New soutions

Conversation with Karolina Mikita, Customer Advisor at Libra Food Ingredients. - Why do we add flavours  to meat products? - In times of very diversified assortment on store shelves, the most important differentiator for products, is taste. Nutritional values, clean label  and price are factors that everyone pays attention to. So products in the same price range are generally similar regardless of the manufacturer.

Interview with Wojciech Tomczak, Product Manager, Technology Advisor at Libra Food Ingredients - Vegan products are a demanding category of the food industry. A few years ago, it seemed that the meatless segment had such broad prospects that it was endless.

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.

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.

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%.

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.

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.

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.

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.

  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.  

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.