Food & Beverage Asia December 2020/January 2021

14 BITING ISSUES
Rousselot
Rousselot expands SiMoGel capabilities for centre-filled gummies
Rousselot, a Darling Ingredients brand,
has announced the development of
its latest SiMoGel concept for centrefilled
gummies. This gelatine-based
solution enhances process efficiency and
flexibility for a faster, cost-effective and
hygienic production of nutraceutical and
pharmaceutical gummies.
With this latest innovation within the
SiMoGel range, gummy manufacturers
will be able to develop centre-filled
soft gummies that combine consumer
preferences for chewable dosage forms,
with the ability to include a broad range of
nutrients at adequate dosage.
SiMoGel enables the production of
nutraceutical and pharmaceutical soft
gummies in optimal conditions. With
SiMoGel, the traditional starch moguls are
replaced by silicone moguls or blisters.
The starchless depositing, which can be
done in either silicone or metal moulds,
or directly in blister packs, prevents
cross-contamination of ingredients. This
technique also enhances application
possibilities in terms of shape and texture,
making an array of formats including 3D
and high-dimensional products possible.
Rousselot has been offering gelatine
for a wide range of nutraceutical and
pharmaceutical applications. Its gelatines
are known for their functional properties,
suitability for immediate release dosing
and versatility in format applications,
and are therefore used in several types
of delivery forms including capsules, soft
gels, chewable or coated tablets, and in
functional gummies. ■
Rousselot’s SiMoGel gelatine-based solution allows
manufacturers to create new delivery formats,
including centre-filled gummy caps
Chr. Hansen
Chr. Hansen extends FreshQ bioprotection solution into the fermented
plant-based segment
At a time when fermented plant-based
products are experiencing increasing
popularity, Chr. Hansen launched FreshQ
DA, the food culture selected to help
strengthen fermentation of these products,
providing improved protection against the
spoilage caused by yeast and moulds.
Peter Thoeysen, director of bioprotection
at Chr. Hansen, explained that FreshQ DA
consists of lactic acid bacteria selected for
its ability to out-compete contaminants
through fermentation, and is able to work
in variety of plant bases to help keep
products fresh for longer. He continued:
“Bioprotection uses ‘good bacteria’ to
fight ‘bad bacteria’, yeast and mould, to
help keep food fresh from the inside out.
Using fermentation for this is a well-known
concept in the dairy world, and it offers
similar potential for the fermented plantbased
foods industry.
“With fermentation-driven bioprotection,
producers are better equipped to build
consumer trust in their brand by improving
product quality in a natural way. Improving
quality and shelf life can also help reduce
food waste at the global level, providing
consumers with an extended window
during which to consume the food they
purchase.”
FreshQ is the newest addition to Chr.
Hansen’s FreshQ line. The company first
introduced its bioprotective solution for
traditional fresh dairy products in 2012,
then launched the second generation in
2017, and now follows up with a version
aimed at the growing market for fermented
plant-based foods. Furthermore, producers
can look forward to improve supply-chain
sustainability with FreshQ as extending
freshness can allow them to optimise
production and logistics, thus reducing
waste in the value chain while also giving
consumers a longer window during when
to consume the food. ■
Fermenting with FreshQ DA in food culture solution
can help improve the robustness of fermented
products against spoilage throughout the value
chain, maintaining quality for longer to optimise
consumer satisfaction
FOOD & BEVERAGE ASIA DECEMBER 2020 / JANUARY 2021