news
& events

news
& events

June 20, 2019

“Eating healthier” is one of the main trends that will drive food industry also in 2019. Worldwide, food companies are working to develop new products that will answer to new consumers’ request. Moreover, new food ingredients and blends can help improving old and traditional products, giving them a new clean image.

In meat sector, one of the main topic is sodium reduction: the excess intake of sodium is considered a human health threat because it is linked to hypertension, increased risk of stroke and cardiovascular diseases. Organizations such as the Food Safety Authority (FSA) and National Salt Reduction Initiative (NSRI) have defined sodium targets to decrease the intake of sodium salts. In 2019, manufacturers are expected to respond to these themes and seek to reduce overall levels of salt (and sugar, fat and total calories) in a clean and transparent way.

CHIMAB R&D Lab studied and developed food ingredient solutions that help manufacturers answer to these new trends. Moreover, they tested many specialty clean label ingredients that can reduce sodium, compensate water activity and keep microbiological stability. 

CARNILIFE LS1 is a functional solution for the reduction of sodium chloride in meat products to ensure safety, flavour and unaltered organoleptic properties in the finished product.

Perfect in high quality finished product, such as

  • Meat products
  • Emulsified products
  • Cooked ham and pork shoulders
  • Fresh sausages
  • Processed chicken and turkey products
  • Gastronomy and ready meals

CARNLIFE LS1 is an innovative mixture that enhances the flavours and prolongs the shelf life of products, reducing the sodium content by up the 40%. Ideal in all meat products, CARNILIFE LS1 is perfect for cooked ham, Mortadella, sausages and hamburgers. (Fig. 1)

CHIMAB product range includes many ingredients and functional solutions designed for salt reduction in many applications. CHIMAB has a highly specialized technical and commercial approach: our technologists can help you by studying product and process needs of customers, always offering the most suitable products and by guaranteeing assistance and a highly specialized approach.

 


June 17, 2019

The European Commission, with EU Regulation of 17 May 2019 n. 800 (OJ EC L series of 20/05/19 n. 132), has modified the community legislation that regulates the production, marketing and use of food additives (as per EC Regulation No. 1333/2008) allowing the use of carminic acid, carmine (E 120) also in traditional specialties of salted pork and beef offal: groin de porc à la créole, queue de porc à la créole, pied de porc à la créole and paleron de boeuf à la créole, in amounts not exceeding 50 mg / kg.


June 14, 2019

The European Commission, with EU Regulation of 17 May 2019 n. 801 (OJ EC L series of 20/05/19 n. 132), has modified the community legislation that regulates the production, marketing and use of food additives (as per EC Regulation No. 1333/2008) allowing the use of the mono- and diglycerides of fatty acids (E 471) in fresh whole fruit and vegetables, in quantities quantum satis.​


June 10, 2019

CHIMAB will be closed for summer holidays from 09/08/2019 until 19/08/2019: during this period it will not be possible to make shipments or deliveries. 
In order to plan them, please send us your orders by August 2 for raw materials and by July 12 for our semi-processed products.

All orders received after 02/08/2019 will be delivered at the re-opening of the shipping, therefore raw materials will be shipped from our warehouse from 19/08/2019 on. Orders for Chimab semi-processed products received after 12/7/2019  will be processed upon re-opening.

For special enquiries, please contact our sales department: chimab@chimab.it - +39 049 9201496.


June 09, 2019

The European Commission has revoked the use of the flavoring substance furan-2 (5H) -one in food products since 9 June 2019, as it was recognized as genotoxic.


The European Commission, with EU Regulation of 17 May 2019 n. 799, amended the EU legislation that regulates the production, marketing and use of flavorings and food ingredients with flavoring properties intended for use in and on foods, repealing the references of the flavoring substance having number 10.066 and relating to the substance furan -2 (5H) -one, since the European Food Safety Authority concluded the existence of the risk of genotoxicity of the said substance.

The substance in question from 9 June 2019, the date of entry into force of the Regulation in question, can no longer be used in food products.


June 06, 2019

PERFORMER MSG REPLACER is CHIMAB natural solution that can be used for the 1:1 monosodium glutamate (MSG) replacement, but with a clean label without E-number.

 

This innovative natural formulation is the answer to the needs of food industry: the request for healthier product with clean label needs to be combined with good taste and flavor. PERFORMER MSG REPLACER ensures a perfect aromatic boost, enhancing the taste in different food preparations.
The aromatic preparation tastes exactly like monosodium glutamate but it has no meaty notes: it is a perfect neutral booster for every application that requires umami flavor, also vegan or vegetable-based.

PERFORMER MSG REPLACER is a no yeast-extracts formula: it is based on molecules exclusively patented for CHIMAB and its clients. It is labeled as 100% natural flavour, with an excellent aromatic boost without off flavor.

Like others CHIMAB solutions it can be tailored following different client needs and it can be combined with other CHIMAB solutions for a perfect natural finished product, with high quality. Our technicians are at your disposal for finding and testing the right solution for every needs.

 


May 30, 2019

Recent consumer researches in food industry show a continuous tendency to healthy products without additives. Some trends are driven by government pressures (sugar tax), while others are driven by the continuous search for products with a short and clean label: a few simple ingredients and zero additives. (Mintel, 2019; Innova Market Insights, 2018-2019).

Producers who want to respond to consumer demands and add new "healthier" and "natural" references to their product range must reconcile production needs with customer demands, paying attention to the taste and structure of the finish product, that must stay stable and inviting. The product must be tasty and delicious, but in line with health trends.

The R&D labs of CHIMAB ICE CREAM developed CREMIGEL NATUR, an exclusive food ingredient solution designed for the production of clean label ice cream, without E numbers. The solution is based on native starches, fibers and vegetable proteins and working in synergy with other natural ingredients, allows to obtain a healthy, tasty and clean label finished product. The CHIMAB solution can be used both with animal milk and with vegetable milk, to meet also the segment of vegan or flexitarian consumers, who choose foods of plant origin for their diet.

CREMIGEL NATUR solution can be used in traditional production facilities, industrial plant or artisanal lab: with an easy production process it is possible to obtain a neutral ice cream, that can be tailored with different taste or inclusions.

The finished product maintains a stable texture, with high resistance to melting, good mouthfeel and spreadability.

CREMIGEL NATUR can be combined with DELIMIX SUGAR FREE , for an ice cream with good nutritional profile, low in sugar and wit low glycemic index.

CHIMAB food ingredient solutions can be tailored following different production or recipe needs, for unique and characteristic product.

Contact us and discover what we can do for you: chimab@chimab.it; +39 049 9201496


May 27, 2019

Starter cultures are made of “good” bacteria and they are used for starting a fermentation process of raw materials and for ensuring a good technical outcome of meat-based products. Thanks to the starter cultures it is possible to increase food safety and guarantee a more stable production process, as well as maintain product stability during shelf life.

Consumers pay attention to their health and they choose carefully what to eat and what to buy. CHIMAB works with food industries for developing safe and healthy products, in line with consumers’ needs. Thanks to the wide range of CHIMAB starter cultures is possible to

  • Increase food safety
  • Standardize the production process
  • Increase the product stability during the product life cycle.

CHIMAB solutions are perfect for safe meat-based products, with excellent shelf life: microbial cultures ensure safety, reduce costs and improve colour and taste.

Starter cultures keep the microbiota under control, guaranteeing the development of the typical organoleptic characteristics of the product (colour, flavour). The staphylococci in the crops guarantee an excellent quality and colour maintenance, even in the fast maturation; they make the colour of the meat brighter, preventing oxidation and rancidity, enhancing the flavour. Lactic acids favour the seasoning and drying of the product, while the Pediococcus guarantee product safety, prolonging its shelf life, thanks to the production of bacteriocins against Listeria Monocytogens.

The metabolic activities of these microorganisms exploited in fermentation processes are:

  • Production of organic acids (lactic and acetic acid)
  • Production of hydrolytic enzymes (proteases and lipases)
  • Synthesis of anti-microbial substances, useful in the control of pathogenic bacteria that may be present in raw materials.

Thanks to the use of suitable starter cultures the fermentation process effectively increases food safety, ensuring the typical colour and aroma notes of traditional products and their typical sensory characteristics.

Depending on the different applications, CHIMAB developed the best starter culture mix.

CHIMAB R&D labs are at your disposal to identify the best starter culture suited to the different seasoning requirements, to guarantee safety and optimal development of the product organoleptic characteristics, adapting to different production needs.


May 16, 2019

Following the INNOVA Consumer Research Survey 2018, 73,2 percent of Italian consumers admit to habitually tossing dessert and ice cream products into their shopping cart. Even if the future trend of “classical” ice cream will continue to grow, there are some trends to watch for.

The new product concept will stay in the refrigerated aisle next to the traditional one, enriching the product range and giving to consumers the alternative they are searching for.

MAINSTREAM VEGAN ICE CREAM - CHIMAB VEGGIE CREAM SOLUTION

Ice cream is a dairy product based on milk and milk is well known to cause problems for some. Dairy avoidance is becoming mainstream in recent years for a variety of reasons, not only medical: above all, it is sustainability as well as ethical concerns.

Chimab Ice Cream & Dairy R&D Lab developed VEGGIE CREAM, a food ingredient solution for the production of vegan ice cream, based on starches and vegetable proteins, ideal for vegans. The ice cream obtained is milk, lactose & caseins free: it is highly digestible, but according to consumers’ needs, it has the taste and the typical creaminess of the classic ice cream, with no cholesterol or animal fats. It has no aftertaste.

VEGGIE CREAM is allergen free and it has no added sugar: its unique texturizing properties allows to obtain a stable emulsion, with excellent creaminess and spreadability. VEGGIE CREAM formulation is suitable for artisanal lab and industrial process.

ICE CREAM GRABS A PIECE OF THE SPORTS NUTRITION MARKET

In 2018, in EU, dessert & ice cream products with high/added protein lunches are tripled compared to 2015. Dairy proteins are particularly valued because of their high level of absorbability.  

CHIMAB product range includes DAIRY and WHEY PROTEINS, perfect for different type of application. In addition to nutritional benefits and functional attributes, proteins can give functional contributions, by delivering structure and texture to the finished product. Our R&D Lab can develop the proper blend of proteins for a perfect ice cream.

NEW TREND FROM ASIA: MOCHI ICE CREAM

The adventurous consumer will be one of the main trends to watch in 2019. This trend has succeeded in introducing mochi ice cream into Europe mainstream trend. Mochi is glutinous rice pasta, combined with ice cream: a thin layer of mochi is used to enrobe a serving of ice cream. Mochi ice cream dessert are extremely versatile in terms of colours and flavours. Mochi ice cream is gaining ground in Europe thanks to the foodservice sector, like Asian restaurants, offering mochi ice cream in various flavours.

CHIMAB product range includes many natural colouring and flavouring ingredients for the perfect finished product. High-quality, consistent natural colours and colouring foodstuffs will give the product just the right visual appeal. CHIMAB R&D Lab can develop specific colouring and flavouring solution to meet technical and marketing needs. Furthermore, CHIMAB R&D Lab developed CREMIGEL product range, emulsifiers and stabilising system for ice cream production, for the perfect texture and structure.

SORBET & POPSICLES GET A HEALTH UPGRADE

Sorbet have long been appreciated as a “healthier” alternative to ice-cream. They are virtually fat free and much lower in calories than conventional ice cream. Health-positioned sorbets and ice cream are obliged to boast “no added sugar” claim or some other “clean label” ingredient.

CHIMAB Delimix Sugar Free is a fiber and sweetener-based solution, for sugar replacement during ice cream preparation. Thanks to Delimix Sugar Free it is possible to replace ingredients as glucose, dextrose or sucrose and to obtain a high-quality product, nutritionally balanced, low in calories and with low glycemic index. 

CHIMAB Partnership helps answer to any production or recipe needs: our in-house R&D Labs study and develop innovative solutions designed to delight consumers and meet your technical and marketing requirements. Contact us! chimab@chimab.it - +39 049 9201496


May 13, 2019

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

Natural, clean label, traditional, healthy: these are the new buzzwords in today’s food and beverage industry: CHIMAB developed a range of functional ingredient solutions based on enzymes that meet these needs, respecting the baking and milling tradition.

CHIMAB food ingredient solutions benefits:

  • Improvement of gluten network
  • Avoid of dough relaxation
  • Yeald improvement
  • Freshness and shelf life improvement
  • Mechanical stress resistance
  • Improvement of dough stability
  • Crust crunchiness

In CHIMAB baking labs, our technician can develop a wide range of products for different production needs. We work together with our customers to study new systems that we transform into tailor made blends and different packaging solutions.

CHIMAB Baking product range includes:

  • MIXENZYME: range of semi-finished product for baking products
  • PANEMPROVERS: for flour improvement
  • PANENZYME: Range of baking enzymes

Please contact CHIMAB team for discovering our food ingredient solutions – chimab@chimab.it ; 049 920 1496