& events

& events

September 21, 2017

Chimab R&D presents DELISTAB SNACK, functional and flavouring solution that gives texture and structure in snack and bars.
DELISTAB SNACK is a neutral structuring system, fiber based, for salty and sweet products with cereal, seeds, grains etc.  

Ideal for products with healthy claims, high fiber content, low fat and sugar, or enriched with vitamins or minerals

  • vegan
  • gluten free
  • allergen free
  • high fiber content
  • 100% natural, for natural or healthy claim products
  • short label
  • texture improvement and cost-benefit formula
  • shelf life extension
  • multi-purpose products
  • tailor made flavours and fillings

DELISTAB SNACK is a complete solution, perfect for improving texture and flavour of raw materials, without overlapping with products’ typical flavours.

September 14, 2017

CHIMAB will attend GULFOOD MANUFACTURING, DUBAI WORLD TRADE CENTER, from 31th October to 2nd November 2017.

Visitat our booth S2-E15, Shk Saeed 2 and discover our food ingredient solutions and our tailor made products.

CHIMAB is looking forward to meeting you at GULFOOD MANUFACTURING!

For a free entry pass : see link below

September 08, 2017

Chimab presents new organic yeast extracts line, developed in accordance with strictest specifications and European regulations, that meets the highest standards for organic processed foods.

Springer Organic is the line of organic yeast extracts used as base-notes. They are perfect for providing bouillon and meaty notes to flavour bases. With a savoury profile, they develop a typical flavour that ±improves body and mouthfeel in a wide variety of food applications.

Springaline Organic is the line of inactive dried yeasts. They are perfect carrier for seasonings, and are ideal in both meat and vegetarian applications due to their water binding properties.

  • The yeast products of our Organic range are:
  • European Organic Certification by Ecocert (FR-BIO-01)
  • Produced in Europe
  • Suited for variety of organic applications: soups, sauces, seasonings, meat substitutes, processed meats…
  • Clean-tasting: no off-notes
  • Available in fine powder, microgranulated, paste or flakes (depending on product)
  • Kosher Parve and Halal certified
  • GMO free and animal free

Salt content: varies from 0 to 40 percent
Label declarations: organic yeast extract / organic yeast or organic dried yeast (according to EU regulation 1334/2008/EC*)


August 30, 2017

Chimab at Agroprodmash 2017, EXPOCENTRE MOSCOW October, 9 - 13 2017
Visit our booth 73B25, Pav 7.3  and discover our ingredient mixes and tailor made solutions for food industry.

CHIMAB is looking forward to meeting you at AGROPRODMASH 2017!

Get your free ticket :  see link below

August 29, 2017

Palm oil is a versatile ingredient, widely used in the food industry.
On the one hand consumers are increasingly demanding environment friendly and sustainable solutions, and on the other they are attentive to healthy solutions, saturated fat and trans fat free, with ingredients from ethically aware crops, sourcing raw materials with RSPO certification and sustainable sourcing.
Food manufacturers need solutions that help fullfill their commitments, also from the point of view of ethical food solutions, which includes mainly sustainable palm oil & palm alternatives.

BASF Lamequick CN 7940 is the coconut based whipped topping – Coconut oil as raw material and basic palm-alternative – palm oil free and based on non-hydrogenated fat



Based on non-hydrogenated fat,  no need for “hydrogenated fat source” labelling.
Healthy and Health perception of coconut vs. palm oil.

Creamy mouthfeel at high dosage – light mouthfeel at low dosage. Fit for different applications – reducing sourcing complexity. Opportunity for new concepts.

Easy to spread and fast subsequent solidification. Resulting in smooth surface and sharp edges. Opportunity for new consumer concepts.


  • Mousse
  • Low aerated dessert
  • Ice cream
  • Cake decoration & filling
  • Whipping cream

Lamequick CN 7940 shows Stable Volume and Reliable Firmness at Different Dosages and at a Broad Temperature Range.

Certifications: Halal, Gluten free, Non-GMO Statement. Vegetarian Friendly

August 24, 2017

CHIMAB will attend FI Europe, the world’s leading global food ingredients show, which will be held in MESSE FRANKFURT, from 28th to 30th November 2017.

Visit our booth 9B19, Hall 9 and discover our innovative food ingredient solutions.

Here below, you can find the registration link and you can obtain your free visitor pass:


August 19, 2017

Listeria monocytogenes is a frequent problem in meat products, mince, sausages, smoked fish, cheese, etc.
Listeria is:

  • an environmental Gram+ bacterium 
  • a pathogen highly resistant to many physical and chemical parameters,
  • a bacterium developing both at low and at high temperatures, high and low pH, resistant to freezing and drying.

Preventive measures to combat it are: improved hygiene in production departments and prevention with specific bacteria not altering the product sensory properties.
Bacterial cultures are essential to counteract Listeria in a scenario of:

  • shortly processed food, prepared meals and frozen dishes
  • chemical additives - often altering product’s taste
  • consumers attention to chemical additives

Bioprotective cultures are good bacteria contrasting the indigenous flora, thus inhibiting it.
Lactic acid bacteria are applied to the product to control the indigenous flora and

  • improve product quality, by slowing the growth of bacteria generating the deterioration
  • improve product safety, reducing pathogenic bacteria

Bioprotective cultures for non-fermented products are used to inhibit “bad” bacteria and Listeria, contributing to flavour and color formation.
Raw materials are often a mean for Listeria: you can have it in high concentrations; in fermented, minces and whole piece products production, specific tools should be used.
Despite pH lowering, production of lactic acid and weight loss, bacteria often survive, and thus wasting the finished product. Listeria monocytogenes is mostly frequent in products with weak acidification and relatively high Aw.

In order to reduce Listeria in meat products, Chimab has developed three specific solutions for different applications:

  • CARNIFLORA F-B19: complete starter culture for salami.
  • CARNIFLORA B-LX 23: starter culture for fresh minced products
  • CARNIFLORA B-SC 143 starter culture for raw products in whole pieces


Designed to reduce Listeria and to ensure salami safety, Carniflora F-B19 is a specific and complete starter culture of Lactobacillus curvatus, Pediococcus acidilactici, Staphylococcus xylosus, Staphylococcus carnosus, requiring no other starter culture.
Their mutual action produce bacteriocins with strong anti-Listeria action during the fermentation process, thus significantly reducing its concentration.
Due to its versatility, CARNIFLORA F-B 19 can be widely used in fermented products and different applications, consequently meeting all safety needs.
Moreover, thanks to its specific bacterial combination, CARNIFLORA F-B19 guarantees both acidification and bioprotection, avoiding additional use of other starter cultures – and allowing cost reduction.

In other applications, Listeria is reduced through products designed for specific formulation:

  • CARNIFLORA B-LX 23: developed for minced products: as hamburgers, sausages, etc
  • CARNIFLORA B-SC 143: developed for raw and whole muscle products: as pork, bacon, bresaola, speck, etc

CARNIFLORA B-LX 23: starter cultures of selected bacteria:
• Lactobacillus sakei – omofermentative, growing also at + 2°C , inhibits microorganisms at low temperatures, destroying the indigenous flora.
• Staphylococcus xylosus - reduces nitrite and nitrate, has lipolytic and proteolytic activity, improves taste and flavor in finished products.

CARNIFLORA B-SC 143: starter cultures consisting of:
• Lactobacillus sakei – omofermentative, works at low temperatures killing the indigenous flora.
• Staphylococcus carnosus - reduces nitrite and nitrate with lipolytic and proteolytic activity, improving finished products taste and flavor.

August 09, 2017

Chimab R&D presents the new PERFORMER MSG REPLACER, aromatic solutions with the same MSG flavor and organoleptic profile.

Innovative natural formula with no meat notes: a neutral booster, ideal for aromatic bases with meat, vegetal, cheesy profile. It is perfect for every application that needs an UMAMI flavour.


  • High performance aromatic boost
  • No yeast-extracts formula: based on exclusive patented molecules for CHIMAB
  • MSG Replacer 1:1
  • Labeled as 100% natural flavour
  • Zero off-flavour


  • Create savoury authentic notes 
  • Gives tasty and savoury UMAMI notes
  • Every meat or culinary based product


August 03, 2017


  • Gluten Free market growth
  • Gluten Free Bread application
  • Gluten Free Muffin application

To keep pace with new trends Chimab has developed several Gluten Free solutions with Sensus inulin and oligofructose: applications for bread, muffins and baked goods overall.

Results on gluten-free bread

  • Loaf volume increase
  • Crust and crumb colour improvement
  • Sensory acceptance increase


Frutafit® benefit for gluten free muffin
Gluten free recipe with Frutafit® CLR:
Taste evaluation: More Soft, Moist, Tender, than reference, attractive colour. Perception of sweetness,  moistness , stickiness

Fiber enriched white bread with Frutafit® inulin
Bread with the appearance and eating properties of a white bread but due to the addition of Frutafit® inulin the dietary fiber content is increased
plus: Source of fiber

Other benefits.

  • Reduced baking time: Addition of inulin accelerates the baking process and crust formation; therefore the baking time can be reduced for the fiber enriched bread compared to the reference bread.
  • Premium product quality: Addition of fiber with inulin results in an excellent bread quality, in terms of appearance, taste and texture because of the neutral taste and the fact that inulin is a soluble fiber.
  • Dough viscosity: addition of Frutafit® influences dough viscosity, as a result of the water binding capacity of inulin

August 02, 2017

The European Commission has authorized the use of potassium polyaspartate (E 456) in wine as a new food additive other than dyes and sweeteners.

The European Commission, with EU Regulation of 28 July 2017 no. 1399, amended the Community legislation governing:
• production, marketing and use of food additives;
• the purity requirements of additives;

Allowing the use of the new potassium polyaspartate (E 456) additive in wine.

Provisions provided for in EU Regulation n. 2017/1739
The new Regulation:
• authorizes the use of a new additive other than potassium polyaspartate dye and sweetener (E 456), in wine in quantities not exceeding 300 mg / l and at typical levels of between 100-200 mg / l;
• Provides the purity requirements of the new additive.