New Raw Materials Information Issue 51
—Capture the latest global raw material dynamics and empower supply chain upgrades—
1. Rousselot's SiMoGel gelatin technology obtained the US patent
On December 9, SiMoGel gelatin technology, a collagen solution manufacturer headquartered in Netherlands, successfully obtained a patent granted by the US Patent and Trademark Office (USPTO). It is reported that SiMoGel technology eliminates the need for starch-based molds during the production of nutritional gummy. Metal or silicone molds can be used instead of traditional starch-based molds, effectively eliminating dust and other types of pollution generated during the production process, making it more in line with the requirements of cleaning labels.
At the same time, this technology shortens the coagulation time (which used to take up to 24 hours) to less than 30 minutes, significantly shortening the production and manufacturing time. Officially, in November 2021, SiMoGel has been granted a technical patent granted by the European Patent Office (EPO) and can be claimed in all European countries or regions. Pierre-Albert Thomas, director of functional ingredients for
Rousselot, said: "Functional gummy has become one of the fastest growing nutritional food segments in Europe, North America and Asia. With the help of this technology, the products produced have advantages such as good flavor, convenience and effectiveness. The US patents obtained this time and the previously approved European patents prove that we have made a commitment to customers to better quality and advanced gelatin formula. In the future, we will continue to develop world-class gelatin solutions." (Information source: snackandbakery, nutritious)
Source: snackandbakery
2, Aker BioMarine launches PL +Krill Oil Technology
Recently, Norway-based Aker Biomarine officially announced its PL +Krill Oil Technology at the European Food Ingredients Expo (FiE). According to official introduction, this technology can make full use of the phospholipids contained in krill oil and wrap it with it to cover various nutrients that are not easily absorbed by the human body to improve the bioavailability of the ingredients.
Aker BioMarine CEO Matts Johansen explained that the technology was inspired by a research team's finding that Omega-3 in krill oil is about three times more absorbent than other Omega-3 sources or fish oil. Because all cells in the human body have a phospholipid membrane, and krill oil is rich in phospholipid components. Thanks to the wrapping of phospholipids, its nutrients can enter human cells more easily.
Matts also said that the advancement of this technology means that the nutritional ingredients market will support the launch of more diverse and multifunctional ingredient products. At the same time, under the premise of improving the absorption of the human body, krill oil ingredient products can reduce the dosage or price in subsequent applications, attracting more consumers. (Information source: nutritiousinsight)
Source: nutritiousinsight
3, American Key Food Products launches natural waxy tapioca starch
Recently, American Key Food Products (AKFP) launched a natural waxy tapioca starch in order to expand its tapioca starch product line. It is reported that this tapioca starch is a non-GMO, clean label and gluten-free ingredient, which contains a large amount of amylopectin , so that it can act as a good and effective thickener , emulsifier and stabilizer in subsequent applications.
official introduction, this product can be used as an emulsifier for low-fat condiments and creates a soft and elastic texture for frozen foods such as snacks, noodles and transparent fruit fillings. Additionally, it can add a smooth texture and smooth appearance to low-fat yogurt . (Information source: nutritiousinsight)
Source: Bake Magazine
4, DSM launches Vertis textured pea rapeseed protein
DSM (DSM) announces the launch of a Vertis textured pea rapeseed plant protein ingredients, aiming to help manufacturers create nutritious and realistic meat alternatives. It is reported that this ingredient is currently the only textured plant protein with nine essential amino acids levels of . It does not contain allergens such as soy, gluten and dairy products, and can provide the complete protein . At the same time, it also has good processing advantages, only a short hydration time is required during the production process, it can support low-fat and low-salt formulas, and has the excellent taste and texture of traditional meat products with solid and elasticity. Samah Garringer, director of future protein business unit of DSM, said that since DSM acquired Vestkorn, the main supplier of pea and broad bean protein, Vertis textured pea rapeseed protein has been regarded by DSM as a key ingredient in 2022. Currently, Vertis textured pea rapeseed protein is mainly provided in the form of minced meat, and can be used in meat sauce, tacos and lasagna , plant burgers, and meatballs and other products. In the future, DSM will also provide manufacturers with more application forms and scenarios of ingredients. ” (Source of information: foodingredientsfirst)
Source: foodingredientsfirst
5, Tetra Pak launched the "whole bean" beverage processing system
As plant-based beverages become a new healthy choice for more and more consumers, the global food processing and packaging solution company TetraPak’s (Tetra Pak) announced the launch of a whole bean beverage processing solution. It is reported that this processing method sets a new standard for clean label products, which can reduce food waste. The principle is to reintegrate the by-products of bean dregs during processing into the beverage, rather than filtering and discarding. At the same time, the processing solution can also increase the nutritional content of the product, with a fiber content of 1.2%, which is nearly 5 times higher than the average fiber content of other bean beverages.
It is understood that the company has tried different grinding solutions to reduce bean dregs produced during beverage production so that they can better integrate into the final product without affecting taste or texture. The ingredient can maintain a shelf life of 6-12 months without stabilizers or emulsifiers, with high stability, and can help manufacturers produce versatile, high fiber and clean label beverages.
It is revealed that Tetra Pak recently and Fresh with food technology incubator Fresh Start has reached a new cooperation aimed at helping Israeli emerging companies develop food and packaging solutions to cope with challenges such as environmental pollution, food waste and food safety faced by global food systems. (Information source: nutritiousinsight)
Source: nutritiousinsight 3
Information compilation: FDL Digital Food Proposition—Absolutely, Little Zhong
