& events

& events

January 16, 2019

In view of the publication by the European Food Safety Authority of further scientific advice on certain substances that can be used in plastic materials and articles intended to come into contact with foodstuffs and to identify some drafting errors and of ambiguities present in the current legal text, the European Commission has modified the above mentioned Community legislation, accepting the indications of scientific opinions and correcting the errors in this text.

The European Commission, with EU Regulation of 10 January 2019 n. 37, amended the Community legislation regulating the production of plastic materials and objects intended to come into contact with food products.

The Regulations come into force on 31 January 2019.

Provisions envisaged by Regulation no. 2019/37

The Regulation in question, which became necessary in the face of:

  • of the indications received from the European Food Safety Authority, concerning:

-) the publication of further scientific advice on certain substances that can be used in food contact materials (MCA), as well as on the permitted use of previously authorized substances;
-) the use of some authorized substances;

  • the identification of some drafting errors and ambiguities in the text;

provides for the modification, in the regulations concerning materials and objects of plastic material intended to come into contact with food products, of the provisions concerning:

  • the Union list of authorized substances that can be used in the manufacture of the products in question;
  • food simulants that must be used in tests to demonstrate the conformity of plastic materials and objects not yet in contact with foodstuffs at the planned migration limits.

Information on changes to the list of authorized substances that may be used in the manufacture of MOCA plastics

The change shown:

  • in the list of authorized monomers, of the other starting substances, of the macromolecules obtained by microbial fermentation, of the additives and of the adjuvants of the polymerization process, it refers:

-) for the substitution of the entries concerning MCA substances:
*) n. 467 - crotonic acid;
*) n. 744 - copolymer of 3-hydroxybutanoic acid and 3-hydroxy pentanoic acid;
*) n. 1066 - 1,2,3,4-tetrahydronaphthalene-2,6-dicarboxylate of dimethyl;
*) n. 1068 - [3- (2,3-epoxypropoxy) propyl] trimethoxysilane;
-) for the introduction of the new MCA substances:
*) n. 1059 - poly [(R) -3-hydroxybutyrate-co- (R) -3-hydroxyhexanate);
*) n. 1067 - dimethylcarbonate;
*) n. 1069 - isobutane;

  • in the list of restrictions by group of substances, concerns the introduction of the references of substances with numbers 467, 744 and 1059 and providing for the total specific migration limit (relating to the sum of the substances in the group in question) of 0 , 05 mg of substance per kg of foodstuff;
  • in the notes on the verification of compliance (8), refers to the introduction of the new note no. "(27)";
  • in the list concerning the detailed specification of substances, refers to the replacement of the restriction line of the substance MCA n. 744 - copolymer of 3-hydroxybutanoic acid and 3-hydroxy pentanoic acid.

Indications regarding changes to the list of food simulants

The changes made to the list of food simulants to be used in tests to demonstrate the conformity of plastic materials and articles not yet in contact with foodstuffs at the migration limits (10), concerns the specification of the type of proof that it must be carried out in dairy products according to the type of pH detected (≥ or

Transitional provisions

The Regulation in question allows the materials and objects made of plastics produced according to the provisions in force up to 31 January 2019, the possibility of being able to be placed on the market until 31 January 2020 and remain on the market until the stocks are exhausted.

January 11, 2019

CHIMAB presents a new range of functional solutions for salt reduction in Pesto sauce.

Following different recipes or production needs, CHIMAB R&D team can find the best solution for reducing salt content up to 50% without loss of taste or shelf life, compared to the standard product. Fresh or pasteurized, traditional or vegan, conventional or clean label pesto, our technologists can assess the right solution for your needs in our pilot plant in R&D Lab.

For further information please contact CHIMAB:; +39 049 920 1496

January 08, 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 – ; 049 920 1496

January 03, 2019

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
  • Gluten & Allergen free
  • Gluten Free & Vegan
  • Gluten Free & Organic

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.CHIMAB food ingredient solutions can be used in different shapes of pasta: please contact CHIMAB R&D Lab and discover the right solution for your needs.

December 18, 2018

R&D Labs of CHIMAB Ice Cream & Dairy Business Unit present a brand new food ingredient solution for the production of sugar free and “light” ice cream. 

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. 

In CHIMAB Labs our technologists study and design the best ingredient blends for every production needs; in our pilot plant we perform application test, that replicate the industrial and artisanal production processes in scale  for testing our ingredients and our ingredient solutions. 

Please, contact CHIMAB Customer Service for further information: ; +39 049 9201496


December 18, 2018

The European Commission, with EU Regulation of 13 December 2018 n. 1980, amended the authorization concerning the use of liquid lecithins, hydrolysed lecithins and lecithins de-oiled in feed intended for all animal species.

The Regulation in question enters into force on 3 January 2019.

Provisions envisaged by EU Regulation no. 2018/1980

In view of the fact that:

  • liquid lecithins, hydrolysed lecithins and de-leat lecithins were authorized pursuant to the previous regulations;
  • an application was made to amend the terms of the authorization and in particular regarding:

-) the alignment of the specifications of the lecithins as feed additives with those provided for the lecithins used as food additives;
-) the extension of the authorization for the use of rapeseed as an additional source of hydrolysed lecithins and deololated lecithins;

  • The European Food Safety Authority has concluded that all the lecithins of different botanical origins and their forms used as feed additives comply with the specifications established for the use of lecithins used as food additives and that the use of rapeseed as additional source of lecithin does not change the previous conclusions that lecithins do not have a negative impact on animal health, human health or the environment and are effective as an emulsifier;

the European Commission has ordered the modification of the previous authorization, aligning the provisions set out in the opinion of the European Food Safety Authority.

Transitional provisions

The Regulation in question provides that:

  • liquid lecithin additives, hydrolysed lecithins and de-leat lecithins and pre-mixtures containing these additives, produced and labeled before 2 July 2019 in compliance with the rules applicable before 2 January 2019, may continue to be placed on the market and used until exhaustion of existing stocks;
  • compound feed and feed materials containing the additives in question, produced and labeled before:

-) 2 January 2020, in accordance with the rules applicable before 2 January 2019, may continue to be placed on the market and used up to the exhaustion of existing stocks if intended for food-producing animals;
-) 2 January 2021 in accordance with the rules applicable before 2 January 2019, may continue to be placed on the market and used until exhausted stocks exist if intended for non-food producing animals.

December 07, 2018

Innovative confectionery products require special ingredients. Therefore you, as a professional in confectionery, think ahead: of the finest crystallisation, the smoothest softness or the least stickiness to teeth or equipment, as well as a maximum shelf life, just to mention a few benefits.

The variation of confectionery products is extremely wide. Sucrose esters are primarily used in sweet confection. Sucrose oligo esters are used in chocolate and compressed tablets for their functions of emulsification and sugar crystallisation.


  • Quick and homogenous fat dispersion
  • Pulling, kneading or drying time reduction
  • Speedy completion of graining or drying
  • A whiter, smoother and dim appearance
  • Reduced damages and deformation
  • No water or oil separation or bloom
  • Maintained softness during storage
  • Decreased stickiness and rancidity

Sucrose esters are very effective emulsifiers, due to their high HLB value. This results in relatively small oil or fat droplets in the confection. These smaller droplets are less susceptible to separate from the candy, thus causing oiling. Moreover if the droplets are tightly packed in the sugar matrix the formation of rancid components can be delayed. Finally the fine dispersion of fat through the product decreases stickiness of high sugar syrups and confection.

The effect of sucrose esters on sugar crystallisation is unique. Sucrose esters promote the formation of nuclei which accelerate the crystallisation process. A very fine sugar crystal matrix is formed. The candy will have a very smooth, white and dry appearance with a non-sticky and very stable texture.

In chewy soft candy like chewies, caramel and toffee sucrose esters speed up crystallisation, and create more and smaller crystals which leads to a very stable sugar matrix. The result is a very soft and stable candy. The emulsifying capacity of sucrose esters keeps the fat finely dispersed in the candy.

IN PANNING CONFECTION (sugar as well as polyol)
Sucrose esters accelerate crystallization and drying and thus speed up processing. Besides this, the small sugar crystals result in a white and smooth coating. Whitening agents like TiO2 can be replaced, and the time-consuming smoothening step can be skipped or shortened. Sugar coating with sucrose esters is less permeable, so any defect in the pre-coating will lead to less problems.

Sucrose esters create an extra hurdle against rancidity in confections like fudge. The fat in the candy is better dispersed, so less accessible for oxygen and UV-light, delaying oxidation of fat.
Sucrose esters disperse the fat without the risk of oiling.

In cereal bars sucrose esters finely disperse the fat in the binding syrup, which optimises the lubrication capacity of the fat. The result is a less sticky cereal bar, and easier production, packing and eating.

The viscosity of chewing gum base is decreased with the addition of sucrose esters. Sucrose esters also improve flavour release or create a cooling effect. The selective anti-microbial effect of sucrose esters can be used in dental chewing gum.

Please contact CHIMAB Customer Service (; +39 049 920 14 96) for further information on Sucrose Esters in your products. 

December 05, 2018

CHIMAB R&D Labs developed a renewed range of food ingredient solutions for cooked ham.

CARNIBRINE product range includes solutions for low and high injection cooked ham, with different injection range:

  • CARNIBRINE GRANCOTTO PLUS 20,30: 20-35% injection
  • CARNIBRINE BB PLUS: 40-50% injection
  • CARNIBRINE B60: 50-65% injection
  • CARNIBRINE M75: 65-80% injection

Every CARNIBRINE range products is characterised by balanced and specific formulations that bring many benefits to the finished product:

  • High yield during cooking time
  • Good sliceability
  • Homogeneous colour
  • Low syneresis in sliced product
  • Allergen-free
  • No off-taste

Moreover, CARNIBRINE product range is perfect for reducing tumbler processing time.

November 30, 2018

EU Regulation of 15 October 2014 n. 1084 from the European Commission allowed the use of food additive diphosphate (E 450) as leavening agent and acidity regulator in ready-to-use leavened dough.The regulation authorizes the use of adenosine diphosphate (E 450) in a maximum concentration of 12,000 mg/kg.

 For further information on ingredients and CHIMAB food ingredient solutions for the BAKING sector please contact our Customer Service – ; +39 049 9201496. Our technologists are at your disposal for designing innovative functional solutions, in line with the market trends (organic, clean label, allergen free)

November 28, 2018

As a new food product, the European Commission has authorized the use of xylo-oligosaccharides in white bread, wholemeal bread, in breakfast cereals, in biscuits, in soya-based beverages, in yogurt, in creams of spreadable fruit and in chocolate products, according to the concentrations provided therein.

The Regulation applies from November 26, 2018.

Provisions envisaged by EU Regulation no. 2018/1648

The new EU Regulation provides that the xyl oligosaccharides can be used:

  • in white bread, in a concentration not exceeding 14 g / kg;
  • in wholemeal table bread, in a concentration not exceeding 14 g / kg;
  • in breakfast cereals in a concentration not exceeding 14 g / kg;
  • in biscuits, in a concentration not exceeding 14 g / kg;
  • in soy beverages, in a concentration not exceeding 3.5 g / kg;
  • in yogurt, in a concentration not exceeding 3.5 g / kg;
  • in fruit spreads, in a concentration not exceeding 30 g / kg;
  • in chocolate products, in a concentration not exceeding 30 g / kg.

Indication to be reported on the label of food supplements

The denomination to be shown on the label of the food products mentioned above containing the new food is "xylo-oligosaccharides ".