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Hawkins Watts update - March 2007
Introducing
Eva Lee
 We
extend a warm welcome to Eva Lee who
will join Ruth in our technical team at Hawkins
Watts.
Eva has come from Malaysia, but most recently has been working on contract
for Nestle NZ. Eva has experience in QA, Food Safety and product development.
One of her passions is to travel and she has already seen a great deal
of NZ.
HWL Seminar – ‘Colour
your Food’
The next Hawkins Watts technical seminar is all about colour and we have
our supplier Robin Duke from Cathay Industries
Australia over to share his expertise. The presentation will
include what colours are, their properties, how to choose the right one
and exclusive new developments in colours.
When: 3– 4.30 pm Thurs
22nd March
Where: AUT Conference Rooms
How: Contact sales@hawkinswatts.com
New
Product
Launches:
Yoghurt & Chocolate
This month we have information on new yoghurt products from around the
world, with trends towards adding more value to yoghurt with added vitamins,
fibres, cereal and fruit.
There have also been new chocolate product launches including what’s
claimed to be the world’s first liquid chocolate bar – ‘Lava
bar’, and an irresistible organic dark chocolate formulated
especially for women – ‘Chocollissima’
For a complete list of the new yoghurt or chocolate product launches
please contact your HWL account manager. |
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Focus on
- Pectin
We stock a range of both apple and citrus pectins from Herbstreith & Fox:
 High
Methoxyl (HM) pectin, mainly for
jams and jellies, also for acidified dairy
beverages
Low
Methoxyl (LM) pectin, for Bake-stable
fillings and yoghurt fruit preparations.
LM
Amidated
pectin,
modified
to react
with low
levels
of calcium
at low
solids
levels.
Instant
Pectin,
designed
to give
mouthfeel
and viscosity
to beverages.
From Herbafood, a division of Herbstreith & Fox (H & F):
Herbacel
AQ Plus, a citrus fibre with dietary fibre content of 88 – 93
% (of which soluble fibre is approximately 20 %).
Herbasweet,
natural sweetener from apples. This contains
no sucrose (only fructose, glucose and sorbitol),
which is useful in bakery items and confectionery,
giving less crystallization, neutral odour
and taste with low acid content
As well as a good range of pectins, we also have the H & F Technical
Manager for Asia Pacific, Rolf Kratz, based in the Bay
of Islands, close by for any urgent technical issues.
Interesting new developments include pectin for yoghurt fruit preparations
that gives good suspension of fruit pieces at a high filling temperature,
is very acid stable and has low viscosity during production. We are working
with this now in our test kitchen ensuring it will also minimise colour
bleeding between dairy/fruit phases.
Watch this space for an update! |
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