Hello again and welcome to a new Blog post. For one more year, we have participated in a meeting to share our knowledge with the students of the Master in Innovation and Management in the Food Industry, taught at the University of Lleida. Here is the whole experience!

The conference was impeccable thanks to this centre where we always feel like home whenever they invite us to share our experience and our thoughts about today’s industry.

For many years Luciano and Alejandro, Amerex’s technical experts, dealt with some topics such as the application of starters in the meat industry, but this year the rest of the food industries were presented with a special emphasis.

Other industries in the food sector: dairy, fish, ready meals, sauces, vegans and vegetables and bakery

As we have already mentioned in other occasions, starter or ripening cultures are commonly used for a traditional purpose, which is to actively intervening in the creation of organoleptic properties of the final product during the manufacturing of fermented foods. This is performed through the production of acid and enzymes, as well as ensuring sanitary quality.

Particularly, preservative cultures increase shelf-life and safety of the final product, so they can last longer. Let’s see some examples!

Comparison of fresh loin with a chemical additive vs. Fermitrat Export, an Amerex's natural solution. The loin with the chemical additive has a considerably worse appearance due to gas formation, exudate, weak texture and yeast colonies

In the meat sector, we can see a comparison between two cooked loins, one of them injected with a common chemical additive while the other has been injected with one of our preservatives. The results of adding a preservative are remarkable and profitable, thanks to their capacity to control factors that negatively affect the final product, both microbiological and organoleptic.

Comparison between spanish omelettes with and without Fermitrat Export, an Amerex's natural solution. The omelette with the preservative has a better appearance

In the case of these two spanish omelettes subjected to high temperature conditions up to 33ºC, we can also see the difference between adding a preservative or not. Both organoleptic (gas generation, texture) and microbiological (analysis of total mesophilic and enterobacteria) results were worse in the spanish omelette without the preservative.

Comparison between fresh salmon with and without Fermitrat Export, an Amerex's natural solution. Salmon without the preservative has a completely discarded texture, and a greater liquid formation

Alternatively, in these salmon pieces, with and without preservative. Above all we can observe the liquid formation and texture. It can be stated then that the addition of a preservative clearly provides an advantage at least in an organoleptic level in this matrix.

What will be next? Our Pilot Plant is already preparing to carry out further trials in other applications. This year, the two top products in terms of preservatives that had not been tested so far are salmon and sauces for vegetable matrixes. Stay tuned, because we will continue reporting!

Image showing new applications of preservatives in different industries of the food sector, such as fish or ready meals

imasd@amerexingredientes.es

Phone number: +34 91 845 42 14

Amerex see you neXt time

Hello and welcome again to our Blog! As we mentioned in the last post, Amerex participated in the II La Rioja Healthy Food Forum, a journey on which our technical experts talked about clean label strategies adopted by the industry as technical solutions for these consumer demands.

It is a pleasure for us to attach here an audiovisual sample of that amazing day, hoping that it will be very interesting and instructive for you:

We really hope you liked it. If you also have any question or you want to ask for more personalized assistance, do not hesitate to contact us on the following email:

imasd@amerexingredientes.es

Phone number: +34 91 845 42 14

Amerex see you neXt time

Last month, Amerex’s technical division had the honour of participating in the II Foro Healthy de Alimentación de La Rioja (II La Rioja Healthy Food Forum), invited by Centro Tecnológico CTIC-CITA, the perfect hosts who once again counted on us to disseminate and to share our knowledge.

This Forum exhibited the different challenges of the industry when facing a change in consumer trends towards healthier eating forecasts, based on innovation and product reformulation. Our technical experts Luciano Vivas and Alejandro Rodríguez made a presentation focused on clean label strategies adopted by the industry as technical solutions for these consumer demands. Do you want to know which thoughts they shared? Keep reading!

The presentation was based on several questions to be answered about possible solutions to carry out the clean label strategy, its influence on quality and its profitability.

Are there solutions? Yes. However, before facing them, a well-defined and balanced objective must be determined. It is difficult to define a tasty, healthy, unprocessed, appealing and free of E-numbers final product, even more with considerably enhanced shelf-life and safety. It is difficult and we have to be realistic.

Nevertheless, as we have said before, many solutions can be reached by establishing defined and balanced objectives. For example, if our objective is to eliminate sulphite, a slightly effective microbiologically preservative but a very good reducer speaking in terms of colour, we can use a clean label microbiological solution. This solution will certainly increase the shelf-life, however the colour will not be the one provided by sulphites. Besides, as we have stated before, Amerex is already working on solutions regarding colour. The following is a concrete example amongst many others:

Descriptive image about the different Amerex clean label blends as solutions to various industry challenges. These challenges are the following: color, gas and/or liquid formation, and growth of spoilage bacteria such as Lactobacilli/Gram +, Listeria, Enterobacteria, Anaerobes, and Moulds and yeasts.

Historically, we have applied our solutions almost exclusively to the meat industry. Nowadays, many other industries in the food sector demand this kind of strategy and we can assure that the formulas we provide are perfectly adaptable to them. These industries include dairy products, fish, beverages, ready meals, sandwiches, egg products, vegan products…

The second question to be answered is the following one, what impact does it have on quality? We can guarantee according to our expertise that microbiologically the quality is assured. As you have seen in the previous image, all the solutions are tested and verified in our pilot plant, evaluated through different tests such as the aforementioned Challenge Test.

To guarantee your quality, you must be surrounded by experts in other areas for synergetic relationships that promote the quality. This is the reason why we are delighted to collaborate with the host, CTIC-CITA, who helps us to develop thanks to its excellent facilities, its qualified staff and the ease of communication between us. Last but not least… Are they profitable? As we have mentioned before, with a well-defined objectives and a tested, well-designed product, a higher rate of validated products is achieved. This is the first criteria of profitability: good communication, trust and the establishment of objectives agreed by both parties. Higher profitability, with up to 20% more validations and better market performance is reached. We can state that only with 1% of final products not returned, you have already amortized the invested cost. Our solutions pay for themselves.

In this image you can see a comparison between a standard industry validation of a product, and a validation using the Amerex Method

Soon we will upload the full video of the day. Do not miss it!

Once again many thanks to our friends and we hope to see you all in future editions.

Amerex see you neXt time