Hello everyone and welcome back! Once again, we want to share with you Amerex’s most recent progress of which we are enormously proud. Thanks to our R&D department dynamic and restless character regarding new developments, we have been awarded the Innovative SME stamp.

So, what is an Innovative SME? It is a designation granted by the Spanish Ministry of Science and Innovation that acknowledges the enterprises’ innovative character and achievements in this field. It has been possible for us to achieve this recognition because of our current active involvement in R&D. Some of the R&D projects we are currently working on are the European Up4Health Project of the Horizon 2020 financing program, as well as the Cervera Project.

What does it really mean to have this stamp? All the efforts we have made during these years to stay at the forefront of the food industry and to help our clients improve their processes and products with differentiating technology finally receive public recognition. 

Furthermore, this stamp is now one more reason for Amerex’s ambition to continue to grow. The development of new ideas and new products is one of the foundation stones on which we base our activity. In conclusion, we would like you to keep counting on us for many more years as we will always work to be a reliable and innovative enterprise.  

We are very proud and happy to have obtained this certification. We will continue working to keep you updated!

BBI, Bio-based Industries Consortium, and H2020 logos related to the Up4Health innovation project

This project has received funding from the Bio Based Industries Joint Undertaking (JU) under grant agreement No 888003. The JU receives support from the European Union’s Horizon 2020 research and innovation programme and the Bio Based Industries Consortium”

Hello everyone and welcome once again to our Blog. Today we are thrilled to announce our participation in a European project within the Horizon 2020 financing program! We would like to share the main highlights of this innovative, stimulating venture which is sure to give you inspiration and feasible ideas to apply in your own business…

Essentially, the European Up4Health project is based on the utilization of biomass generated in various processes in diverse industries such as wineries, oil mills and nut processing plants. The functional ingredients derived from these have multiple applications in various other industries like food, nutraceutical and cosmetics.

Within the scope of Up4health, besides making use of these residual, bioactive compound rich raw materials from the food sector, it also optimizes the value chain of productive industries by achieving the goal of ‘zero waste’-thus making the project highly sustainable, as well as innovative.

The aforementioned functional ingredients are the following: natural fruit water rich in polyphenols, dietary fiber rich in polyphenols, natural oily fruit extracts and prebiotic xylooligosaccharides. The applications in which these bioactive compounds can be used range from functional foods, such as meat products, healthy snack bars, soft foods for the elderly, drinkable solutions in the form of gel, olive oil, natural drinks, yogurt, to nutraceuticals supplements and even cosmetics.

Over the next 48 months, we will collaborate with nine organizations from five different countries to carry out this project successfully.

So, what specific role does Amerex play in Up4health? We will be conducting trials using certain polyphenols extracted from olive and grape fiber flour, with the aim of delaying the oxidative processes and thus increasing the shelf-life of the final products in food industry.

Ultimately, the main objectives are going to be: on one hand, maintaining the colour, avoiding oxidation and thus prolonging the shelf-life of the product. On the other hand, enhancing the food safety of the product which may be affected by the growth of spoilage microorganisms.

And how do we set about this task? In the initial phase, the necessary requirements for the functional ingredients such as sensory profile, microbiological safety and physical properties will be determined in order to fulfill the desired outcome, in line with the end consumer’s needs.

The role of Amerex alongside other partnering companies is to make sure that these requirements are well defined, as this will be the main determinant for the success of the project. We will execute this, headed by the UNIVERSITY OF VIGO, who will make certain that the appropriate biomass requirements and objectives are met owing to this collaboration.

We would like to greatly express our gratitude to ISANATUR SPAIN S.L. for trusting us with this amazing opportunity, and also to CONTACTICA S.L., for making this project possible.

We are eager to keep you updated in this matter, and hope it to be very soon. In the meantime…

imasd@amerexingredientes.es

Phone number: +34 91 845 42 14

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¡Hello again to everyone and welcome to our Blog! Today, we are proud to introduce to you our 2020 catalogue, which encapsulates all the research findings and developments achieved by our team till date: the 2020 AMEREX CATALOGUE.

Amerex has over 40 years of experience in the food industry, and we believe in helping producers and consumers alike, which is why we are sharing our knowledge to enable you in making better choices.  Our philosophy has always revolved around the prioritization of R&D sector. For us, innovation goes hand in hand with our trials and analysis, and our conclusions have been brought about by many years of extensive research based on this philosophy.

So, here is the result of all this work! A document where you can find solutions to many problems that affect companies in the food industry, strictly adhering to our slogan: “A solution for every challenge”. We want to give you a little “sneak peak” of the content…

Here’s an introduction to all our main trials conducted using our preservatives and starters, on the meat industry.

In this picture is described the growth of Lactobacilli in fresh sausages with and without the addition of a Safemix preservative. Values in the control sample shows an exponential growth from day 1 to day 7, reaching around day 6 a value of 6 on the log scale (ten raised to the power of six), above the Lactobacilli shelf-life limit. However, in two samples on which Safemix has been incorporated, there exists a progressive lowering of Lactobacilli to a logarithmic scale below 4 (ten raised to the power of four), around day 5 in the case of Safemix 1, and from day 1 to day 7 of shelf-life in the case of Safemix 2
Image 1. Trials on fresh sausage with our range of preservatives – Safemix
In this picture two burgers can be seen: a control with three additives incorporated (citrate, ascorbate and diacetate), and another one on which diacetate has been replaced by the Safemix preservative. This last one has a better color, which proves that one of the additives can be substituted with a natural solution and achieve better results.
Image 2. Trials on burgers with our range of preservatives – Safemix
This picture shows a comparison between a dried sausage (chorizo) ​​manufactured with Fermitrat-S1, one of our starters, and the same chorizo ​​without a starter. Differences in texture can be observed, the dried sausage ​​with the starter shows a much solid texture produced by water retention and a lower pH. On the other hand, the control dried sausage ​​presents a typical wrinkle, because of the no retention of water by the meat proteins as the result of no acidification.
Imagen 3. Differences between dried sausages with/without a starter
In this picture you can see a loin injected with a very special starter from our Fermitrat range, based on micrococci that do not takes part on an acidification proccess. This starter only produce a color similar to the one provided by nitrification, which remains stable over time (in the picture it is showed 15 days after injecting)
Image 4. Pork loin injected with a Fermitrat starter

In addition to this, we have laid eyes on other prominent sectors of the food industry in the past few years. We believe that our range of preservatives will be of great use owing to their effectiveness. In the coming years, we aspire to develop and boost our potential to a greater extent, but for now, here is a brief glimpse into some of our trials.

This picture shows a comparison between spanish omelettes exposed to elevated temperature conditions. One of them has a preservative from the Biamex range, while the other one doesn't. It can be seen much more gas generated in spanish omelette without the preservative, as well as a much less consistent texture
Image 5. Trials in spanish omelettes with our range of preservatives – Biamex
In this picture the evolution of total plate count can be seen in samples of filling sauce, with and without Biamex, one of our preservatives, added. A considerable difference is observed, the sample with the protector is mantained around ten raised to the power of two, while the control sample reaches a logarithmic scale of ten raised to the power of six
Image 6. Trials in a filling sauce with our range of preservatives – Biamex

And there is so much more! Following are over 30 pages of visual documents to backup and display our research, would you like to take a look?

CLICK HERE TO ASK FOR YOUR COPY

Or send us an email to: imasd@amerexingredientes.com

We are at your disposal!

Phone number: +34 91 845 42 14

Welcome one more day to our Amerex Blog! This post makes us feel very proud since it is the result of a constant and thorough work. We summarize all our thoughts provided for the personalized service we make for you. Today we present the Method Innovation Amerex, or MIA, as a performed map that looks upon the peculiarities and identities of each company. Let’s see what is it like!

For the past several years, Amerex has prioritized the R&D field to stay at the technological forefront and to grow more and more. An important event for us in 2019 was to furnish our pilot plant with exclusive equipment.

After a lot of research and thanks to our own experience during the process, we want to highlight the importance of optimizing everything. According to this, we have developed a mechanism for implementing the latest innovations in our formulas with the application on every one of the interested manufacturing plants. This is the new MIA.

What do we want to achieve with the implementation of the MIA? We want to achieve a 100% personalized and closer assistance, aimed at relating the concepts test and product launch as synonyms and maximising the chances of success throughout a close collaboration.

How are we achieving it? First, it is essential to define all the vocabulary in the proper way: Test, Assay and Sample. A conceptual route of them and their relationship would be the following, but maybe it would be interesting for you to know more about it.

Correlation between the concepts test, sample and assay, from the need for a product that involves testing with a plan and sample management, to the establishment of the product on the market after the validation process.

Which concepts do we consider essential for the correct development of the MIA?

  • Previous work → to establish, as we have said before, an objective and a plan before starting.
  • Sending samples → they are only sent after the study if meeting certain requirements.
  • Communication → the need for communication amongst different channels is summed up through a shared document between Amerex and the client.
  • Analysis of the results → Amerex will always be involved in the analysis of the results as a greater guarantee of making the test profitable and ensuring the same.

The implementation of the MIA means that with half the assays required in each test, less time is needed to validate a product and also 30% of the products are validated. Without this method, this means one out of ten times.

In this image you can see a comparison of an average validation of a product in the industry, compared to a validation using the Amerex Method

Moreover, the ultimate goal is to achieve commercial success in the market, a Top Sales. The previous work of guiding the test, together with a bigger flow of developments, boosts the chances of achieving this success by 40%.

So far, it is clear that we save time and ensure better results. However, what about the costs?

Let’s see an example simulating the costs of an average company from the food industry, where the average investment for tests, including labour costs, may be around 30,000 euros. If the number of trials is split in half, as noticed before, then the costs will be only 15,000 euros.

The fact that 30% of the products are validated and a 40% more chances for them to became a Top Sales, makes it plausible to increase the turnover in 15%, 350,000 euros in this case.

In addition, we have checked that the returns fall by 1%, which constitutes about 22,000 euros of savings. In an average Fermitrat®, about 20,000 euros are invested per year. It pays for itself, it is profitable.

We believe that this text may seem just like empty words, but there is so much more. We are at your disposal for checking out other examples or scenarios, providing specific information about the method itself or a personalized assistance for your particular case.

Do you sign?

imasd@amerexingredientes.es

Phone number: +34 91 845 42 14

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