Anuga FoodTec - Functionalization and Stabilization of Ingredients
Naturalness has become the decisive purchasing factor on the supermarket shelf - a trend that is reflected in the increasing demand for natural flavors, coloring foods, health & nutrition ingredients. Their use enables food and beverages without declarable ingredients, which can also promise added health benefits. In order for the functional ingredients to be incorporated into the recipes, they need a protective coating and must be in the form of a free-flowing powder. Anuga FoodTec in Cologne is showing from March 20 to 23, 2018which options are available today for granulating, coating, encapsulating, agglomerating and instantizing. Anuga FoodTec is dedicating a separate product segment to food ingredients, which will be mainly shown on the trade fair boulevard. In addition, the topic has a permanent place in the comprehensive event and congress program organized by the DLG.
Whether it's taste and odor masking, protection against moisture, acid or oxidation: When it comes to refining functional ingredients, fluidized bed granulation is one of the state-of-the-art processes. The solids-containing liquids are sprayed onto a fluidized bed via a nozzle system. An intensive heat and material exchange in combination with controllable temperatures between 30 and 130 degrees Celsius ensures an even drying process without thermal damage. In this way, the nutritional properties of flavors or vitamins are retained in the food beyond the best-before date. In addition to colorings, plant extracts and flavors, protein concentrates based on milk and whey are also produced. The powders obtained are characterized by optimal flow behavior and easy dosing. There is no need for additional carriers or auxiliary materials - and for product developers, the list of ingredients that must be declared remains short. Modern fluidized bed devices, as can be seen at Anuga FoodTec, combine drying, granulation and coating in one work step - and all of this on a small footprint. The same applies to the ploughshare mixers shown in Cologne. They create a mechanical fluidized bed in which the solids content, grain size and residual moisture can be precisely adjusted.
Flavors and vitamins from the capsule
But the multifunctional systems can do more than just produce agglomerates with optimal solubility: They are able to incorporate vitamins, minerals and fruit flavors into a stable matrix. A micrometer-thin layer of maltodextrin and starch efficiently protects the ingredients, which are sensitive to oxidation, against external influences such as light and oxygen. The highlight: The microcapsules only release their embedded content when the food is consumed. A prime example of this is the encapsulation of sodium chloride in a fine shell of fat. The coated grains of salt form concentrated salt spots in the food. The effect: the spots send stronger signals to the taste receptors and are perceived more intensely. In this way, a salt reduction of up to 20 percent can be achieved in baked goods or frozen products such as pizza without impairing the taste experience.
Engineering expertise meets contract manufacturing
The engineering specialists of the exhibiting companies not only plan and implement fluidized bed devices and entire systems, but also work with the food producers to develop the entire process, right through to the tailor-made product. The scale-up to the production scale then takes place on site on a pilot plant. The fact that the demand for such functional ingredients is high is shown by the steadily increasing capacities in the field of contract manufacturing - a service that is offered as a service by some plant manufacturers via affiliated production companies.
Food Ingredients at Anuga FoodTec
There is a lot of movement worldwide in the market for food ingredients, which is showing a trend towards more naturalness. Food and beverage producers have the chance to win new groups of consumers - provided they recognize the signs of the times and use innovative ingredients. Their importance is underlined at the Cologne exhibition center by the "Meeting Point - Food Ingredients", which represents the ingredient providers on a coherent presentation area. Ingredients are also the focus of the Anuga FoodTec congress and event program. With interesting lectures and presentations, leading experts provide an insight into the latest developments. From Tuesday to Friday, the "Food Ingredients" forum is devoted to current topics such as clean labels, personalized nutrition, texture design and enzymes in food production as well as the possibilities for product reformulation in order to exchange or reduce sugar, salt and fat.
Koelnmesse - Global Competence in Food and FoodTec:
Koelnmesse is an international leader in organizing nutrition fairs and events for the processing of food and beverages. Trade fairs such as Anuga, ISM and Anuga FoodTec are established as leading trade fairs worldwide. Koelnmesse not only organizes in Cologne, but also in other growth markets around the world, e.g. B. in Brazil, China, India, Italy, Japan, Columbia, Thailand, the United States and the United Arab Emirates food fairs with different focuses and contents. With these global activities, Koelnmesse offers its customers tailor-made events in different markets that guarantee sustainable and international business.
More info: http://www.global-competence.net/food/
