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Zummo, launches new Z40 Nature Adapt juicer

Zummo, launches new Z40 Nature Adapt juicer

Zummo presents its new improved version of the Z40 Nature, which replaces the previous one, the main change being in its tap tray.

With the Adapt tap tray, exclusive to Zummo, the company provides its machines with a double functionality: Fixed Mode and Self-Service Mode. With the first, Z40 will squeeze the number of fruits previously established by the user, activated via the display. In Self-Service mode, the machine will come into operation when the user presses the tap. Thus, the user gets a two-in-one as standard. With this upgrade, the user can enjoy countless benefits. Depending on the moment and the need, you can choose which way to operate the machine by simply turning a small knob. It also provides improvements in terms of cleanliness, hygiene and usability: better cleaning and hygiene because the Adapt tray is composed of only two pieces that are disassembled without effort and are very easy to clean (even in the dishwasher); better usability thanks to the greater flow of the tap, which allows bottles or containers to be filled in less time, while avoiding spillage or stagnation of juice in its base. Z40 Nature Adapt includes other features, such as the front opening of the basket to facilitate the loading of fruits, as well as a more integrated and elegant design. The new Z40 Nature Adapt is available in four versions: Z40 Nature Adapt, Z40 Nature Adapt Counter Top, Z40 Nature Adapt Cabinet Store (including the Multifruit range) and Z40 Nature Adapt Cabinet Plus G.

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Free-from & organic products abound at Alimentaria Barcelona

The chief innovations at the at Alimentaria 2018 show in Barcelona focused on healthier, better tasting food.

Hundreds of new products were presented at the Alimentaria food and drink trade show in Barcelona in April and standing out was the abundance of organic and ‘free’ products – such as free of sugar, salt, fat, lactose, gluten or frying – across all categories. Many of the innovations also responded to the growing demand for organic and functional foods and drinks among consumers, who also want them to be pleasurable and without need for much preparation.

“Eliminating or significantly reducing the amount of sugar, salt and fat in food and drinks constitutes the manufacturers’ main objectives when it comes to innovation, as well as devoting considerable efforts to maintaining enticing flavours and attractive presentations. Organic ingredients, ready-to-eat meals, gourmet ranges, baked dishes to replace fried ones, superfoods, vegan snacks and gluten-free and lactose-free proposals are also gaining momentum, as demonstrated by the latest developments on display,” the Alimentaria 2018 organisers said.

Apart from at exhibitor stands, the Alimentaria Hub was the place to learn about prevailing trends and within it, the Innoval exhibition showcased more than 300 new products. The hub was also the site of the Taste of Tomorrow exhibition featuring displays of startup projects aimed at revolutionising food and gastronomy. Following are just some of the interesting new products ED discovered at Alimentaria 2018.

Sea veggies: ideal for an umami kick from the estuaries of the Bay of Cádiz nature reserve are hand-picked wild delicacies such as sea asparagus (Salicornia), sea lettuce, red alga (ogonori) and Codium alga (miru). From Suralgas, Vejer de la Frontera

Beplus bioactive smoothie: dairy and gluten free smoothies made from organic fruit and veg. Four flavours with four functions: antioxidant, energising, detox and relaxing. Vitamin C-enriched and in convenient pouch formats. From Juan y Juan Industrial (Dulcesol group), Valencia

Seaweed snacks: a crispy, healthier, low-fat alternative to chips they come in a wide range of flavours including wasabi, curry, kimchi, Teriyaki sauce and sesame. From Godbawee Food, South Korea

Mango, tomato & hazelnut frozen lollipops: one of four new frozen lollipop products (another is green apple with pistachio) designed to delight as appetisers in the hospitality sector. From La Abuela Cándida, Ciudad Real

Fruit & vegetable crisps: Pinkfinch’s apple crisps (35g), banana crisps (35g), and green bean & sugar snap pea crisps (25g) use real fruit and veg. Naturally sweet, high in fibre, gluten and nut free, apt for vegans and with the texture of a potato crisp. Billed as each bag being “one of your 5 a day.” From Food Products, N. Ireland

Ginger up: three new products in the Ginger up range of drinks with energy and health benefits: ginger and pineapple, ginger and basil, and a ginger and apple shot. Other new products from the same company include a cucumber tea, organic juice range, and a carrot Gazpacho soup. From: Comfresh Iberian, Madrid

Tropical Kumato: described as having an aroma like that of tropical fruits, very good flavour and a little sweeter than the traditional Kumato. From Syngenta seed house

AdeS plant-based beverages: The leading seed-based beverage brand in Latin America, Coca-Cola bought AdeS last year and is now introducing the functional drinks in Europe. It promoted 4 formats with fruit juices: almond with mango & passionfruit, oatmeal with strawberry and banana, coconut with berries, and soy with apple. RRP €1.09 (250ml). From Coca-Cola Spain

Caramelised sesame seeds: organic sesame seeds caramelised with unrefined cane sugar available in varieties including with kale, wasabi, berries, ginger, lemon, aloe vera, chilli pepper, spirulina or guava, among other fruits and vegetables. Add taste to dishes, salads, yogurts. Other caramelised seeds include pumpkin, sunflower, poppy and chia. From Ecoriginal, Barcelona

Sun&Vegs Supersalads: Three different types – Mediterranean Rice, Arabian Quinoa & Asian Rice – of ready-to-eat salad products fresh from “the garden to the jar.” From Grupo Alimentario Citrus (GAC), Valencia

High taste protein products: The À Trois range of supplements was designed to be both tasty and nutritious. Includes chocolate protein bars, protein powders and 75% fruit juice energy gels. Ingredients include strawberries, blood oranges, Canary Island bananas, lemons, pumpkin, carrots and peas. From: À Trois Nutrition, Catalonia

JB

Photos: Alimentaria Barcelona

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Fruit Logistica Innovation Award shortlist announced

The top award for innovation in the fresh produce sector will be presented at Fruit Logistica in Berlin on 10 February 2017. More than 70,000 trade visitors from over 130 countries can cast their vote on 8 and 9 February 2017 for the innovation of the year.

The 10 finalists for the 2017 Fruit Logistica Innovation Award have been revealed, with the winners to be announced in Berlin next February 10.

The selected innovations will be presented at the fair from February 8-10 in a special exhibition area between halls 20 and 21.

A panel of experts from all parts of the fresh produce industry chose the following ten nominees from more than 60 submissions.

BE-Cube Demountable Pallet Box System, Beekenkamp Verpakkingen B.V., Netherlands
A flexible, space-saving multi-purpose pallet box system which is both lightweight and completely collapsible, available with tilting and base emptying functions.

Crisp Fresh Watermelon, Syngenta, France
A seedless watermelon cultivated specially for fresh-cut processing with firm, dark red fruit pulp, reduced liquid loss and extended shelf life.

KnoxTM – Delayed pinking in fresh cut lettuce, Rijk Zwaan Zaadteelt en Zaadhandel BV, Netherlands
A specially developed natural solution to delay so-called “pinking” in cut lettuce, extending shelf life at POS by one or two days.

Mango Peeler & De-Cheeker, ZTI Smart Machines, Netherlands
A mango peeling and de-cheeking machine with dynamic insert clamps, specially developed spikes and fine, adjustable peeling knives for an exact, product friendly cutting process.

Natupol Excel – Bee Vision, Koppert Biological Systems, Netherlands
A specially developed beehive to optimise pollination in the greenhouse under artificial lighting. It has integrated navigation aids for the bees using reflective signals and a special coating.

SoFruBox® System, SoFruPak, Poland
A new environmentally friendly packaging system with bottomless trays and compatible individually vented SoFruMiniPak® containers to optimize cooling and ventilation.

Streamer Automatic Spiralizer, Turatti srl, Italy
A spiral cutting machine for the high volume handling of vegetables to produce pasta- like shapes such as spaghetti, tagliatelle, rings and even gnocchi-like cores.

Sustainable Grow Bag for Tasty Tomatoes, Greenyard Horticulture Belgium, Belgium
A fully compostable growbag filled with 100% organic substrate for the cultivation of greenhouse vegetables such as tomatoes and other products.

The Cracking Monkey – Pili Nuts, Die Frischebox GmbH, Germany
A pre-germinated nut from the Philippines with high levels of Vitamin E, pre-scored for easy opening with the special stainless steel cracker and sold in environmentally friendly cotton bags.

Yello® – The Color of Taste, VI.P/VOG, Italy
A sweet and crunchy yellow apple variety of Shinano Gold, a Japanese cross between Golden Delicious and Senshu.

“The Fruit Logistica Innovation Award is considered the industry’s leading award. It attracts considerable media attention and recognises new products and services whose market launch in recent months will give important impetus to the international fresh produce trade,” said Fruit Logistica global brand manager Wilfried Wollbold.

The special feature of the Fruit Logistica Innovation Award is that the winner is chosen by more than 70,000 trade visitors from over 130 countries who attend the exhibition. They are invited to cast their vote for the innovation of the year on the first two days of the trade fair.

Source of information and photos: http://www.fruitlogistica.de/en/Press/PressReleases/News_36098.html
Read more articles about innovation.
Fruit Logistica Berlin – 8-10 February 2017
 

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Green light for UV-treated mushrooms

Experts say access to dietary vitamin D is crucial In sunlight-starved regions, yet very few foods are naturally rich in this vitamin, which among other things is needed for strong bones and teeth, and even heart health. Wild mushrooms can be a good source of vitamin D2 but until recently their commercial cousins – usually grown and sold indoors – were not.

Ultraviolet-treated mushrooms with increased vitamin D have been given the okay to be placed on the EU market under the EU’s novel food regulation.

The ruling came after a novel food application last year by Ireland’s Monaghan Middlebrook Mushrooms.

In a letter earlier this year to the company, the Food Safety Authority of Ireland said no reasoned objections were raised by the European Commission or Member States within the 60 day comment period on the application.

Pat O’Mahony, the authority’s chief specialist in food technology, also said in the letter, however, that comments were provided and clarifications sought by Austria, Finland, Germany, Hungary, the Netherlands and the UK. He said the company had responded to the comments and provided clarifications.

The following conditions apply to the approval for the use of UV-treated mushrooms:

  • The EU market approval applies to commercially grown Agaricus bisporus.
  • UV light treatment is applied to harvested mushrooms yielding a vitamin D content of up to and including μ10g/100g fresh weight.
  • In accordance with of Annex VI (Part A, 1) of EU Regulation 1169/2011, product labels will indicate that a controlled light treatment was used to increase vitamin D levels.

Benefits of Vitamin D-enriched mushrooms

Experts say access to dietary vitamin D is crucial In sunlight-starved regions, yet very few foods are naturally rich in this vitamin, which among other things is needed for strong bones and teeth, and even heart health. Wild mushrooms can be a good source of vitamin D2 but until recently their commercial cousins – usually grown and sold indoors – were not.

‘Vitamin D mushrooms’ were already on sale in supermarkets in countries including the UK, Ireland, Australia and Canada last year.

According to the Australian Mushroom Growers Association, mushrooms naturally contain ergosterol, which is a precursor to vitamin D. When exposed to any source of ultraviolet (UV) light e.g. sunlight or fluorescent light, ergosterol is converted to ergocalciferol (commonly known as vitamin D2).

Regular commercially grown mushrooms which are not specifically subjected to UV light contain moderate levels of vitamin D. Exposing these mushrooms to 1-2 seconds of UV light after harvesting increases vitamin D content while retaining the remaining nutrients and appearance of the mushrooms.

 

 

 

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Galkia – the melon that always tastes like melon

The skin of Bayer's new Galkia melon indicates the best time for harvest by changing from green to yellow.

Bayer launched its Galkia melon at Fruit Logistica 2016 with the promise of consistent melon flavour and quality, and optimum ripeness, all through summer. “The times of unpleasant surprises when buying a melon are over,” said Carin Stroeken, produce chain manager of the Europe Middle East & Africa region at Bayer’s vegetable seeds business.

Bayer says the new Galkia brand instead marks a return to the rich aroma and flavour of the time-honoured melon, and one which meets the demands of today’s markets “at every step of the value chain.”

Exclusive ripeness indicator

Harvesting Galkia melons at their ideal flavour and firmness is simple because this is when their skins turn from green to yellow. Bayer says this innovative ripeness indicator is the secret behind its guarantee that its melons will always taste like melons. It also means they reach Northern European markets at their optimum point of ripeness, throughout summer.

“One of our strengths is to work closely with each part of the food chain and the supply chain to understand and anticipate their demands,” Stroeken said. “Our customers can rely on the best quality. No surprises here!”

Galkia is being grown in different parts of Spain, such as Almeria, Murcia and La Mancha, to ensure summer-long supply – from early June to the end of September. Three Galkia varieties will be available this summer: Kirene, Kinder and Kinetic.

Bayer also has projects underway that would see Galkia varieties grown in the Southern Hemisphere, further increasing its availability.

Image courtesy of Bayer Crop Science

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Flower Sprout® and Kalettes® in the US & Australia

Tozer Seeds takes Kalettes®, their cross between Brussels sprouts and kale, across the pond to the US.

Tozer Seeds is the European market leader in parsnip and celery varieties and has been for decades although this year has been a little more difficult than previous ones due to overproduction of parsnips in the UK. Despite this, Tozer Seeds has seen growth in various markets this year. Celery has had a good season in many countries and there is more interest in varieties which are extremely suitable for the upright stalk market. As Robin Bartels, Sales and Marketing Manager for Tozer Seeds says, their company offers a complete portfolio and can be seen as one of the celery experts in the market and is constantly working to develop varieties with better resistance and flavour.

Breeding is the heart and soul of this company and Tozer Seeds’ breeders use both traditional breeding methods and modern molecular biology (although they do not use GM) as well as their own intuition to come up with new vegetables with an emphasis on flavour and uniqueness and the ability to thrive in the field around the world. The process usually starts with screening a wide range of existing cultivars and sometimes wild relatives for plants with desirable characteristics. Individual plants showing the desirable characteristics are selected and pollinated in subsequent generations until the required characteristics are stabilised. This process can often take up to a decade.

Their newest products are coloured kales and kalettes or flower sprouts and in this case the process has taken 15 years from start to finish. It was come across more or less by accident with no way of knowing that it would become such a trendy product because of its health benefits and would hit the market just at the right time to take off. How could any one know 15 years ago that a kale hybrid would become the hot new vegetable of 2015 in the US? This brassica mash up started as a way of lessening the bitterness that bothers brussel sprout detractors and a way of making kale more versatile. As a result this new super vegetable looks like a mini cabbage with delicate, kale-like leaves and has a sweet, nutty taste and can be roasted, sautéed, grilled, microwaved and even eaten raw.

This hybrid of kale and Brussels sprouts is being marketed in Europe under the brand name Flower Sprout® and Kalettes® in the USA and Australia due to the different perception the different markets have. Kale is the vegetable of the moment in the USA but will forever be thought of as fodder for cattle whereas sprouts have slightly better press in the UK than in the US where George Bush said that one of the perks of being president was not having to eat your Brussels. New varieties and colours are being developed in these ranges to increase hardiness and extend the maturity window of these products as this leafy vegetable has one major drawback: it is seasonal and for the moment is only available between November and March. 

Image courtesy of: http://www.kalettes.com/about-kalettes.aspx

This article appeared on page 123 of edition 141, Jan/Feb 2016, of Eurofresh Distribution magazine. Read that issue online here.

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Innovation to be unveiled at Fruit Logistica

Fruit Logistica's Spotlight articles cover new and improved products, machinery and processes, systems and techniques, technologies, services, promotions and exhibitor campaigns to be presented at the fair.

An edible coating that extends the shelf life of melons (Decco), a pocket scanner providing the Brix value of a fruit sample (Sunforest), and a polytunnel with automated and permanent ventilation (Voen) are among the global debuts lined up for Fruit Logistica 2016, being held February 3-5 in Berlin.

Also slated to appear make their worldwide premieres are a new line of Pausa Pranzo salads with dressings, self-propelled harvesters for leafy vegetables (Ortomec), and two new attractive and tasty tomato varieties – Goutine (Hazera Seeds) and Belmonte F1 (Southern Seed).

These are among the innovations covered on the Fruit Logistica website in its Spotlight articles. The series provides an overview of new and improved products, machinery and processes, systems and techniques, technologies, services, promotions and exhibitor campaigns to be presented at the fair. The next deadline for submissions is November 30.

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New fresh cut products at Tesco

Two new snack offerings in the fresh fruit and vegetable range at Tesco.

New from UK supermarket chain Tesco in the ready-to-eat fruit category is this cut and peeled mix of kiwi fruit, strawberry and melon.

With a ‘1 of 5 a day’ reminder on the lid, the 130g serve of melon (40%), kiwi fruit (33%) and strawberry (27%) is priced at £1.20 (£9.24/kg) at Tesco.com.

Also labelled new, is Tesco’s Ploughman’s Snack Pack.

This 330g serve of fruit and vegetables with cheddar cheese, silverskin onions and a pot of pickle is priced at £2.00 (£6.07/kg).

 

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Waitrose introduces Sweet Sprouting Cauliflower

In hopes of widening cauliflower's appeal, UK supermarket chain Waitrose has introduced a new, versatile long stemmed version called Sweet Sprouting Cauliflower.

In hopes of widening cauliflower’s appeal, UK supermarket chain Waitrose has introduced a new, versatile long stemmed version called Sweet Sprouting Cauliflower.

In a press release, Waitrose said the vegetable, being grown exclusively for it in Lincolnshire, is faster to cook, crunchier in texture and sweeter than its larger relative.

It said Sweet Sprouting Cauliflower has never been sold before in the UK but has been popular in China for many years.

“It looks like a cross between long stemmed broccoli and the delicate white flowers popular in bridal bouquets. It is naturally low in calories and fats and is a source of fibre. An 80g serving counts as one of your five a day and will supply 60% of the daily requirement of Vitamin C,” Waitrose said.

Traditional cauliflower has had a bit of a renaissance of late. Healthy food bloggers have been blitzing it to make low carb pizza bases and chefs serving it charred as vegetarian ‘steaks‘. Waitrose thinks this new style will only increase its popularity further.”

Waitrose Vegetable Buyer, Gemma Hodgson said: “Long stemmed broccoli is really popular with our shoppers and so we are excited to introduce new variety of cauliflower. It is less dense than the more commonly known type and therefore very versatile. It can be eaten raw in salads, used in stir fries, steamed, roasted or barbecued in a matter of minutes.”

Sweet Sprouting Cauliflower is grown in a similar way to normal cauliflower but allowed to mature further so its florets separate to grow into stems. The stems have small, white heads similar to normal cauliflower but are much smaller and more delicate.

Packs of the new cauliflower cost £1.99 for 160g and are available in 186 Waitrose branches.