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News 04.10.2010

GEA Niro Soavi Homogenizers Open New Frontiers To Nutritional Products

Today’s lifestyle calls for choices increasingly orientated towards wellbeing, such as the so called “novel foods”, products with new nutritional ingredients offering health advantages. Finished products, yogurt, milk, spreadable cheese, cream, and food supplements have…

Today's lifestyle calls for choices increasingly orientated towards wellbeing, such as the so called “novel foods”, products with new nutritional ingredients offering health advantages. Finished products, yogurt, milk, spreadable cheese, cream, and food supplements have now become part of consumers' food habits and are increasingly requested.
 
In order to face the latest market trends, the best known producers have chosen GEA Niro Soavi as one of their preferred suppliers, a global leader that has always invested in Research and Development and is able to meet any specific need. The added value of this choice resides precisely in the possibility of mixing high nutritional value ingredients within products the consumer knows well already without affecting his trust in them but rather expanding the market to new target consumers. 
Elia Metchnikoff himself, the first scientist to study the effects of probiotic substances on human health improvement, experienced the difficulty of marketing his discoveries successfully, because of the unpleasant taste of derived products.
 
Using GEA Niro Soavi homogenizing technology gives the advantage of formulating new added value products containing probiotic substances and nutritional ingredients thus not only keeping unvaried the consumer's perception of taste and texture but also increasing product digestibility, shelf-life, and stability over time. Besides, the use of high dynamic pressure and homogenizing valves designed and sized by our first-class engineering team based on different applications allows particles to be subdivided and ingredients to be mixed in the best possible way at the required micronization level and at the lowest possible pressure.
 
Compared to conventional homogenizing valves, the company’s patented NanoVALVE™ achieves optimal performance at low pressure and is ideal for processing not only milk, cream, yogurt, cheese, baby food, ice cream, whey, but also for meeting the increasing market demand for Nutritional Products.
 

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