New resin targets dairy packaging markets

A new polypropylene (PP) injection moulding grade of plastic resin allows food packagers the ability to increase production, while cutting down on the material needed, the manufacturer claims.

Borealis said its Bormod RJ900MO resin can be used to produce food containers for products such as dairy, confectionery and convenience food products.

The food industry is increasingly demanding lighter weight packaging due to the high cost of petroleum, which is the basis of most plastic packaging on the market.

Companies are also attempting to become more efficient due to the rising costs of other inputs, such as wheat and dairy ingredients.

Borealis said the grade was developed using its second generation (2G) technology, which enables the new resin to offer better clarity, improved stiffness, excellent processability at high speeds and shorter cycle times.

Manufacturer plans global rollout for ‘convenient’ cultures

An ingredients supplier is spying a gradual global rollout for its new thermophilic cultures designed as a higher yield means of processing low maturation cheeses like pasta filata without compromising taste or quality.

DSM says that its new Delvo-Tec TS-80 cultures can achieve a specific acidification level in a shorter period of time, while alleviating concerns over product waste and phage development.

Though the products are initially to be launched in the group’s Europe, Middle East and Africa division, a roll out for the cultures, which the company claims may also have uses in cheddar and cottage cheese production, could occur by the beginning of next year.

Kris Ferguson, product manager for DSM’s cultures claimed that the product has been developed for the specific needs of consumers looking for more time efficient higher yield cheese production.

“Speed is of the essence when producing Pasta Filata cheese, and manufacturers need cultures that enable them to develop as much cheese in the shortest possible timeframe,” he stated.

Cooperation has designs on microsieve advances

Tetra Pak has announced a new cooperation with technology group Fluxxion to develop new micro filtration technologies for removing unwanted micro organisms in extended-shelf-life (ESL) dairy goods.

As part of its latest agreement, the two companies will combine their expertise to devolve a new system to replace 1 metre-long rods of ceramic membranes with 2mm thick round products, an innovation it says is the first of its kind.

These membranes, which are 15cm in diameter, can be stacked together to increase the microsieve surface area, according to the manufacturers.

Tetra Pak claims the innovation, which forms part of a wider cooperation with Fluxxion that began earlier this year, can provide it customers with more precise filtration systems that also allow for improved space efficiency as well.

A spokesperson for the company says that it is working with Fluxxion to develop the technology for other dairy products, though is currently focusing on rollouts across Tetra Pak’s existing ESL dairy processing systems.

Pectin coulis launch targets fruit-dairy innovation

A new pectin-based coulis formulation designed for use in dairy desserts can allow manufacturers to step up functional development in their goods without compromising product stability, according to its supplier.

Cargill claims that the launch of the Unipectin OF 805 coulis not only provides a means of adding additional functional quality, but can also cut down on research costs related to new product development.

According to the company, formulations using raw ingredients such as milk or cream are generally an unstable combination of a fat-in-water emulsion and an aqueous protein, mineral and sugar solution.

Cargill says that it is this mixture that results in product creaming over time as well as a heightened sensitivity to PH changes, which makes the addition of fruit flavours, colours or even cocoa difficult, without reducing stability.

In an attempt to offset these formulation concerns, Lorna Macfadyen, manager of texturising solutions for the company in Europe, the Middle East and Africa, said that the coulis can react smoothly with milk and provide the desired texture potentially in minutes or even seconds.