Spinning Disc Technology Revolutionises Food Production

The Food Chain Centre of Industrial Collaboration, based at Leeds University’s Procter Department of Food Science has recently completed research that could pave the way for major changes in food and drink production methods.

Using their extensive knowledge and expertise in the science and technology of food production, the Food Chain CIC has worked with the Food Processing Faraday (FPF) and Newcastle-based company, Protensive, to investigate applications of ‘spinning disc’ technology, originally developed for the chemical and pharmaceutical industries. Possible applications include replacing existing methods of product mixing, preventing contamination during food and drink production and creating new flavour systems for products such as sauces.

Dr Graham Clayton, Commercial Director of the Food Chain CIC explains: “Many of today’s food and drink products are made using processes that are, in effect, the same methods we use in our kitchens at home, scaled up to factory size; this includes products such as custard, ketchup, mayonnaise, fruit juice and smoothies. The process begins with putting ingredients in giant bowls or vats, mixing them and often heating and reducing them, using mega-size cookers. The actions of stirring and heating are key - and on an industrial scale they cause constant problems - ensuring that mixing is thorough, temperatures are consistently correct and the finished food or drink comes out the same every time; not too runny, not lumpy, not too thick. And, whilst the food industry has embraced huge technological advances, these batch production methods have changed very little over decades.”

Spinning disc reactor (SDR) technology, which was invented in the 1970s by Protensive co-founder and former ICI engineer Colin Ramshaw, works by passing liquids across the surface of metal discs which can be set to spin, heat and cool at optimum speeds. The accuracy and speed with which ingredients can be mixed, the ability to strip water from substances and the high temperatures that can be achieved have made SDRs invaluable to the chemical and pharmaceutical industries. “It is clear that the Food and Drink sector will benefit from this technology. Even at this early stage, the response from companies is very encouraging” comments Ian Blakemore, Regional Manager for FPFP.

Now, Dr Mahmood Akhtar of the Food Chain CIC in Leeds has completed research experiments to test the SDRs performance making fruit juice, mayonnaise and ketchup. These have shown that rapid process times, controlled mixing and heating mean that there is less risk of ‘overreaction’ and that end products can be produced at speed, on demand. Other tests have shown that it is possible to remove allergens, such as those present in peanuts, which are so dangerous to people with an intolerance.

The design of the spinning disc unit also means that it can be cleaned down in a matter of seconds - enabling manufacturers to use the same equipment for any number of products or variations in quick succession. So, Just-In-Time manufacture becomes possible, over production disappears and warehouse requirements are vastly reduced.

Protensive Director, Ian Henderson, is enthusiastic about the way forward: “The Food Chain CIC’s research has provided us with the evidence that we need to support the development of SDR for the food and drink industries. We already have a number of projects underway with companies both large and small, looking at how the technology can replace existing parts of their production processes.”

For further information contact: The Food Chain CIC Tel: 0113 343 2982 Email: info@foodchaincic.co.uk Website: www.foodchaincic.co.uk

Traditional Japanese Miso Paste Ideal For Snack Flavouring

International ingredient suppliers, F R Benson & Partners Ltd have added yet another element to the range of building blocks offered to flavourists and product developers: Miso, a traditional Japanese flavouring that has been employed in Oriental cuisine for over 2,000 years.

Miso is a savoury paste made by mixing cooked soy beans, salt and rice with a starter culture (koji). The many varieties are classified by colour - the darker miso, which has been aged longer, has a stronger, saltier flavour, whilst the lighter white and yellow misos tend to be less salty, even adding subtle sweet notes in certain circumstances.

Whilst we would not claim that miso is particularly low in salt or sodium, it can be very helpful when reducing salt in a recipe because the flavour is stronger than that of salt and when combined with other ingredients can have a synergistic effect resulting in less salt being necessary to achieve the intensity of flavour desired.

Miso can be used in a variety of ways including sauces, soups, marinades, dressings and dips. It can also be incorporated into flavours for snack products as well as traditional Japanese and oriental recipes. Miso is also a well known contributor to the ‘Fifth Taste’ effect known as Umami.

All the miso pastes and powders in the range are made from organic soya beans, ensuring a non-gm ingredient. Miso is entirely vegetarian and can also be consumed by people who are allergic to gluten.

For further information on this, or any of the other ingredients that Bensons source from around the world, please visit the company web site at www.frbenson.co.uk or contact: Richard Benson Tel: +44 (0)1923 240569 Fax: +44 (0)1923 240569
Email: info@frbenson.co.uk

Food coatings specialist Witwood Food Products is preparing to introduce several new snack and appetiser concepts following a trip to the USA.

The 2006 National Restaurant Association show in Chicago provided some of the inspiration for the new concepts, which combine exciting visuals, flavour combinations, tastes and textures to provide innovative coated poultry, seafood and vegetable appetiser, snack and side dish concepts for the retail and food service sectors.

Says Witwoods’ Marketing Manager, Heather South, “The NRA show is the most comprehensive foodservice and hospitality event in North America. It brings together the major global retail, food service and QSR players from more than 100 countries, and creates a forum for discussion with industry leaders about food, flavour and ingredient trends, new processes and technological advances.

“For us, it is an ideal opportunity to see first hand what Americans are buying and eating, and identify emerging food and flavour trends that we can feed back into our international NPD activities.”

As well as visiting the show, the Witwoods team also carried out an extensive retailer review during the visit to Chicago. The review covered a wide range of food categories, but it was crisps, snacks, seasonings and sauces that provided the stimulus and inspiration for the development of the new concepts, which also incorporate regional flavour profiles.

Heather adds: “The move towards provenance continues, with regional speciality ingredients and foods widely available in the States. This is reflected in the new concepts, which feature flavour profiles such as Spicy South-western, Baja Chipotle and Santa Fe for an authentic flavour kick.”

Witwoods began introducing the concepts to customers in February, and Heather is confident of a positive response: “Some of the concepts are very adventurous; others take a traditional taste or texture and add a flavour kick or a visual hit. Given that many of our customers are at the cutting edge of product development, we expect the new concepts to be well received.”

For more information contact:
Witwood Food Products
Lombard Way
Banbury
Oxfordshire
OX16 4TJ

+44 1295 756 099
Contact Name: David White, Sales & Marketing Director
Email: info@witwoods.com
Website:www.witwoods.com