[05/09/2007] - Bioforum 2007 Conference in Milan

Phytosterols, Flavors and Cloudifiers: New Dietary Supplements and the Advantages of the High Pressure Homogenization

The next September 26^th Dr. Silvia Grasselli, Innovation Manager of GEA Niro Soavi, will talk in Milan at the Bioforum 2007 Agrofood session about the advantages of the high pressure homogenization in the creation and production of new concept products, like dairy functional foods and dietary supplements: the newness is not the final product, instead ingredients, like Phytosterols, Flavors and Cloudifiers, are the real innovation. So, how to mix these ingredients in the products already trusted by the consumers, without harming the market sector? Niro Soavi will tell its experience on how the high pressure homogenization can support the dairy and food companies in this challenging market opportunity.

As we all know, modern life style requests healthy choices, like the so called “Novel foods”, nutraceutic products that are more and more present in the market: the same old products like the dairy ones with new, healthy ingredients. The dairy final products, like yogurt, milk, whitener, creamy cheese, and dietary supplements are already in the market, and they are already known, appreciated and trusted by the consumers.

The challenging question is: how to propose new ingredients for traditional products? How to offer the healthy advantages of new ingredients, keeping at the same time the taste and the texture as before? The nutraceutic products are not medicines – even if they can contribute to the human health –, so they have to be good and appealing according to the consumers. Furthermore, it could be difficult and expensive to insert new steps in the industrial process lines of dairy companies: so, how to use the same plant for new concept products?

How to successfully face the market’s needs? How the high pressure homogenization technology – one of more traditional process equipment for dairy companies – can support the utilization of new ingredients to create and produce new concept products without harming the already trusted dairy traditional market sector? Niro Soavi will tell how, according to its experience, a new one in the long tradition of collaboration and attention to the market and customers’ needs.