This year, VAN HEES GmbH (Walluf) celebrates its 70 anniversary. The company, which supplies its products to more than 80 countries worldwide, is one of the market leaders in quality additives, spices and spice blends, herbs, marinades, emulsions and flavors in meat and sausage processing ...
Gourmets like to enjoy the pleasure of a special raw sausage specialty like Spianata Romana or Spianata calabreseif you discover them in a well stocked raw sausage counter ...
Whether for breakfast, lunch or party service: Sandwiches, open rolls and snacks have become an indispensable part of the butcher shop. However, ideas are needed if you want to stand out from the competition and increase sales success ...
With the new Zartin Gourmet CA and Zartin Gourmet CA liquid, Van Hees GmbH (Walluf) is now offering the next generation of its proven Zartin range. It not only ensures optimal tenderness and taste, but also makes a decisive contribution to food safety. In addition, Zartin Gourmet CA is free from table salt, flavors, flavor enhancers and allergens that have to be declared ...
The taste experts from Belm are again setting new trends and presenting new spice accents on the grill with the AVO Lafiness Black Garlic. Garlic is very popular with consumers for its health promoting properties. The special thing about Black Garlic is the ripening process of the garlic, the fermentation ...
Belm near Osnabrück. With an innovative plant cream, the spice specialist AVO enables the production of the new generation of poultry sausages ...
Kulmbach, November 2016: In spring 2015, Nepal was massively damaged by several earthquakes. The Adalbert Raps Foundation is helping the Nepalese population together with Nepalhilfe Kulmbach eV with the reconstruction. For the second time, the foundation finances the active commitment of employees of the spice manufacturer RAPS GmbH & Co. KG and their relatives in Nepal. There they help with the construction of earthquake-proof buildings and instruct the Nepalese to help themselves ...
August 2016, Kulmbach - On Thursday, 24. November the German Spice Museum in Kulmbach at a spice seminar, which is suitable for professionals in the food industry and catering as well as for interested amateur chefs and bakers. Headed by Gewürzsommelière Brigitte Lauterbach participants learn which flavors can affect mood and well-being and can be treated like to typical winter ailments with savory ingredients ...
The production of cheese and casein produces large quantities of whey. 81 million tons per year come together with the aqueous residue in the EU alone. Approximately 40 percent of it is already processed via filtration to whey concentrate and further to various whey products. Most of the whey, however, remains unused. In addition to milk sugar and minerals, whey mainly contains valuable milk proteins. "As natural binders and emulsifiers, proteins could be used in the food industry," Dr. Ana Lucia Vasquez, who directs the project at the IGB, the economic potential and goal of the new project. »They are also suitable for functional nutritional supplements, eg. In baby food or as a source of protein in athletic drinks, "says the expert.
"Most of salt we consume, not lands on our taste buds. It is simply swallowed "explains Christian Zacherl the IVV. He wanted to improve together with his colleagues from the Fraunhofer Institute for High-Speed Dynamics, Ernst-Mach-Institut, EMI in Freiburg. "We have developed a computer-based simulation model that simulates the flavor release of food in the mouth," said Dr. Martin Steinhauser from EMI. With the new method, they took the salt distribution chewing Brühwurst under the microscope. The result: The arrangement of salt play in frankfurters or lyoners affects the taste of salt. "The more uneven the salt is distributed in the sausage, the saltier it tastes," said Zacherl. Many sausages could do without salt thus without loss of taste. Your simulation model, the researchers want to further refine to create tailor-made recipes for healthy food in future.
Vitamin C, ascorbic acid, is a reducing carbohydrate and can react with amino acids, peptides and proteins. Such reactions between carbohydrates (sugars) and proteins belong to the class of so-called "Maillard reactions", named after its discoverer, Louis Camille Maillard. Maillard reactions are ubiquitous: they make as our toast crisp, provide the typical roast fragrance when searing meat and add coffee beans during roasting aroma.