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SupplySide West 2018 - Las Vegas, NV

SupplySide West 2018 - Las Vegas, NV

Baker Perkins will be exhibiting at SupplySide West 2018 at Mandalay Bay in Las Vegas, NV, November 8 & 9, 2018.

SupplySide West brings together ingredient buyers and suppliers from the dietary supplement, functional food, personal care and sports nutrition industries; Baker Perkins is highlighting two process technologies rapidly growing in popularity in these sectors – starchless deposited confectionery and extrusion.

Full detail of the show can be found at west.supplysideshow.com

Starchless depositing

Functional jellies and gums can be fortified with a variety of ingredients with a healthy characteristic including fruit juice, real fruit pieces, fiber, protein and energy supplements. In healthcare, jellies and gums are used to carry vitamin, mineral and other supplements.

Some medicated products are more suitable for hard candy depositing, particularly where slow release of the active ingredient is required. These include antiseptics, menthol and eucalyptus oil to alleviate the symptoms of minor ailments such as coughs, colds, sore throats and nasal congestion.

While functional and medicated candy is not new, modern cooking and depositing techniques have increasingly made starchless depositing the process of choice. Crucially, the process adheres to the principles of GMP and is readily capable of validation to FDA/EMEA standards. The principal characteristics of depositing are central to the successful production of medicated and functional candy.

The process does not degrade expensive active ingredients, and there is high accuracy throughout mixing, cooking and depositing. Exactly the right proportion of active ingredients is added, every deposited piece is precisely the same weight, and the process is reproducible.

Compared to conventional methods such as die forming, starch mogul or cut-and-wrap, starchless depositing provides a high quality, smooth product with accurate weight, size and shape characteristics. The process offers rapid payback through minimal scrap, low production costs and hygienic operation.

In addition to high output lines capable of up to 1,000kg/hr, Baker Perkins has developed a new flexible depositing system for small batch production which can produce a wide range of hard and soft candies and lollipops at outputs up to 54kg/hr. The ServoForm™ Mini uses the same process and control technology as the well-established high-output ServoForm™ range of candy depositors. It brings the benefits of depositing to companies producing confectionery in small batches, including manufacturers of medicinal and healthcare products. Output can reach 10,800 pieces per hour of 5g candies.

The potential product range includes hard candy, lollipops, jellies, gums, caramels, fudge and fondant.

Read more:

Baker Perkins’ depositing processes for functional / medicated hard candy

Baker Perkins’ depositing processes for functional / medicated jellies and gummies

Food extrusion

The twin-screw extrusion process is increasingly applied to new products accessing the growing market for functional nutrition. The widening capability and flexibility that twin-screw extrusion brings to producing a variety of foods, plus ingredients and TVP (Texturized Vegetable Protein) is highlighted by Baker Perkins at SupplySide West.

Twin-screw extrusion is an inherently versatile process that can make a wide range of products with different ingredients. Compared with traditional processes, extrusion can bring significant savings in space, equipment, energy and labor; the process is extremely hygienic and flexible, enabling quick and easy switching between different recipes. And if a market changes, the extruder can be adapted for a wide choice of other applications.

There is an upsurge in interest in the use of twin-screw extrusion technology to create significant savings in the production of fortified core ingredients including modified and pre-gelatinized flours used in products such as instant soups, bakery pre-mixes and infant nutrition.

High-quality snacks and ready-to-eat cereals form an ideal base for functional nutrition. They are a convenient and palatable carrier for these beneficial nutrients, and any existing extruded or co-extruded product recipe can be easily augmented by changing the product formulation.

Snack and cereal extrusion is being utilised to access the growth market for foods high in protein and fiber which are becoming standard as diet awareness grows. The protein market, for example, is moving rapidly beyond body building into the mainstream to meet a variety of needs, including balancing diet, satiety and weight loss.

Proteins from wheat, dairy, soy or nuts as well as fiber can be introduced to any extruded snack in powder form; soluble fibers can be added to co-extruded products. Whole grain or multi-grain formats could also be chosen to make a positive contribution to the nutritional profile, and strengthen the ‘feel good’ factor. Cereal flakes can be fortified with vitamins, protein and fiber.

Read more:

Extrusion brings ingredient production cost savings

Upcoming Events

Production flexibility: Baker Perkins' ServoForm starchless depositing systems are capable of producing both hard c… twitter.com/i/web/status/1…

22 October 2018

Blog: There is a key difference between producing conventional and functional confectionery - output requirements f… twitter.com/i/web/status/1…

03 October 2018

@RousselotGlobal and @BakerPerkins working together to optimize depositing of #gelatin #gummies in silicone molds u… twitter.com/i/web/status/1…

27 September 2018

It's the FINAL DAY of IBA already! We've had a great show - and there's still time to see our latest developments f… twitter.com/i/web/status/1…

20 September 2018

Another busy day for us here at IBA - just one more day left if you're yet to make it to Hall A6! We're on Stand 32… twitter.com/i/web/status/1…

19 September 2018

Hectic start to the Monday here at IBA - we’re here in Hall A6 / Stand 321 until 6pm today for all your bakery, bis… twitter.com/i/web/status/1…

17 September 2018