food Marketing - Technology 2/2024

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Contents food Marketing & Technology April 2024 3 Editorial 42 Impressum Ingredients 6 Avocados: Health Benefits and Sustainable Cultivation 10 Molding and Demolding Consumer Perceptions of Hydrocolloids 13 Continued Growth in the Food Supplements 14 How to make High Fat Foods Healthier with Fat Layers and Marbling 18 Study Reveals Pomegranate’s Potential to Slow Progression of Age-related Frailty Processing 20 The Evolution of the Protein Value Chain – Sustainable Protein Systems for a Growing World 24 Angle Grinder for Fresh and Frozen Meat Blocks with Well Thought-out Technology 26 Real-time Monitoring Solution for Food Processing Technology Launched at Anuga FoodTec 28 Sustainable, Efficient Process Security with ‘Just Clip It’ System Key No. 102163 Your Ingredient Ideas. Packaging 30 Going Digital for Greater Efficiency 33 Safe, Attractive, and Resource-Saving Packaging Solutions in the Cheese Industry Departments 37 New White Paper Examines How Processing Technology Can Improve Food Sustainability and Nutrition 38 Discover the Latest in Nutraceutical Innovation at Vitafoods Europe 2024 in Geneva 40 Calendar of Events 42 Index
10/30/23 1:57 PM Vol. 38 • 31377 ISSN 0932-2744 2/24 Cover: Avocado consumption is increasing worldwide by around 3% every year. In the EU, growth of as much as 15% is expected over the next five years. This makes Europe the second largest growth market for avocados after the USA. Avocados are healthy and versatile, they are easy to prepare and can be enjoyed on any occasion. Whether in salads, as dips or traditionally on bread - there are many ways to integrate them into our daily diet. uty parts ficult-to-cut ucts. tting Technology ur product. rschel.com Cover: Health Benefits of Avocados Hydrocolloids: Consumer Perceptions Proteins for a Growing World Saving Cheese Packaging Our Cover Story starts on page 6. Photo: WAO - World Avocado Organisaton Ingredients: Hydrocolloids, A Consumer Perspective There are many forces and influences generating consumer perceptions about food ingredients including hydrocolloids. Social media, personal friends, family members, health concerns, environmental awareness, nutritional magazines and many others. In some cases there is a mystery over what caused the perception (or misperception) in the first place. Take a look at page 10 for a full analysis of this complex challenge. Our Extrusion Cooking and Drying Expertise. The Possibilities are Endless. Processing: Technology for New Proteins Over the past five years, the protein value chain has undergone significant transformation with plant-based proteins rising in popularity and consumer acceptance. Despite this progress, formidable challenges remain to further advance the industry. The food industry is tasked with designing more efficient processes that use less energy and water to extract and purify plant-based proteins. The full story can be found on page 20. Wenger pioneered twin screw extrusion for food applications nearly 40 years ago. Today, our leading-edge technology is used to create diverse food products and ingredients such as protein crisps, textured proteins, cereals, breadings, starches, snacks, and many more. And our world-class process experts can help you develop whatever shape, size, color, fi brous structure, or moisture level required. Packaging: Reduced Packaging for Cheese Whether it concerns a technical improvement of the packaging process at an artisan Swiss cheese factory, which gives its valuable skilled workers more time for cheese production, or global branding at a Portuguese cheese manufacturer that wants to significantly boost its export business, the high-tech traysealers and thermoformers from a leading packaging specialist support the goals of these companies. Two success stories from the world of dairy are shown on page 33. food Marketing & Technology • February 2016 Key No. 102163 Wenger.com
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Page 3: Editorial Clean Eating for a Health
Page 7 and 8: Cover Story perfood, avocados are a
Page 9 and 10: Cover Story economy in many growing
Page 11 and 12: Ingredients A pantry friendly profi
Page 13 and 14: Ingredients Continued Growth in the
Page 15 and 16: Ingredients imitate its mouthfeel.
Page 17 and 18: Ingredients re mixtures are versati
Page 19 and 20: Ingredients manox® contains up to
Page 21 and 22: Processing Bühler’s state-of-the
Page 23 and 24: Processing MOVE YOUR BUSINESS FORWA
Page 25 and 26: Processing GREEN EFFICIENT TECHNOLO
Page 27 and 28: Processing fmt detailed view of equ
Page 29 and 30: Processing With up to 50 percent mo
Page 31 and 32: Packaging to increase performance a
Page 33 and 34: Packaging Safe, Attractive, and Res
Page 35 and 36: Packaging Queijos Santiago uses Fla
Page 37 and 38: Events New White Paper Examines How
Page 39 and 40: Events tions and formulation strate
Page 41 and 42: Events SEPTEMBER 2022 OCTOBER NOVEM
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