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Hawkins Watts Update- 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 HWL 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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