International Magazine
International Magazine March 2022 ISSN 2628-5851 Technology & Marketing 1/22 Contents Subscribe now… Ingredients: Insect Proteins, More Sustainable BARF, Pet Nutrition, Plant-Based Food Processing: Healthy Kibbles, Hygienic Cooking, Modular and Flexible Solutions Packaging: Recyclable Packaging and Bags, Inline Tray Sealer Marketing: Vet's Corner, Pet Food Competence Network, Anuga FoodTec, IFFA, Interzoo PetFood PRO magazine wants to emphasize the high level of quality and care in the production of pet food through the choice of ingredients, the choice of technology and the choice of packaging materials. food Marketing & Technology October 2022 1 Editorial 50 Impressum Ingredients 10 High-Purity Coconut Oil 14 Replacing Methyl Cellulose in Plant Based Burgers - Is it Worth it? 18 Prebiotic Effect Evidenced for Chicory Root Fibers by the First Systematic Review with Meta-Analyses 20 Challenge Accepted: Heat Stable Plant-Based Salami Processing 6 Quantifying the Long-Term Stability of Food Formulations 22 Reducing Natural Resource Consumption in Manufacturing 26 Food Safety Takes Priority in Design 30 Spotlight on Sorting: How Modern Grading and Packing Solutions Enable Blueberry Packhouse to Gain and Retain Competitiveness Packaging 34 Simplifying Complex Processes 38 Homogeneous Conveying – a Strong Solution for More Hygiene Departments 40 Marketing 47 Events Technology & Marketing www.harnisch.com
tting Technology 9/6/22 3:14 PM Vol. 36 • 31377 ISSN 0932-2744 nitary s. simple ndard eeding ne. 5/22 Cover: DataPhysics GmbH Foodstuffs are often mixtures of different ingredients and are therefore liable to separate. It is important to quantify these separation processes to optimize food product formulations. A new dispersion stability analysis system, can reliably and efficiently analyze food dispersions regarding their destabilization and aging. Our Cover Story starts on page 6. your product. .urschel.com Cover: Quantifying Stability Heat Stable of Food Formulations Plant-based Salami Sustainable Manufacturing Homogeneous and Hygienic Conveying Key No. 102398 Ingredients: Plant-based Salami Many plant-based salamis, whether as a sliced product or whole, have a mouthfeel very reminiscent of mortadella and are soft and elastic in texture. “But that’s not how salami actually feels, right? Plus, they’re not made to be eaten hot, which is a shame when you’re craving vegan pepperoni pizza,” observes Loryma’s Head of Product Development, Norbert Klein. Find out more on page 20 Processing: Sustainable Manufacturing Soaring energy costs in the last year are significantly affecting many manufacturers’ bottom lines. Separately, the consumer pressure on FMCG brands to be more sustainable is only increasing. Combine both of these factors and it’s no wonder that manufacturers are urgently looking for new ways to reduce their consumption of natural resources like gas, electricity and water. See the case study on page 22 Packaging: Hygienic Conveying In the food industry, it is in the interests of people in charge of manufacturing or processing to rule out any hygiene risk. Any bacteria, foreign bodies or other contaminants that enter the product could cause incalculable losses. A new homogeneous conveyor and processing belt for exceptionally hygiene critical belt applications has been launched. See the full story on page 38 food Marketing & Technology • February 2016 Key No. 102158
