Ashland’s Post

Our recent insights into the dynamic world of food additives have been featured in the prestigious industry magazine, PortalSpozywczy.pl ! In this comprehensive piece, we delve into key aspects of the food additives market, shedding light on crucial elements such as gelatine, egg powder, plant-based isolates, and collagen. A special shoutout to our Board Member, Lukasz Klazynski, whose expertise and vision played an instrumental role in crafting this insightful article. Explore the depths of the food additives landscape and stay ahead of the curve! 🚀 Dive into the article by clicking the link in the comment! #FoodIndustry #FoodAdditives #Portalspożywczy #Foodcom

Please join us on March 5th for a webinar on one of my favorite topics- plant based meat! We will have 3 experts in the space sharing their learnings and hopefully answering some of your burning questions. #biosolutions #novonesis #plantbased #plantbasedfood #plantbasedmeat

Exciting new study explores the effects of Nano-Gelatin Coating with Thymol and Nisin on the chemical quality of Rainbow Trout fillets during refrigerated storage. Learn more about the potential benefits for food preservation. #foodscience #foodscienceandtechnology #foodpreservation #NanoTechnology #FishQuality #ResearchFindings #FoodTech #FoodInnovation #FoosSafety

The importance of food safety has never been more crucial, especially with the ongoing concerns surrounding ethylene oxide (EO) and its metabolite 2-chloroethanol (2-CE) in our food products. In this application note, discover Shimadzu’s end-to-end solution to analyze EO and 2-CE in instant noodles. Using our dynamic headspace, HS-20 NX Trap, and GCMS-TQ8050 NX, a fast and sensitive method is developed to effectively analyze 4 types of instant noodles and their ingredients. Explore how we offer simple sample preparation with direct sample analysis for EO and 2-CE. Read here for more: https://lnkd.in/g2TAK7T7 #Shimadzu #ExcellenceinScience #FoodSafety #EthyleneOxide #Spices #GCMS #MassSpectrometry

𝗕𝗲𝗻𝗲𝗳𝗶𝘁𝘀 𝗼𝗳 𝘂𝘀𝗶𝗻𝗴 𝗱𝗲𝗳𝗼𝗮𝗺𝗲𝗿𝘀 𝗶𝗻 𝗳𝗼𝗼𝗱 𝗽𝗿𝗼𝗰𝗲𝘀𝘀𝗶𝗻𝗴 ❌ Foam can create many issues in food processing, such as promoting bacteria growth, posing a hazard from slippery surfaces and limiting vessle output by consuming precious vessel space. ✔ All these issues can be eliminated by choosing the right #antifoam. We as MÜNZING offer a broad range of food grade antifoams under our #MAGRABAR® brand to solve these issues. ➡ We offer both liq­uid and powder products in a range of materials and concentrations, including options suitable for #organic, non­GMO and identity preserved processing. All MAGRABAR® defoamers are Kosher, Halal and vegan. Furthermore we offer technical support for the optimum use of the antifoam in your process. 💡 If you are interested in seeing our #defoamers in action and being consulted by our experts on finding a solution for your individual foam problem, you are welcome to visit our 𝗯𝗼𝗼𝘁𝗵 𝟰.𝟭𝗗𝟭𝟲𝟭 at Food ingredients Europe, taking place from November 28 to 30 in Frankfurt, Germany. We’re more than happy to welcome you there! #defoamersinaction #team #antifoam #foodprocessing #creatingadditivevalue

Ever wondered why the behavior of plant-based meat varies in hot and cold temperatures? 🤔 We’ve got answers!     Join us for a free webinar with alternative protein specialist Anatolii Utkin from food processing expert Reiser and Novonesis' own James Chapa & Jan Wøidemann on March 5. In this webinar, our experts will explore how you can optimize your plant-based meat production methods and equipment to and find answers to perfect plant-based meat textures inside your plant materials. Click to learn more and to register now. We can’t wait to see you there!  https://lnkd.in/eJQWDg-V #novonesis #enzymes #biosolutions #PlantBasedAnswers #FutureOfFood #VerteraProBite #PlantBasedMeat  

To succeed in Plant-based we must understand what is inside the proteins. At Novonesis we strive to master how biosolutions can unlock the goodies of protein - together lets solve the challenge of Plant-based meat: 1) Taste & Texture & 2) Production methods #novonesis #PlantBasedAnswers #biosolutions #VerteraProBite #plantbasedfoods

Binding agents are crucial components for plant-based products resembling ground and bound meat products, like burgers, patties, meat balls, chicken nuggets, fish fingers or crab cakes. Soy/Pea-protein based TVP has increases its popularity and worldwide production as the main source of TVP product. Transglutaminase and functionality hydrocolloids such as methylcellulose can help to improve the texture and appearance of the product by gluing the minced particles together.  #veganfood #plantbasedfood

A key technique for eliminating all germs while minimizing flavor loss is pasteurization. Most commonly, pasteurization is used to preserve milk, egg products, canned goods, and other items. Nevertheless, the pasteurization system's temperature is depicted as its most crucial component. . . . #pasteurizerpanels #pasteurization #electropoint

Inside plant-based meat production: How to perfect your textures (and more) #novonesis #enzymes #biosolutions #PlantBasedAnswers #FutureOfFood #VerteraProBite #PlantBasedMeat