news
& events

news
& events

September 12, 2018

The European Commission has authorized, as a new food product, the use of 1-methylnicotinamide chloride in food supplements for the adult population, excluding women during pregnancy and lactation, according to the concentration therein.

IN DEPTH
The European Commission, with the EU Regulation of 10 August 2018 n. 1123, authorized the placing on the market as a novel food product of 1-methylnicotinamide chloride in food supplements for the adult population, excluding women during pregnancy and lactation.

The Regulation in question will apply from 2 September 2018.

Provisions envisaged by EU Regulation no. 2018/1123

The new EU Regulation provides that 1-methylnicotinamide chloride, can be used in food supplements for the adult population, excluding women during pregnancy and lactation, in a concentration not exceeding 58 mg / day.

Indication to be reported on the label of food supplements

The denomination to be reported on the label of food supplements containing the new food is "1-methylnicotinamide chloride" and must also include the following statement: "This dietary supplement is indicated for adults, excluding women during pregnancy and lactation" .


August 31, 2018

Chimab R&D presents texturizing food ingredient solutions for vegetarian and vegan dairy analogues without allergens or preservatives.
Emulating the properties of dairy-based products, the Dairy Analogue range builds an ideal alternative: perfect for clean-labeled, vegan and tailor made texturizing solutions.
Since Dairy Analogues are neutral texturizing systems, individual flavours can be added to create tailor-made products.
Furthermore, the production process is easy and fast: just dissolve the complete mix and the ingredients in water and cook, stirring often, without exceeding 80 degrees. Mold and refrigerate for 10 hours at 4°C.
The Dairy Analogue solution also improves traditional dairy products: it optimizes processes and production time in dairy, as in spreadable and mozzarella like products.

BENEFITS

  • New Vegetarian and Vegan formulas
  • Clean Label: Preservative & Allergen Free
  • No added Aroma, for allowing customized flavoring
  • Organoleptic properties similar to original dairy based products
  • Simple and easy to use
  • Also tailor made

DAIRY ANALOGUE PRODUCT RANGE

  • VEGGIESTAB RICOTTA - Typical granulated texture of Italian ricotta cottage cheese
  • VEGGIESTAB SOFT SPREADABLE - Ideal for spreadable dairy analogues
  • VEGGIESTAB PROCESS CHEESE - Spreadable structure, heat resistant. It melts while cooking but it doesn’t stick
  • VEGGIESTAB CUBE SOFT - Solution for finished products with soft and elastic texture. While cooking it melts in a creamy texture like the mozzarella cheese. Ideal for vegan pizza
  • VEGGIESTAB YO - For products with texture similar to yogurt
  • VEGGIESTAB CHINO - Perfect for products with creamy and spreadable structure. It has a partially elastic texture similar to Italian Stracchino cheese
  • VEGGIESTAB ZOLÀ - solution for blue mold analogue. Combine Veggiestab Zolà with other Veggiestab solutions like Veggiestab Chino to reach the texture of a typical Italian gorgonzola

August 23, 2018

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

 

CARNIFLORA F-B 19
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 03, 2018

In order to provide precise guidance to companies and national authorities on the application of the provisions concerning the provision of food information to consumers, the Commission has published a specific Communication.

IN DEPTH
The European Commission, with the Communication n. 2018 / C 196/01, has clarified the correct application of the provisions of the Community legislation governing the provision of food information to consumers (2).

Indications provided by the Communication n. 2018 / C 196/01: please see attachment.

 


August 02, 2018

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
 
BENEFITS

  • 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.


July 27, 2018

The European Commission has introduced the authorization for the use of the new food product oil derived from the micro-algae Schizochytrium sp., As well as in certain foods, also in fruits and vegetables according to the concentrations provided therein.

IN DEPTH
The European Commission, with the EU Regulation of 20 July 2018 n. 1032, approved the authorization of the authorization, concerning the placing on the market, as a new food product, oil derived from the micro-algae Schizochytrium sp., Which can also be used in fruit and vegetables in a maximum concentration not exceeding 100 mg / 100 g.

The Regulation in question will apply from 12 August 2018.

Products in which the oil derived from the micro-algae Schizochytrium sp. can be used

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

  • in dairy products, excluding milk-based beverages, in a maximum concentration not exceeding 200 mg / 100 g in dairy products not exceeding 600 mg / 100 g;
  • in the substitutes of dairy products, excluding beverages, in a maximum concentration not exceeding 200 mg / 100 g in substitutes of dairy products 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 substitutes for the whole food ration for weight control, in a maximum concentration not exceeding 250 mg per meal;
  • in beverages a milk base and similar products intended for children in infancy, in a maximum concentration not exceeding 200 mg / 100 g;
  • in foods intended for people who make an intense effort, compared to athletes, in a maximum concentration not exceeding 200 mg / 100 g;
  • in foods bearing claims on the absence of gluten or on its presence to a limited extent, in a maximum concentration not exceeding 200 mg / 100 g;
  • in foods for special medical purposes, in a maximum concentration not exceeding the nutritional requirements of the persons for whom the products are intended;
  • in bakery products, 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 and milk-based drinks), in a maximum concentration not exceeding 80 mg / 100 ml;
  • in formulas for infants and formulas for continuation, in maximum concentration required by the relevant legislation;
  • in processed foods based on cereals and in foods intended for infants and young children, in a maximum concentration not exceeding 200 mg / 100 g.

Indication to be reported on the label of food supplements

The name to be reported on the label of the products in question is: "oil derived from the microalgae Schizochytrium sp.".


July 25, 2018

The European Commission has allowed the use of baking yeast (Saccharomyces cerevisiae) treated with UV rays, also in fresh yeast and in pre-packaged dry yeast for cooking in a domestic oven.

IN DEPTH
The European Commission, with the EU Regulation of 18 July 2018 n. 1018, amended the provisions concerning the use of baking yeast (Saccharomyces cerevisiae) treated with UV rays in the Community legislation that established the Union of authorized new food list.

Provisions envisaged by EU Regulation no. 2018/1018

The Regulation in question:

  • allows the use of baking yeast (Saccharomyces cerevisiae) treated with UV rays, as well as:

-) in leavened bread and rolls;
-) in leavened fine bakery products;
-) in food supplements;

also in fresh yeast and pre-packaged dry yeast for baking in a domestic oven, in a maximum concentration of 45 g / 100 g for fresh yeast and 200 g / 100 g for dry yeast;

  • provides that:

-) the name of the new food that must appear on the label of food products is: "vitamin D yeast" or "vitamin D2 yeast";
-) in the label of the new food, an indication must be given stating that the foodstuff is only intended for baking in the oven and must not be consumed raw;
-) The label of the new food must also bear instructions for use for end consumers, so that a maximum concentration of 5 g / 100 g of vitamin D2 in the final products cooked in the domestic oven is not exceeded.

Finally, the regulation in question introduces the technical specifications for baking yeast (Saccharomyces cerevisiae) treated with UV rays.


July 13, 2018

Chimab, always attentive to food industry needs and consumers demands, presents Meat Analogue product range, complete functional mixes for vegetarian and vegan products as meat-free burgers, “meat-balls”, nuggets and sausage.

VEGGIE BURG: line for 100% vegetal products, based on pea proteins, with strong nutrient values, low fat and high protein content.

Fresh, natural and healthy finished product customized in specific production needs or particular flavor profiles, to meet consumers’ requests. 

BENEFIT:

  • no E numbers
  • without  artificial colours or preservatives
  • rich in fibers and proteins
  • low fat
  • only natural flavouring
  • great taste&attractive visual aspect: texture and appearance similar to meat products.
  • same production process of meat-based products
  • multi – purpose solution: for burgers, “meat-balls”, nuggets, sausages, ragout, vegetarian roast

July 06, 2018

CHIMAB R&D Labs have always been attentive to market trends, such as “clean label”, “free from”. They recently developed food ingredient solutions to meet the needs of customers.

PANEMPROVER product range is suitable for bakery products preparation, especially the traditional Italian products as panettone, pandoro, focaccia GLUTEN and LACTOSE FREE.

The ingredient solutions are made of starches, rice flour and vegetable fibers, allow to bake a soft product, easy to cut and with a good crumb structure. The dough can be enriched with chocolate drops, candied fruits and raisins, with a perfect rising.

Production process is easy and quick: simply add PANEMPROVERS to the other ingredients and let rise once, for 150 minutes.

All CHIMAB solutions are tailor made, following specific production and/or flavouring client’s needs.
 
For further information and tailor made solutions please contact our experts: chimab@chimab.it, +39 049 9201496


June 26, 2018

CHIMAB R&D has developed an innovative functional system for ice cream, made from starch and vegetable protein, ideal for vegetarians and vegans. The ice cream obtained is milk and lactose free, highly digestible, with the taste and the typical creaminess of the classic ice cream, with no cholesterol or animal fats.

VEGGIE CREAM is a ingredientistic system with unique funcionalities:

  •      high and stable overrun
  •      stable emulsion
  •      good thermal stability and shelf life
  •      excellent creaminess and spreadability
  •      no aftertaste


Free-from solutions:

  •      vegetable protein
  •      without allergens
  •      vegan
  •      SUGAR FREE, with no added sugar


VEGGIE CREAM formulation is suitable for artisanal and industrial process.