news
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news
& events

April 20, 2018

In view of the fact that marine algae and halophytes are becoming increasingly important in the consumption habits of certain EU consumers and that they contain significant concentrations of arsenic, cadmium, iodine, lead and mercury, the European Commission has laid down provisions on the monitoring to be carried out by the Member States, in order to verify whether the total exposure of these substances necessitates the need to intervene with appropriate provisions which provide for their limits or to modify the limitation foreseen for mercury.

IN DEPTH
The European Commission, with the EU Recommendation of 19 March 2018 n. 464, established the procedures for the implementation by the Member States of the monitoring to detect the presence of specific metals and iodine in seaweed, in halophytes and in products based on seaweed, in order to check whether the total exposure of these substances makes it necessary to define maximum levels for the arsenic, cadmium and lead present in these products or to modify the limit set for mercury or to adopt measures which provide for limits on exposure to iodine.

Provisions foreseen by the Recommendation n. 2018/464

The Recommendation in question provides that, for the period 2018, 2019 and 2020, Member States must:

  • perform a monitoring to detect the presence of arsenic, cadmium, iodine, lead and mercury in marine algae, halophytes and marine algae products. Monitoring should include edible halophytes including Salicorna europaea and Tetragonia tetragonoides, as well as a wide variety of marine algae species, including:

~~-) the aram (Ecklonia bicyclis);
-) sea oak (Fucus vesiculosus);
-) the dulse (Palmaria palmata);
-) the hijiki (Hizikia fusiform);
-) carragheen (Chondrus crispus);
-) laminaria (Laminaria digitata);
-) the kombu (Laminaria japonica, Saccharina japonica);
-) the nori (Porphyra and Pyropia spp.);
-) the nodular ascofillo (Ascophyllum nodosum);
-) sea lettuce (Ulva sp.);
-) sea spaghetti (Himanthalia elongata);
-) the fucus serratus (Fucus serratus);
-) the green ball (Codium sp.);
-) saccharina (Saccharina latissima);
-) the wakame (Undaria pinnatifida);
-) alaria (Alaria esculenta);

in order to allow an accurate estimation of the exposure;

  • collecting the data of occurrence also for food additives based on marine algae, including E400, E401, E403, E404, E405, E406, E407, E407a and E160a (iv);
  • ensure for food monitoring, the application of sampling procedures provided for by the Community legislation governing the monitoring of the levels of trace elements and process contaminants in foodstuffs, in order to ensure that the samples are representative of the batch sampled ;
  • ensure for the monitoring of feed, the application of sampling procedures provided for by the Community legislation governing sampling and analysis methods for official controls of food for animals;
  • carry out the analyzes in accordance with the Community legislation governing official controls aimed at verifying compliance with feed and food law and animal health and welfare standards, using an analysis method that has been shown to produce results reliable;
  • carry out the analysis of mercury by determining the total mercury and methylmercury content and the analysis of arsenic should be carried out by determining the inorganic and total arsenic content and, if possible, of other relevant arsenic species;
  • to specify:

-) the species or numbers of the additives analyzed;
-) if fresh, dried or processed products have been analyzed;
-) the origin of the products (wild or cultivated), the date and place of harvest and the share of seaweed that has been analyzed, providing any information on the label of the final products;
• periodically communicate to EFSA the monitoring data, together with the information provided, for the purposes of their inclusion in a European database.


April 17, 2018

With the articles 19 and 23 of the Legislative Decree 15 December 2017 n. 231, provisions have been issued concerning the sale of non-prepacked food products and the related sanctions have been established in the event of failure to comply with the obligations envisaged.

The Decree in question enters into force on 9 May 2018.


Provisions foreseen by the Legislative Decree n. 231/2017


The Decree in question since 9 May 2018 has for the products:

  • food offered for sale to the final consumer or to the community without pre-packaging;
  • packed on the sales premises at the request of the consumer;
  • prepacked for direct sales purposes;
  • not constituting sales units as they are generally sold after splitting even if placed in protective packaging or wrapping;


excluding food that is supplied by the community, the obligation to have a special sign applied to the containers containing them or another equivalent system, including digital, easily accessible and recognizable, present in the sectors in which they are exposed and containing the following information:

  • the name of the food;
  • the list of ingredients, except for cases where the exemption is envisaged. The list of ingredients must also include substances or products that cause food allergies or intolerances as required by Community legislation;
  • the methods of conservation for rapidly perishable food products, where necessary;
  • the expiry date for fresh pasta and fresh pasta with filling;
  • the actual alcoholic strength by volume for beverages with alcohol content of more than 1.2 percent by volume;
  • the percentage of icing, considered tare, for frozen glazed products;
  • the "defrosted" designation, without prejudice to the cases of exemption provided.

The indications referred to above must be reported in Italian and be clearly visible and legible.

All information in the annex.


April 16, 2018

In response to the request made by a food business operator to reduce the protein content of intact proteins of cow's or goat's milk in the continuation formulas, and following the favorable opinion of the European Food Safety Authority, the European Commission has reduction of the protein limit of intact proteins of cow's or goat's milk in the formula of continuation from "at least 1.8 g of protein / 100 kcal (0.43 g / 100 kJ)" to "at least 1.6 g / 100 kcal (0.38 g / 100 kJ) ".

IN DEPTH
The European Commission, with EU Regulation of 29 January 2018 n. 561, amended in the community legislation that has provided specific provisions on the matter:

  • composition and information for infant formulas and follow-on formulas;
  • information on the nutrition of the infant and the child in early childhood;

The Regulations come into force on 2 May 2018.

Provisions envisaged by EU Regulation no. 2018/561

In view of the fact that:

  • the community legislation that has provided specific provisions on the composition and information for formulas for infants and formulas for continuation, has provided for the formulas of continuation based on proteins of cow's milk or goat's milk a content of at least 1, 8 g of protein / 100 kcal (0.43 g / 100 kJ);
  • a food business operator has submitted to the Commission a request for the placing on the market of a continuation formula based on intact proteins of cow's milk with a protein content of at least 1.61 g / 100 kcal;
  • The European Food Safety Authority has concluded that the use of continuation formulas based on intact proteins of cow's milk or goat's milk with a protein content of 1.6 g / 100 kcal (0.38 g / 100 kJ) it is safe and is suitable for healthy infants who live in Europe and receive complementary feeding of sufficient quality;

the Commission lowered the protein limit of intact proteins of cow's or goat's milk in the formula from "at least 1.8 g protein / 100 kcal (0.43 g / 100 kJ)" to "at least 1.6 g / 100 kcal (0.38 g / 100 kJ) ".


April 12, 2018

The European Commission, with the EU Regulation of 20 March 2018 n. 461, authorized the placing on the market, as a new food product, of the taxifolin-rich extract as well as in food supplements, also in further ten food products.

The Regulation in question will apply starting from 10 April 2018.

Provisions envisaged by EU Regulation no. 2018/461

The new EU Regulation authorizes the use of the taxifolin-rich extract in :

  • in white yogurt / fruit yoghurt, with a concentration not higher than 0.020 g / kg;
  • in the chefir, with a concentration not exceeding 0.008 g / kg;
  • in buttermilk, with a concentration not higher than 0,005 g / kg;
  • in powdered milk, with a concentration not exceeding 0.052 g / kg;
  • in the cream, with a concentration not higher than 0.070 g / kg;
  • in sour cream, with a concentration not higher than 0.050 g / kg;
  • in cheese, with a concentration not higher than 0.090 g / kg;
  • in butter, with a concentration not higher than 0.164 g / kg;
  • in chocolate based products, with a concentration not higher than 0.070 g / kg;
  • in non-alcoholic beverages, with a concentration not higher than 0.020 g / l.

Thet axifolin-rich extract has previously been authorized in food supplements for the general population, excluding infants, children in early childhood, children and adolescents under 14 years of age, in a concentration not exceeding 100 mg /day.

Indication to be reported on the label of food supplements

The name of the new food on the label of food products containing it is "taxifolin-rich extract".


April 12, 2018

CARNIMUL CP is an innovative solution made of starches and fibers, that allows obtaining a fine grain product, homogenous and without lumps, perfectly spreadable and excellent as a filling.
Thanks to CARNIMUL CP it possible to streamline and improve the production process, with time and cost saving, avoiding double cooking during the preparation:  you just need to add the functional mix to raw meat and to the other ingredients, mix in the cutter and cook the final product.
With no added phosphates, with natural fibers and extracts, CARNIMUL CP is suited for working all meats; furthermore, is suitable for casing. 
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
 


April 09, 2018

CHIMAB will attend MEAT TECH, fair specializing in innovative technology and solutions for meat processing, packaging and distribution, which will be held in FIERA MILANO, from 29th May to 1st June 2018.

Visit our booth B35, Hall 2 and discover our innovative food ingredient solutions.

For obtaining your visitor pass please contact: chimab@chimab.it


April 05, 2018

Natural, clean label, traditional, healthy: these are the new buzzwords in today’s food and beverage industry.
Products and ingredients bearing these tags have created a new trend among consumers.
Many “synthetic” ingredients used in food and beverage industry have a natural alternative but, a “simple” solution to develop new products, is not always possible.

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

We pay attention to the new trends in consumers’ lifestyle and their needs regarding quality, health and tradition, combining demands for good and natural products with the technological requirements of the industry.

We work together with our customers to develop new systems that we transform into tailor made blends and packaging solutions to simplify their daily life.

Enzymes, fibers, vitamins, starch, natural preservative agents, fatpowders; these are some of the ingredients used to produce our blends.
In our Bakery Lab., we transform our experience and technical knowledge into a range of mixes meeting the demands of food market:

  • MIXENZYME: Tailor-made enzyme mixes
  • PANEMPROVERS: Tailor made bread improvers based on baking enzymes
  • PANENZYME: Range of baking enzymes applications
  • PANEMIX: Tailor-made ingredient and additive mixes

We study solutions together with our customer to convert ideas into products.


April 05, 2018

Ongoing studies on new ingredients for the food industry bring CHIMAB R&D to the developing of functional blends for the production of fresh pasta

  • Traditional
  • Vegan
  • Gluten & Allergen free

Functional blends perfect to improve color, texture and cooking stability typical of traditional egg pasta. The finished product has an excellent stability over time, during the period of storage in refrigerator and negative temperatures. Perfect elasticity during processing: ideal in stuffed pasta.


April 05, 2018

Chimab R&D presents NATUROXI®, aromatic preparation, slightly vegetal flavoured, very effective and rich in spices extracts and vegetable extracts counteracting oxidative damage caused by free radicals.

In meat sector, and more generally in the food industry, traditional antioxidants such as ascorbic acid and sodium ascorbate, often do not provide a complete anti-oxidant action due to:
 - variability of raw materials (age, origin, feeding);
 - variability of the production cycle (pH, Aw, presence oxygen, temperature);
 - variability of the conservation system (temperature-time, ATM, oxygen);

Extensive research carried out by the R&D of Chimab Meat Division have shown that specific plants and spices extracts have antioxidant properties which help resolving problems arising with exclusive use of common antioxidants.
Laboratory tests also show that the active principles of plant extracts have better performance than classic antioxidants: they act more effectively and in synergy with each other.

Observing these results, Chimab has developed NATUROXI®, balanced flavoring preparation, slightly vegetal flavoured, spices extracts and vegetal extracts based, rich in active principles with antioxidant power –  20 times better performing than ascorbic acid and 50 times better than Vitamin E – and with antioxidant, lipophilic and hydrophilic action.

NATUROXI® is ideal in:
 - processed meat products;
 - fermented and emulsified products;
 - hams and fresh sausages;
 - processed chicken and turkey
 - culinary and ready to eat products (fillings, lasagne, tortellini, cream based food preparations, hamburger, breaded products, sauces and many more)
   
Application tests have proven that NATUROXI® spices extracts and vegetal extracts cover off-flavours and have moreover antimicrobial properties helping shelf life extension.

NATUROXI® slows and prevents the oxidation and allows the possible complete replacement of traditional antioxidants.

NATUROXI® is an innovative and natural solution which helps also in:
 - clean label (no E numbers)
 - shelf life extension 
 - effective aid in slowing the developing of microbial.


April 03, 2018

The European Commission, with the EU Regulation of 21 March 2018 n. 469, authorized the placing on the market, as a novel food product, of the extract of three herbal roots (Cynanchum wilfordii Hemsley, Phlomis umbrosa Turcz and Angelica gigas Nakai) in food supplements for the adult population.

The Regulation will apply from 11 April 2018.


Provisions envisaged by EU Regulation no. 2018/469

The new EU Regulation provides that the extract of the three herbal roots (Cynanchum wilfordii Hemsley, Phlomis umbrosa Turcz and Angelica gigas Nakai), can be used in food supplements for the adult population, in concentrations not exceeding 175 mg / day.

Indication to be reported on the label of food supplements

The name of the new food on the label of food products containing it is "extract of three herbal roots (Cynanchum wilfordii Hemsley, Phlomis umbrosa Turcz. And Angelica gigas Nakai)".

The labeling of food supplements containing the extract of the mixture of three herbal roots must also show next to the list of ingredients that the extract is not suitable for people with a celery allergy.