Ingredients | IDM
Nutri-Bev
categories
Worldwide trading
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8 2017 | international-dairy.com · 41
Carbonation can add another dimension to the taste, promoted by
specific starter cultures, or CO2 gas dispersion prior to packaging.
Also, a wide range of starter cultures, e.g. probiotics, can form the
basis for its own healthy categories.
Processing and packaging
The processing of Nutri-Bev combines raw material (liquid and or
powder) handling and preprocessing, recipe formulation, possibly
functionalisation and mixing & blending followed by flavor ingredients
dosing prior to thermal treatment. Prior to filling sterile
carbonation or dosing of e.g. enzymes might take place.
Depending on categories and types of Nutri-Bev the processing
might be fairly complex, e.g. for products with particulates. The optimal
processing balance cost efficiency with optimal yield and function
of the ingredients, protection of vital components like vitamins
and overall quality and food safety.
For dairy protein fractionation/concentration and lactose free
products membrane filtration is a key technology. For efficient mixing
or functionalisation; e.g. microparticulation of whey proteins to
add an additional dimension of functionality and creamy mouthfeel,
Cavitation technology has proven to be ideal.
Due to ambient storage, in particular for low acid products, UHT
is the dominant thermal technology and new UHT innovations combines
high kill rate with gentle treatment and excellent taste. New
alternatives like High Pressure Processing (HPP) and Pulsed Electric
Fields (PFF) Processing are entering the market.
Several ingredients and process technology providers do have significant
experience across dairy, food and beverage formulations
and processing. Supported by their innovation centers, they can be
important partners, in creation of the most optimal formulation and
processing of new Nutri-Bev categories.
Choice of packaging design, material and size is an important part of
Nutri-Bev impacting marketing that appeal to the various consumer segments,
from modern young consumers to sports and senior consumers.
Co-creation of value and growth
Successful disruptive innovation of Nutri-Bev categories requires
a substantial market-, formulation-, processing and marketing insight
and knowledge. A new industry trend is to collaborate across
the value chain to foster a strong specialist platform for disruptive
innovation. Figure 1. is an example of key stakeholders for co-creation
of new Nutri-Bev products and processes adding value and
growth to engaged dairy and beverage producers.
OCon ApS can help the industry in facilitation of co-creation, from
ideation to implementation, of new disruptive value added Nutri-Bev
categories to stimulate liquid dairy and beverage growth.
Dairy/Bev.
technology
specialists
Process tec.
providers
specialists
Ingredients
providers
speciallists
Marketing
specialists
Fig. 1. Key stakeholders in co-creation of value added Nutri-Bev
categories.
About OCon ApS
Based on 40 years of experience from the global dairy, food &
beverage industry Bent Oestergaard, OCon ApS offers consultancy
services within:
• Process and product innovation advisory
• Strategic business development
• B2B marketing and communication
• Facilitation processes for value creation
• Board membership & advisory support
Used machines:
Processed cheese machines
Brands: Stephan, Karl Schnell, IMA Corazza, Kustner
Margarine machines
Brands: SPX Gerstenberg - Schröder, Bock & Sohn
Butter machines
Brands: Benhil, SIG Ecopack, Hassia, Trepko, GEA Ahlborn,
Egli, SPX
Also complete dairy factories