news
& events

news
& events

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.


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- ).