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Tech FocusInnovations in processing technology and their applications.

Tech FocusGum to MouldThe chewing gum industry is to be revolutionized with candy producers now being able to enter the highly dominated segment. Spanish-based Cafosa has developed Gum to Mould, an innovative chewing gum that can be manufactured using existing depositing technologies. The product launch means that a world of possibilities now exists in both sugarcontaining and sugar-free chewing gum, including center-filled chewing gum, and candies or lollipops with a chewing gum filling.

#8Spain: Cafosa Gum to Mould technology

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Tech FocusGum to Mould

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Made with a low viscosity and an extremely versatile gum base patented by Cafosa, the company claims that Gum to Mould has innumerable advantages. The product can be used not only as a chewing gum, but also in combination with candy as a filling for it. Gum to Mould means that completely innovative products combining shapes, colors, and textures can be created. When used in liquid filled gums, it allows double the filling of the best existing chewing gums. The product provides controlled flavor release that results in longer lasting products.

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Tech FocusConcepts with TasteA partnership spanning across the confectionery industry has spawned the creation of a highly innovative range of confectionery concepts, presenting an indication of how the industry will progress in the coming years. Machinery producer, APV Baker, teamed up with ingredient suppliers Cafosa, Firmenich, Palatinit, and British Sugar in the creation of a range of samples that meet the health, pleasure, and convenience megatrends. Cafosas Gum to Mould concept means that candy makers can now make gum using existing depositing technologies.

#8New Confectionery Ideas

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Tech FocusConcepts with Taste

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The ability to deposit gum bases and incorporate gum into candies and lollipops provides exciting product development opportunities. The new range of concepts goes beyond gum, with sweets addressing health conscious lifestyles and new pleasurable experiences. Gum to Mould technology offers both gum and confectionery makers the opportunity to develop innovative brands. According to APV Baker, multi-colored gums, and striped or transparent hard candies and lollipops with a gum center, stretch the boundaries of the fastest growing sector in the confectionery market.

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Tech FocusHOTCANExemplifying the convenience aspect of ready-made meals is the HOTCAN, a proven system of heating foods in a self-contained, clean, and highly portable form that requires no additional equipment or power source to prepare for consumption. This self-heating ready meal was originally created for campers, boating enthusiasts, and the military but with the growing interest in convenient ready-made meals, it may well be suited for more mainstream market introduction.The HOTCAN system

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Tech FocusHOTCAN

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In order to initiate heating of the meal, the consumer uses a tool attached to the can to make a small perforation, thus starting an exothermic reaction that generates sufficient heat to not only reach a finished temperature of 65 degrees Celsius, but also allows the food to retain its heat for a full hour. Heat loss is prevented by an insulated outer cover that also protects the users hands. The HOTCAN system has many advantages including a three-year shelf life, resistance to shocks produced after dropping many times, the ability to withstand extremes in temperature and humidity, and safety when used in confined spaces. Menu choices are varied and include Irish Stew, Vegetable Curry, Pork Sausages & Beans, and several others.

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Tech FocusSelf-Heating Coffee (Italy)Caldo Caldo is a self-heating liquid snack in a disposable cup that heats up to piping hot and is ready to drink in 40 seconds, anytime, anywhere. The system is based on an amazingly simple yet incredibly effective technology. The heating mechanism is comprised of two parts separated by a foil film an upper chamber containing anhydrous salts, and a lower chamber containing water. When you click the base of the cup the foil breaks allowing the two substances to come in contact. This sets off an exothermic reaction so that after 40 seconds, enough energy is created to heat the coffee in the aluminum cup at the top. 8

#8Applications from Orzo and Wolfgang Puck

Tech FocusCampina Valess (The Netherlands)Campinas meat alternative from dairy is now available in Dutch supermarkets. The product is made from fresh dairy produce and fiber, and contains less fat and relatively more polyunsaturated fatty acids than meat. Valess is promoted as being Campinas response to many meat lovers in the Netherlands who want to eat less meat and stay healthy, provided an easy and more importantly, delicious substitute is available. Valess is prepared from low-fat milk. Through the addition of natural fibre, Valess has a surprisingly firm structure, similar to that of meat or chicken. Valess can be cooked in exactly the same way as meat. All varieties are quickly and easily prepared in a frying pan, oven, or microwave. Valess is promoted as a good example of this: a healthy, delicious, and easy alternative to meat. Valess is a product that fits in with the trend towards a healthy and sensible diet.

#8Netherlands: Campina Valess

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Tech FocusMicrowaveable but Tasty (Singapore)Singapore-based Microwave Packaging is beginning to promote its innovative packaging opportunities on the European market. The company supplies Cstay and Carrefour in Singapore and Jagoya in Japan with microwaveable packaging that utilizes a unique ventilator system that is especially ideal for pizzas and deli food. Microwave Fresh Technology, also known as Steam Wave Technology, is a patented cooking technology that enables food, when heated inside the microwave oven, to be cooked by two sources of energy simultaneously.

#8Microwave Packaging solution

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Tech FocusMicrowaveable but Tasty (Singapore)

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This technology works by entrapping the emitted steam and effectively distributing it within the box, achieving its 3-point cooking phenomena. Emitted steam moisturizes and steam cooks from the outside, while the microwave cooks from the inside. When heated inside the microwave oven, the food is cooked from the inside out i.e., the microwave energy heats up the food from the inside and gradually disperses outwards. The next process is cooking from the outside in, where the evaporated hot steam trapped by its closed cover, revolves within the internal sphere, actually moisturizing and steam cooking the food from all around the outer perimeter, gradually penetrating inwards. The co-operation of (cook from inside out by microwave) + (cook from outside in by steam) minimize dehydration or over-cooking, thus says the company, eliminating the popular notion that microwaved food never tastes good because it is always dry and stale.

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Tech FocusPlantic Plastic from Plants (Australia)Australian-based Plantic Technologies offers a high quality plastic made from cornstarch that immediately degrades upon contact with water. The company began the commercial introduction of its packaging when the Australian subsidiary of the Cadbury Schweppes food group began using biodegradable trays on its Milk Tray products. Newer applications have been predominant in the confectionery industry. Byron Bay launched a cookie at the start of April 2005, while Freedom Foods had already launched biscuits both with a tray inside. Lindt also offers chocolate with a biodegradable tray. In Australia, Starburst Jelly Beans and Sour Gummi Worms will soon be launched in trays with Plantics, packaging from plants. The company includes the labelling, this tray is designed to be environmentally friendly by thoughtful use of packaging.

#8Starburst products (Australia)

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Tech FocusGetting the Color RightPacvantage is an integrated packaging design process that allows the packaging manager to design, approve, and go-to-press with a new package in the shortest time possible. Developed by Exxon Mobil Chemical, it guarantees the end-user the desired color reproduction across the entire work flow. Based on a secure internet approach, the process prevents re-working that commonly occurs color proofs may look great but the results may not be the same in the printing process. What Pacvantage provides is a constant review and approval of the color through the process, so it can be certified for accuracy and deliver the desired result in the final printed film. All the assets are stored in a color managed way and anyone can easily go back to the previous jobs done instead of starting all over. 13

#8Exxons PacVantage

Tech FocusSymbiotic Yogurt on a Stick (Italy)Only Yo from Yogurtal is a symbiotic containing yogurt on a stick, available on the Italian market. The product is a frozen real yogurt sporting substantially more creaminess, less iciness, improved thermal resistance, and shape retention than conventional ice cream. It manages to achieve this without the use of any additives such as emulsifiers, stabilizers, or thickening agents. Only Yo is marketed as a technological breakthrough, but moreover, it is a wonderful, new, sensorial experience for enjoying the healthiness of real yogurt. Italy: Only Yo

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Tech FocusSymbiotic Yogurt on a Stick (Italy)

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The ice cream is based on a designed yogurt, having a reduced acidity, mild test, increased viscosity, and decreased susceptibility to synerisis, obtained by using EPD producing special strain. It contains a minimum of 72% yogurt, sugar, dairy cream, fiber, and fructose, with the fiber coming from the indigestible fiber, inulin, which acts as a prebiotic ingredient. According to the company, most of the frozen yogurt present in the international markets are actually produced by using lactic acid bacteria (LAB) for mix fermentation, but are successively thermally treated. Consequently being pasteurized after culturing, most microorganisms do not survive. Besides temperature influence, scientific evidence shows that LAB are strongly vulnerable to other typical ice cream processing steps, contributing to a dramatic reduction in LAB count. This is why most of the existing industrial products contain a limited proportion of yogurt and are obtained by a standard ice cream production process.

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Tech FocusDairy Thermos (Austria)Blue Cow, Mona and Pinzgau Milch have teamed up with Greiner Packaging in the introduction of a highly innovatively packaged dairy drink. Blue Cow fruit milk is a refreshing drink based on soured whey, launched in Austria. The dairy drink is presented in a thermos flask, allowing dairy drinks to stay cool for hours outside of the fridge or chill cabinet. With Greiner Packagings Kavotherm, the Company is presenting an idea where hot or cold drinks can be transported and consumed for a number of hours. According to Greiner, there are few limits on design, form and material, with both transparent and covered bottles possible. Blue Cow is presented in a 33cl, but there are no limitations on the volume potential for this packaging idea. Austria: Blue Cow

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Tech FocusSlow Churning Ice CreamDreyer's Grand Ice Cream has developed a "slow churned" method of making ice cream that produces a "light" product with the taste and texture of full-fat ice cream. While the new light ingredients match those in the original Dreyers/Edys Grand Light, slow churning the ice cream kneads fat molecules at a colder temperature, stretching and distributing them widely so the ice cream tastes like it contains more butterfat. Slow churning involves no fat substitutes or artificial sweeteners.

#8USA: Dreyers Grand Light Mocha Almond Fudge Ice Cream

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Tech FocusBactericide Ozone Treatment (Japan)New technology from Yamasuka, Japan has resulted in the introduction of a means of immersing crustaceans in surrounding marine water. The seafood undergoes irradiation with ultraviolet rays for 24 hours. This is effective in the elimination of 99.98% of pathogenic bacteria.

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Tech FocusBreath DropletsNew breath freshening gel-wrapped liquids come in the form of tiny pearl-like droplets wrapped in a gel and are a sort of liquid mint. Companies now active in this new segment include Hersheys in the US, Frisk in the Netherlands and Belgium. Hershey offer Ice Breakers Liquid Ice Mints promoted as the intense liquid breath mints that leave your breath feeling clean and refreshed. PaperMints offers Cool Caps, which are claimed to work in two ways: Initially, the outer capsule with a strong mint liquid flavor melts quickly on the tongue, then the inner capsule is swallowed to melt in the stomach for long-lasting breath. They deliver fresh breath for twice as long. The double liquid flavor is a result of a double layer technology that is protected by international patent rights. 19 Breath droplets from PaperMints (The Netherlands) and Hershey (US)

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Tech FocusCyro FreezingAir Products offer the Cryo-Quick Z cryogenic tunnel freezer. The system is promoted as a world first innovation by offering a 50% increase in food throughput capacity, up to 25% less liquid nitrogen consumption and significantly improved food quality, elevating commercial food freezing to a new level. Combining two freezing technologies the application of liquid nitrogen with indirect heat transfer Cryo-Quick Z can reduce typical variable costs between 10 to 15%. Popsicle Ice Cream Shots (US)

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Tech FocusCyro Freezing

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The main user advantages of the Cryo-QuickZ tunnel over a typical conventional cryogenic tunnel include: 50% greater capacity, up to 25% less liquid nitrogen consumption, faster and more consistent freezing, 33% smaller space required, unrivalled performance, and safety of operation. These benefits combine with and extend the traditional core advantages of cryogenic freezing: rapid startup; simple control and maintenance; and importantly, the flexibility to cope with fluctuations in throughput. Food that is cryogenically frozen maintains higher moisture levels and boasts improved texture, taste and appearance. Drip loss is also greatly reduced. Baked goods and other sensitive products benefit from the elimination of zones of sudden cold, which form beneath the spray bars of a conventional cryogenic freezer. Air temperatures of minus 110C to minus 130C and high air velocities ensure excellent heat transfer. With even temperature gradients both along and across the belt, freezing consistency and product quality are assured, says the company. Popsicle Ice Cream Shots are produced using a cyrofreezing system.

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Tech FocusRibbed Noodles (Yamakawa, Japan)Spaghetti with a section pierced on the length is being offered in the Japanese market. The piercing is the right size to put in a fork and it therefore facilitates consumption. The system has been created through a modification to an extrusion system, with the application of a cut-mold preparation system.

#8Ribbed Noodles (Japan)

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Tech FocusSounds CoolPenn State acousticians have achieved proof of concept for a compact ice cream freezer case based on "green" technology that substitutes sound waves for environmentdamaging chemical refrigerants. The group achieved proof-of-concept for making a compact chiller that has a volume which is substantially smaller than earlier thermoacoustic chillers. The group used a thermoacoustic chiller using a souped-up loudspeaker to generate high amplitude sound energy in an environmentally safe gas currently the air we breathe that is converted directly into useful cooling. The high amplitude sound levels are hundreds of thousands of times beyond even rock concert levels. Unilevers Ben & Jerrys brand use this technology in its Sounds Cool freezers for its ice cream products.

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Tech FocusSounds CoolGreen Tea With Infrared Process Coca-Cola offers a green tea product obtained from leaves of tea toasted with a system based on infrared beams. The system aids in preserving the nutritional content, and in particular boasts a greater presence of natural flavonoids.

#8Japan: Coca-Cola Maro Cha Hitohira Green Tea

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Tech FocusInnovative Egg IdeasEggology offers a system where four fresh egg whites are presented in a cup; when microwaved, the eggs are automatically scrambled in the container. Egg Whites "On-The-Go" is promoted as a revolutionary, patented product that is unique to its industry because of its ease in preparation. Meanwhile, a system also exists for an instant egg white based meringue cake. The packaging has been developed in such a way that after 95 seconds in the microwave, a product is created which automatically raises off the top of the packaging.

#8US: Eggology On-the-Go

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Tech FocusStraw with a KickThis green apple juice is presented in a pouch equipped with a straw covered with microaroma. The technology (Scansetional Tec) incorporates microencapsulated flavor into the plastic material for the straw. The product is promoted as The Straw with the Sour Kick. US: HiC Sour Blast

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Tech FocusPrinted ChipsP&Gs Pringles brand includes Pringles Prints, an innovative snack that features a unique, fun design printed on every crisp. The revolutionary Prints technology, allows P&G to customize the chips by printing words and images in a variety of colors directly on the chip. Pringles Prints are made using a proprietary technology. Words and images can be printed on one side of the crisp, right side up, upside down, in blue or red. The technology uses food colorings and does not alter the aftertaste of the snack. US: Pringles Prints

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Tech FocusElectromagnetic Wave SterilizationGlico in Japan offers a system of sterilization of the product in powder, with the technology based on electromagnetic waves. Based on a system of oscillating waves on the product contained in a non-metallic container, it guarantees sterilization and it safeguards the product from the danger of contamination post-process.

#8Japan: Minestrone through electromagnetic wave sterilization

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Tech FocusCooling Alu BottlePittsburg Brewing has launched bottles manufactured using the innovative aluminum material Concur, which maintains the temperature that the beverage is cooled at, for approximately 60 minutes. Alcoa and CCL Container jointly developed the material and designed it to substantially increase the thermal isolation abilities of the bottle.

#8US: IC Light

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Tech FocusCooking Oil Preserving SystemSophia Ceramics Energy has developed a system using cooking oil preserving ceramic, whereby electrons work with the oil to prevent some of the oxidation and deterioration. Combined with the use of infrared technology, it reduces the necessary temperature for frying by 1015C.

#8Japan: Product made using cooking oil preserving ceramic

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Tech FocusPressure Shift Freezing (Japan)Asahi has launched a range of new frozen cocktails in a soft pouch pack. The product is produced using an innovative rapid pressure-shift freezing technique that yields a non-frozen-like food texture. Low temperatures notwithstanding, ice does not form at extremely high atmospheric pressure. Afterwards, following a rapid drop in pressure, ice crystals form in sizes 30 to 100 times smaller than with blast freezing. The result in addition to better food texture, a reduction in microorganisms and bacterial load is achieved. Japan: Asahi Frozen Cocktails

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Tech FocusElectrocatalyst HydrogenationThe electrocatalyst hydrogenation process allows for the production of hydrogenated soybean oil containing reduced fatty acids through a regenerable electrocatalyst. Electrical energy, as opposed to high temperature and high pressure, is used to affect the transfer of hydrogen to edible oils which allows for a greater reduction in trans fatty acids. The system also improves the qualitative characteristics of the oil.

#8Japan: Sunflower oil made using electrocatalyst hydrogenation technique

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Tech FocusHigh Melatonin MilkDue to their higher melatonin content, Night Time Milk and Slumber Milk (UK) and Nemu Milk from Meiji (Japan) are claimed to help you sleep better. Night Time milk is supplied by Cricketer Farm in Somerset and is specially selected from the morning milking, when melatonin levels in the milk are much higher than normal. The manufacturer claims that a regular mug of Night Milk, (at least 250ml), as part of your bedtime routine, should help you establish a good pattern of sleep.

#8US: HiC Milks for sleep from the UK and Japan

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This presentation was created with information extracted from the Innova new products database. www.innova-food.com

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