New ingredient and equipment offerings include a clean-label fiber solution
FUNCTIONAL CITRUS FIBER
CP Kelco announced its newest product: Nutrava citrus fiber. Derived from intact citrus peels, the citrus fiber is not only functional, but also natural. The ingredient’s key applications include fruit-flavored drinks, drinking yogurts, dressings, condiments and sauces. Nutrava offers gelling, thickening, stabilizing and water-binding capabilities, and may be used to replace starch, eggs or oil in many recipes.
770-743-0564; www.cpkelco.com
CHEMILUMINESCENCE DETECTION SYSTEM
Shimadzu Scientific Instruments (SSI) released the Nexis SCD-2030 sulfur chemiluminescence detection system. With dramatically enhanced sensitivity and reliability, excellent maintainability and next-generation automation functions, the Nexis SCD-2030 significantly improves laboratory productivity, SSI said. In addition, the SCD-2030 provides best-in-class sensitivity for sulfur chemiluminescence by utilizing the industry’s first ultrashort flow path.
630-916-6286; www.ssi.shimadzu.com
TRIAL PRODUCT SOLUTON
HRS Heat Exchangers said its new Asepticblock Mini Series allows manufacturers to produce trial products with the minimum amount of product in a short time, reducing the unnecessary expense or wastage that can accompany full-scale trials and alleviating the need to suspend or interfere with production of regular products. The design combines the sterilizer/pasteurizer and the aseptic filler into one compact package, which is mounted on a single frame with a single control panel. The material and manufacturing costs are significantly reduced, meaning that prices for the Asepticblock Mini are up to half of those associated with conventional units.
770-726-3540; www.hrs-heatexchangers.com
CHEESE PRODUCTION SOFTWARE
Page & Pedersen International Ltd. introduced the CheeseCrafter Total Production and Quality Control system, which the company said includes a tablet that can be tucked into a sanitized transparent plastic bag and taken on the production floor. Providing full traceability, the CheeseCrafter system registers each ingredient used and records key data such as description, batch number and expiry date. Ingredients are then linked with the specific batch of cheese in which they were used.
508-435-5966; www.pagepedersen.com
FOOT-OPERATED SANITIZER
Best Sanitizers Inc. announced the new HACCP SmartStep2 walk-through dual footwear sanitizing unit. The product adds an additional layer of pathogen protection by reducing cross-contamination from footwear before employees enter critical control zones. The foot-operated unit requires no electricity and uses compressed air to deliver an atomized spray of Alpet D2 or Alpet D2 quat-free surface sanitizer to the bottom of footwear soles.
888-225-3267; www.bestsanitizers.com/?/haccp-smartstep2-prdf
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