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New technological developments contribute to better quality products, lower energy consumption and water wastage,
safer processes and fewer losses of precious ingredients and products. Innovation is written with a capital I at
Zwanenberg Food Group. That not only covers new products and ingredients, but also relates to new and sustainable
techniques and forms of preparation.
There are various ways to extend that shelf life of a product, such as drying, salting, fermenting, freezing, sterilisation
and pasteurisation. Zwanenberg Food Group has been a specialist for many years in all these areas. Moreover,
Zwanenberg is constantly looking for new and more efficient and effective methods. These innovative technologies
are not only aimed at extending shelf life, but also at lowering energy usage. High Pressure Processing (HPP) and
Radio Frequency (RF) Heating are examples of such technologies.
HPP is a cold pasteurisation technique in which very high water pressure is used to combat hazardous bacteria.
Zwanenberg was the first producer in the Benelux to apply this technique at industrial level. The shelf life and food
safety of HPP products are significantly extended without compromising quality or flavour levels and while protecting
freshness properties.
RF heating is an alternative method of cooking that uses much less energy and is much more efficient than traditional
heating. The RF technique also has the benefit versus other techniques that it is a rapid process that can be precisely
managed. This shortens process times and assures constant quality.
When developing our products we maintain a sharp focus on the target group, ensuring for instance that products
aimed at children contain the right fats and not too much salt. And within the Linera range, too, (saturated) fat levels
have been reduced by using other ingredients. Zwanenberg has significantly lowered salt concentrations across a
wide range of products.
Some Zwanenberg products are enriched with important nutrients, such as iron and calcium. Zwanenberg also
supplies products with higher protein levels, for the elderly or people requiring a special protein-rich diet. Proteins are
essential building blocks for the body. It is also possible to change the ratio of fatty acids, so that a product has lower
saturated fatty acid levels and higher unsaturated levels.
PACKAGING
Packaging protects products against external influences, ensures longer shelf lives, divides products into portions
and makes them easier to transport. Zwanenberg uses countless different packaging forms and techniques,
depending on the type of product and the markets the product is destined for. Zwanenberg has been using aluminium
instead of steel for several years in packaging for canned-meat exports. Aluminium is lighter and easier to open.
RF in Food Processing
Applications for Radio Frequency and Microwave Heating in the Food industry
The unique processing benefits achievable with RF technology have been used in food
applications for many years. RF Global Solutions are working with leading food
companies to develop novel food processes and products. Examples of such equipment
include:
Defrosting
Softening
There are number of food ingredients and products which can benefit from softening
either as a part of the main process or for recovery of trim or other in-process waste.
The ingredients include a range of fats such as shortening for pastry making, cocoa
butter and its substitutes.
Pasteurisation
Both microwave (MW) and radio frequency (RF) heating (also referred to as dielectric
heating) refer to the application of electromagnetic waves to generate heat at regulated
frequencies. The frequencies regulated by the U.S. Federal Communications
Commission (FCC) for industrial, medical, and scientific purposes are 13.56, 27.12, and
40.68 MHz for RF, and, 915, 2450, 5800, and 24125 MHz for MW applications. Aside
from the frequency range and penetration depth, RF and MW heating differ in the nature
of the generators and applicators used. Although RF heating is more appropriate for
materials of regular shape, large dimensions, and high loss factor, MW heating is better
adapted for compact materials with complex shapes and low loss factor.1 Particularly,
RF heating provides uniform heating because of its ability to penetrate into the product
with uniform field patterns, rather than the complex nonuniform wave patterns found in
the MW oven.