Technical Papers on FoodIngredientsFirst

18 April 2018

Make your grill flavored products match new EU requirements.

Effective April 22, 2018, the European Commission will ban the majority of the traditional grill flavors. Ultimately, the safety of these could not be established based on the data provided. What to do? Change all products? Create new recipes? Replace all ingredients? Symrise has been developing the ideal alternative grill flavor before the ban became a serious threat to the industry: Grillicious is the professional answer to grill flavor and substances requests – in terms of performance, labeling, and costs.

08 January 2018

Ennallin Solutions & Mixes: a natural alternative for bakery sector

Responding to specific needs in the food industry, Ennolys proposes mixes using our natural vanillin, which allow the reduction of energy input of the finished product.

Preserve all the aromatic authenticity of your bakery, viennoiserie, pastry and biscuits with 30% less butter and/or sugar thanks to Ennallin Solutions & Mixes.

04 December 2017

Wide field of applications in the confectionery sector with Emden® ET 50

Emden® ET 50 is an excellent gelling and texturizing starch developed by Emsland Group, mainly used in the confectionery industry. In comparison with `traditional` starches, Emden® ET 50 can be used in a much lower dosage. The highest impact of Emden® ET 50 is the extended shelf-life based on the water binding capacity of the elastic component.

27 November 2017

Potato Booster for Baked Snacks – Empure® AKJEL 200 Clean Label

Using the expertise of the existing Empure® product range, we succeeded in developing more clean label starches like our Empure® AKJEL 200. This clean label potato booster is especially for use in baked snacks. The success story of Emsland Group’s Empure® clean label products continues with the new developments of clean label starches and potato flakes used in many food applications.

08 November 2017

Improvement of the bread baking performance of low quality wheat flour with SANACEL® add 030

Based on the current news about quality difference in this harvesting season, CFF GmbH & Co. KG performed trials to evaluate how the use of fibres can improve the flour quality. The flour characterisation was performed by comparing three different types of flours: A reference flour with good baking properties, a low quality flour and a low quality flour enriched with SANACEL® add 030. The characterization clearly shows how fibres can help to improve water absorption and dough performance.