Food and Nutraceuticals
The need for delivery systems in all kinds of food products such as frozen and prepared foods, gum, candy, beverages, and dry baking mixes, is driven by the desire to be able to manage flavor retention and release.To achieve consumer preference and acceptance for the product, another major challenge lies in retaining and fortifying the food with essential ingredients and nutraceuticals that can help maintain health and wellbeing.
The major technical challenges in food include the following:
1. Extending product freshness and shelf life
Retain functional ingredients in the various food components and maintains biological potency, health value, and perception for freshness.
2. Long lasting release
Provide a long lasting aroma release to the air following product heating and an extended sensation in the user’s mouth upon consumption.
3. Triggered release
Activated by the consumer or surrounding environment, such as the addition of heat, water, or the presence of enzyme. The product can be designed to release a pleasant aroma, increasing product satisfaction, or used to signal a fresh and appetizing product.
4. Convenience
Technology that prolongs the storage of food, and shortens preparation time.
Technology Is The Key to Innovation
Consumers are demanding freshness, authenticity and convenience in food products; with flavors playing an important role in adding increased functionality, quality and tastefulness to food. To meet this challenge, Salvona developed several technology platforms that can be utilized to add new benefits to your existing food products and to help create new products with unique performance feature that will differentiate a product from that of the competitor.
Delivering the Goods
Working with a variety of ingredients can pose formulating challenges. So for some food products, delivery is everything. MultiSal™, Salvona’s proprietary multi component delivery system, is a powerful tool which allows delivery of multiple actives that don’t normally mix well, such as water and fat-soluble ingredients, and release them in a consecutive manner, one after the other. MultiSal™ enhances the stability and bioavailability of a wide range of nutrients, and other active ingredients; prolongs their residence time in the oral cavity; controls their release characteristics; and prolongs the sensation of flavors and sensory markers in the mouth for a long lasting mouthfeel. The incorporation of MultiSal™ in your food products will result in stable products with unique features that exceed your customer expectations, gain their loyalty, and increase your sales.
Enhanced Stability
The bakery industry faces many obstacles, such as premature release and pre-reaction of flavors and active ingredients with other ingredients in the product, sensitivity to heat, light, moisture and pH, degradation of protein, yeast, and other nutrients. These and other challenges affect product quality and consistency slow production while inhibiting new product development. MultiSal™ technology platform is the solution to these problems by letting you control the specific time, release temperature, and reaction of active ingredients.
Specific Benefits of Controlled Release Systems for Food Products:
1. Ease of handling – Conversion of liquids to solids
2. Enhanced stability of actives for prolonged product shelf life
3. Protection of actives and sensory markers against oxidation
4. High retention of very volatile ingredients
5. Taste masking
6. Moisture triggered controlled release
7. Heat triggered release
8. High impact flavor “burst” in response to moisture
9. Delivery of multiple actives in a consecutive manner
10. Change in flavor character in response to moisture
11. Long lasting organoleptic perception or long lasting mouth feel
12. Enhanced bioavailability and efficacy of actives
13. Competitive edge, point of differentiation
Applications
Salvona offers applications for baked goods, refrigerated/frozen dough and batters, tortillas and flat breads, for processed meats applications, acidified dried meat products, microwavable entrées, seasoning blends, for confection and specialty, chewing gum, dessert mixes, nutritional food system applications, wellness products and health bars, dry beverage mixes and many others.
Salvona Awarded for Nano Technology
Nanotech Briefs announced Salvona as a winner of the second annual Nano 50 Awards, which recognize the top 50 technologies, products, and innovators that have significantly impacted - or are expected to impact - the state of the art in nanotechnology. The winners of the Nano 50 awards are the "best of the best" - the innovative people and designs that will move nanotechnology to key mainstream markets.
Nano 50 nominations were judged by a panel of nanotechnology experts. The technologies, products, and innovators receiving the 50 highest scores were named Nano 50 award winners. View the Nano50 Here
Nanotech Briefs announced Salvona as a winner of the second annual Nano 50 Awards, which recognize the top 50 technologies, products, and innovators that have significantly impacted - or are expected to impact - the state of the art in nanotechnology. The winners of the Nano 50 awards are the "best of the best" - the innovative people and designs that will move nanotechnology to key mainstream markets.
Nano 50 nominations were judged by a panel of nanotechnology experts. The technologies, products, and innovators receiving the 50 highest scores were named Nano 50 award winners. View the Nano50 Here
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