news
& events

news
& events

May 16, 2019

Chimab always provides you with specialized ingredients and tailor- made solutions answering your specific needs.

VEGGIESTAB COLD CUT is a new vegan texturizing solution based on vegetal proteins, lentil flour, vegetable fibers and starches, gluten free, allergen free, soy free for vegan cold cuts. 

A Versatile, high performing functional solution that can be used in traditional existing facilitiess, for obtaining a final product with texture and appearance similar to the traditional ones. The finished product has good slicing performance, with elastic slice and low residual product on the blade. VEGGIESTAB COLD CUT create stable emulsion, with high water retention and no phase separation in cooking, pasteurization and shelf life.
VEGGIESTAB COLD CUT is a functional solution that can be tailored following different production needs: is it possible to customize the finished product with different natural colouring, flavours or appeal, by incorporating different products.

Our Experts are at your disposal for developing customized recipes and new products, and for supporting your application requirements.


May 16, 2019

Following the INNOVA Consumer Research Survey 2018, 73,2 percent of Italian consumers admit to habitually tossing dessert and ice cream products into their shopping cart. Even if the future trend of “classical” ice cream will continue to grow, there are some trends to watch for.

The new product concept will stay in the refrigerated aisle next to the traditional one, enriching the product range and giving to consumers the alternative they are searching for.

MAINSTREAM VEGAN ICE CREAM - CHIMAB VEGGIE CREAM SOLUTION

Ice cream is a dairy product based on milk and milk is well known to cause problems for some. Dairy avoidance is becoming mainstream in recent years for a variety of reasons, not only medical: above all, it is sustainability as well as ethical concerns.

Chimab Ice Cream & Dairy R&D Lab developed VEGGIE CREAM, a food ingredient solution for the production of vegan ice cream, based on starches and vegetable proteins, ideal for vegans. The ice cream obtained is milk, lactose & caseins free: it is highly digestible, but according to consumers’ needs, it has the taste and the typical creaminess of the classic ice cream, with no cholesterol or animal fats. It has no aftertaste.

VEGGIE CREAM is allergen free and it has no added sugar: its unique texturizing properties allows to obtain a stable emulsion, with excellent creaminess and spreadability. VEGGIE CREAM formulation is suitable for artisanal lab and industrial process.

ICE CREAM GRABS A PIECE OF THE SPORTS NUTRITION MARKET

In 2018, in EU, dessert & ice cream products with high/added protein lunches are tripled compared to 2015. Dairy proteins are particularly valued because of their high level of absorbability.  

CHIMAB product range includes DAIRY and WHEY PROTEINS, perfect for different type of application. In addition to nutritional benefits and functional attributes, proteins can give functional contributions, by delivering structure and texture to the finished product. Our R&D Lab can develop the proper blend of proteins for a perfect ice cream.

NEW TREND FROM ASIA: MOCHI ICE CREAM

The adventurous consumer will be one of the main trends to watch in 2019. This trend has succeeded in introducing mochi ice cream into Europe mainstream trend. Mochi is glutinous rice pasta, combined with ice cream: a thin layer of mochi is used to enrobe a serving of ice cream. Mochi ice cream dessert are extremely versatile in terms of colours and flavours. Mochi ice cream is gaining ground in Europe thanks to the foodservice sector, like Asian restaurants, offering mochi ice cream in various flavours.

CHIMAB product range includes many natural colouring and flavouring ingredients for the perfect finished product. High-quality, consistent natural colours and colouring foodstuffs will give the product just the right visual appeal. CHIMAB R&D Lab can develop specific colouring and flavouring solution to meet technical and marketing needs. Furthermore, CHIMAB R&D Lab developed CREMIGEL product range, emulsifiers and stabilising system for ice cream production, for the perfect texture and structure.

SORBET & POPSICLES GET A HEALTH UPGRADE

Sorbet have long been appreciated as a “healthier” alternative to ice-cream. They are virtually fat free and much lower in calories than conventional ice cream. Health-positioned sorbets and ice cream are obliged to boast “no added sugar” claim or some other “clean label” ingredient.

CHIMAB Delimix Sugar Free is a fiber and sweetener-based solution, for sugar replacement during ice cream preparation. Thanks to Delimix Sugar Free it is possible to replace ingredients as glucose, dextrose or sucrose and to obtain a high-quality product, nutritionally balanced, low in calories and with low glycemic index. 

CHIMAB Partnership helps answer to any production or recipe needs: our in-house R&D Labs study and develop innovative solutions designed to delight consumers and meet your technical and marketing requirements. Contact us! chimab@chimab.it - +39 049 9201496


May 13, 2019

Starter cultures are made of “good” bacteria and they are used for starting a fermentation process of raw materials and for ensuring a good technical outcome of meat-based products. Thanks to the starter cultures it is possible to increase food safety and guarantee a more stable production process, as well as maintain product stability during shelf life.

Consumers pay attention to their health and they choose carefully what to eat and what to buy. CHIMAB work with food industries for developing safe and healthy products, in line with consumers’ needs. Thanks to the wide range of CHIMAB starter cultures is possible to

  • Increase food safety
  • Standardize the production process
  • Increase the product stability during the product life cycle.

CHIMAB solutions are perfect for safe meat-based products, with excellent shelf life: microbial cultures ensure safety, reduce costs and improve colour and taste.

Starter cultures keep the microbiota under control, guaranteeing the development of the typical organoleptic characteristics of the product (colour, aroma). The staphylococci in the crops guarantee an excellent quality and colour maintenance, even in the fast maturation; they make the colour of the meat brighter, preventing oxidation and rancidity, enhancing the aroma. Lactic acids favour the seasoning and drying of the product, while the Pediococcus guarantee product safety, prolonging its shelf life, thanks to the production of bacteriocins against Listeria Monocytogens.

The metabolic activities of these microorganisms exploited in fermentation processes are:

  • Production of organic acids (lactic and acetic acid)
  • Production of hydrolytic enzymes (proteases and lipases)
  • Synthesis of anti-microbial substances, useful in the control of pathogenic bacteria that may be present in raw materials.

Thanks to the use of suitable starter cultures the fermentation process effectively increases food safety, ensuring the typical colour and aroma notes of traditional products and their typical sensory characteristics.

Depending on the different applications, CHIMAB developed the best starter culture mix.

CHIMAB R&D labs are at your disposal to identify the best starter culture suited to the different seasoning requirements, to guarantee safety and optimal development of the product organoleptic characteristics, adapting to different production needs.


May 13, 2019

Chimab’s Baking & Confectionery business unit works with the baking and milling industries to support them in their daily challenge for innovating and improving new products.

Natural, clean label, traditional, healthy: these are the new buzzwords in today’s food and beverage industry: CHIMAB developed a range of functional ingredient solutions based on enzymes that meet these needs, respecting the baking and milling tradition.

CHIMAB food ingredient solutions benefits:

  • Improvement of gluten network
  • Avoid of dough relaxation
  • Yeald improvement
  • Freshness and shelf life improvement
  • Mechanical stress resistance
  • Improvement of dough stability
  • Crust crunchiness

In CHIMAB baking labs, our technician can develop a wide range of products for different production needs. We work together with our customers to study new systems that we transform into tailor made blends and different packaging solutions.

CHIMAB Baking product range includes:

  • MIXENZYME: range of semi-finished product for baking products
  • PANEMPROVERS: for flour improvement
  • PANENZYME: Range of baking enzymes

Please contact CHIMAB team for discovering our food ingredient solutions – chimab@chimab.it ; 049 920 1496


May 06, 2019

Chimab always provides you with specialized ingredients and tailor- made solutions answering your specific needs.

 

VEGAN FRANKFURTER is a functional texturizing solution made of vegetable starches, flours and fibers for the production of emulsified vegetarian products, as sausages and frankfurters with good texture, firm bite and stable natural colour.

It is a versatile, high performing formula that create stable emulsions, with high water retention and no phase separation in cooking, pasteurization and shelf life.


VEGGIE FRANKFURTER is a Cost in use recipes quick and easy to produce also in the existing facilities.

VEGGIE MUL is an allergen free formula, also customizable according to the client’s production needs, flavoring profiles, or local taste, it can also be personalized with vegetable inclusions, filled with cheese analogue, etc.


Our Experts are at your disposal for developing customized recipes and new products, and for supporting your application requirements.


April 23, 2019

Chimab always provides you with specialized ingredients and tailor- made solutions answering your specific needs.

VEGGIE BURG NUCLEO K 15 is a functional texturizing solution for producing allergen free vegan and vegetarian products, as burgers, vegan patties and nuggets with improved bite and chewiness. This special formula is made of natural ingredients.
It is preservative free, can be customized according to the preferred flavouring, with vegetables and vegan cheese inclusions. It is very easy to be produced with traditional equipment and suitable for cold production process

VEGGIE BURG NUCLEO CLEAN is an innovative Functional texturizing solution for producing vegan and vegetarian products, as burgers, vegan patties and nuggets with improved bite and chewiness. The finished product meets many consumers’ requests for health and natural product, in fact it is made of vegetable flours, fibers, and starches allergen & preservative free, totally clean label, and with no E numbers.
The Formulation allows to obtain different product formats and customized flavorings, thanks to its neutral aromatic profile. The finished product can thus be customized according to different recipe or production needs, and can also be personalized with vegetable inclusions, filled with cheese analogue, etc.
It is easy to be produced with traditional equipment and suitable for cold production process


Our Experts are at your disposal for developing customized recipes and new products, and for supporting your application requirements.


April 15, 2019

The Ministry of Health with Decree 7 February 2019 n. 30, in changing the national provisions governing packaging, containers, utensils intended to come into contact with food substances or substances for personal use, has allowed the use, according to the expected conditions, of the resin N, N , N ', N'-tetrachis (2-hydroxypropyl) -ipipididemodified for the coating of metals.

Conditions of use

The use of the resin N, N, N ', N'-tetrachis (2-hydroxypropyl) -ipipididemodified for the production of polymeric dispersions of polyolefins functionalized with acrylic groups and / or anhydrides, used as coatings on metals, must not be higher at 6% compared to the dry weight of the dispersion.The resin in question can be used for coating metals intended for contact with all types of food, in conditions of sterilization and / or pasteurization contact followed by prolonged storage at room temperature or below.

Exclusion of the application of the provisions of the Decree

The Decree in question establishes the exclusion of the application of the provisions therein, to materials and objects legally manufactured and / or marketed in another European Union State or in Turkey, or legally manufactured in one of the signatory States of the Association Free Trade Agreement (EFTA), Contracting Party to the Agreement on the European Economic Area (EEA), provided they guarantee an equivalent level of health protection.


April 09, 2019
The European Commission has confirmed the use, according to the expected conditions, of the alpha-amylase preparations produced by Bacillus amyloliquefaciens, Bacillus amyloliquefaciens or Aspergillus oryzae, as well as the endo-1,4-beta-glucanase preparation produced by Trichoderma reesei in feed intended for all animal species.
The Regulation enters into force on 11 April 2019.
 
Provisions established by EU Regulation no. 2019/454
 
In view of the fact that:
  • the preparations in question have been authorized indefinitely, pursuant to the previous regulations, in feeds for all animal species;
  • this substance was subsequently registered in the Community register of feed additives as existing products;
  • an application was submitted for the re-evaluation of the aforementioned substances, pursuant to the new legislation governing additives intended for animal feed, for feed for all animal species;
  • the European Food Safety Authority concluded that under the proposed conditions of use there are no harmful effects on animal health, human health or the environment;
until 11 April 2029, the European Commission confirmed the use of the alpha-amylase preparations produced by Bacillus amyloliquefaciens, Bacillus amyloliquefaciens or Aspergillus oryzae, as well as the endo-1,4-beta-glucanase preparation produced by Trichoderma reesei in feed for all animal species, according to the conditions established therein, classifying it in the category of technological additives and the functional group of silage additives.

 
 

April 04, 2019

The European Commission, with EU Regulation of 31 July 2018 n. 1090, authorized the use of the preparation 3-phytase produced by Komagataella pastoris in feeds destined to pullets bred for the production of eggs and to minor avian species for fattening or reared for the production of eggs or for reproduction.

 
The Regulation entered into force on 20 February 2019.
 
Provisions established by EU Regulation no. 2019/144
 
In view of the fact that:
 
  • an application was submitted for authorization for the use of the 3-phytase preparation produced by Komagataella pastoris in feed intended for pullets raised for egg production and for minor poultry species for fattening or reared for egg production or reproduction;
  • the European Food Safety Authority concluded that under the proposed conditions of use there are no harmful effects on animal health, human health or the environment;

until 20 February 2029, the European Commission authorized the use of the 3-phytase preparation produced by Komagataella pastoris in feed intended for pullets bred for egg production and for minor poultry species for fattening or reared for egg production or for reproduction, according to the conditions established therein, classifying them in the category of zootechnical additives and the functional group promoting digestion.


April 01, 2019

The European Commission, with the EU Regulation of 11 March 2019 n. 387, amended the Regulation that authorized, as a new food product, the oil derived from Schizochytrium sp., which:

  • can also be used in fruit and vegetable purée, in a maximum concentration not exceeding 100 mg / 100 g;
  • must be indicated on the label of food products that contain this substance, with the new name: "oil derived from the microalgae Schizochytrium sp", instead of "oil derived from the microalgae Schizochytrium sp. (ATCC PTA-9695) "as previously provided.

The Regulation applies from 1 April 2019.

Products in which oil derived from Schizochytrium sp. can be used

In addition to the fruit and vegetable purée, provided for in the regulation in question, the oil derived from Schizochytrium sp. is authorized to be used also:

  • in dairy products, excluding milk-based drinks, in a maximum concentration not exceeding 200 mg / 100 g or in dairy products in a maximum concentration not exceeding 600 mg / 100 g;
  • in dairy products substitutes , excluding beverages, in a maximum concentration not exceeding 200 mg / 100 g or in substitutes for dairy products in a maximum concentration not exceeding 600 mg / 100 g;
  • in spreadable fats and seasonings, in a maximum concentration not exceeding 600 mg / 100 g;
  • in breakfast cereals, in a maximum concentration not exceeding 500 mg / 100 g;
  • in food supplements, in a maximum concentration not exceeding 250 mg of DHA / day for the general population and 450 mg of DHA / day for women during pregnancy and lactation;
  • in the daily dietary substitutes for weight control, in a maximum concentration not exceeding 250 mg per meal;
  • in milk-based drinks and similar products intended for children in early childhood, in a maximum concentration not exceeding 200 mg / 100 g;
  • in foods intended for people who make an intense muscular effort, especially for athletes, in a maximum concentration not exceeding 200 mg / 100 g;
  • in gluten free or reduced content of gluten products, in a maximum concentration not exceeding 200 mg / 100 g;
  • in foods for special medical purposes, in maximum concentration not exceeding the particular nutritional requirements of the persons for whom the products are intended;
  • in bakery products (bread, rolls and biscuits with added sweeteners), in a maximum concentration not exceeding 200 mg / 100 g;
  • in cereal bars, in a maximum concentration not exceeding 500 mg / 100 g;
  • in cooking fats, in a maximum concentration not exceeding 360 mg / 100 g;
  • in non-alcoholic beverages (including dairy products substitutes and milk-based drinks), in a maximum concentration not exceeding 80 mg / 100 ml;
  • in formulas for infants and continuation formulas, in a maximum concentration not exceeding that provided for by the reference legislation;
  • in processed cereal-based foods and foods for infants and young children, in a maximum concentration not exceeding 200 mg / 100 g.