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Food Matters Live 2019

UNIPEKTIN INGREDIENTS exhibiting at Food Matters Live 2019.

19–20 November 2019, ExCeL, London.

One event. Two days. The brightest innovators in food and drink.
http://www.foodmatterslive.com
A curated exhibition with hundreds of exhibitors and speakers, and thousands of visitors from across the global food and drink industry coming together to create cross-sector connections.

Visit UNIPEKTIN INGREDIENTS AG at Stand G20

Do you want to schedule an appointment with one of our experts? Please send a request to info@unipektin.ch

Locust Bean Gum – Market Update now available

…….LBG prices in the past seemed to follow a 10-year cycle of raw material price hikes, which we saw in 1995, 2005 and roughly from 2016 onwards, this time with a little delay and also for the first time for longer than 2 years…….

Unipektin Ingredients AG as your supplier and partner feels obliged to keep their customers informed about critical developments afffecting the supply situation so that together we can make informed decisions and find the right solution for you.

If you are interested in a copy of the current Market Update please e-mail Ulrich Zuber uzuber@unipektin.ch or call +41 52 742 3148

Unipektin’s Agents in Australia, SAVANNAH BIO SYSTEMS, move to their new Head Office

Savannah Sydney – A multi-million-dollar investment in the future! New Head Office, Customer Engagement Kitchen and Application Demonstration Room.

Scott Trethowen, Commercial Manager: It is with great excitement that I announce that Savannah Bio Systems Australia has acquired a new Head Office location in the heart of North Shore Sydney.
This long-term investment in the future is to build on our capabilities and to ensure we continue to provide excellence in customer support and service in the specialty ingredients industry.
The new facility, comprising of 3 floors, has been completely rebuilt internally to accommodate our new Head Office, Customer Engagement Kitchen and Application Demonstration Room.

see the full press release here http://www.unipektin-ingredients.ch/wp-content/uploads/2019/10/Savannah-Sydney-New-Head-Office.pdf

http://www.savannah.com.au

FIE Paris 2019

UNIPEKTIN INGREDIENTS exhibiting at Food Ingredients Europe 2019.

03 – 05 December 2019, Villepinte Parc des Expositions, Paris, France.

Fi Europe & Ni is the world’s leading food and beverage ingredients platform. Held biennially in a major European city, Fi Europe & Ni brings together the world’s leading food and beverage suppliers and specialists in research and development, production and marketing to showcase the most diverse range of new and innovative ingredients and services.

https://www.figlobal.com/fieurope/

Visit UNIPEKTIN INGREDIENTS AG at Stand 6D21 – Zone Natural Ingredients

Do you want to schedule an appointment with one of our experts? Please send a request to info@unipektin.ch

Freiwilliger Klimaschutz und Energieeffizienz…. CO2 und kWh reduziert.

EnAW-Zertifikat 2019

Mit Überzeugung produziert UNIPEKTIN Ingredients AG seit Jahrzehnten natürliche Hydrokolloide und Nahrungsfasern aus nachhaltigem und ökologischem Anbau für den globalen Markt.

Auch für die Produktion im Werk Eschenz setzt das Unternehmen auf einen nachhaltigen Umgang mit Energieressourcen. UNIPEKTIN Ingredients AG bekennt sich seit Jahren freiwillig zur aktiven Reduktion der CO2-Emission und zur Optimierung der Energieeffizienz.

Climate Protection and Energy Efficiency….CO2 and kWh reduced.

UNIPEKTIN Ingredients AG for decades has been producing natural hydrocolloids and nutritional fibres from sustainable and ecological farming for the global market.

The company is also committed to sustainable handling of energy resources for the production at its Eschenz plant. UNIPEKTIN Ingredients AG voluntarily for many years has been committed to actively reduce CO2 emissions and to optimise energy efficiency.

Vidofibres BF – A new generation sugar beet fibre

Sugar beet fibre is one of the best-documented fibres and has been used as preferred fibre in many studies, both functional and nutritional. Mainly since it was one of the first extracted fibres, first explored by various Sugar producers in the 1980s.

With an upgraded production method, the new generation Vidofibres BF Sugar Beet Fibre has a significantly reduced off-taste and colour compared to previous Sugar beet fibres in the market. The method also provides a wider and higher range of water holding capacity to better adapt to customer needs.

The composition of the sugar beet is approximately 76% water, 18% sugar, and the rest 6% is the cell walls. After sugar extraction, the cell wall material (beet pulp) is dried, then milled and carefully controlled to become Vidofibres BF, a high-quality fibre which gives opportunities as a functional and healthy ingredient in food applications.

Vidofibres BF has 67% (AOAC) fibre content – the remaining part is protein, some sugar residues (<5%) as well as low water content which gives long shelflife if stored properly (<65%rh)

Water activity is 0,4 – a value below 0.6 is regarded as the absolute minimum water activity for all known microorganisms. All microbiological activity will be eliminated below this critical value.

The insoluble fibre part is mainly cellulose and the soluble part pectin. Images below, magnified 300 times, shows how the cell walls trap water. This since the dried particle (left), when resoaked with water (right) fills the empty cells, where it will partly gel with the pectin creating small depots surrounded by cell walls. Vidofibre BF keeps this extra water in the end product, independent upon the process temperature. The water holding capacity is, depending upon particle size/quality, between 3,5-12 times its own weight.

The product is free from gluten and works excellent in e.g. gluten-free bread. It is free from phytic acid, which could act as a mineral blocker.

A selection of application possibilities:

  • Bakery – prolong softness in bread, reinforcement in dry baked goods, fibre enrichment
  • Meat products – reduce frying loss, less oil uptake in deep-fried products, improve texture
  • Health products – fibre addition in mueslis, extruded products (1-40%), fibre tablets (>90%) etc. The health effects are confirmed by several clinical studies and approved EFSA &EU Health claims.