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July
2006
Customer
Service & Logistics team
Filicity, Natalie and Tonia are
the essential team that coordinate the
supply of product to customers.
Tonia plays the key customer service role, that processes all customer
orders. When she is not at work Tonia’s interests are wine tasting,
her 2 dogs and long distance walking.
Filicity coordinates all shipping and purchasing of indent product, and
provides support to the sales team. Felicity came to NZ with her husband
and two sons from SA 2 years ago, and loves it here so much she has become
a NZ resident and is currently learning to drive.
Natalie's main responsibility is the purchasing and coordination of all
Symrise products. Previously Natalie was employed by Hawkins Watts New
Zealand for 8 years before taking maternity leave. She has been back
now for 2 years. When Natalie is not at work her interests are managing
a lifestyle block with her husband and daughter, Alyssa.
Hydrocolloid
Workshop:
Following the success of the Berry Presentation in April, our next presentation
is a technical workshop. A half day hands on presentation giving you
the fundamentals of food Hydrocolloids.
Agar – Alginates & PGA – Carrageenan – MCC – CMC – LBG – HPMC – Pectin – Xanthan – Guar.
When: Thursday 20th July 1 – 5 pm.
Where: AUT
Conference Rooms, Penrose
How: Contact sales@hawkinswatts.com |
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The
latest news on MCC …
For more than
35 years food and beverage developers and
processors have selected FMC’s Avicel® and Avicel-Plus® microcrystalline
cellulose (cellulose gel) to provide texture,
structure and stability. Avicel products
offer many unique properties including
being a fat mimetic which is highly beneficial
in formulating low and no fat foods.
In water Avicel cellulose gel forms a three-dimensional matrix comprised
of millions of insoluble microcrystals that form an extremely stable,
thixotropic gel enabling superior suspension. Avicel microcrystalline
cellulose also functions at any temperature providing superior freeze/thaw
and heat stability to finished products.
Avicel products have long been recognized for their superior quality,
but it has been FMC’s continual focus on innovation and providing enabling
technologies that customers most value. Recent innovations have focused
on extending customer value through improved retort process efficiencies
using Avicel RT 1133 which have demonstrated process
savings greater than 30%!
Another innovation was the development of new acid stable technology
found in Avicel BV 2815, which provides superior suspension
in acidified protein beverages and other applications.
Avicel Innovations:
 Soy,
Whey and Milk protein suspension in acidified
beverages: Avicel BV 2815
Improving
process efficiency in retort processes: Avicel RT 1133
Stabilize
chocolate protein beverages more economically: Avicel-Plus® GP
1615
Extend
shelf-life of soy beverages: Avicel-Plus® BV 2625
 To
obtain more information on
any of the above Avicel innovations
or for more information on
how Avicel can be used to
improve your next innovation,
please contact Alan
Bulmer. |
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To find out more about any of the products or services mentioned
in this newsletter, please contact us on (09) 622 2720,
or to subscribe, email:
sales@hawkinswatts.com.
Hawkins Watts New Zealand.
Small enough to care; large enough to deliver.
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