Issue link: http://osercommunicationsgroup.uberflip.com/i/537699
F o o d M a g i c D a i l y 2 9 M o n d a y, J u l y 1 3 , 2 0 1 5 dietary fiber analysis, simplifying and speeding up the process and improving accuracy and precision by reducing tech- nician variability. FMD: Can you elaborate on that? CK: There are a number of dietary fiber methods that are being used by the indus- try right now. Each of the methods are very labor-intensive with technician intervention throughout the process. Additionally, the methods, which used fritted glass filtration, are known for slow filtration times and clogged filters. In some cases, filtration can take well over an hour. This creates a time-intensive bottleneck. For AOAC 991.43 there are more than 35 manual steps that the user has to do. The ANKOM TDF Dietary Fiber Analyzer, which automates AOAC 991.43 and 985.29 and will automate AOAC 2009.01 and 2011.25 with an available upgrade, eliminates most of the technician steps, reducing the process to 12 steps in which the technician completes the set-up or adjusts the pH. That reduces labor by at least 75 percent. The analysis is faster because filtration times are reduced, typi- cally to between one and five minutes, which we've done by creating more sur- face area for the filtration process. Users will see increased precision with our system because we've reduced technician intervention, which eliminates the technician variability. The instrument uses the same methodology and chem- istry as the manual process, but we've eliminated technician variability, produc- ing increased intralab and interlab preci- sion. ANKOM Technology (Cont'd. from p. 1) FMD: How long has this device been on the market? CK: We started shipping it to the U.S. and Canada in 2012 and internationally in 2013. We've had a very strong response from the market, and the ANKOM TDF Dietary Fiber Analyzer is currently being used in universities, com- mercial laboratories, by government research groups and by food manufactur- ers in more than 20 countries around the world. We have numerous labs running multiple instruments, with some labs run- ning well over 1,000 assays per month. FMD: What kinds of maintenance needs does it have? CK: Maintenance needs are fairly light. The pump tubing needs periodic replace- ment depending on the volume of analy- ses. The instrument needs to be flushed if you're not going to use it for a while. The rest of it's cleaning and inspection after use, but overall, it's fairly low periodic maintenance, and the beauty of the design is that it's easy for technical serv- ice to be taken care of in-house. It has a significant diagnostic system built into the machine to help with trouble-shoot- ing and simple repairs. Our customers appreciate that the ANKOM TDF is the only automated sys- tem for these methods. It eliminates clogged filters and reduces filtration times. No need for water baths and vacu- um flasks. Once the user pushes Start, it's hands-free operation until a required pH adjustment. For more information, visit ANKOM Technology in booth #1974. After the show, email getthefacts@ankom.com. Lisi says. "It seems people think of them really just for pecan pies – and Grandma's pecan pie at that." In 2014, the Georgia Pecan Commission radically shifted its market- ing focus to think "Beyond the Pie" by promoting the use of pecans as a product ingredient. Historically, the largest distri- bution channel for pecans has been ingre- dients, mostly in baked goods, ice creams and confections. ST!R Marketing created the Center for Pecan Innovation and developed an awareness-building campaign targeting major food companies likely to develop products using pecans. The agency works with University of Georgia food researchers and with an Atlanta-area chef to develop pecan products distributed as samples at major food conferences. The Center for Pecan Innovation team will have samples of its asiago- jalapeno cheese crisps, chocolate energy bars, flavored nuts for snacking and other Georgia Pecan Commission (Cont'd. from p. 4) pecan products at booth #2949. "We want to show companies what could be done with pecans in all forms, from flour to oil," says Lisi. ST!R also initiated a campaign to contact companies directly, offering their R&D teams pecan pieces, meal and but- ter at no expense. More than 250 compa- nies, including global giants like Frito- Lay and M&M/Mars, have participated in the program to date. "It often takes at least a year to bring a new product to market, but manufacturers are re-discovering pecans," says Lisi. "I can't tell you how often people come to our booth and say, 'Pecans – I love pecans!' And now with the demand for cleaner labels and more beneficial ingredients like protein and fiber, it's the right time for gluten-free pecans." For more information, visit booth #2949, email margaret@stir-marketing.com, call 404.414.8088 or go online at www.americasnut.com. flaxseed provides a consistent microbial reduction while also maintaining the stabil- ity of the natural lipids and other nutritional and functional components in flaxseed. This approach allows Pizzey to provide a reliable supply of high-quality, 5-log microbial reduced flaxseed products with a guaran- teed shelf life of at least two years. All of Pizzey Ingredients' PurFlax products are available in both golden and brown vari- eties, and are non-GMO and gluten-free. The PurFlax line includes BevPur™ (30 mesh), which is typically used in beverages, supplements and similar applications, in order to aid normal weight management and assist muscle Pizzey (Cont'd. from p. 1) recovery following workouts. BevPur also has excellent functional properties. Replacing guar gum with BevPur flax can lower your ingredient costs while reducing the worry of accessibility to ingredients. BevPur can also be used as a partial replacement for CMC in smooth- ies, or to replace eggs in baked goods. Likewise, BlendPur™ (20 and 30 mesh) can be used as a clean label replacement for hydrocolloids and shortening in baked goods. BakePur™ (14 mesh) is ideal for adding flaxseed's nutritional benefits, including cardiovascular and blood pressure support, to baked goods. To learn more and to sample PurFlax muffins, visit booth #451. and AUFSI brings those strengths togeth- er in an interdisciplinary venture to con- tribute to the safety and quality of the U.S. food supply and the viability of different parts of the food system. FMD: Although you are not a company, do you have any products that IFT visi- tors might like to know about? PC: Yes, we do. We have a cooperative agreement with the U.S. Food & Drug Administration to create training for inspectors of FDA-regulated products. AUFSI offers a catalog of online, self- paced training modules and courses that focus on food safety, common pathogens, pathogen detection and social and com- munications skills. The courses are "asynchronous," meaning that a learner can log on and work at any convenient time, without regard to whether other stu- dents are online at the time. We also are making this training available to industry. FMD: Why online training instead of face-to-face training? PC: We do offer face-to-face training in Auburn University (Cont'd. from p. 1) some areas, but we are exploring all kinds of innovative ways to convey the material that needs to be taught. Our online courses are combinations of video, audio, graphics, simulations and games that accommodate different learning needs and busy lifestyles. For example, an eight-module course that teaches lab personnel how to use rapid detection methods such as PCR, we have created a 3-D simulation that allows a student to actually "walk" through a lab and utilize virtual equipment to carry out the PCR procedures. We also have created a series of interactive e-books that accompany the courses or can be purchased through the iTunes Store or the Google Play Store. These interactive digital books allow for easy reference on the job site. FMD: Anything else our readers should know? PC: Yes, we do a lot more than training. We act as a conduit between university expertise and industry; if you've got a food-systems-related problem, talk to us. We have faculty all over campus who might be able to help. For more information, visit booth #4321 or go to www.aufsi.auburn.edu. exhibiting alongside our sister brands ebro (HACCP thermometers and data-loggers), SI Analytics (pH/Cond/DO electrodes and meters), OI Analytical (GC Detectors) and YSI Life Sciences (biochemistry analyz- ers). This year, Bellingham + Stanley is celebrating its centenary as a manufactur- er, and its U.S.A. operation has just cele- brated its 25th year in Atlanta. FMD: What sectors of the food business do you operate in? KC: Our instruments operate right across the food chain, and it's not just bench-top instruments that we offer. Our PRH on- line systems are particularly useful for controlling syrups in the processing arena, both in beverage make-up as well as in confectionery. By moving the meas- urement on-line, manufacturers can not only automate the process – they can eas- ily detect the interface between product and wash water so bottling becomes both accurate and automatic. We also offer a hand-held solution with our new OPTi series of digital hand held refractometers. FMD: What about your polarimeters? KC: Refractometers are most commonly used in the food arena as they don't require too high a skill set to achieve rapid results but polarimeters play a cru- Bellingham + Stanley (Cont'd. from p. 1) cial role, too. In effect, refractometers measure the refractive index that gener- ally relates to concentration or Brix. Polarimeters measure the "twist of light" caused by any optically active compo- nents and so they may be used to check purity of solutions like sugars that have a different specific rotation dependant on type. As such, they are not only used to check purity of raw materials but are ideal for controlling sugar blend ratios in candy manufacture, ensuring fondant centers are as desired – soft and fluffy rather than brittle and snappy. They are also used within flavor, fragrance and essential oil applications. FMD: What about processing? Do you have any novel solutions to talk about? KC: We've recently published a white paper titled "Helping Producers' Profitability within the Production of Re- Constituted Orange Juice." This explains where losses occur and how to solve them. We have also worked with a major manu- facturer on improving the shelf life of peanut-based candy by measuring the oleic content of peanuts. Interesting stuff outside of the norm that I think IFT attendees will be very interested in hearing about. Visit Bellingham + Stanley at booth #4409. For more information, go to www.belling- hamandstanley.com, call 800.678.8573 or email info.amt.na@xyleminc.com.