news
& events

news
& events

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.


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.