news
& events

news
& events

May 26, 2017

The European Commission has authorized the use as a new food additive, butane (E 943a), isobutane (E 943b) and propane (E 944) as propellants in colour preparations.

IN DEPTH
The European Commission, with EU Regulation of 22 May 2017 no. (E 943a), isobutane (E 943b) and propane (E 944) as propellants for the use of food additives by regulating the production, marketing and use of food additives Preparation of dyes.

Provisions provided in EU Regulation n. 2017/874

The new Regulation authorizes the use of butane (E 943a), isobutane (E 943b) and propane (E 944) as propellants for the preparation of dyes, which must not, however, result in the final food in quantities greater than 1 mg / kg.


May 22, 2017

Functional blends for the production of fresh pasta

  • Traditional: with eggs
  • Vegan, without eggs
  • Gluten and Allergen free

Functional blends perfect to improve color, texture and cooking stability typical of traditional egg pasta. Excellent stability over time, during the period of storage in refrigerator and negative temperatures. Excellent elasticity during processing: ideal in applications with high manipulation, such as tortellini.


April 26, 2017

Flavour and colour play an essential role in food perception and choice. Consumers and industries demand additive free products, with clean and short labels.
Chimab R&D has expanded the CARNITEX product range with new food ingredient solutions, based on vegetal extracts, perfect for stabilizing flavour and colour in heat-treated food products
New CARNITEX are specifically designed to give food products a natural flavour, colour and appearance. Based on vegetal extracts and without E numbers, they are in line with the “short and clean label” trend.
In addition, the CARNITEX product range is perfect for cooked meat and meat analogue products, thanks to its specific flavor and colour.

BENEFITS:

  • based on vegetal extracts
  • specific colour
  • thermostability
  • perfect colour
  • natural, no additives

CARNITEX is perfect for a wide range of applications. It meets the needs of the most demanding consumers, thanks to natural raw materials. It supports short, simple and clean label strategy. Perfect for vegetarian and vegan products.

The CARNITEX product range also includes CARNITEX BC, a functional solution based on vegetal extracts, perfect for stabilizing flavour and colour in fresh meat or meat analogue products.

For further information contact CHIMAB : chimab@chimab.it


April 19, 2017

The European Commission has allowed the chance to bring specific health claims referring to the presence of creatine in food and lactitol in food supplements, under the conditions specified therein.

IN DEPTH
The European Commission, with EU regulations:

  • the April 7, 2017 n. 672, it has allowed the use of a specific indication of health related to the presence of creatine in foodstuffs;
  • of 10 April 2017 n. 676 allowed the use of a specific indication of health related to the presence of lactitol in food supplements;

under existing Community legislation.

Provisions laid down in Regulation no. 2017/672

The health and nutrition claim "Daily consumption of creatine can increase the training effect with resistance on the muscle strength in adults over the age of 55 years" it may be carried on food in case these:

  • contain creatine;
  •  are intended for adults over 55 years of age who regularly practice resistance training;

pursuant to the Community provisions governing the addition of vitamins and minerals and of certain other substances in food.

The foods in question must also report indicating that:

  • The information contained herein is intended for adults over 55 years of age who regularly practice a workout with resistance;
  • the beneficial effect is obtained with a daily intake of 3 g of creatine in combination with a workout with resistance which allows an increase of the load over time and which should be done at least three times per week for several weeks, with an intensity at least equal to 65-75% of the load of repetition ceiling (meaning the maximum weight or the maximum force that an individual can exert in a single lifting).

The regulation in question enters into force April 28, 2017.

 

Provisions laid down in Regulation no. 2017/676

The health and nutrition claim "The lactitol contributes to normal bowel function due to an increase in stool frequency," can be given in food supplements containing 10 g of lactitol in a single daily serving quantified, pursuant to the Community provisions regulating the addition of vitamins and minerals and of certain other substances in food.

The foods in question must also report indicating that the beneficial effect is obtained with the intake of 10 g of lactitol in a single daily dose.

Finally the indication in question must not be used for food intended for children.

The regulations in question shall enter into force on 1 May 2017.


April 10, 2017

In cereal-based bars the binding matrix, usually made up of sugars, is important for technical reasons, but nutritionally speaking delivers a lot of sugars.
Frutafit® inulin and Frutalose® oligofructose, as part of the binding syrup, deliver a number of important nutritional benefits to bars, and also contribute from a functional standpoint to shelf life and taste profile as described below

  • Reduced sugar: The use of Frutafit® inulin and Frutalose® oligofructose in stead of the sugars regularly used for binding properties result in no added sugar formulations
  • Prebiotic: The consumption of one no added sugar cereal bar per day provides the amount of inulin/oligofructose resulting in the prebiotic effect
  • Lower Glycemic Index: Contains Frutafit® inulin and Frutalose® oligofructose as non-digestible carbohydrates, helping to support a stable blood sugar level after consumption.
  • Balanced sweetness and crunchiness over time: product quality and sweetness are guaranteed by the addition of Frutafit® inulin and Frutalose® oligofructose.

Moreover cereal bar with inulin and oligofructose instead of sugar contributes to better blood glucose management, as it supports a lower rise in blood glucose response.


March 31, 2017

Some confection is coated with a hard crystallised sugar layer. The coating protects the candy and provides a pleasant, often colourful, appearance and a nice crunch. The coating is created by spraying many (30 – 100) thin layers of a concentrated sugar solution on the candy and then drying it. This forces the sugar to crystallise on the candy. The panning process is very time consuming.

SUCROSE ESTER IN PANNING CONFECTIONERY
Sucrose esters are commonly used in confection to speed up sugar crystallisation. Sisterna proved that sucrose esters effectively promote the formation of nuclei, the starter-points of sugar crystals. The more nuclei the quicker sugar can crystallise and the smaller the average crystal size. This effect has remarkable effects on panning confectionery, on the processing as well as on the end-product,

Technical notes of sucrose esters in panning confectionery:

1. Shorter production time (9 -19% shorter)
2. Smoother surface (after the engrossing step)
3. Whiter appearance (replacing TiO2)
4. Less permeable layer
5. Helping/replacing gum arabic
6. Application with polyols (sugar free confectionery)

REDUCED PRODUCTION TIMES
Sucrose esters can reduce of 12% coating times. Furthermore, the finished product has a smoother and whiter surface.

SMOOTHER SURFACE (AFTER THE ENGROSSING STEP)
the smoother surface after panning with sucrose esters in the solution. Addition of sucrose esters results in a much smoother surface after the engrossing step. This could make the (even more time consuming) smoothening step no longer necessary, or at least reduce the smoothening step.

WHITER APPEARANCE
A white colour after the engrossing step will brighten the colours that are used in the outer layers. TiO2 is often used to whiten the coating. However many companies try to find a replacement for TiO2, because of its chemical name and the fact that it contains nano-particles.
Addition of sucrose esters to the panning solution will result in a whiter coating. Sucrose esters can replace TiO2.
When sucrose esters are used in the outer, coloured layers, the colour of the sweets will be slightly fainter. Besides the effect on the colour, sucrose esters do not have the coarsening effect on the coating like TiO2 does.

LESS PERMEABLE LAYER
The effect of quicker crystallisation of sugar by sucrose esters, results in a larger number of smaller crystals. This improved sugar matrix is more stable, and much less permeable.
As well as from the inside as from the outside, substances like colours absorb quickly through the sugar coating.
Sucrose esters prevent this permeability. The colour remains on the outside of the candy, instead of moving to the inside where it is not visible. Colours from the inside (think of chocolate) will stay inside. Gum arabic is used for this reason as well. The effect of sucrose esters on the permeability of the sugar coating offers the possibility to (partly) replace gum arabic by sucrose esters

HELPING/REPLACING GUM ARABIC
Gum arabic is used as a pre-coating before panning takes place. Gum arabic has several functionalities, like forming a film around the centre that is water tight and oil tight.
Using sucrose esters in the sugar coating makes the use of a gum arabic pre-coating less necessary. Sucrose esters make the sugar coating less permeable for water and oil soluble substances. When gum arabic pre-coating is used, sucrose esters reduce the absorption through the coating when the pre-coating is damaged.

SUGAR FREE PANNING
Panning tests were performed with Isomalt and Maltitol. These tests indicate the similar results as sugar panning; shorter panning time (approx. 13 - 17% shorter), smoother surface, quicker closing of lips, whiter colour and comparable crunchiness.


March 28, 2017

Chimab R&D extends functional solutions range for vegan and vegetarian products and presents Veggie Cheese, an innovative food ingredient solution based on vegetal proteins. Veggie Chese is perfect for cheese – like vegan products, with texture, appearance and mouthfeel as milk based products.

Tasty and healthy, allergen and dairy free solutions

• no milk, soy, gluten derivatives
• no artificial colourings or preservatives
• no E number
• rich in proteins
• performing and easy to use
• multipurpose solutions:


Veggie Cheese also improve traditional dairy products: it optimizes processes and production time in dairy.


March 23, 2017

Chimab Veggiemul is a  mix for vegetarian and vegan emulsified products, also to slice. New formulations with complete nutritional properties, customizable according to specific production needs or particular flavour profiles,

• VEGGIEMUL VEGAN: new solution for vegan emulsified product, based on pea protein

• VEGGIEMUL VEGETARIAN: new solution for vegetarian emulsified products, based on pea and egg protein

Versatile and high performing, these solutions allow a stable emulsion, high water retention and no phase separation in cooking, pasteurization and shelf life: for fresh, natural and healthy finished product, with good sliceability.


BENEFITS

  • 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 frankfurters, cold-cuts, fillings

March 20, 2017

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

March 17, 2017

The European Commission, with EU Regulation of 13 March 2017 n. 450, authorized the use lactitol in food supplements, according with the law governing the new products and novel food ingredients.

Provisions of the EU Decision n. 2017/450
The EU Decision  authorizes the use of lactitol in food supplements:

  • in capsules or tablets;
  • intended for adults;
  • in a maximum daily dose of 20 g.


The new ingredient, to enter the market in the European Union must comply with technical specifications laid down in the Annex of the new Decision.

Indication to be reported on the label of food supplements
The name allowed to bear in the label of food supplements that contain lactitol it is: "lactitol".