Quaterly - News March 2017

Anuga FoodTec is opening its doors again on 20 March 2018. As an important impulse generator for the food and beverage industry, the leading trade fair promises once again an explosion of innovations – from process technology to filling and packaging technology, to ingredients and food safety.

This is the right platform to award the International FoodTec Award for the tenth time in the coming year. The renowned technology award honours the expertise of specialists and promotes the innovation potential embedded in the sector. You will find all the information about the announcement in this newsletter.

Flexible automation and information solutions, innovative electrolysis processes for disinfection, as well as functional ingredients for optimising the texture and stability of creamy liqueurs are also among the current fields of development in food technology. This can already be seen at a glance at the specialist articles in this issue.

We also present the European research project PLEASURE, which is concerned with solutions in process technology for reducing fat, salt and sugar in foods.

We hope you will enjoy reading the selection of articles in this issue.

International FoodTec Award 2018 now open for nominations

International FoodTec Award 2018 now open for nominations

The DLG (German Agricultural Society / Deutsche Landwirtschafts-Gesellschaft), one of the co-organisers of the Cologne Anuga FoodTec, the international supplier fair for the food and drink industry, has joined forces with partner organisations as well as leading trade journal publishers for the tenth round of the International FoodTec Award. Anuga FoodTec 2018 is held on 20th to 23th March 2018 in Cologne. Nomination deadline is 19th June 2017.

International FoodTec Award 2018 now open for nominations (.pdf)

One automation solution for the entire business

Tetra: One automation solution for the entire business

Tetra Pak® PlantMaster is the only automation solution available on the market which is based on the wide range of expertise in food processing and covers the whole food production business – from raw material intake to the outgoing finished products, irrespective of the plant manufacturer and the number of production sites.

One automation solution for the entire business

Rittal Hygienic Design enclosures contribute to chips quality

Rittal Hygienic Design enclosures contribute to chips quality

Zweifel Chips, a well-known Swiss brand of crisps and snacks, was established in 1962. More than half a century later, quality is still the company’s number-one priority. Moreover, food manufacturing is subject to stringent national and international regulations. Rittal’s stainless steel enclosures help Zweifel Chips to meet both its internal quality standards and applicable ISO and IFS requirements.

Rittal Hygienic Design enclosures contribute to chips quality (.pdf)

Liqueur: A new solution for an indulgent creamy taste

Liqueur: A new solution for an indulgent creamy taste

The market for creamy liqueurs is growing – however, providing attractive products for this market is not exactly easy. ICL Food Specialties is offering a new solution, which makes it possible to produce creamy liqueurs and also has several advantages. BEKAPLUS BP 700 guarantees stability and a pleasant mouthfeel of the end-product – and when used appropriately, it is even possible to position the product as “lactose-free” or “vegan”.

Liqueur: A new solution for an indulgent creamy taste (.pdf)

Low chlorate disinfection

Low chlorate disinfection

All over the world chlorate is classified as injurious to health. Foodstuffs and drinks should not contain chlorate. Nevertheless reports accumulate concerning high values of these salts in vegetable, soft drinks and dairy products. One cause is that it is possible for them to be absorbed in production and be stored there. One process, which is able to reduce the formation of harmful by-products to a minimum, is DULCO®Lyse from ProMinent.

Low chlorate disinfection (.pdf)

PLEASURE FP7: Novel Approaches for reducing fat, salt and sugar

PLEASURE FP7: Novel Approaches for reducing fat, salt and sugar

PLEASURE is the first European research project addressing the challenges involved with producing food low in fat (saturated and trans-fatty acids), salt and sugar from the processing side. The idea was to identify and further develop (novel) processes and processing technologies which on the one hand would allow the reduction of the unwanted fat (saturated and trans-fatty acids), salt and sugar but on the other avoid or at least reduce the use of replacers like sweeteners by achieving an optimized sensorial perception of the sugars, salts and fats present in the products to be developed.

PLEASURE FP7: Novel Approaches for reducing fat, salt and sugar (.pdf)

EFFoST: Food for all in a changing world

EFFoST: Food for all in a changing world

The growing world population, climate change, the reducing biodiversity as well as geopolitical and social tensions put pressure on the availability of agro resources and their safe transformation in food for all. That’s why the ‘European Federation of Food Science & Technology’ (EFFoST) supports the production of sustainable and healthy food by facilitating knowledge exchange in the field of food science and technology.

EFFoST: Food for all in a changing world (.pdf)