Grow your food business with Lauta Carrageenans
Interview with Roger Huang, Managing Director Lauta - Carrageenans are product of natural origin and have been as an ingredient frequently used in the food industry around the world for many years. Despite this, many consumers still consider them a controversial food ingredient. - Carrageenans are obtained from seaweeds belonging to the class Rhodophyceae. These seaweeds are grown naturally in many regions of the world, in waters of warm and cold seas.
27 January 2023 New soutions
Carrageenans get back in the game again!
Interview with Gabriel Walesiak, Key Account Manager, Technology Consultant in Libra Food Ingredients company - Apparently, there is an interesting phrase about carrageenans that circulates among meat industry technologists. Can you share it with us? - Haha, you may be thinking of an industry saying from 1996! "It is not an art to cut water. The trick is to sling the water on... the hook." Indeed, it says a lot about the unusual properties of carrageenans, their naturally high water absorption and gel-forming ability.
2 November 2022 New soutions
How to bite a sausage?
Interview with Dariusz Papież, head of the technology and new projects department at Libra Polska. - Sausages are one of the food categories that are very diverse. On the one hand, they have the opinion of meat products of the lowest quality, and on the other hand, they have a huge market share. - It is true that the sausages available on the Polish market vary greatly. Starting from low-end products made mainly of MDM, fat and skin emulsions, to premium products without E- additives with a meat content of 95-100%.
5 August 2022 New soutions
As unique as Cocoa Fiber
An interview with Edyta Szydlik, a technologist at Interfiber - Sometimes, there is an extremely appealing smell of hot chocolate spreading around the company. Does it always mean that the cocoa fiber is being produced? - Indeed, any of us can tell when we produce it, due to the smell of cocoa, which you can notice from afar. The production process does not require any chemical treatment, it is only physical and therefore produces such a strong odour.
24 March 2022 New soutions
Interview with Bartłomiej Bielecki, Technologist at Libra - You are a meat technologist, but due to the rapid development of the vege industry, you are also involved in the development of meatless products. - The rapid development of the vege offer is a process that each of us can observe on store shelves. If we compare the offer of vege products from two years ago, or from a year ago with the current offer, we can see that the development of the market is spectacular. It is interesting, because it turns out that not only vegans and vegetarians are starting to use vegan products, but also more and more flexitarians or people who simply want to diversify their diet. This is why the potential of this market is growing so rapidly, despite the fact that there are not many vegans declared.
4 March 2022 New soutions
Fat reduction solution
An interview with Arkadiusz Matraszek, a technologist at Interfiber Research and Development Department. - Fiber in baked goods can be used for a variety of purposes. Some of them are surprising! - By conducting tests in our laboratory, we check various functions of fibers and we can see on specific applications which uses we can recommend to our customers. Recently, we have dealt with the issue of reducing the amount of fat added to baked goods. We checked sweet bakery products, but also bread and buns.
4 March 2022 New soutions
As unique as Cocoa Fiber CO
Cocoa Fiber CO is a unique product in Interfiber’s offer. It introduces both functional and sensorial benefits to the final application. It can be applied in different industries and different food products, examples of which will be shown in the article below. But what is most important, it is a 100% natural product, that can replace cocoa powder in 1:1 ratio.
27 September 2021 New soutions
Unifit LS for Shelf Life Extension
Unifit LS is a unique blend of Unicell Bamboo Fiber BF with sorbic acid. It is dedicated to sliced packed white bread shelf life extension. In order to obtain the expected result of minimal 60 days of usefulness to consumption, the dosage of 2.0% of Unifit LS to flour must be applied*. *To provide the limit of 2000 mg/kg in the final product.
27 September 2021 New soutions
Facts you don't know about carrageenans
Did you know that carrageenans have been used in food for over 2000 years!? The first mention of the usage of seaweed as food was observed in China 600 years BC. Nevertheless, the first usage was described by the Irish, who used seaweed to produce milk puddings, while in the far east seaweeds were consumed as a salad or jelly.
17 September 2021 New soutions
Can fiber be of interest to young consumers?
Consumers more and more consider fiber to be an important component of the diet and an important factor in the proper functioning of the body. Awareness is growing... but only among mature and older consumers.
10 August 2022 Market trends
Non-alcoholic but fun
In 2021, the spirit and variety known so far from the group of colourful drinks enter the segment of flavoured beers. There are many debuting and non-obvious flavours. As young people begin to treat low-alcohol and non-alcoholic beers as a natural and healthier substitute for sweet fizzy drinks, the choice of flavours becomes wider
7 September 2021 Market trends
In recent years, there has been a large increase in interest in healthy food. More and more people pay attention to the diet and ingredients of food products offered in stores. This had a very beneficial effect on society, mainly increasing consumer awareness. At store shelves, you can meet an increasing number of supporters of healthy eating, reading into product labels. More and more people consciously choose organic products and free from all types of "conditioners" - no stabilizers, no artificial dyes, no flavours, so you can say "chemical-free".
23 September 2021 News