news
& events

news
& events

June 11, 2018

From 10/08/20178 through 20/08/2018 we will be closed for summer holidays: during this period it will not be possible to make shipments or deliveries. Moreover, considering the interruption to transports services, we will be able to ensure deliveries only before 10/08/2017.
In order to plan them, please send us your orders by August 3 for raw materials and by July 13 for our semi-processed products.

All orders received after 03/08/2018 will only be delivered at the re-opening of the shipping, therefore raw materials will be shipped from our warehouse from 21/8/2018 on. Orders for Chimab semi-processed products received after 13/7/2018  will be processed upon re-opening.

For special enquiries, please contact our sales department: chimab@chimab.it - +39 049 9201496.


June 05, 2018

Mr Ignazio Vullo, President of Chimab Spa affirms:

This edition of MEAT TECH 2018 was particularly interesting. We had many visits of well-established customers, partners and many new visitors. We thank them all for the interest and attention shown to us.
In particular, the meetings with new guests allowed us to come across with new situations, to look at different proposals and needs, source of new projects and challenges
Chimab participation at international events always goes hand in hand with new R&D projects. At our booth, visitors have seen at first hand our new products and customizations with high added value.
Chimab focuses on traditional products and their innovation, but also on product development that responds to new market trends, such as "healthy", "natural", "clean label", "free from".
Our daily commitment leads us to constantly improve, promoting quality processes and products through the research and development of innovative solutions.
I would like to thank all those who have contributed to the great success of this event "


May 30, 2018

Visit Biospringer at Chimab Booth B35 @ Meat Tech. Discover the latest product applications tailored for the savoury sector.


May 30, 2018

Visit Corbion at Chimab Booth B35 @ Meat Tech. Discover the latest product applications tailored for the meat sector.


May 29, 2018


Come and visit us and discover our live LAB & KITCHEN: innovative food ingredient solutions for MEAT, CULINARY & PREPARED FOOD sector.


May 25, 2018

The European Commission has allowed the use of the polyglycerol polyglycerol food additive (E 476), as well as in condiments, also in emulsified sauces in a concentration not higher than 4000 mg / kg.

IN DEPTH
The European Commission, with the EU Regulation of 4 May 2018 n. 682, modified the Community legislation regulating the production, marketing and use of food additives, allowing the polyglycinoleate use of polyglycerol (E 476), as well as in condiments, also in emulsified sauces in a concentration not exceeding 4000 mg / kg.

The Regulations come into force on May 27, 2018.


May 21, 2018

The European Commission has modified the purity requirements for ethylene glycol and diethylene glycol of the additive E 1209 graft copolymer of polyvinyl alcohol-polyethylene glycol.

IN DEPTH
The European Commission, with the EU Regulation of 4 May 2018 n. 681, modified the Community legislation regulating the technical specifications of food additives, the purity requirements of additive E 1209 graft copolymer of polyvinyl alcohol-polyethylene glycol.

The Regulations come into force on May 27, 2018.

Provisions envisaged by EU Regulation no. 2018/681

In view of the fact that:

  • the legislation that regulates food additives, provides for the possibility of being able to modify the technical specifications of said products, on the basis of a specific request from the manufacturer;
  • the food additive E 1209 graft copolymer of polyvinyl alcohol-polyethylene glycol was authorized:

-) according to the relative technical specifications;
-) to be used in food supplements in solid form, including capsules, tablets and the like except chewing tablets, in a maximum quantity of 100 000 mg / kg;

  • an application was made to amend the purity requirements for ethylene glycol and diethyleneglycol which the additive in question must possess to be marketed;
  • the European Food Safety Authority, in response to the request received, carried out a specific assessment concluding that the proposed modifications to the food additive in question do not present any safety problems;

the European Commission, with the Regulation in question, in modifying the provisions concerning the specifications of food additives has:

  • changed the purity requirements referring to ethylene glycol and diethylene glycol with the indication of ethylene cliche (mono- and di-);
  • modified the maximum permitted amount of "equal or less than 50 mg / kg" related to ethylene glycol and diethylene glycol with "not more than 400 mg / kg (singly or in combination)" of the substance ethylene cliche (mono- and di- ).

May 18, 2018

The European Commission has:

  • confirmed the use of nine provisionally authorized substances, following the fact that the European Food Safety Authority has completed its assessment and has concluded that these flavoring substances do not raise safety concerns at food intake levels estimated;
  • ordered the correction of errors for two substances.

IN DEPTH

The European Commission, with EU Regulation of 3 May 2018 n. 678, amended the Community legislation regulating the production, marketing and use of flavorings and food ingredients with flavoring properties intended for use in and on foodstuffs food additives:

  • confirming the use of nine previously provisionally authorized substances;
  • correcting errors related to two substances.

The Regulations come into force on 24 May 2018.

Provisions envisaged by EU Regulation no. 2018/678

In view of the fact that the European Food Safety Authority has:

  • completed the evaluation of nine substances currently on the list as flavoring substances currently being evaluated;
  • concluded that these flavoring substances do not give rise to safety concerns at the estimated levels of food intake,

the European Commission has amended the Community legislation regulating the production, marketing and use of flavorings and food ingredients with flavoring properties by removing the indication that the substances listed below have been provisionally authorized.

The substances that have obtained confirmation are:

  • • 2,6-dimethyl-2,5,7-octane-1-ol acetate (identification number 09,931);
  • • 3- (5-methyl-2-furyl) butanalee (identification number 13.058);
  • • 5-methyl-2-thiofencarbaldehyde (identification number 15.004);
  • • 4,6-dimethyl-2- (1-methylethyl) dihydro-1,3,5-ditiazine (identification number 15.057);
  • • 2-isobutyldihydro-4,6-dimethyl-1,3,5-ditiazine (identification number 15.079);
  • • 2,4,6-trimethyldihydro-1,3,5 (4H) -dithiazine (identification number 15,109);
  • • 5.6-dihydro-2,4,6-tris (2- methylpropyl) 4H-1,3,5-ditiazine (identification number 15,113);
  • • 3- (3,4-dimethoxyphenyl) -N- [2- (3,4-dimethoxyphenyl) - ethyl] -acrylamide (identification number 16.090);
  • • glycine, N - [[(1R, 2S, 5R) -5- methyl-2- (1-methylethyl) cyclohexyl] carbonyl] -, ethyl ester (identification number 16.111).

Finally, the Regulation in question corrected, in the community legislation that regulates the production, marketing and use of flavorings and food ingredients with flavoring properties:

  • the name of the substance having identification number 12.054, from 2- (ethylthio) phenol to 2-ethylthiophenol;
  • the CAS identification number of the substance 17.038 - gamma-glutamyl-valil-glycine, from 338837-70-6 to 38837-70-6.

May 14, 2018

Chimab in Pink:  thanks to our colleagues that yesterday, 13th of May, took part in "Pink Run", a fun run for women that took place in the historic city of Padova. The event, sponsored by the Municipality of Padova, aims to raise funds for non-profit organizations that helps underprivileged women and children.


May 10, 2018

Carniflavour Juice FS Powder is the renewed range of food ingredient solutions for high quality meat products, natural and with a perfect organoleptic profile.Carniflavour Juice FS Powder is a mix of natural vegetable extracts, perfect for cooked, fermented and seasoned meat products.

Carniflavour Juice FS Powder guarantees

  • Microbiological safety: by bringing into formulation the right amount of active ingredients that prevent the growth of pathogens.
  • Development of typical organoleptic characteristics of products, such as

- Color stability: by giving and maintaining a typical and standard pink color in cooked products
- Strengthening of aromatic profile: Carniflavour Juice FS Powder has a positive influence on distinctive product flavours ( no off flavours) 

Outcome: safe and natural products, with characteristic colour, harmonious flavour and without E numbers.

For a complete recipe, 100% natural and without E numbers, Chimab R&D suggests the combined use of Carniflavour Juice FS Powder and NATUROXI, complete and natural antioxidant system,

For further information please contact our experts: chimab@chimab.it - +39 049 9201496