Twello, Netherlands
Twello, Netherlands

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Agency: Cordis | Branch: H2020 | Program: BBI-IA-DEMO | Phase: BBI.VC3.D5-2015 | Award Amount: 5.53M | Year: 2016

The EU28 imports 77% of the protein it requires, for food or feed, representing an important vulnerability for our economy, risking our self-sufficiency and food security. Food waste is a top issue, representing losses costing 442/ton of produced food material, plus environmental and ethical problems in EU. GreenProtein aims at a major innovation for these two needs by producing high-added value, food-grade and fully functional proteins and other ingredients, out of vegetable residues from the packed salad processing. The main outcome will be the revalorization of 74 million kg of discards into a protein gel containing 12.5% of RuBisCO, ready to enter into food industry production chains as an alternative of the widely extended egg white preparations or whey protein. GreenProtein will achieve production of 128 Kg of gel protein, plus several other ingredients, per ton of residue at competitive price and constant year round production. We are the first team worldwide, covering the whole food chain, to design an extraction system of functional RuBisCO. The gel protein has top valuable functionalities required in food industry, such as gelling, foaming or emulsifying. The outcomes have excellent market projection due to their application in growing consumer needs like high-protein foodstuff, vegan, halal, etc. Establishing this DEMO plant will allow fine-tuning the extraction process at industrial scale in order to define the optimal conditions for industrial manufacture. It will be built in a marine container, costing 900K, ready to be plugged to a vegetable industry production line, an easily replicable system with a high spreading projection in whole EU.


News Article | November 3, 2016
Site: www.newsmaker.com.au

According to the latest market report published by Future Market Insights titled ‘Liquid Smoke Market - Global Industry Analysis and Opportunity Assessment, 2015 – 2025’, the global liquid smoke market was valued at over US$ 65 Mn in 2015. It is expected to expand at a CAGR of 8.1% over the forecast period (2015–2025). Growth of the liquid smoke market is primarily driven by rising disposable income, growing pet ownership, increasing consumption of meat products and lowered total production cost. Smoke ingredients are used in food industry to add smoke characteristics to food with or without grilling or roasting the food. Liquid smoke is widely utilised in meat and seafood industry to add flavour and colour through methods such as atomising, spraying and dipping. On the basis of application, the liquid smoke market is segmented into meat and seafood, sauces, dairy, pet food and treats and others (snacks and bakery and confectionery); among these, meat and seafood is the most dominant segment. Growing pet ownership and consumer preference for barbeque sauces and related flavours across certain regions such as North America and Western Europe is expected to drive segments such as pet food and treats and sauces segments during the forecast period. North America market was the largest market for liquid smoke and valued at US$ 13.5 Mn in 2014. This is mainly attributed to increasing number of processed food plants and rising consumer preference for smoke food products in the region. The APEJ market was valued at US$ 6.8 Mn in 2014and is expected to expand at a CAGR of 9.9 % during the forecast period. The market in the region is expected to be driven by increasing adoption of liquid smoke products in countries such as India, China, South Korea, Singapore and Philippines. Also, several leading players are setting up their offices in this region in order to capitalize on the lucrative untapped market in the region. Increasing meat and seafood consumption and lowered total cost of utilising liquid smoke as compared to conventional methods for smoking processed foods are expected to create significant growth opportunities during the forecast period. Key players identified in global liquid smoke market include Red Arrow International LLC now a Kerry Group Plc entity, MSK Ingredients Ltd., Besmoke Ltd., Baumer Food Inc., B&G Foods Inc., Redbrook Ingredient Services Ltd., Frutarom Savory Solutions Gmbh, Ruitenberg Ingredients BV and Azelis SA. Major liquid smoke manufacturers in the market are focusing on strengthening partnerships with processed food manufacturers and distributors across various regions. Manufacturers are also focusing on providing a broad and customised range of liquid smoke products to cater to varying customer demands.


Simons R.,Frutarom | Sonawane N.,Vedic Lifesciences Pvt. Ltd. | Verbruggen M.,Ruitenberg Ingredients BV | Chaudhary J.,Vedic Lifesciences Pvt. Ltd.
Journal of Medicinal Food | Year: 2015

This exploratory study was designed to assess the effectiveness of a lignan-rich extract of flaxseed hulls (LinumLife EXTRA®) in alleviating symptoms in subjects with benign prostatic hyperplasia (BPH) compared with placebo. Two dosages of extract were compared against placebo in a double-blinded, randomized, parallel, multicenter study. Newly diagnosed cases of BPH in patients aged 45-75 years with an American Urological Association Symptom Index (AUASI) score of ≥13 were included. Study treatment consisted of 500 or 1000 mg of extract containing 100 mg (low-dose active [LDA] group, n=26) or 200 mg (high-dose active [HDA] group, n=26) of secoisolariciresinol diglucoside (SDG), respectively. The placebo (P) group (n=28) received matching maltodextrin capsules. Sixty subjects (LDA [n=19], HDA [n=20], and P [n=21]) completed the study as per the protocol requirements. Change in the AUASI score within a period of 8 weeks, from baseline to end of treatment, was assessed. Significant improvement of obstructive symptoms and management of irritable BPH symptoms was achieved in all groups after treatment. Due to a strong placebo effect, there was no statistical difference between the groups that were treated with flaxseed hull extract as compared with the placebo group. Treatment with flaxseed hull extract did not lead to adverse effects compared with placebo. Supplementation with flaxseed hull extract was found to be safe and well-tolerated and may have improved the quality of life of individuals with BPH. The significant placebo effect as well as the number of subjects per treatment group and the relative short duration of the study may explain the lack of statistical significance between groups. © Copyright 2015, Mary Ann Liebert, Inc. and Korean Society of Food Science and Nutrition


Matissek R.,Bundesverbandes Der Deutschen Susswarenindustrie e.V. | Raters M.,Bundesverbandes Der Deutschen Susswarenindustrie e.V. | Van Haren W.,Ruitenberg Ingredients B.V. | Fledderus K.,Ruitenberg Ingredients B.V.
Mycotoxin Research | Year: 2010

A European proficiency test series was accomplished on behalf of the CAOBISCO (Association of the Chocolate, Biscuit and Confectionery Industries of the EU) expert group on ochratoxin A to assess the performance of laboratories in measuring ochratoxin A in samples of various liquorice products. In addition, the impact of the extraction type (mainly with or without the use of halogenated solvents) was to be evaluated. Four different test samples (two liquorice powders and two liquorice pastes) were tested for sufficient homogeneity and distributed to 15 laboratories in 8 countries in Europe. The results were analysed using standard proficiency testing statistical procedures and laboratories were awarded z-scores on the basis of their reported results. The overall evaluation of the results shows a distinct variation between the participating laboratories. Based on a target standard deviation (σ-value) taken from the Horwitz equation, of the 14 laboratories that reported results, satisfactory results (z-score: |Z|≤2.0) were obtained by 60% and 27% of the laboratories, respectively, for the two liquorice powders and by 93% and 53% of the laboratories, respectively, for the two liquorice pastes. Approximately equal numbers of laboratories used extraction types with and without the use of halogenated solvents. ANOVA testing of the results indicates there was no evident trend using different extraction solvents. © Society for Mycotoxin Research and Springer 2010.


Raters M.,Bundesverbandes der Deutschen Susswarenindustrie e.V. | Matissek R.,Bundesverbandes der Deutschen Susswarenindustrie e.V. | Van Haren W.,Ruitenberg Ingredients B.V. | Fledderus K.,Ruitenberg Ingredients B.V.
Mycotoxin Research | Year: 2010

On the basis of the outcome of an European proficiency test series conducted on behalf of the CAOBISCO (Association of the Chocolate, Biscuit and Confectionery Industries of the EU) expert group on ochratoxin A, a new harmonised method was developed for the analysis of ochratoxin A in liquorice extracts. This method works without the use of halogenated solvents because, as the proficiency test showed, an aqueous extraction solution can be used instead of, for example, chloroform, whose use is restricted in the EU. The main objective of this method validation study was to check the performance of this harmonised method. To carry out the method validation study, a set of three different test samples (one liquorice powder and two liquorice pastes) and a liquorice powder sample with an indicated range of ochratoxin A (a so-called sunshine sample) was distributed to 21 laboratories in ten countries throughout Europe and to one laboratory in the USA. The study was evaluated according to internationally recognised guidelines. In terms of its repeatability and reproducibility for determining ochratoxin A in liquorice extracts with a relative standard deviation for repeatability (RSDr) of between 6.68 and 19.95 and a relative standard deviation for reproducibility (RSDR) of between 17.39 and 29.08 the performance of the harmonised method was found to be in the accepted range of the EU directive for the analysis of mycotoxins in several foodstuffs. © Society for Mycotoxin Research and Springer 2010.

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