AmeFT

Category: Bakery & Dairy

  • NESTLÉ JAPAN LAUNCHES NEW KITKAT

    NESTLÉ JAPAN LAUNCHES NEW KITKAT

    Nestlé has launched the KitKat Chocolatory Cacao Fruit Chocolate, the first product to use a unique chocolate made entirely from the cocoa fruit. The iconic crispy KitKat wafer is coated with a 70% dark chocolate that uses the beans and pulp from the cocoa fruit as the only ingredients.

    This exclusive confectionery will be available in Japan for online purchase and in the KitKat Chocolatory boutiques in Tokyo, Osaka, Kawasaki and Hiroshima. It comes individually or in an assortment box with other KitKat Chocolatory Sublime bars.

    The launch of the KitKat Chocolatory Cacao Fruit Chocolate follows the announcement in July of the breakthrough to sweeten chocolate solely with cocoa pulp. Cocoa pulp surrounds the cocoa beans, and is soft, sweet and white in color. Nestlé has developed a natural approach that allows it to extract the pulp and use it in chocolate, with no compromise on taste, texture and quality.

    Further products sweetened with cocoa pulp will follow in other countries next year, through some of Nestlé’s most popular confectionery brands. Nestlé has introduced a number of confectionery innovations through KitKat in Japan, such as ruby chocolate and volcanic chocolate, the company reports.

  • CHICKP TAPS INTO THE DAIRY ALTERNATIVE MARKET

    CHICKP TAPS INTO THE DAIRY ALTERNATIVE MARKET

    ChickP Ltd., a foodTech startup developing innovative plant proteins, launches a line of next-gen chickpea isolates especially designed for plant-based dairy alternative products. This ground-breaking plant protein uses patent-pending technology to extract up to 90% pure protein out of the chickpea seed.

    Global launches of dairy alternative products are triple the rate of new food and beverage launches overall, according to Innova Market Insights. The research group noted a 22% CGR for the period from 2014-2018. 

    The new chickpea isolates offer exceptional beneficial characteristics that help alternative dairy producers overcome challenges in processing as well as boosting consumer acceptance and fulfilling the demand for highly nutritious and tasty products. Thanks to its high solubility and smooth viscosity, ChickP forms an emulsion/gel that helps contribute to a firm finished product.

    “We tested the chickpea ingredient across a range of parameters, including functionality, flavor, nutrition profile, and protein content,” says Ram Reifen, MD, founder and CSO of ChickP. “Sensory parameters such as taste, color, and texture are the key factors for success in launching any new product in the marketplace. Plant-based milk alternatives that contain ChickP have been shown to mimic cow’s milk and yogurt better for taste, mouthfeel, and nutritional value.”

    Photo: ChickP Ltd.

  • EGYPTIAN SNACK LEADER ACHIEVEMENT

    EGYPTIAN SNACK LEADER ACHIEVEMENT

    Egyptian snack manufacturer, Future Foods, has successfully launched a new pretzel range after collaborating with tna, a leading solutions provider in the food processing and packaging industry, to successfully install a seasoning, processing and packaging line. This launch has helped Future Foods achieve 100% productivity at high speeds of up to 165 bags per minute (BPM).

    Founded in 2016, in Giza, Egypt, Future Foods prides itself on bringing new and innovative products to the market. With pretzels being the fastest growing segment in the savoury snacks category, the company decided to invest in a high-quality pretzel range that delivers a healthy, guilt-free snacking experience, to its consumers.

    Opting for seasoning technology featuring a responsive variable mass seasoning mechanism with dynamic vibratory weigher, the tna intelli-flav OMS 5, Future Foods can precisely control seasoning application within the drum. This enables an accurate, proportional amount of seasoning to be evenly applied to the product for consistent coverage and flavour dispersion, meeting the need for a high-quality, evenly seasoned end-product.

    The chosen distribution system, the tna roflo HM 3 horizontal motion conveyor, ensures a smooth product transfer through the line, while keeping product damages to a minimum, as there is no vertical lifting or bouncing of the product and no flavour build-up in the pan.

    Unlike traditional conveyors that use mechanical gates, the patented ‘true’ gateless design of the tna roflo HM 3 helps protect the pretzels from damage with servo controlled ‘virtual gates’ that simply open up a gap between the pans where the product is discharged. The risk of any potential damage to the product is significantly reduced and practically eliminates any loss of flavour. With the installation of several tna systems, including the tna roflo HM 3 and tna intelli-flav OMS 5, breakage level from seasoning to packaging is less than 0.5%.

    Offering a new range of pretzels in 16g, 35g and 100g pillow-style bags, Future Foods was looking for a system that would deliver consistently high speeds. Beyond this, quick changeovers to maximise throughput and reduce downtime were also a necessity.

    With the installation of two tna robag FX 3ci vertical form, fill and seal (VFFS) packaging systems, the production line offers flexibility and improved performance in a compact, easy-to-clean set up. With their rotary double jaws, the new baggers were quickly able to deliver speeds of up to 165 BMP, while quick-release formers ensure that Future Foods is able to change between bag sizes in less than three minutes, tna reports.