The JRS Business
Unit Food specialises in ingredients for modern, healthy and technologically
Dietary fiber concentrates, compounds and functional celluloses.
At the IFFA 2016, the international trade fair for the meat industry in Frankfurt, the Business Unit will above all be presenting its fibre technology and custom formulation solutions for meats and meat substitutes. Visit us at Stand D05 in Hall 4.
JRS will be presenting a number of application solutions from its VITACEL® range for direct sampling:
The use of VITACEL® Z also adds valuable properties during production, which has a positive effect on texture and moistness. The form remains stable.
Effects and function of fibres in meat products
VITACEL® dietary fibers are made from the framework-forming structural elements of various plants. The base body is β -1,4-linked cellubiose, which, because of its steric molecular configuration, cannot be digested by humans. With a dietary fibre content of at least 96%, these fiber concentrates have a highly beneficial effect on the digestive tract and play a role in weight regulation.
and flexible but insoluble character of VITACEL is fundamental
in allowing the fibers to embed themselves in the meat matrix and adapt themselves
to the structure. Once there, they form a three-dimensional network that gives
the final product its texture, bite and tactile mouth sensation. The cellulosic
fibers consist of a complex fibrous structure, in which water is bound through
the capillary effect and fat through structure-based effects.
JRS acquired the Sun Opta’s Fiber and Starch Business in the US which will strengthen the JRS Group and his core business Natural Fibers through many more attractive services and products. Beside productivity growth JRS expects tremdous synergy effects also in many other areas. Customers of JRS benefit of the new range: in product portfolio,technology, application know how and extended service supply.
On the 2 December J. Rettenmaier und Söhne (JRS) held a symposium at the seminar location “De Nieuwe Liefde” in Amsterdam on „Healthy Food, Present & Future“.
The event parallel to this year’s Health Ingredient fair focused on healthy and forward-looking diet featuring lectures and discussions on the role of fibers, strategies for fiber enrichment and fat reduction in different food categories and also the special nutrition requirements “vegetarism” and “gluten free”.
New insights in the field of nutrition as well as health and nutritional claims were comprehensively presented. Prof. Dr. Hauner from the Technical University Munich spoke about obesity & diabetes, namely the potential for prevention and treatment of these lifestyle-associated diseases and the positive role of fibers herein. Another external speaker held a presentation on the effect of fibers and enzymes on the baking properties of different wheat flour qualities. The event was completed with a lunch buffet which proved that it is possible to combine taste and fiber enriched and energy reduced meals nowadays.