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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.
Hawkins Watts New Zealand 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 Hawkins Watts New Zealand 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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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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