Omega Engineering Inc.
Armfield developed the FT104X counter-pressure filling station, designed to integrate with the FT102X, providing an additional, independently controlled filling station. Using both models, processors can simultaneously run different filling scenarios, use different types of containers and increase output.
+44 (0) 1425 478781
Lantech’s Q-300XT stretch wrapping machine is said to improve operator friendliness with a larger load-placement window for its automatic film cut-and-clamp system. Designed to eliminate fork-driver dismounts, the patented XT film cut-and-clamp system features space-age composite parts and allows a 10-inch offset for most loads, while providing automatic attachment of the film to the load and cutting the film upon completion of the wrap cycle.
Spirax Sarco released the target variable area (TVA) flowmeter, designed for use on saturated steam. Available in DN50, DN80 and DN100 models, it offers a wide flow range turndown of 50:1, making it ideal for applications with large variations in flow rates. The integral electronics unit removes the need for a differential pressure transmitter, impulse lines and additional equipment, while a built-in temperature sensor provides full density compensation and enables power, energy, flow, total flow, pressure and temperature to be displayed on the on-board LCD display. All flow parameters are fully configured on a keypad.
Spirax Sarco Inc.
R & D Ingredients
Ocean Nutrition Canada launched Big Shotz multivitamin and mineral juice shots, available in mango and passionfruit flavors. Each 120 milliliter, single-serving bottle provides 179 milligrams of omega-3, 11 vitamins, six minerals, prebiotics, antioxidants and ginseng. Plus, this low-fat, nutrient-packed juice shot is gluten- and lactose-free and contains no artificial colors, flavors, sweeteners or preservatives.
Ocean Nutrition Canada Ltd.
Using Creamiz as its foundation, Tate & Lyle developed Create, a fat replacement that enhances creamy texture and supplements mouthfeel of traditional ice creams without increasing the levels of fat and cost. Tate & Lyle also developed Optimize for manufacturers looking to lower both the fat content and control the cost of their ice cream products.
Tate & Lyle
Barry Callebaut rolled out dark chocolate made with Stevia extract in the North, Central and South American markets. The new product is said to offer the same great taste, texture and aroma as fine, traditional chocolate. It is designed for a variety of applications, including molding, enrobing and inclusions, or customized for a specific application.
Barry Callebaut USA LLC
National Starch presents Precisa Cream 10, a starch-based optimized texture system that reduces or replaces milk-fat in dairy products while enhancing creaminess. Precisa Cream 10 was developed using a patent-pending Dial-In texture technology to impart the key textural attributes (mouth-coating, oral viscosity, soft gel structure). It also cuts costs by replacing more expensive ingredients, can be labeled as modified food starch, delivers consumer-preferred texture, is compatible with current processes, can withstand the high temperature and shear profiles typically associated with HTST/UHT processes and maintains product quality throughout its shelf life via stability and syneresis control.
National Starch Food Innovation
Danisco introduced MicroGARD 430, a natural antimicrobial that can be used in the processing of cottage cheese filled from 45-55°F, improving the texture and mouthfeel of traditional cottage cheese and saving both time and energy. MicroGARD 430 is FDA-accepted and was designed to reduce the growth of a wide array of harmful and spoilage bacteria, as well as various yeasts and molds.
Danisco USA Inc.