FOOD & BEVERAGE

Compressor for transcritical CO₂applications
IN MANY regions , the natural refrigerant CO₂ has become an established alternative to conventional HFC refrigerants. The HG46CO2T, an entirely new model from GEA Refrigeration Technologies is designed for subcritical and transcritical CO₂applications. The semi-hermetic 6-cylinder reciprocating compressor is the largest of its kind in the market for transcritical CO₂ applications. It has displacements ranging from 21.8 to 30.2 m3/h, and is distinguished by maximum coefficient of performance (COP), having an outstanding volumetric and isotropic efficiency (> 0.7) for medium-temperature cooling. Since its market launch, the compressor has been applied in classical refrigeration applications and in numerous industrial heat pumps, also with maximum COP.
GEA Refrigeration Technologies
(South Africa)
T: +27 21 555 9000
F: +27 21 551 4036
E: industrial@gearefrigeration.com
W: www.gea-africa.com

Salt-reduction ingredient recognised
SODA-LO Salt Microspheres, Tate & Lyle’s saltreduction technology, was named as the “Heart Health and Circulatory Innovation of the Year” and “Most Innovative Health Ingredient of the Year” from the NuW Excellence Awards, which recognise individuals and business for their exemplary work and contribution to the industry. The technology turns standard salt crystals into free-flowing crystalline microspheres – smaller, lowerdensity crystals that deliver a salty taste by maximizing surface area relative to volume – which taste, label and function as salt but reduce salt levels by 25 to 50 per cent without altering much of the taste. The new flavouring works well with most types of food, including baked goods, breading, and savoury snacks.
Tate & Lyle EMEA
T: +33 3 28 77 70 00
F: +33 3 28 77 71 98
W: www.tateandlyle.com

Anti-staling enzymes for cakes
SOFT and fresh for a longer period of time is how bakers want their industrial cakes to stay. Anti-staling enzymes made for this purpose usually fail to extend the quality of cakes due to the presence of high sucrose, which inhibits enzyme activity. The POWERSoft Cake range from DuPont Nutrition & Health has shown to be highly tolerant to sucrose and to extend the shelf life of cakes by slowing the development of a dry, crumbly texture. Using the enzyme, manufacturers can make an earlier start to seasonal cake production, when short, sharp peaks in market demand put production capacity under pressure.
Danisco
T: +33 6 7158 9854
E: info@danisco.com
W: www.danisco.com

Seamless PP cup for cheese
A STAY-FRESH polypropylene cup that is completely gastight and sealed with a composite film can maintain the freshness of cheese on the shelf. Designed by Weidenhammer Packaging Group (WPG), the oval packaging boasts a seamless in-mould labelling (IML) that is produced in one simple step. Unlike conventional IML packaging, the cup has a soft contoured underside with the label covering thnike