Crown strengthens beverage marketing team

CROWN Bevcan Europe and Middle East has appointed Matt Twiss as Marketing & Business Development Director and Noé Gailly as Marketing Manager – New...

Kampffmeyer Food Innovation is now GoodMills Innovation

Kampffmeyer Food Innovation GmbH has a new corporate design and a new name - GoodMills Innovation GmbH. Following the renaming of the German mother company VK Mühlen AG to GoodMills Deutschland GmbH in October, this latest rebranding is the next step towards a uniform brand presence.

All business units remain unchanged under the umbrella of GoodMills Deutschland GmbH. The mills will continue producing their standard product range of premium milled grain products while GoodMills Innovation GmbH will continue refining the flours from its sister companies and serving the functional ingredients market.

Michael Gusko, Managing Director of GoodMills Innovation GmbH, says, “We are still far away from unlocking the full market potential of the raw material grain. According to our motto “We unlock the power of grain” we will continue to focus on the technological functionality of milled grain products and on exploring the health potential of grain. Being part of the largest milling group in Europe will enable us to further strengthen our market position and to become even more competitive.”

Research partnership paves way for next-gen meat substitutes

Research partnership paves way for next-gen meat substitutes

Plant Meat Matters, a four year public-private partnership paving the way for a new generation of meat substitutes, is launching this spring. With partners covering...

Puratos inaugurates its new €15 million Inspirience Centre

Puratos marks another milestone with the opening of its new 6000 sq m Inspirience Centre in Groot-Bijgaarden.

The state-of-the-art Inspirience Centre provides a platform for innovation through collaboration that will enable Puratos to continue to support its customers’ businesses around the world in the bakery, patisserie and chocolate sectors.

The Inspirience Centre is where inspiration and years of experience and product knowledge from all over the world convene and are leveraged to create innovative bakery, patisserie and chocolate products and applications. Puratos researchers work in tandem with universities, research institutes and suppliers to research and develop products for the future in which nutrition, taste and convenience are key drivers. Internal and external research teams interact and exchange knowledge in an environment where technologies and competences criss-cross.

The Puratos Group already has local R&D units in all of its 69 subsidiaries around the world. The Inspirience Centre will develop innovative global technologies, which will then be rolled out and adapted accordingly by local R&D teams in function of their own market requirements. This global-local interaction and cooperation is vital for the successful development and implementation of new solutions for customers. As reliable partners in innovation, research and development has always been an important pillar for the company and its growth. The Puratos Group invests heavily in R&D - in 2013 this amounted to 2.5% of group revenues, a significantly higher proportion than is general for the food industry. The centre itself represents an investment of €15 million. Previously, Puratos also opened an Asian Development Centre in China, which represented an investment of €3.3 million.

The Inspirience Centre houses six laboratories, equipped with state-of-the-art material over an impressive space of 3000 sq m. Each lab focuses on a different stage of the highly sophisticated and complex research involved in analysing and creating today’s food products. Huge efforts have also been devoted to making the Inspirience Centre’s offices and labs as environmentally friendly as possible. A green roof helps modulate the impact of fluctuations in outside temperatures and slows down water run-off. Automated sun screens reduce the impact of heat through luminous windows, which in turn reduce the need for additional lighting. Smart use of natural resources such as light, air and rainwater means lower consumption of water and energy and lower CO2 emissions. Even the ovens have been given their own insulated room to lower their impact on the air-conditioning.

Daniel Malcorps, Puratos CEO, says, “We continue to invest heavily in R&D resources and infrastructures so as to be close to our customers and help them to further develop their businesses."

Renaissance BioScience partners with Mitacs for $1.44m yeast project

Renaissance BioScience partners with Mitacs for $1.44m yeast project

Renaissance BioScience Corp., the yeast technology company, has partnered with not-for-profit research and training organisation Mitacs for a multi-year, $1.44-million yeast research and development...

Line proves dedication to accurate meat portioning

The capability to have a whole line dedicated to the portioning of fresh meat is now available in the UK and Ireland from Interfood Technology following the introduction of TVI’s total concept.

TVI’s new line offers crust freezing, slicing, portion control, shingling and tray dispensing, providing the ideal solution for a wide range of fresh meats – beef, lamb, pork and turkey – for both bone-in and bone-less products as well as dicing, all on the same machine.

The patented gripper-less press and slice system ensures excellent yield and reduced give-away, with figures typically less than 3% give-away for bone-in products and less than 2% on bone-less. It also provides significant advances in terms of pack presentation, a major benefit as retailers look to maximise shelf appeal.

TVI is a name that is becoming synonymous with fresh meat slicing as major food producers increasingly recognise the benefits that it brings to their operation. Central to the line is the GMS 500 singlecut multi-functional portioning system which even shingles the product, making it easier to inlay into trays.

Flexibility is also ensured with the capacity to change product type in minutes, with the portioner featuring up to12 different cavities to enable quick changeover for a wide range of products, from sirloin steaks to pork loin steaks, from cutlets to belly strips, from dicing to neck steaks, without the need for tools, thereby optimising machine uptime.

This flexibility also removes the need for different, separate slicing lines to deal with bone-in and bone-less product. With just the change of a mould and a blade, the switch can be made from bone-less to bone-in loins in minutes.

Through the innovative design of the product transport and slicing system, the meat can be processed without intensive crust freezing or tempering being required. This reduces energy costs, means less drip-loss and again adds to a better visual quality in store.

When it comes to investing in a line, the support from the supplier is a vital element in the equation. Interfood Technology, the sole supplier of TVI pressing and slicing systems in the UK and Ireland, has a TVI- trained team dedicated to providing the knowledge and support necessary to optimise productivity.

This team has recently been further extended with the appointment of two new engineers, an investment made by Interfood to reflect the growth in the fresh meat slicing market and the increasing role that TVI is playing in delivering the technology required.

Richard Nethercot, Product Manager for this line, at the Interfood Group says: “The growth in TVI equipment being employed in fresh meat applications throughout the UK and Ireland has been dramatic.

"With the capability we now have to provide complete lines, we see tremendous potential for this trend to continue and even develop further, hence the addition of the two new engineers to our team.

"Time and time again, customers are commenting on the flexibility, with the technology able to do anything that is asked of it, providing fixed weight and regular slice thickness, as well as high capacity through its short loading cycles, whatever the product. Also proving popular is the internet connection diagnostics facility which allows remote dial-in, thus saving time in fine tuning.”

Tate & Lyle expand food application lab in Mexico

Tate & Lyle expand food application lab in Mexico

Tate & Lyle, a provider of speciality food ingredients and solutions, has expanded its food application laboratory and customer-facing facilities in Mexico City. The newly...
Frutarom launches food-tech innovation lab

Frutarom launches food-tech innovation lab

Frutarom is inviting its fellow Israeli food-tech and ingredient companies to join it at the company’s newly opened innovation lad for food-tech start-ups where...
Reducing acrylamide, naturally

Reducing acrylamide, naturally

Israel’s Frutarom Food Protection Solutions has developed an all-natural, high-antioxidant solution for reducing acrylamide in heat-processed foods, which, it says, decreases oxidation and extends...

Dairy Crest Creamery triumphs at International Cheese Awards

Dairy Crest’s Davidstow Creamery has had another successful year at the International Cheese Awards, Nantwich.

The creamery, home to the Nation’s best loved cheese brand Cathedral City, and the award winning premium cheddar Davidstow, won 9 awards, spanning several categories, at the two day annual event.

The judging panel awarded gold, to Davidstow 3 Year Reserve Special Vintage Cheddar in the Vintage Cheddar Cheese category and Cathedral City Mild in the Mild Cheddar Cheese category, whilst Davidstow Classic Mature and Cathedral City Mature Lighter picked up silver awards in the Mature Cheddar Cheese Block category and Lighter Cheese category respectively.

Marks and Spencer’s Single Pouring Cream and Madagascan Vanilla Cream, both made by Dairy Crest at their Chard Creamery, also received golds at the awards. Dairy Crest has enjoyed a long reign of success at the awards, picking up the prestigious Danisco trophy 11 times in the last 13 years. The trophy is awarded for the most points won across all cheese shows in one season.

Master Cheese Grader, Mark Pitts-Tucker, says: “For our Dairy Crest cheeses to be recognised at the prestigious International Cheese Awards is a real testament to all the hard work that goes into our cheese making. We could not be more pleased or more proud that 2 of our cheeses have won gold awards this year. We look forward to returning to the ICA’s next year to continue our success.”

Dairy Crest’s Cathedral City has a longstanding relationship with the Show, and sponsors the highly-prized Cheese Lovers Trophy. A key award at the Show for the past twenty years, the trophy winner is chosen by a panel including a celebrity judge.

The success at the ICA’s follows an award winning year for the Dairy Crest Creamery. Three Dairy Crest cheeses were awarded gold medals at The British Cheese Awards at The Royal Bath and West Show earlier this year, with a further two Dairy Crest cheeses awarded bronze accreditation. Also in May a discerning panel of judges from Consumer Watchdog Which? rated Davidstow 3 Year Reserve Special Vintage Cornish Cheddar and Cathedral City Vintage 20 as best buys in their Cheddar consumer taste tests, awarding an additional Davidstow Creamery cheese top five status.

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