrity is of the utmost importance to Cuddybridge and it always aims to fully understand the qualities and properties of its products so that any claims made by the company are entirely accurate.”

Sea Buckthorn contains high levels of vitamins C and E: the concentration of vitamin C in the fruit is higher than that in strawberry, kiwi, orange, tomato and carrot, and the vitamin E content is higher than that found in wheat embryo, safflower, maize and soybean.The plant is already used in China, Norway and Russia for consumption and topical application but in Scotland it has been often viewed as an invasive thorny plant. However, if planted correctly it can help stabilise sand dunes next to golf courses, preserve areas of natural interest from human interference, and protect other plants by reducing salt spray produced by cars.Cuddybridge now aims to continue product development work with QMU on a new range of Sea Buckthorn based products.
Source: http://www.interface-online.org.uk

Patent for hydrogen sulfide-preventing yeast technology

Renaissance Yeast Inc., the United States,has announced that The University of California (UC), the United States, has been awarded a patent from the Japan Patent Office protecting its hydrogen sulfide-preventing yeast technology in that country. This now brings to sixteen the total patents issued, including those granted in major wine producing countries such as France, Italy, Spain, United States, China, Argentina and Australia. Patents are also pending in a number of other countries. Renaissance is the exclusive global licensee of UC’s hydrogen sulfide-preventing technology for wine, beer, cider, sake and other yeast-fermenting applications. All Renaissance yeasts have been naturally developed through classical means and are non-genetically modified. Certified organic strains are also available.

“Hydrogen sulfide is a natural byproduct of traditional wine, cider and beer fermentations and a significant quality problem for these industries around the world. This step in expanding the patent protection by UC enables Renaissance to commercialize and develop our products in the global marketplace with confidence,” said Dr. John Husnik at Renaissance. In addition to producing sake (rice wine) for domestic and export markets, Japan has a wide range of grape varieties that supports a robust (grape) wine industry. Japan is also the world’s seventh largest beer producer.
Source: http://www.foodbeverageasia.com

Scientists develop new mushroom sports drink

Scientists at the Microbiological Research Institute of the State Academy of Sciences, North Korea, have developed a new sports drink made from mushrooms to enhance athletic prowess. In a report detailing “new inventions” in the secretive state, the Korean Central News Agency (KCNA) said researchershave developed a “very effective” new mushroom drink to help athletes recover from exertion and they succeeded in finding the way to cultivate mushroom fungus and made a functional drink. This natural drink is very effective in enhancing physical ability of sportspersons and recovering from their fatigues.”The report does not explain how the drink’s health benefits work, when it will be made widely available, or how it tastes.
Source: http://www.theguardian.com

PACKAGING

New sustainable coating technology for food packaging

Instituto Tecnológicodel Embalaje, Transporte y Logística (ITENE), Spain,has developed a novel sustainable, eco-friendly and cost effective food packaging coating product made from seaweed extracts and starch.This new coating will replace the current petroleum derived coating products, and thus improve the sustainability and biodegradability characteristics of both coatings and the final food packaging developed.Food packaging coatings (on paper wraps, cartons and cardboard) are essential to providing a physical barrier to protect food products in the packaging container during storage and transportation. Current packaging coatings are based on petrochemical derived waxes and polymers.

However, with increasing petroleum costs and recent instability and volatility in some oil producing countries, the food packaging sector is searching for an alternative reliable and sustainable coating product.This would also promote the recycling characteristics of spent paper food packaging – currently this is difficult, as petroleum based coatings commonly used for this purpose reduce the compostability of paper and increase the difficulty of recycling these products.

Seaweed extracts have been used to develop sustainable barrier materials for food and pharmaceuticals products but never applied as coatings for packaging products since their physical characteristics are not adequate – specifically their poor flexibility and limited strength. This project will formulate seaweed extracts with starch and starch derivates to overcome these limitations for application to paper packaging. Starch derivates are already used to manufacture sustainable packaging products with good flexibility and strength characteristics.
Source: http://www.risiinfo.com

Patent for new water barrier multilayer film

Winpak Films, Inc., the United States, has been awarded a patent for a seven-layer film that provides excellent oxygen- and water-barrier properties for food packaging applications. The film is claimed as durable and with good optical properties. It is proposed as a replacement for oxygen-barrier films that rely on the use of ethylene vinyl alcohol copolymer (EVOH) or nylon MXD6, which lose their barrier properties when exposed to water.Package options include bags, pouches, and chubs. Applicable product markets include meat, cheese, milk, condiments, salad dressings and other oxygen-sensitive products.

At the core of the filing and the literal core of the 7-layer structure is a layered blend of polyamide and amorphous polyvinyl alcohol (PVOH). It is noted that a film made without PVOH in the critical fourth layer does not exhibit the required oxygen barrier properties to provide the proper shelf life. In total, five of the seven layers are proposed as polymer blends.What is also notable about the patent filing compared to others we have assessed over the past 18 months is that it is as brief in length–only 5 pages long–as it is of illustrations, in this instance just two, which show cross-section, layer-by-layer structures.
Source: http://www.packagingdigest.com

New shrink films for food packaging

Chemicals giant DuPont, the United States, and thermoforming and film extrusion specialist KuhneAnlagenbau, Germany, have improved the performance of their “TripleBubble” shrink films for food applications. The companies say the new grades have better shrink and lidding structures, allowing cost- and material-savings. The new shrink film and bag structures, which are based on using DuPont’s “Surlyn” thermoplastic ionomer, provide advantages including advanced meat adhesion and good puncture resistance, extending shelf-life and minimising food waste caused by packaging failure during transportation. In particular, the use of Surlyn for food contact layers in shrink bag applications has resulted in improved transparency, meat adhesion and colour as well as reduced drip and odour development.

TripleBubble shrink films typically consist of a PET or PA based outer layer, a structural layer based on Surlyn and a PE based seal layer, and can be enhanced with an EVOH or PVDC based barrier structure. Surlyn provides the high shrink, softness and perforation resistance. A new development is the combination of conventional shrink film technology using Surlyn as shrink layer with an advanced sealing technology, where Surlyn is used also as sealant.The new developments support the trend towards the use of such shrink films to produce shrink bags for supermarket consumer packaging of meat. The films are already used widely to produce bags for transporting meat on the bone from the slaughterhouse to retailers or restaurants. Shrink bags for consumer packaging applications weigh considerably less than the tray-and-lid solutions, as well as helping to improve the meat’s colour and texture.

Another area of development is the down gauging of strong coextruded and bi-oriented high performance films with controlled thermal stability for lidding applications. Tests from new lidding film solutions using DuPont’s “Appeel” resins as the sealing layer and “Bynel” adhesive resins as the tie layer indicate that raw materials savings of up to 50% can be achieved compared with conventional laminate structures, depending on the application.
Source: http://www.plasteurope.com

Innovative packaging for powdered beverages

Perimeter Brand Packaging, the United States, have developedan innovativeon-the-go solution for the powdered beverage category.“BlenderPak” is a single-serve, just add water package with a rigid fitment inside that has the dual purpose of a gripping structure as well as a mixing ball. “Until now the only portable solution for many powdered products are small on-the-go powder sticks that the consumer needs to add to a water bottle. Adding powder to water is not the best mixing method. It’s better to start with the powder and then add water for a well-mixed beverage. This led us to design this new breakthrough product”, said Steve Callahan, president of Perimeter Brand Packaging.

BlenderPak provides powder users a way to drink a fresh, cold drink whenever and wherever they want. While ready-to-drink shakes are convenient, keeping them cold all day, while on the go, is a challenge. According to Callahan, BlenderPak provides an ideal solution for powdered products such as protein shakes, meal replacements, nutraceuticals and sugared beverages. The unique “MixingMesh technology” helps break up the clumps of powder to deliver a smooth consistency, and that each pouch is pre-filled with one serving of powder, meaning that consumers only need to fill it with water, shake and drink. “Convenience is king for consumers,” said Callahan. BlenderPak is an easy way for powder brands to reach consumers and make it easier to consume their products away from home.
Source: http://www.foodmag.com.au

A breakthrough in packaging technology that uses less plastic

Unilever, the United Kingdom, has developed a new packaging technology, which will contain at a minimum of 15% less plastic in Dove Body Wash bottles. Unilever intends to widen the availability of this technology to be used more broadly across the industry.The new technology represents another substantial contribution to the target set out in the Unilever Sustainable Living Plan to halve waste footprint by 2020.The MuCell® Technology for Extrusion Blow Moulding (EBM) was created in close collaboration with two of Unilever’s global packaging suppliers, ALPLA, Austria, and MuCell Extrusion, the United States. It represents a breakthrough in bottle technology by using gas-injection to create gas bubbles in the middle layer of the bottle wall, it reduces the density of the bottle and the amount of plastic required.

The technology will be deployed first in Europe across the Dove Body Wash range, before rolling the technology out. With up to 33 million Dove Body Wash bottles sold across Europe in 2013, the new technology stands to save up to 275 tonnes of plastic a year; whereas a full roll-out across every Unilever product and packaging format could save up to 27,000 tonnes of plastic and contribute significantly to the target set out in the Unilever Sustainable Living Plan to halve waste footprint by 2020.Unilever will waive specific exclusivity rights by January 2015 so that other manufacturers can start to use the technology across their brands and products.

“We’re always on the search for new technologies that can help us achieve our ambition to build a more sustainable business and halve our environmental footprint, and working with our two partners, we’ve created a unique technology that will transform our portfolio. But there’s only so much that Unilever can achieve on our own; and by opening up access to other manufacturers we will really start to see an impact. We very much hope that our peers in the industry will take advantage of this technology too and apply it to their products,” said Paul Howells, Vice President at Unilever.Contact: Unilever PLC, Unilever House, 100 Victoria Embankment, London EC4Y 0DY, UK. Tel: +44-0-20 7822-5252; E-mail: press-office.london@unilever.com.
Source: http://www.unilever.com

MACHINERY/EQUIPMENT

New improved packaging machine from BEUMER

BEUMER Group, Germany, has developed a new machine in its proven BEUMER stretch hood model range that offers even more practical and safer handling for the user, compared with other machines in this model range. To facilitate work for maintenance staff, and thus ensure higher machine availability, the new BEUMER stretch hood A is accessible without a platform and steps. Maintenance work, such as changing the blades, or the sealing bars, are now handled at floor level. The operator opens a drawer for these activities, providing free access to blades and sealing bars. The machine is automatically brought to a standstill to protect the operator. This removes the need to move subassemblies to maintenance position. Due to this rapid access capability, maintenance work is accelerated, and the risk of accidents and malfunctions minimised.

The machine’s ergonomics have also been consistently advanced. With just a few actions, and completely without tools, the operator can feed in the film. This means substantial reductions to tooling and conversion times. Additional benefits include the compact design of the BEUMER stretch hood and the resulting low height and small footprint. An innovative, material friendly film transport system feeds the previously created film hood into the system. On its way to the crimping and stretching unit, the sealing seam on the film hood cools down so that it can be crimped without loosing time.This removes the need for an energy-intensive cooling unit and time-consuming cooling. The pallets can be packed in a shorter cycle time thus reducing idle times, while at the same time ensuring improved packaging performance and less energy consumption.

The developers have also improved the human-machine interface to offer an even more ergonomic workflow to the user. For this, the intralogistics specialist has introduced the BEUMER Group Human Machine Interface (HMI), a newly-developed operator panel with an optimised user interface and graphical navigation. This easily understandable and intuitive interaction concept helps to define efficient working sequences. The operator can control the machine safely with only a little training saving time and money, which ensures high economic efficiency. The soft-touch panel uses pictograms to guide the user through the machine control menus. In addition, the operator receives an eLearning program via USB stick for this system. This way the employees can train themselves immediately in operating the new BEUMER stretch hood A. This ensures a flexible and rapid familiarisation with the system.
Source: http://www.packagingeurope.com

Aseptic filling machine for stand-up pouches

Natural products that contain no artificial preservatives or other additives are more and more in demand. Consumers furthermore ask for healthier products that were processed as little as possible, but are still high-quality, safe, and offer the best taste. With the newly developed aseptic filling machine for stand-up pouches from WILD-INDAG, Germany,which is on the brink of final validation,customers can fulfill their high requirements for food safety and still offer their products as natural, organic and free of preservatives.

This unique machine has been developed, designed, and build in Collecchio, the Italian subsidiary of WILD-INDAG. With a filling speed of up to 240 pouches per minute, depending on the packaging size, the aseptic rotary filler is very efficient. The highest possible flexibility for customers is reached through packaging sizes ranging from 100 g to 700 g. At this time the planning phase in the technical center in Italy has been completed and the machine is being installed at the production site in Eppelheim, Germany, where the actual validation of the aseptic filling machine is conducted under real production conditions.

WILD-INDAG has been developing and providing modern processing units, for example, for dosing and mixing syrups, and filling machinery to the beverage and food industry for five decades. The stand-up pouch – developed specially for Capri-Sonne – made of an aluminum composite foil is the world’s most efficient packaging technology. Today, around one-fifth of the worldwide available stand-up pouches are produced and filled by WILD-INDAG pouch machines. In only a few decades, WILD-INDAG has grown to be one of the leading companies in pouch technology.
Source: http://www.packagingeurope.com

RECENT PUBLICATIONS

ISO/IEC 17021:2011 with ISO/TS 22003:2013

This handbook compiling two key standards for certifying food safety management systems puts all the information certification bodies need for reliable and efficient audits in one place. The handbook combines:
 ISO/TS 22003, which outlines requirements for bodies issuing certifications to ISO 22000 on food safety management systems (FSMS).
 ISO/IEC 17021, which sets generic requirements for bodies carrying out audits.

Contact: International Organization for Standardization, ISO Central Secretariat, 1, ch. de la Voie-Creuse, CP 56-CH-1211 Geneva 20, Switzerland. Tel: +41-22-749-08-88; E-mail: customerservice@iso.org

Nano- and Microencapsulation for Foods

This book highlights the principles, applications, toxicity and regulation of nano- and microencapsulated foods.Section I describes the theories and concepts of nano- and microencapsulation for foods adapted from pharmaceutical areas, rationales and new strategies of encapsulation, and protection and controlled release of food ingredients.

Section II looks closely at the nano- and microencapsulation of food ingredients, such as vitamins, minerals, phytochemical, lipid, probiotics and flavors.

Section III covers the application of encapsulated ingredients to various foods, such as milk and dairy products, beverages, bakery and confectionery products, and related food packaging materials.

Extrusion Processing Technology: Food and Non-Food Biomaterials

This book bridges the gap between the principles of extrusion science and the practical “know how” of operational engineers and technicians. Written by internationally renowned experts with over forty years of experience between them, this valuable reference for food scientists, food engineers, chemical engineers, and students includes coverage of new, greener technologies as well as case studies to illustrate the practical, real-world application of the principles in various settings.

For the above two books, contact:John Wiley & Sons Singapore Pte. Ltd., 1 Fusionopolis Walk, #07-01 Solaris South Tower, Singapore-138628. Tel: +65-6643-8333; Fax: +65-6643-8397; E-mail: csd_ord@wiley.com


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