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Just like last year in April and October, this year in the third week of March some of our agencies’ staff members had the possibility to participate in a training week in our Food Innovation Centre in Emlichheim. Agents from 15 countries from all over the world met to intensify the knowledge acquired in last year’s basic training.

 

As a start the agents with regard to the sector marketing were informed about trends and new tools for market analysis. Then they were given an overview on Emsland starches compared to competitive products.

In the technical session the existing basic knowledge of starch technology, proteins and fibres as well as potato flakes and potato granules was expanded by the staff of the dept. application technology food (both theoretically and practically). The practical part where the participants could contribute actively was very popular because everybody had the opportunity to be creative and to elaborate special functional properties by means of practical examples.

In the starch sector gums, analogous cheese and coating products, especially nut coatings, egg- and fat replacement for the applications cheese, bakery products and mayonnaise were dealt with. For example with OSA-starch you can make may-onnaise being cholesterol free and purely vegetable based. These OSA-starches have a hydrophilic and lipophilic group and thus can also be used for many other applications as emulsifier replacement. In gums several starches are applied as gelatin replacement.

Subsequently the subject proteins and fibres as well as potato flakes and –granules was intensively given attention to. The theoretical part concentrated on manufacturing methods, functional properties and applications; with regard to proteins and fibres we mainly focussed on the health aspect of these raw materials. In the practical part applications derived from these raw materials were shown. The participants among other things learnt about the positive properties of fibres and proteins in sausages, for example cost reduction. Special emphasis was placed on a new development of Emsland Group being Embalance E 3500. Due to its naturally high phosphate content it considerably increases the yield in meat products such as boiled ham. Furthermore due to its very high foam activity it is an ideal raw material for the sweets industry. Pea inner fibres in hamburger patties for example serve to provide structure and to bind water. Besides their application leads to a positive influence on the chewing impression. Muffins become more juicy and have a longer shelflife without adding preservatives. The functional properties of potato flakes and –granules were also illustrated by means of practical examples such as snack products. For example sweet snacks and also “light products like oven-chips” were made showing new possibilities in this interesting field of application.

Again the factory tour including the most impressive starch silo was a very interesting part of the training. Sharing lunch and dinner all participants became acquainted with each other and had the opportunity to exchange experiences and information on the different markets. The programme was completed by several evening activities enabling the par-ticipants to get an idea of German and Dutch culture.

Many thanks to all involved for the successful realization of the food-training-week which will be continued with various offers next year.

 

Wolfgang Lippke, Head of R&D – food application