Close collaboration for food applications

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Related tags: Food

Food scientists working in today's food industry are constantly
facing, and resolving, the challenges of a competitive market. One
emerging trend in particular is the blurring of boundaries between
different food application areas. Cereal and dairy merged
applications, for example, appear to be witnessing strong growth -
as in the case of new cereal bars.

Food scientists working in today's food industry are constantly facing, and resolving, the challenges of a competitive market. One emerging trend in particular is the blurring of boundaries between different food application areas. Cereal and dairy merged applications, for example, appear to be witnessing strong growth - as in the case of new cereal bars.

Ingredients companies appear to be making moves to aid food manufacturers in these new challenges. This week Danish ingredients supplier Chr.Hansen​ announced that it has developed a new application and technology centre in Hoersholm, Denmark in a bid to provide innovation, expertise and high-technology under one roof.

The new facility, fully operational since September 2002, develops a range of food products from jellies to margarines and spreads, fermented milks to carbonated beverages, and sorbet to UHT sauces.

"The key word for the Application & Technology Centre is innovation, and the basic concept is to have all necessary competences and equipment under one roof in order to meet the customers' different application needs,"​ said Peter Olesen, executive vice president for research, development & application.

Nicknamed the 'Innovatorium', the company claims that the new centre has the capacity to produce and develop a variety of cheeses, fermented milks, high-emulsified products, prepared foods and confectionery. "Thanks to the high technology applied in all facilities, the work of our application experts can be optimised and more focused on the innovative part of the process,"​ said Esben Laulund, vice president for enzymes and food cultures.

According to Chr.Hansen all parametres relating to the different production processes carried out in the pilot plants are computer-monitored to insure precise, reliable evaluations of the new products and applications.

"New software was specially designed by our IT experts to fulfill the requirements of each production process,"​ explained section manager Anders Neimann-Soerensen.

"Whenever an account or product manager detects the need of offering these services to their respective key customers, we will be very pleased to discuss the possibilities and the viability of the projects,"​ added Esben Laulund.

Chr.Hansen is a major player in natural ingredients such as bacterial cultures, enzymes, and natural colours and flavours.

Related topics: Science, Cereals and bakery preparations

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