I N G R E D I E N T S 32 FEBRUARY 2018 IMCD FOOD & NUTRITION: DELICIOUSLY DIFFERENT We know how to deliver expert solutions in highly specialised segments TATO, TAPIOCA & RICE) IMCD New Zealand’s Food & Nutrition team is focused on the supply of functional food ingredients and customer solutions within the New Zealand market. Offering formulations and advice that deliver the results our clients demand, we are proud to represent AB Enzymes, EDME, KMC, SMS, JRS, Tastetech,Sensus,DDW,Muskvale,Butterbuds,Naturis, Jan Dekker, DKS,Thai Starch Products and now introducing Dakota Specialty Milling & Suntava/HFI to supply you with a wide range of bakery ingredients. How can we help your food business? Contact IMCD New Zealand today for your specialist advice on our bakery range. http://www.imcdgroup.com/worldwide/new-zealand IMCD New Zealand Ltd • Ground Floor, 459 Great South Road, Penrose Auckland 1061 NZ P: 0800 425 426 • Elke (ehansen@imcd.co.nz) or Julie (jthomas@imcd.co.nz) ANTIOXIDANTS CARAMEL COLOURS & BURNT SUGARS GUMS-CMC, HPMC & MC DAIRY CONCENTRATES HVP MALTED FLOURS,FLAKES,KIBBLES MALT EXTRACTS NATURAL FLAVOURS & COLOURS STARCHES (PO FIBRES-INSOLUBLE & SOLUBLE STEVIA RICE SYRUP & MALTODEXTRIN STABILISERS POTATO FLAKES ENCAPSULATED INGREDIENTS ENZYMES HONEY POWDER SOYA PRODUCTS FLOURS, INC GLUTEN FREE PULSES & LEGUMES HEALTHY & NUTRITIONAL INGREDIENTS FT443 New Zealand pet food manufacturers – alongside others from the US and Canada – now have a better idea of what ingredients pets are keen on after attending a Kansas State University pet food formulation for commercial production course in the United States. “Creating pet food formulas from concepts, reverse engineering existing pet foods, and troubleshooting pet food production and quality control compliance issues using formulation software were additional learning outcomes of the training,” Grain Sciences and Industry Research associate professor Greg Aldrich says. Topics included understanding ingredients, processes and software necessary to create products; revising existing formulas; performing business and production analysis; gaining an understanding of the raw ingredients used to produce pet foods, their general composition and processing considerations; fundamental principles of companion animal nutrition and dietary needs; learning the processes involved with producing pet foods, the regulatory constraints regarding claims and requirements, and the transportation and storage factors involved with marketing effective foods for companion animals; and studying the range formulation tools common to the trade. Along with presentations and demonstrations led by KSU and American Institute of Baking faculty and staff, participants also gained hands-on experience in the Pet Food Processing Lab, and Bioprocessing and Industrial Value-Added Program (BIVAP) on the KSU campus. “As the industry grows and improves, K-State is continually striving toward significant research developments and works hand-in-hand with the goals of the feed and food industry to promote and develop pet food processing,” Aldrich says.
FT-eMag-feb18
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