Crisp Sensation Holding, owner of a worldwide patented food coating system, announces its licensee Royaan has launched the first products made with its breakthrough crumb coating. The Dutch manufacturer of snack products has introduced a comprehensive range of oven snacks under the brand name Kwekkeboom.
All products in the range, from the meat croquettes to the cheese dippers, use the patented Crisp Sensation technology and are characterised by outstanding crispiness that matches deep-fry coatings and is unparalleled by other oven baked snacks. Initially, the products will open up new possibilities for the food service industry before being made available to consumers via retail stores.
Kwekkeboom is a leading brand of premium crumb coated snacks in the Netherlands. The range comprises beef croquettes, typically Dutch “bitterballen”, cheese dippers and chicken nuggets – the latter in pure chicken or with added Italian, Saté or Curry fillings. Thanks to the innovative Crisp Sensation technology, the products score with a superior crumb and a core that remains juicy and tender. The special coating process also makes sure that there is no breaking or leaking of the contents during cooking.
First to recognise these advantages was the airline Corendon, which has been serving Kwekkeboom meat croquets during flights for almost two months. Until now it has been impossible for cabin crew to prepare snacks with a crunchy crust comparable to fried products thousands of feet up in the air. Now, the Crisp Sensation technology has made it possible for passengers to enjoy high quality, warm and tasty in-flight snacks.
Besides superior crispiness, the Crisp Sensation technology brings further advantages - once reheated, the products remain crispy and juicy for up to three hours in regular holding units. These benefits open obvious doors for caterers, airlines, gastronomy, petrol stations and cinemas. With their easy preparation and ability to be kept warm for hours without loss of quality, periods of high and low demand can be handled equally easily. Crisp Sensation snacks also have significantly less fat. This health benefit is due to the lower fat uptake of the patented crust and to the oven preparation, which means that Crisp Sensation snacks do not need to be fried twice. With its worldwide patented technology, Crisp Sensation allows manufacturers to produce a wide variety of products for preparation in a diverse range of ways.
As with Royaan, Crisp Sensation Holding offers its technology to all of its licensees as part of a long-term partnership that includes expert support in product development and implementation. Whether it’s food service or retail products, Crisp Sensation technology offers manufacturers an easy way to target new markets with products of convincing quality, easy preparation and excellent margins. According to Gerrit Dreise, Commercial Director EMEA/Asia for Crisp Sensation Holding, several licensees are currently working on new product introductions worldwide.
Doehler is expanding in South Africa. The global producer, marketer and provider of technology-based natural ingredients, ingredient systems and integrated solutions for the food and beverage industry has founded a joint venture with the food and beverage division of Afriplex.
Located in Paarl, South Africa, Afriplex is one of the market leaders in natural extracts in Africa. Alongside its core competence in the field of manifold high-quality botanical extracts, Afriplex also provides emulsions and compound solutions for national and international customers in the food and beverage industry. Their common goal is to deliver integrated ingredient solutions that are tailored to the needs of Southern African markets in terms of taste preferences and technological and regulatory requirements.
The joint venture has multiple positive synergies for both of the companies. Doehler has been active in South Africa with its own sales office since 2009. Hubert Defert, Managing Director of Doehler South Africa, says, “The newly established company Doehler South Africa is a milestone and an important step in growing the business in South Africa and the adjoining countries. Thanks to an own application centre in Paarl, we are now able to develop region-specific solutions and deliver customised product samples within a minimum time."
Afriplex produces more than a hundred different plant extracts. Backed by its own cultivation and latest technology, the company produces a variety of indigenous plant extracts, with a focus on rooibos, honeybush, hoodia, pelargonium, buchu, baobab and a selection of African aloe species. Making use of the Doehler Group’s supply chain network and distribution channels, customers of the food and beverage industry all around the globe will have preferential access to this extraordinary extract portfolio. Further steps have already been planned.
Danie Nel, Managing Director of Afriplex, says, “In the next few years we will enlarge the new Doehler South Africa site. Besides the investment in state-of-the-art technologies like solvent extraction and fractionation we will further invest in our R&D capabilities to offer best-in-class solutions for our customers."
Many countries in Southern Africa have shown high growth rates in the past few years and promise to keep that track record in the future, hence the joint venture Doehler South Africa is the ideal set-up to benefit from this huge market potential. The Executive Board of the new company consists of representatives of Afriplex and Doehler. Together they follow the Doehler motto “We bring ideas to life” by providing natural ingredients, ingredient systems and integrated solutions for the food and beverage industry.
Bulldog London Dry Gin has appointed a UK Brand Ambassador, Bianca Hepworth of The Proud Archivist, who will now be representing the brand out in the trade, as well as being responsible for delivering training sessions to accounts and developing showcase drinks for publicity and marketing.
Bianca began her career at Drink Shop & Do, which is where she first interacted with Bulldog Gin, she spent five fun filled years here as general manager. Later she joined the team at Hoxley & Porter, combining her love for love for spirits, especially gin and rum.
She excelled here, creating a highly regarded organic drinks menu, that changed regularly depending on the bartenders’ latest discoveries. It’s been a hugely successful two years at Hoxley & Porter, but all good things come to an end. One of Bianca’s proudest achievements is her young, vibrant and ambitious team who she believes will go on to do great things in the industry.
The next step in Bianca’s career is joining The Proud Archivist and combining that with her new role with Bulldog Gin. Bulldog are delighted to have her on board, and are looking forward to seeing her in action.
Bianca says: “I’ve always been a gin girl and so the current growth of the spirit means I have had a very exciting couple of years! I love gins with unusual botanicals so working with Bulldog is something of a dream for me. I can't wait to get started, meet some other Bulldog lovers and show it off to bartenders so that we can work on creating more serves that include Bulldog Gin”.
Bulldog Gin is one of the lighter style gins around, distilled with 12 different rare botanicals from nine different countries, such as Dragon Eye (The cousin of the lychee, sweet in flavour), White Poppy from Turkey (Earthy aroma, Sweet nutty flavour) and Lotus leaf from China (Fruity aroma with a perfumed flavour), as well as organically farmed Juniper from Italy.
These Botanicals give Bulldog a distinctive harmonious flavour, smoothness with a balanced finish. Made from 100% British grain and bottled at 40% abv, this super-premium Gin is distilled in a copper pot still, from a distillery steeped in 250 years of tradition. In an unusual twist for any spirit the brand is also a certified Kosher product by KIR, and completely gluten free.
UV treatment specialist Hanovia has launched a new UV Application Centre in Shanghai. Serving as an R&D centre of excellence for research into the science of UV for new and emerging applications worldwide, the centre will directly support existing and future requirements in Hanovia’s traditional markets for food and beverage, pharmaceutical and high purity water.
Working in collaboration with leading universities from around the world, such as Imperial College in London and Karlsruhe Institute of Technology in Germany, as well as some of the leading global brands in the pharmaceutical, food and beverage industry, the centre is already enhancing our understanding of UV efficiency in the control and destruction of inorganic compounds.
Hanovia’s Technical Director Dr Mark Aston says, “The centre is completely customer-driven and is set up with a very clear mission: to develop UV application science that our customers actually need and to answer those searching questions that only empirical test work can answer. This means working as a partner with our customers to push the boundaries of UV science and align our product range with their existing and future needs. This will directly help them achieve their primary goal of meeting all necessary quality standards with ever increasing efficiency and security.”
Dr Elaine Feng, the centre’s Principle Engineer, says, “Why speculate about UV performance for a new application when a series of targeted experiments will bring certainty to UV performance and efficiency? We believe our investment in the science will allow our customers to enjoy scientific rigour in their process development, gaining the peace of mind that comes with the hands on experience of moving from bench top to pilot to full scale."
Since 1924 Hanovia has been dedicated to improving UV technology to aid industry in helping life sciences. Ninety years of research development has made the company a world leader in the field, from manufacturing UV lamps to complete systems. The application centre is another example of Hanovia’s commitment to providing customers with a dedicated, non-chemical option in treating applications with UV light.
drinktec, the leading trade fair for the beverage and liquid food industry, is now flying the flag in South America. This has come about through a co-operation with Brasil Brau, the Beer Technology International Fair in São Paulo.
Both trade shows will in future be working closely together. The details of the cooperation have been set out in a Memorandum of Understanding. These include, for example, the addition of the words "powered by drinktec" to the name of Brasil Brau, as is already the case with China Brew & China Beverage.
The Memorandum of Understanding was signed by Messe München International as the owner and organiser of drinktec and the Associação COBRACEM, the owner of Brasil Brau. It is the aim of Brasil Brau, with the support of drinktec, to attract more exhibitors from outside Brazil, and in the medium term to extend the spectrum of brewing technology to include all process technology, from manufacturing to filling, packaging and logistics solutions. Brasil Brau also hopes in the medium term and with the aid of drinktec, to include other beverages categories in its exhibits spectrum. For drinktec the cooperation with Brasil Brau is seen as a way of extending its position in the important Brazilian market and attracting new exhibitors and visitors from the region.
Dr Reinhard Pfeiffer, Deputy CEO of Messe München, sees this agreement as a further cornerstone in the internationalization strategy that drinktec has been pursuing for some years. He says, "drinktec has already established very successful offshoots in India, China and South Africa. Brazil, the third-largest beer producer in the world, is another piece in the jigsaw. As such drinktec is now represented in almost all the strategically important markets for the beverages and liquid food industry, markets that hold great promise for the future."
Cilene Saorin, president of Associação COBRACEM, adds, “The event has always had as its mission to provide platforms of knowledge, relationship and negotiations related to the brewing industry. However, considering the intense and constant demand for new technologies and also the current movements of verticalisation of this industrial segment, it became essential to draw a bold strategy. This mutual cooperation agreement with drinktec certainly brings benefits to the entire beverage industry in Brazil and Latin America."
Dairy Crest’s Davidstow Creamery has had another successful year at the International Cheese Awards, Nantwich.
The creamery, home to the Nation’s best loved cheese brand Cathedral City, and the award winning premium cheddar Davidstow, won 9 awards, spanning several categories, at the two day annual event.
The judging panel awarded gold, to Davidstow 3 Year Reserve Special Vintage Cheddar in the Vintage Cheddar Cheese category and Cathedral City Mild in the Mild Cheddar Cheese category, whilst Davidstow Classic Mature and Cathedral City Mature Lighter picked up silver awards in the Mature Cheddar Cheese Block category and Lighter Cheese category respectively.
Marks and Spencer’s Single Pouring Cream and Madagascan Vanilla Cream, both made by Dairy Crest at their Chard Creamery, also received golds at the awards. Dairy Crest has enjoyed a long reign of success at the awards, picking up the prestigious Danisco trophy 11 times in the last 13 years. The trophy is awarded for the most points won across all cheese shows in one season.
Master Cheese Grader, Mark Pitts-Tucker, says: “For our Dairy Crest cheeses to be recognised at the prestigious International Cheese Awards is a real testament to all the hard work that goes into our cheese making. We could not be more pleased or more proud that 2 of our cheeses have won gold awards this year. We look forward to returning to the ICA’s next year to continue our success.”
Dairy Crest’s Cathedral City has a longstanding relationship with the Show, and sponsors the highly-prized Cheese Lovers Trophy. A key award at the Show for the past twenty years, the trophy winner is chosen by a panel including a celebrity judge.
The success at the ICA’s follows an award winning year for the Dairy Crest Creamery. Three Dairy Crest cheeses were awarded gold medals at The British Cheese Awards at The Royal Bath and West Show earlier this year, with a further two Dairy Crest cheeses awarded bronze accreditation. Also in May a discerning panel of judges from Consumer Watchdog Which? rated Davidstow 3 Year Reserve Special Vintage Cornish Cheddar and Cathedral City Vintage 20 as best buys in their Cheddar consumer taste tests, awarding an additional Davidstow Creamery cheese top five status.