< Previous30 Food & Drink International www.fdiforum.net MIXING AND BLENDING For emulsification, which is often needed when combining opposed ingredients like oils and water, multitooth mixers are a safe bet. These very high shear emulsifiers are up-and- coming as a more hygienic and efficient solution than previously used mills and homogenisers. The mixer alternative isn’t only a more reasonable purchase than its predecessors, it can be counted on to give products like mayonnaises the attractive, glossy appearance without separation that consumers expect to see on shelves. Inline high shear mixers could be described as the multitasking version of the multitooth, giving the ability to pump, disperse, homogenise, and emulsify in one processing stop. Where space on an already-established factory floor may be an issue, these can be installed with a minimum of stress and are also easy to maintain. Recirculation tanks are a common added extra with these machines, providing even further assurance of a desirable, well-combined end product. The one thing to remember for keeping an in-line mixer running smoothly is that if an intended ingredient’s viscosity is higher than 200cP, an auxiliary pump should be installed at the inlet. For those who do have more space on the production line, tank bottom mixers present a simple and highly functional solution to many mixing needs. Though larger in stature, this potential downside is made up for in its ability to disperse, emulsify, homogenise and disintegrate solids. This is technology designed for the heavy-duty mixing involved in incorporating highly viscous matter, working at high speeds with stages of mechanical and hydraulic shearing to ensure a uniform product, no matter how stubborn the ingredients. Whether you’re dealing with powders, crystals, or granules, for these dry ingredients blending is the way to go. A standard industrial blender is a simple and sanitary option for easily dissolved ingredients, such as powdered milk, sugars, or salt. Its vertical casing, pump and blades are reminiscent of a typical kitchen blender, so it’s safe to assume any blending that could be done with a domestic blender can be tackled with ease on a larger scale by the industrial version. Straightforward and versatile, this is an easy to clean, easy to use solution for ingredients that don’t need much persuasion to blend. If more applications are needed, such as recirculation, or a longer and more attentive blending process, a table blender might be the optimal choice. This machine also breaks down and distributes granular solids in liquids, but it can be put to more specific uses, like dissolving pectin in glucose as a step in jam or marmalade production, or sugar for syrup in beverages. For reliable quality assurance, it is suggested that recirculation is repeated for each batch until ingredients are thoroughly incorporated. In-line mixers can be attached to the table blender as a further precaution against unwanted © stock.adobe.com/RenarFood & Drink International 31 www.fdiforum.net MIXING AND BLENDING ʴˈˇ˂ˀʴˇʸ ˀ˂ʼˆˇˈ˅ʸ ʶ˂ˁˇ˅˂ʿ %RI\GIWWSJQSMWXYVIGERLEZIPEVKIMQTEGXWSRJMREPTVSHYGX UYEPMX]TVSHYGXMSR IUYMTQIRXJYRGXMSR1SMWX8IGLƅWRIEV MRJVEVIHQSMWXYVIWIRWSVEPPS[WQERYJEGXYVIVWXLIEFMPMX]XSEHNYWX QSMWXYVIPIZIPWFEWIHSRVIEPXMQIMRJSVQEXMSRPS[IVMRKVE[ QEXIVMEPGSWXWERHSZIRYWEKITVSPSRKMRKIUYMTQIRXPMJIG]GPIERH MRGVIEWMRKTVSHYGXUYEPMX] TVSHYGXMSRIJJMGMIRG] ˪˪˪ʡˠˢ˜˦˧˧˘˖˛ʡ˖ˢˠ ʞʧʧʤʤʦʫʠʩʫʣʧʤʦ solid lumps in the final product. For smaller amounts of solids that require blending, a horizontal blender can be used to recirculate and dissolve solids or powders into a liquid. In cases where not much suction is needed to properly distribute the desired dry goods, this could be a cost and space- saving solution for an already busy production line. If opting for this kind of blender, it is important to be certain that the quantity of solids won’t overload the pump or hopper blades. For the sake of safety, it is best to use this type of machinery for free-flowing materials. Last of all, mixblend blenders combine the best of both worlds, providing the mixing capacity for viscous ingredients that may tend towards clumping, alongside thorough distribution of solids through their liquid carrier. The only compromise that comes with its attached in-line mixer’s ability to handle gums, pectins and other thickening agents, is that this attachment can only add these solids into the mixture a small amount at a time. The subsequent need to oversee this process more closely is balanced by its compact size, processing power and speed. Monitoring recirculation is also advised, as with the table blender, to ensure uniform distribution and texture of the final product. But attention to detail is rewarded with the quality offered by this hardy machine. © stock.adobe.com/Volodymyr HerasymovHigharh Sheigh , HrmImpactt s mes Maximise ffon oersSilv y ub educ, ryields ane rters a compleff o 90%p t e andtase wc ef multipurposnge o t d cu e high shhear mixers mix tim e or morF ffican e homoge or mfideal leion pormatinf xibilityy and flecienc enising, emulsifying s in the fmixing task .: wwwase visite ty oched bty unma ting ingadryg and h ood industry such a soner.silv chiher ma edients -r eas disint uk.oc egrating, - with ines. n. salesu.ocson.ers@silv9 +44 (0) 14•uk 33684791Food & Drink International 33 www.fdiforum.net SILVERSON MACHINES S ilverson Machines is launching new mixer variants in response to demand for small-scale In- Line mixers and powder/liquid mixers. The new mixers include “Ultra Hygienic” specification models, a unit suitable for higher viscosity mixes and a designated Powder/Liquid mixer, the FMX10. These models complement the different types of laboratory and production models already available from Silverson and offer customers more options in terms of batch sizes and processing requirements. Each of these new mixers is available with IP-rated motors. Offering larger batch sizes than the Verso-HV, the new UHS-HV is ideal for processing higher viscosity products, such as sauces, in batches of up to 50 litres. It incorporates a unique and innovative “pumping rotor” design that substantially increases the mixer’s self- pumping capacity. High flow rates, typically around 6,500 litres/hour are maintained as viscosity rises, often eliminating the need for an additional feed pump when processing many higher viscosity products. A range of motor options is available, including high speed, which allows the mixer to run at 9,000rpm. This gives the mixer more power to continually recirculate higher viscosity products in the vessel. Other motor options include stainless steel for hygienic applications. This small-scale In-Line mixer matches the capabilities of the production scale Silverson HV In-Line mixers, making scale-up simpler. The new mixer variants also include a new powder/liquid mixer. The new FMX10 bridges the gap between the laboratory scale FMX5 and the larger Flashmix product range. Suitable for batch sizes of up to 50 litres, depending on viscosity, it provides a simple, effective and hygienic means of powder incorporation on a small scale. Featuring the same pumping rotor design as the HV model, the FMX10 is able to process higher viscosity mixes, and the option of a high speed motor, capable of 9,000rpm, and optional Flameproof specification makes this model even more versatile. The FMX10 has proven performance on a wide range of powders including Pectin, Guar Gum, Gelatine and Xanthan gum, as well as sugars, flours, milk powder etc., opening up more possibilities for small-scale manufacturing in the food industry. For Ultra Hygienic applications, Silverson will now offer two new small- scale In-Line mixers, the 150 and 200 UHS In-Lines. These mixers are built to the same high specification as production scale UHS mixers and can be supplied with Silverson-designed hygienic single mechanical shaft seals, which can be converted to hygienic double mechanical shaft seals suitable for pressurised flush. They have a crevice-free construction and are designed for Clean-In- Place (CIP) and Sterilise- In-Place (SIP) operation. Ideal for batches of up to 50 litres they can also be supplied with multi- stage rotor/stator workheads, offering intense yet targeted high shear capability. Any of the mixers in this range can be supplied with a Vessel Package. The Vessel Package comprises a 50 litre vessel, vessel stand, valve and pipework. Conversion kits are also available allowing the UHS model to be upgraded to a UHS-HV and an FM10. For more information, contact Silverson today. www.silverson.co.uk sales@silverson.co.uk New small-scale In-Line mixers and Powder/Liquid mixer from Silverson Machines 34 Food & Drink International www.fdiforum.net INGREDIENTS SPOTLIGHT W hen added to consumables, they enhance the efficacy of functional products, providing additional nutritional or health benefits in one hit. Time-poor customers want their food to pack a nutrition punch and are always on the lookout for new and easy ways to stay healthy on the go. Let’s explore the emerging functional ingredients set to create a buzz this year, and the innovative technologies supporting their integration into everyday life. Triplebar Bio Inc., a prominent sustainable health food manufacturer, announced a partnership with FrieslandCampina Ingredients in March 2024. As a leading global player in proteins and prebiotics, the pairing unveiled their initiative to scale up lactoferrin production within the context of a ready to eat range. Their collaboration will utilise precision fermentation technology to bolster supply capacities to meet the surging global demand for this increasingly The continued success of functional ingredients These days, consumers want more from their food. Functional ingredients are bioactive compounds, obtained from a variety of sources including primary produce, microorganisms, and marine sources. Food & Drink International 35 www.fdiforum.net INGREDIENTS SPOTLIGHT © stock.adobe.com/Shelterix Vision sought after protein. Lactoferrin is found in human milk and traditionally used within high quality baby formulae due to its antimicrobial properties crucial for gut maturation and immunity. Anticipated to witness exponential growth in market value, potentially reaching over $1.2 billion by 2030, the nutrient has grown in popularity over the last few years. The rise in Lactoferrin demand can be traced back to a 2022 study from Poland, wherein the researchers identified it as a guardian of the human genome, capable of modulating cell cycle activity and DNA repair. This underscores lactoferrin’s versatility, with documented benefits spanning immune modulation and regulation of iron absorption. Until recently, lactoferrin has had limited applicability due to its tendency to isolate from dairy sources, thereby restricting its’ broader utilization beyond infancy. The 2022 study proved the myriad of benefits for adults as well as infants, presenting a compelling case for innovation in production methodologies. Precision Fermentation of Lactoferrin, pioneered in 2022 by TurtleTree with their LF+ product, has opened avenues for enhancing its production efficiency, thereby addressing the burgeoning demand. The process offers a scalable solution to produce lactoferrin in quantities previously unattainable through conventional means. Unlike traditional methods reliant on dairy extraction, where high milk volumes offer low yield, precision fermentation harnesses microorganisms to produce specific functional ingredients, mirroring the properties found in bovine and human milk. The collaboration between FrieslandCampina Ingredients and Triplebar Bio Inc. further pushes the science, with aims to leverage precision fermentation as a sustainable source of protein. Experts have identified dairy ingredients as likely to play an increasingly pivotal role in the future of nutrition, offering high-quality proteins and prebiotics vital for human health. The technology of precision fermentation alongside mass ready to eat offerings is an example of rising corporate commitments to advancing human health through innovative protein solutions. By harnessing the potential of biotechnology, these ranges will alleviate pressure on traditional food production systems over time, while fortifying the resilience of the food system and enhancing nutrition across all demographics. Demand for sustainably sourced, functional ingredients, will only grow over the next decade, with research showing that 85% of consumers have developed more sustainable shopping habits over the last 5 years. When paired with 77% of shoppers citing health and nutrition as the leading decision-making factor, the combination of environmental awareness and targeted nutrition will be an unstoppable force. Despite being a well-established ingredient, the application of probiotics 36 Á36 Food & Drink International www.fdiforum.net INGREDIENTS SPOTLIGHT is shifting into new areas. With the gut- brain connection gaining traction in mainstream discussions, probiotics have attained a widely accepted health halo. To stand out in this crowded landscape, more probiotic brands are pivoting towards the “brain” benefits, with a focus on boosting mood and brain functionality. A prime example of this approach is exemplified by the success of Yakult 1000, a probiotic dairy drink launched by Yakult Honsha in Japan in 2021. With sales surpassing $850 million in 2023, Yakult 1000 has captured the attention of consumers seeking holistic well-being. Positioned as a solution to alleviate temporary stress, improve sleep quality, and regulate intestinal function, Yakult 1000 boasts a formidable composition, containing 100 billion Lactobacillus casei strain Shirota per 100 ml bottle—the highest concentration among Yakult’s product line. Despite the temptation to attribute the products’ triumph on savvy marketing techniques, its success appears to lie in a deep resonance with consumers, who cite tangible benefits from its consumption. The resonance of Yakult 1000’s value proposition demonstrates that for a product to thrive in this competitive landscape, consumers must genuinely believe in its efficacy. Health-conscious consumers see through superficial “ad- speak”, as they are willing to do the research to identify the most potent functional ingredients. New Zealand-based Arepa is also harnessing the power of naturally functional ingredients to promote cognitive health. Offering a range of products including drinks, supplements, and mix-in powders, Arepa’s formulations feature active ingredients such as New Zealand blackcurrants renowned for their high anthocyanin content, pine bark extract, and L- theanine sourced from green tea. As with Yakult 1000, consumers attest to experiencing substantial benefits with use, attributing its success to the potent blend of all-natural ingredients and Food & Drink International 37 www.fdiforum.net INGREDIENTS SPOTLIGHT Halal Food Authority is an industry-leading Halal Food Certification body. We specialise in Halal Certification of Food and Non-Food items such as cosmetics, logistics, chemicals, additives & aromas, cleaning substances, packaging, pharmaceutical, ingredients, and much more. Our quality of work and authenticity are showcased through our international accreditation. We are accredited by EIAC (UAE) and HAK (Turkiye), and also approved by JAKIM, MUIS, GIMDES, CICOT, KFDA, and MUI. Boost consumer trust and confidence in your products with our certification, ensuring authenticity every step of the way. Apply now & get Halal certified. www.halalfoodauthority.com - info@halalfoodauthority.com - 0044 (0) 20 8446 7127 EXPLORE OPPORTUNITIES palatable taste. The intersection of mood and mind benefits with everyday foods is a concept deeply ingrained in consumer consciousness. Chocolate, for instance, has long been valued for its mood-lifting properties, serving as a comforting indulgence for many. This familiarity with mood-enhancing foods lays the groundwork for functional products to seamlessly integrate into consumers’ lifestyles. In fact, chocolate presents unparalleled versatility in functional products. Not only does it possess inherent associations with pleasure, but its rich flavour profile also allows manufacturers to mask any challenging tastes associated with other functional ingredients, thereby enhancing the overall sensory experience. The journey of companies like Yakult, Arepa, and TripleBar Bio Inc., exemplify the potential of harnessing science-led functional ingredients to address pressing health concerns. As consumers increasingly prioritize cognitive health and well-being, these brands pave the way for a future where nutrition and functionality converge to optimize human performance and vitality. © stock.adobe.com/AkuAku38 Food & Drink International www.fdiforum.net BEVERAGES S oft drinks have been on a push in recent years to appear healthy, pushed partly by consumer trends but also by sugar taxes in some countries around the world. As customers become increasingly more conscious and aware of the health impact of beverages, but also the environmental damage bottles and cans cause when they wash up in oceans or on beaches. This has been a constant struggle to show a company is thinking about the impact it has on the world, but new research has shown a far more worrying trend, after researchers found thousands of plastic particles floating in sealed bottles of water. Microplastics have become a hot talking point for many after being found in people’s blood, feces, guts, and even in placentas of newly born children – and while it may not yet be known what health complications this can cause, it’s highly unlikely it’ll be a benign or easily ignored problem. Plastic in blood is not what one can call natural. While the studies so far have focused on bottled water, there’s no telling how many plastic particles will be in other beverages as they’re notoriously hard to track. New technology is emerging that lets researchers track them, however, and we may see more concrete results soon. Still, with plastic particles being in water used in the manufacturing of beverages of all kinds, it’s easy to see how microplastics can transfer to drinks even if they’re kept in aluminium cans or glass bottles. The plastic is already in the water, and the challenge will be in sanitising that water to reduce its plastic content. With how much plastic is in the ocean, however, it may be a race the industry (and perhaps humanity itself) is unprepared for. While vision inspection equipment is advanced enough to track most molecules and contaminants, microplastics typically escape notice – being far smaller, small enough to exist within the arteries and veins of the human body. There are currently not many options for businesses to track microplastics, so efforts are more suited toward minimising the risk earlier. Water used in factories is already typically boiled ahead of time for hygiene reasons, but multiple instances of boiling may be a wise step. plastic problem The The beverages industry has a problem – and what has long been environmental may soon become medical with he amounts of microplastics found in human blood. 40 ÁFood & Drink International 39 www.fdiforum.net BEVERAGES © stock.adobe.com/zakalinkaNext >