Perfectly stable
of innovations at Fi Europe, which takes place from 18 to 20
November 2003 in Frankfurt, Germany.
The 16th edition of Fi Europe, which takes place from 18 to 20 November 2003 in Frankfurt, Germany, is drawing near. The event, which brings together Europe's largest international ingredients suppliers with food producers and manufacturers, is one of the best places to assess the state of the industry and identify new emerging trends.
Over 1,000 exhibitors will be demonstrating their latest developments at the three-day event, including Swiss stabiliser manufacturer Swissgum. The company is set to introduce a number of innovations that it believes will soon be at the forefront of the ingredients industry.
Within the baking industry, producers often face the problem that the fruit preparation runs out during the baking process. Swissgum has developed a stabilising system that gels the hot fruit filling. The gelling is reversible, so that the cooled finished product achieves the required texture.
Swissgum has developed new laboratory-designed hydrocolloid systems for alcoholic beverages. When drinks are stabilised with hydrocolloids, manufacturers have to take into account the precipitation of certain polysaccharides by the alcohol.
The viscosity must be within a clearly defined range to achieve the mouth-feel desired by the customers. Swissgum believes that its innovation hydrocolloid system will help brewers achieve this.
In the area of sorbet formulations, Swissgum has identified a strong tendency towards higher fruit contents. The most important criteria for these mainly extruded sorbet types are a pure fruit taste and at the same time a creamy texture.
This makes high demands on the stabilising system used. As a result, Swissgum has developed new formulations for this type of application.
In the ice cream segment Swissgum has responded to market demands for cost reduction. New stabilising systems have been developed that will enable the producer to reduce costs and at the same time fulfil all quality requirements of the ice-cream industry.
These innovations in food and beverage stabilisation will be on show at Fi Europe this November. For further information contact vasb@fjvffthz.pbz
