Issue 4 2018
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show preview: HiE<br />
23<br />
Omya: The future stays natural<br />
At this year’s<br />
HiE, Booth<br />
Omya will<br />
8N126<br />
showcase its<br />
Calcipur ®<br />
range of<br />
natural calcium<br />
carbonates,<br />
which help<br />
to improve<br />
production<br />
processes<br />
and<br />
formulations<br />
while<br />
additionally<br />
offering health benefits. Thanks<br />
to this most concentrated and bioavailable source<br />
of calcium, fortified food and drink products can<br />
score high when it comes to supporting bone health<br />
and the proper functioning of muscles and nerves.<br />
The ingredient positively influences texture and<br />
processing qualities, and can be used in various fields<br />
of application, including powdered foods, bakery<br />
products, cereals, extruded snacks, vegan drinks,<br />
and other foods and beverages.<br />
Calcium enrichment of foods and beverages is<br />
an ongoing trend, strengthened by the world’s<br />
aging population and consumers who are looking<br />
to avoid health problems associated with calcium<br />
deficiency. With its high elemental calcium content<br />
of approximately 40%, it is possible to use up to<br />
five times less Omya Calcipur ® than other available<br />
technical solutions while achieving the same calcium<br />
dose in a finished foodstuff. This results in reduced<br />
costs and less impact on the sensory profile of<br />
the end product. Depending on the dosage used,<br />
calcium-related claims can be made on pack. Offering<br />
a broad variety of mastered calcium carbonate<br />
particle sizes in combination with synergistic food<br />
ingredients such as those included in its distribution<br />
portfolio, Omya enables manufacturers to produce<br />
the best possible results in terms of nutrition and<br />
taste.<br />
In addition, Omya Calcipur ® is an effective anticaking<br />
aid for powders and can also be used to<br />
reduce dust. Moreover, the mineral can improve the<br />
gelling qualities of fluids, and correct pH-values.<br />
When used in snacks and cereals, the particles<br />
lead to better extrusion. In many applications,<br />
the ingredient is also able to intensify the taste<br />
perception of salty or sweet. This means that, for<br />
example, in bakery goods, the sugar content and<br />
therefore the calorie count can be reduced. n<br />
www.omya.com<br />
issue four <strong>2018</strong> www.foodmagazine.eu.com
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