Tekla Back’s Post

Did you know Certa sine pumps typically require up to 50% less power than conventional lobe or circumferential piston pumps? Certa’s powerful suction can increase yield while offering time and cost savings. But don’t just take our word for it, Herbert Falterbaum, Managing Director of FAMIX, said the below about FAMIX’s usage of MasoSine Certa 100, 200, 250, 300 process pumps in its beverage systems around the world: “We chose MasoSine over the competition mainly because of the use of one impeller only. We also chose this pump because soft drink manufacturers want systems that can be adapted to mix formulas of different viscosities and systems that can quickly and efficiently switch between formulas. Especially the high demand for low and sugar free products makes it necessary to pump syrups with viscosity like water as well as high sugar syrups with 100 - 200 cP. Various viscosities can be handled with the one pump.’’ Read more on this case study here: https://lnkd.in/e-zwzVBz

Neotame is a high-intensity sweetener which enables the creation of great tasting sweet products while simultaneously reducing or eliminating the use of sugar. Neotame's stability at high temperatures is one of its key attributes, making it versatile and suitable for a wide range of applications. Benefits of Huasweet Neotame : It is a relatively new low-caloric and Diabetic Fit Sugar Substitute.  It is a low-cost sugar alternative, also easy to dissolve and low dosage. It is 8000 times sweeter than Sugar.  #HighIntensitySweetener #HuasweetNeotame #CostEffective #DiabeticFit #SugarSubstitute #Sweetener.

💡 The Application of Sulfamic Acid as a Sweetening Agent 📌 Sulfamic acid has attracted much attention in the food and beverage industry as a viable sweetener due to its clean, natural taste and no aftertaste. Unlike some artificial sweeteners, sulfamic acid is derived from natural sources, making it an attractive option for health-conscious consumers looking for an alternative to refined sugar. Its ability to mimic the taste of sugar without adding calories has allowed it to be integrated into a variety of low - and zero-calorie sweeteners. At the same time, sulfamic acid is a low-glycemic sweetener that does not cause a rapid spike in blood sugar levels, making it suitable for diabetics and those who wish to control their sugar intake. 📌 The rise of sulfamic acid in the sweetener industry marks an important milestone in the search for healthier, low-calorie alternatives to traditional sugar. Its unique characteristics make it an attractive option for consumers and manufacturers. #chemicalsrawmaterials #chemicalmanufacturer #sweeteningagent #sulfamicacid #foodandbeverageindustry

🍾 Alternative sodas and fermented drinks are exploding, not in supermarket aisles, but in popularity. But is the CO2 bubble bound to burst? Between CBD drinks being available in your meal deal to kombuchas being drunk at house parties, new drink companies seem to be slapping labels on cans of flavoured kefir water and launching in your local off licences multi decks on an almost weekly basis. While these hopeful brands do break the Coca Cola Company monotony, how many will plant their roots? Consumers want soft drinks with functional ingredients: 🥕Vitamins 🥛 Minerals 💪 Protein 🧬 Probiotics/Prebiotics Dry January has been gaining popularity, no to low alcohol beverages are trendy and sobriety is the new cool: 📉 39% of 18-24-year-olds don't drink alcohol. 📈 The UK's no/low alcohol market is expected to grow by 7% yearly (2022-2026). 🌍 Global consumption of low and no alcohol drinks will rise by a third by 2026. The disruption in the category is quite literally refreshing. Long may it effervesce! What are your thoughts? Gabriel Bray

Consumer Reports finds high sodium and lead levels in Kraft Heinz Lunchables https://lnkd.in/d34yhy3S #lunchables #sodium #lead #consumerreports #kraftheinz #foodbusiness #foodretail

Ah, sugars... the sweet nectar of life... and brewing! 📰 An insightful article from Phys.org and the American Chemical Society, shared by Tim Faith about the impact of sugar on Kombucha's flavor profile got me started on this. Because when I think about it, the way sugars are involved in such a diversity of metabolisms is quite fascinating. ⛽ Sugars are the fuel powering the machinery of life, broken down through very complex biochemical reactions into the energy necessary for cellular processes to occur. This process, called glycolysis, is happening all the time in our own cells. And that's not all, sugars are also the building blocks of more complex molecules such as nucleic acids and proteins, both essentials for the growth and maintenance of our bodies. ☘ In plants - happy recovery from St Patrick by the way - sugars are produced from the sunlight through the famous photosynthesis and allows for plants to grow. In turn, those sugars pass through the food chain to animals and humans. 🍺 Great, but how about beer you may ask? Of course, in the beautiful world of #brewing, sugars are playing a crucial role too. And it gets even more interesting, because it here requires a diverse set of skills from all of us, #farmers, #maltsters, #yeast and equipment producers, and of course #brewers, working hard to mimic the magic naturally occuring in nature. Sugars are produced within the cereals during growth, then, specific enzymes are activated until they reach an optimum during malting. There comes the brewer, accurately mashing the malt at the right temperature for the conversion of complex sugars into fermentable sugars. And then finally the yeast and its #fermentation, completing the circle by consumming sugars for its own growth, producing alcohol and carbon dioxide as byproducts along with a delightful set of flavor compounds such as ethyl and acetate esters in the final #beer. 🥤 Finally, coming back to #Kombucha, the findings from the Shippensburg University of Pennsylvania unveiled some interesting facts. They discovered that the choice of base sugar and the presence of oxygen could lead to lower alcohol level, faster fermentation and more gluconic acid. A glucose base led to a kombucha with more gluconic acid and minimal ethanol while a fructose base led to more acetic acid and ethanol. It's funny, right, how simple little things often have a big impact. Cheers🍻

Become a Kombucha Master: Learn How to Brew Your Own Healthy Elixir at Home! 🌿🥤 #HomeBrewing #KombuchaDIY #HealthyLiving #FermentedDrinks #GutHealth #Probiotics #HomemadeGoodness

Boost your brewing success with zinc! 🧪🍺 This article, sponsored by White Labs Inc explores how adding zinc to your fermentation process can enhance yeast health, improve fermentation efficiency, and result in better beer quality. Learn the benefits and practical tips for using zinc in your brewing operations.  👉 Check it out here: https://zurl.co/D3Fg #BrewingTips #FermentationScience #CraftBeer #BreweryLife

Healthy Alternatives to Monster Energy Drinks (read below... ↓) 🍵 Green Tea Energy Boost: Green tea provides a natural energy boost, packed with antioxidants and less caffeine. 🍋 Lemon Water Hydration: Lemon water is a refreshing, vitamin C-rich energy source that also aids digestion. 🥥 Coconut Water Power: Coconut water is a natural, potassium-rich drink that hydrates and energizes. 🍓 Nutrient-Packed Smoothie: Fruit smoothies are a tasty, nutrient-dense alternative that can be customized to your liking. Follow @n0glitch.uk for more!

When you understand and address the specific nutrient needs of your fermentation, you can produce higher-quality spirits with consistency and confidence. Read the full article on Craft Spirits and Distilling! https://lnkd.in/eCxYbhX6