INNterterNatNatIoNI aloNal Vol. 26 No. 4 August 2012 US $ 10 · 10 ISSN 0932-2744 B 31377 Cover: Better Bacon on the Table! Blueberry Desserts Crispies Coating Solution Spinach Sorting System International Publications Please Company affix stamp here Name Function/Department Street/P.O.Box BY AIR MAIL PAR AVION Zip Code/City food Marketing & Technology Country Reader Service Phone Dr. Harnisch Verlags GmbH Blumenstr. 15 Fax 90402 Nürnberg Germany E-mail Perforationslinie > Please Company affix stamp here Name Function/Department Street/P.O.Box BY AIR MAIL PAR AVION Zip Code/City food Marketing & Technology Country Reader Service Phone Dr. Harnisch Verlags GmbH Blumenstr. 15 Fax 90402 Nürnberg Germany E-mail Perforationslinie > Please Company affix stamp here Name Function/Department Street/P.O.Box BY AIR MAIL PAR AVION Zip Code/City food Marketing & Technology Country Reader Service Phone Dr. Harnisch Verlags GmbH Blumenstr. 15 Fax 90402 Nürnberg Germany E-mail INTRODUCING 1600 DESIGNED for sorting You may process a variety of products: round, long, whole, cut, wet, dry. Key Technology knows that you can’t risk letting FM, EVM or other critical defects reach a consumer’s plate. Whatever your application or capacity requirements, we have a sorting solution for you. Tegra® Cameras and Raptor or FluoRaptor™ lasers Optyx® 3000 Optyx® 6000 Manta® 1600 Manta® 2000 work together to fit your application.NEW 6 12 15 28 FMAlert™ can provide a digital time-stamped Metric tons/hour (depending on product/defect load) image of each foreign material event. Call today: +1 (509) 529 2161 (USA) or +31 (0) 345 50 99 00 (Europe). Or visit us online at www.key.net for a look at quality, safety and yield like you’ve never seen them before. Key No. 79121 © Key Technology 2010 IngredientsEditorial Food for Thought Have you seen the new study on the used as protein ingredients in burgers future of food? The intriguing title of or sausages. “What will we be eating in 20 years’ time?” brings into focus a lot of our present day Test-tube burgers are also closer than Photo: BK nutritional and environmental challenges. we may think. Lab-grown, in vitro, meat has been under investigation for some The BBC News Magazine’s Denise time, among others for astronauts. This Winterman suggests that a growing meat, grown from stem cells of cows, also population and unstable global pricing has a much lower demand on resources will cause a lot of traditional foodstuffs and has the added benefit that it can to lose their place on the table and cause potentially be customised to reduce fat a rethink about what we eat. For example and add other nutrients. the price of meat is expected to have a huge impact on diet. In the West people A further solution may be to move away have grown up with meat being plentiful from meat altogether and to develop and relatively cheap. The forecast for the more vegetarian options. Some plants Ian Healey price to double within the next five to and vegetables are being researched as Editor-in-Chief seven years will make meat a luxury. an alternative to steaks, schnitzels and It will also mean that an alternative is other meat dishes. High in protein and needed. fibres, the vegetables are mashed and then extruded to take on the appearance Researchers at Wageningen University in and texture of their meat models. the Netherlands are already working on a new source of protein: insects. They cost Seaweed and other algae is certainly a less to raise than “traditional” livestock, further alternative. In Japan and some consume less water and have hardly any other Asian countries seaweed has long carbon footprint. Whilst a large chunk been a staple part of the diet, with huge of the world’s population already eat working farms. With over 10,000 types insects as a regular part of their diet, of seaweed in the world, the variety and the squeamish Europeans and North taste is very large. Americans may need some convincing. Perhaps a change in terminology Like insects and vegetables, the addition will help. Morgaine Gaye, food of seaweeds to our daily diet could futurologist, suggests “mini-livestock” probably pass unnoticed from a taste as an alternative name for a collection and texture point of view. Changing the of crickets, grasshoppers, wasps and mindset of the Western diners may prove If you like it – subscribe! locusts, before they are ground down and more challenging. Sincerely, food Marketing & Technology · August 2012 1 We have turned a new page for you… Dr. Harnisch Publications has a new online presence! Contents food Marketing & Technology · August 2012 1 Editorial 56 Impressum Ingredients 04 The Chunky, Crunchy Auricularia (Jelly and Rat Ear) Mushrooms 08 Off the Shelf Chocolate 10 Blueberries: Dessert with Benefits! 14 Better Bacon on the Table! 18 New Ingredients and Solutions for Sodium Reduction Processing 26 Mixing and Dispersion Innovation 28 Coating Solution for Crispies 30 Syrup System Coating with Flavors and Sugar Enhances Consumer Appeal 32 Solving a Sticky Problem 34 Automation Solution for Fragile Confectionery Packaging WWW.HARNISCH.COM 38 Carton Packs are Top Performers Since the beginning of 2012 our new for UHT Milk Packaging 41 Design Possibilities online presence is live. Through a range 42 Introducing the New Wet Spinach of improved functions and a refreshing Sorting System design, we have done all we can to give 43 SAVE FOOD Exhibition goes on World Tour readers and clients alike a perfect stage. Departments 20 Passion for Food Technology Go and see for yourself – 25 Firms 51 Calendar of Events www.harnisch.com 53 Successful 10th Djazagro Show food Marketing & Technology · October 2011 International Publications food Marketing & Technology · June 2012 Blaudieck Lbm GB 90x270 GB NEU:Layout 1 20.03.12 16:15 Seite 1 CYAN MAGENTA YELLOW BLACK INTERNATIONAL Cover: CEAMSA INTERNATIONAL Vol. 26 No. 4 August 2012 A new carrageenan product has US $ 10 · 10 ISSN 0932-2744 B 31377 been developed which, due to its dual and flexible performance, helps the manufacturer to produce better bacon. By increasing process Cover: Better Bacon on the Table! Blueberry Desserts yield and lowering drip loss an Crispies Coating Solution www.contitech.de/aii Spinach Sorting System enhanced presentation of the meat is ensured, as well as an outstanding eating quality. Our Cover Story starts on page 14 International Publications Key No. 79401 Ingredients: Blueberry Desserts The message to eat real food and healthy ingredients has put blueberries in the spotlight. People associate blueberries with natural goodness, good times, happy days, health and wellness as well as the positive associations of comfort foods. See page 10 for guilt free indulgence. BLAUDIECK® FoodHoses: ThesafeSolution! Processing: Crispies Coating Solution A new solution for processing so-called “crispies” in BLAUDIECK® food hoses are absolutely neutral to taste and odour and are internationally well-known. Their hygienically a Ploughshare® Mixer demonstrates that complex smooth rubber respectively UPE liners are suitable for convey- coating tasks can be implemented by comparatively cost- ing a great variety of products. With UPE liner they are resistant to extreme detergents and disinfectants. They comply with all effective solutions with precise control of the process international recommendations, such as BfR and FDA. parameters. The full story is on page 28. q lining and cover resistant to oily and fatty products and caustic solutions q resistant to temperatures from -35 °C up to +95 °C q resistant to steam up to +130 °C (for disinfection) q high quality fitting system for a hygienically clean connection without any transition between hose liner and fitting; suitable for pigging Packaging: Sorting Spinach Most frozen and canned spinach processors have not automated sorting because the application is so difficult and the quality improvements didn’t justify the high ContiTech Schlauch GmbH yield loss. That’s changed. A new system can increase Postfach 1120 yields by up to 7% while maximizing product quality. D-34481 Korbach [email protected] Full details on page 42. Key No. 77875 food Marketing & Technology · JuneOctober 2012 2011 Ingredients The Chunky, Crunchy Auricularia (Jelly and Rat Ear) Mushrooms by Rico R. Magda The ubiquitous Auriculariales mushroom naturally grows sp.), “tainga ng daga” (rat ear), shiitake (log mushroom), on fallen wood, though it is cultivable on logs, sawdust, and champignon, and abalone. Banana mushroom naturally grows the likes. It has been used as a popular ingredient in many wild in banana plantation after a thunderstorm. It can also be Chinese dishes like hot and sour soups, etc. The possibility of cultured in beds of wet rice straw placed outdoor or indoor some medical applications has been attributed to Auricularia in portable wood frames. Rat ear or Auricularia, as it will be species, concluding that the jelly mushroom has anti-tumor, treated later, naturally grows abundantly on decomposing anti-coagulant, hypoglycemic, and cholesterol-lowering forest trees. Shiitake grows luxuriantly on shii logs growing capacity. Jelly mushroom is widely distributed throughout in Japan. Researchers, however, have found the possibility the temperate and subtropical zones worldwide in Europe, of producing the costly mushroom using alternative log North America, Asia, Australia, South America and in Africa. species. Abalone, on the other hand, is also known as oyster The mushroom’s ability to reconstitute, particularly the rat ear mushroom due to the appearance of overlapping fleshy gills, fungus, from dried to its original state, makes it easy to ship imitating the form of oysters. Meanwhile, champignon is now without spoilage. This characteristic also makes it easier to recognized commercially as one of the internationally valuable prepare and cook. In the west, more jelly and rat ear consumers mushrooms.