Issue 4 2018

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16 show preview: HiE GoodMills Innovation: Individual well-being central focus of product development GoodMills Innovation will be focusing on ‘good gut feeling’ and revealing new developments in ancient grains. Both the selenium-rich 2ab Wheat and the Tartary Buckwheat containing rutin and zinc are ideal for product concepts in the field of intestinal health. Trade visitors can also find out about a prebiotic wholemeal concentrate of finely ground bran in advance of its market launch. Prof. Dr. Ivan Kreft, emeritus of the Faculty of Biotechnics in Ljubljana, will be a guest at the booth. An expert on Tartary Buckwheat, he will be explaining the nutritional advantages of this almost forgotten raw material. Visitors to the booth will also be able to sample bread and pastries made from GoodMills Innovation’s value-added ingredients. Booth 8C10 Health-conscious consumers are increasingly aware that the intestine and its microflora play a major role in their feeling of well-being and long-term health. And that’s why nutritionists recommend special dietary fibres, so-called microbiota accesible carbohydrates (MAC), as ‘food’ for the intestinal microbiome. Bright, fine and rich in ‘MAC’: Fourth-generation whole grain The ultra finely ground whole grain White Gold® is a concentrate consisting of micronised wheat bran. While the microbiome often excretes conventional wholemeal flour undigested due to its coarse particle structure, this ultra-fine pulverisation makes the so-called ‘High MAC bran’ highly bioavailable. In bakery products, White Gold ® also adds a light colour and slightly sweet taste. GoodMills Innovation will launch this novel whole grain ingredient in early 2019. White Gold® is perfect for use in prebiotic baked goods, as well as biscuits, cakes or high MAC shakes. Michael Gusko, Managing Director of GoodMills Innovation, says: “Today we know how important it is to keep the intestine healthy for our overall well-being. Science has been able to prove links between a disturbed gut microbiome and obesity, inflammatory diseases and even neurological disorders. That is why we develop grainbased ingredients that are particularly valuable for our bacterial roommates. Low and no carb concepts must now be replaced by a personalised diet with the right carbohydrates: High MAC.” Ancient grain bakery products with metabolic power With 2ab Wheat, the innovation division of Europe’s largest milling group has an ancient grain in its portfolio which is more tolerable than modern wheat for many consumers because it contains less FODMAP1 and no difficult-to-digest D-gluten. As an extension of the 2ab concept the product developers created a recipe for an ancient grain bread with metabolic power, based on 2ab Wheat flour and crispies from Tartary Buckwheat. It can be used to bake a bread that supports carbohydrate, fat and protein metabolism, and is also suitable for ‘sensitive eaters’. Under the name Rutin X the Hamburg grain company offers flour and the mentioned crispies from fermented Tartary Buckwheat. Compared to common buckwheat, it contains a hundred times more rutin, an active ingredient of traditional Chinese medicine, and is now recognised in Europe for its antioxidant and antiinflammatory qualities. It also contains the trace element zinc, which helps regulate carbohydrate metabolism. Product developers at GoodMills Innovation succeeded in removing the strong bitter taste of rutin in this prehistoric buckwheat variety thanks to a patented fermentation process that does not diminish the ingredient’s nutritional benefits. RUTIN X is suitable for bread and roll recipes; other possible applications, such as long-life bakery products, are currently being tested. n www.goodmillsinnovation.com www.foodmagazine.eu.com issue four 2018
show preview: HiE 17 AstaReal: Superior range of scientifically backed natural astaxanthin products AstaReal, the global pioneer in natural astaxanthin cultivation, R&D and clinical science, will be presenting its high-quality product range, which sets industry standards in terms of purity and potency. From soft gums, effervescent tablets and their innovative bulk product range, the company will demonstrate a variety of possible dosage forms with the powerful antioxidant. At its booth, visitors can learn more about natural astaxanthin’s scientifically backed health benefits for muscles, fatigue, heart, skin, brain and eyes. Visitors to the AstaReal stand will have the chance to test the latest innovative technology that non-invasively measures their carotenoid level. Derived from the microalga Haematococcus pluvialis, astaxanthin is a natural carotenoid. Its unique structure enables it to quench free radicals in the inner and outer layer of the cell membrane unlike other antioxidants, thus protecting lipids, proteins and mitochondria from oxidative stress. In this way, astaxanthin can improve eye fatigue and reduce inflammation of the ciliary muscle. With his lecture on eye health (27th November 2018, 14:30) at the Supplier Solutions Theatre on the show floor at booth Q121, Leonhard Thunn-Hohenstein, nutritionist and AstaReal’s Key Account Manager, will delve into the latest research findings, present trends on the eye supplement market and discuss the role that natural astaxanthin plays. At the company’s booth, visitors will be able to discover further highlights and learn more about how to reach out to consumers. Besides product samples containing natural astaxanthin, AstaReal will showcase a technology of the German biozoom services GmbH. Using an optical measuring procedure, biozoom ® devices detect biomarkers in the skin that reflect the body’s antioxidant status. n Hall 8 Booth G80 http://www.astareal.se issue four 2018 www.foodmagazine.eu.com
Page 1 and 2: INGREDIENTS PROCESSING & PACKAGING
Page 3 and 4: foreword About Food Europe Food Eur
Page 5 and 6: Photographer Didier D. Daarwin Gett
Page 7 and 8: We help you get the balance just ri
Page 9 and 10: industry news 9 Multi-country outbr
Page 11 and 12: industry news 11 Lumpy skin disease
Page 13 and 14: industry news 13 Busting bitter, sa
Page 15: show preview: HiE 15 Hi Europe show
Page 19 and 20: show preview: HiE 19 Activ’Inside
Page 21 and 22: show preview: HiE 21 Taiyo: Functio
Page 23 and 24: show preview: HiE 23 Omya: The futu
Page 25 and 26: ingredients 25 than magnesium and i
Page 27 and 28: ingredients 27 Taiyo: the functiona
Page 29 and 30: ingredients 29 wheat and some added
Page 31 and 32: ingredients 31 of rutin. But produc
Page 33 and 34: ingredients 33 flavours and colours
Page 35 and 36: ingredients 35 New clean label rese
Page 37 and 38: ingredients 37 Faster, higher and s
Page 39 and 40: ingredients 39 BODYBALANCE ® , at
Page 41 and 42: ingredients 41 use. “Science and
Page 43 and 44: show preview: ProSweets 43 ProSweet
Page 45 and 46: processing and packaging 45 Mondi s
Page 47 and 48: processing and packaging 47 It’s
Page 49 and 50: processing and packaging 49 Neuroma
Page 51 and 52: analysis & control 51 CPI supports
Page 53 and 54: analysis & control 53 Olam calls fo
Page 55 and 56: analysis & control 55 BASF clinical
Page 57 and 58: company news 57 PSG ® brings indus
Page 59 and 60: company news 59 Palsgaard takes ano
Page 61 and 62: company news 61 ANDRITZ presents sm
Page 63 and 64: company news 63 Givaudan opens new
Page 65 and 66: diary dates 65 Supply Side East 9-1
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INGREDIENTS PROCESSING & PACKAGING
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Issue 4 2018

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