Food & Beverage Asia Aug/Sep 2018

AUGUST / SEPTEMBER 2018 FOOD & BEVERAGE ASIA Home care Pharmaceutical Personal care Feed Email us : High Quality Standard with French Technology from Singapore. SodiumBicarbonate Leavening agent pH buffer Effervescent power Other available grades Novabay has : Halal, Kosher, ISO 9001, FSSC 22000, ISO 14001*, OHSAS 18001* (*on going) -XQJEXQ]ODXHU '60 Majority of Jungbunzlauer Ingredients Certi̬ed Non-GMO DSM Launches New Baking Enzyme for Cost-E ̫ ective Bread Production Jungbunzlauer follows a strict Non-GMO policy for its products. As the manufacturer’s additives and ingredients are used in a huge range of products on a global scale, it is their aspiration to o ̫ er Non-GMO qualities in its European plants. Jungbunzlauer pursued Non-GMO Project Verification for its products with NSF International as their Technical Administrator. After a thorough review process, Jungbunzlauer is pleased to announce that its products manufactured in Austria, France, and Germany have obtained Non-GMO Project Veri̬cation, and hence can o ̫ er food makers safe, sustainably-made Non-GMO food ingredients. The subject of gene technology had and continues to have a big impact in the agricultural sector and hence, in the whole food and beverage supply chain. The technology and its bene̬ts are widely accepted in the industry and consumers, however, there is a growing share of people, that wants to be able make an educated choice between consuming products of conventional origin and product that got in touch with gene technology. Ŷ Royal DSM, a global science-based company in Nutrition, Health and Sustainable Living, has recently announced a new product in its range of BakeZyme ® baking enzymes: BakeZyme AAA. The new solution enables bakeries to reduce ascorbic acid in their recipes while maintaining the ideal bread texture and volume. Ascorbic acid prices have ̭uctuated signi̬cantly since 2017 when new environmental policies in China forced many manufacturers to reduce their production. To this end, DSM has developed BakeZyme AAA which can be used with ascorbic acid, giving bakeries more control over their cost. Incorporating BakeZyme AAA to reduce ascorbic acid in a recipe can be done with a short product development phase and with minimal changes to the production process. DSM’s baking application experts have already extensively tested the blend and are supporting customers in making the transition in their recipes. BakeZyme AAA has shown robust performance with diverse bread and ̭our types, and varying fermentation times. Ŷ