pH7 Food Technology will be present at Seafood Expo Global 2017, the world’s largest and most prestigious fishery seafood fair with more than 1,700 exhibiting companies from more than 75 countries.
The expo will take place from 25 to 27 April at the Brussels Expo, Belgium. You can visit us from 10 am to 6 pm on Tuesday and Wednesday, and from 10 am to 4 pm on Thursday. We will be waiting for you at booth 1433 in Hall 7.
Request your invitation to our tech-sales team: comercial@ph7foodtech.com.
Despite being in the majority of the food we eat, food additives are too often complete strangers. The use of these components is very particular because they are not ingredients; their function has more to do with product elaboration and also its subsequent conservation and/or transportation. These components are elements of many products we consume, and despite they are often thought as a modern invention, they have been used for centuries.
There are many properties attributable to food additives; these components provide food with a more attractive appearance to the consumer without affecting its nutritional properties. Some of their uses are:
Their status as food components, make them appear on the labeling of any food packaging: additives are designated by the letter “E” and are followed by three or four digits: the first one indicates the category to which this component belongs; the second one indicates the family of the additive, and the others designate more precisely what kind of substance are.
Following this classification we have:
The properties of each of these food additive classifications changes depending on the type: for example, antifoams prevent or reduce foaming in products; gelling agents serve to add a specific texture to the food through the formation of a gel; antioxidants are capable to extend the life of the food once are kept in warehouses (protected against the effect of oxidation) and the artificial sweeteners add a sweet touch to any product, despite coming from a different source than sugar.
It is very logic that some rules or mechanisms should be followed given the widespread use of food additives. There are three basic conditions for the correct use of any food additive:
In addition to these three conditions there are other aspects to have in consideration, all based on the ideas of responsible use: the utilization of these components have to represent a technological advantage and a benefit for the consumer:
Seafood sector companies are interested in developing fish burgers with the aim of launching to the market a product of good quality with a simple elaboration, with all nutritional values that offer seafood products.
Nowadays, consumers are looking for food with high nutritious quality and easy preparation. Fish burgers are a clear example. This format is aimed at several sectors of the population. Mainly children that normally deny seafood products. They offer several advantages as boneless, smooth flavor and great juiciness.
In reference to nutritional values, it would be interesting to make a comparison between a meat burger and a fish burger. A difference to emphasize is the type of fat, in the meat predominate the saturated fats whereas in the fish stands out for its content in polyunsaturated fat omega 3, beneficial for the cardiovascular health.
In order to take advantage of the losses of the manipulation of the fish processes, pH7 Food Technology provides formulas for the cohesion and the ligament of these ingredients. It also allows to increase the retention of liquid and reduce the oxidation of the mass, thus conserving its natural color.
For more information, please contact our Technical-Commercial Department: comercial@ph7foodtech.com
Our glazer agent GLASS 20 has been one of our best selling products in 2016.
A product studied and developed to avoid the dehydration of shellfish, cephalopod and fish during the freezing period. It is added to the glazing water in low concentrations providing elasticity and antioxidant properties, avoiding ice layer breaks in the freezing process. When used, uniform protective layer of ice is obtained from surface burns caused by low temperatures. Giving the product of brightness, attractive and a very good presence for the consumer.
This product is our solution for improving the quality of finished products that require a transparent, shiny appearance for marketing purposes.
Our glazer agents (GLASS 20, GLASS 10) provide a physical barrier that protects food from environmental degradation while ensuring a clean, transparent texture.
This is a product which is suitable for all types of fish however it is cut and presented. It provides a protection and shine during freezing.
For any further information, please contact our tech-sales team on: comercial@ph7foodtech.com
Following strong interest of Crustaxyl at the recently concluded 20th India International Seafood Show 2016 held last September in Visakhapatnam, India, pH7 Food Technology’s technical team has moved back to the East Coast of the country to conduct trials of shrimp ‘Vannamei’ with our black spot inhibitor without sulfites.
Tests were carried out both on the farm as well as at the processing plant (factory) where the samples were subjected to transport, firing, cooling room storage as well as freezing tests. Month by month we will analyze the samples that were left in freezing to check the effectiveness of Crustaxyl additive.
We would like to thank the company Liberty and its entire team for the dedication and willingness they offered in the different working days.
Triton Trading Corporation is the sole distributor of pH7 food additives in India which are imported from Spain.
pH7 additives ensuring the greatest possible freshness and presentation of seafood products when they reach the consumer, as well as greater nutritional and economic value.
Triton Trading Corporation aims at providing comprehensive services for seafood exporters with a single point of contact for their various requirements. Currently they are concentrating on the distribution of high quality food additives, mainly moisture retainers, whiteners, glazing agents.
They always keep the international standards in all their dealing.
TRITON TRADING CORPORATION
Email: tritontradingcorp@gmail.com
Office nº: 04782879233
Mobile no: 08301918750
Website: www.tritontraders.com
pH7 Food Technology technical team has recently visited the company L’Homard in Sousse (Tunisia) to carry out:
pH7 success in Visakhapatnam, India
20th India International Seafood Show (IISS) 2016 was a grand success. IISS is one of the largest Seafood Fairs in Asia. It is a biennial event, which offers a platform of opportunities for exporters and importers of Indian marine products, processors, resource specialists and personnel and culture fisheries, processing machinery manufacturers and allied sectors, to meet under one roof, facilitating participants and trade visitors to conduct business, upgrade technologies, network and exchange ideas for mutual benefit and further business and trade relations. The very objective of organizing the IISS is to highlight India’s commitment on safe and sustainable practices in fisheries, both capture and culture.
pH7 Food Technology, among other products, has introduced its black spot inhibitor in crustaceans, Crustaxyl, free of sulfites, which has attracted interest from major shrimp processors in the country.
pH7 has introduced its new distributor in the Southern Zone (Kerala and Tamil Nadu) expanding the presence in India.
Next edition of IISS will be held in 2018 at Goa, on the west coast.
The technical and commercial team of pH7 Food Technology will attend the XVIII International Seafood Show 2016 – CONXEMAR to be held in Vigo (Spain) from 4 to 6 October 2016
Presentation of our product ‘Crustaxyl’ aboard the fleet of boats CNFC in Mozambique for treatment aboard of crustaceans, without sulfites. We met with customers to explain the advantages of a treatment without sulfites (for both comfort in the board work) as well as legislative issues. pH7 technicians were on board to teach product handling guidelines: doses and treatment times, as well as the parameters to be taken into account for improving the quality of the raw material.
In turn, the trip is used to perform a series of tests with prototypes (black spot inhibitors) and new developments, with very satisfactory results. A breakthrough for the final stretch of a new product for the treatment of melanosis that eradicated completely, eliminating the cause of the problem of enzymatic browning with customers working in seafood industry.
