Fit are proud to annouce the intoduction of blommer chocolate products to the uk and irish food manufacturers the blommer chocolate company was founded in 1939 by three brothers, henry, al and bern blommer. Today, the business is still family-run and has grown to become america's leading producer of bulk chocolate. The blommer range includes: signature line of chocolate manufactured from premium, flavour grade cocoa, speciality cocoa powders, chocolate drops, ice cream coatings, confectronery coatings and chocolate liquors.

Get to know sunopta. And get the fibre that fits your particular application. Our exceptionally broad offering of high quality fibres comes with more than just a solid reputation. It comes with the expertise needed to incorporate them into all kinds of foods and beverages. So, whether you want to enhance texture, add moisture, extend shelf life, improve strengh and flexibility, or create delicious new ways to answer the call for more fibres and whole grains, we make sure your product looks, tastes and performs just the way you want it to. And we do it all while remaining firmly focused on the health and well being of our communities and our environment.

Nova pura is sensient's new, unique range of low salt, savoury flavours built, using maillard reaction technology, from sensients yeast extracts. They provide cost effective, low salt & clean label declaration with reliable and consistent flavour profiles. Nova pura's are free from added msg, imp, gmp, hvp & caramel colour and contain no animal proteins,soya or maize. All products are non gm. The range includes the folowing flavours: nova pura 1501 - roast beef nova pura 1600 - bacon nova pura 1601 - roast pork nova pura 1701 - fatty, brothy chicken nova pura 1709 - bouillon chicken nova pura 1800 - white fish nova pura 1900 - vegetable bouillon nova pura 1901 - mushroom

Assisting food manufacturers move to lower sodium contents in their finished products this new baking powder is one of a new range of low sodium products to be developed by f. I. T. Ltd. Phos-fit ls1 - provides the aerating power of sodium based aerating agents giving good crumb structure and volume in bakery applications.

Available in january 2005 is a new range of functional dietary fibres from the french manufacturer soufflet alimentaire. Under the trade name protechna the range will include: psyllium fibre citrus fibre orange fibre cocoa fibre broad bean fibre pea fibre

A new range of pro-fit products are available for the meat processing industry these protein based replacers for soya protein concentrates & isolates are now available with very high functionallity. Both the wheat based and meat based types are designed to functionally replacer equivalent soya products within meat processing applications providing the following benefits: non gm low cost weight for weight replacement same/better fat/water emulsfication & binding heat gelling & viscosity building and in the case of the meat based products can be used as part of the meat content of the finished product.

This dust free, pregelled, modified starch has proved itself unique as a replacement for high cost, agglomerated spray cooked starches. Its main advantages are low cost, high fuctionality, dust free and above all water dispersibility. It out performs many of the products currently used for their water dispersibilty providing substantial cost savings in many food applications.

A range of physically modified starches are now available from f. I. T. Ltd. Providing the manufacturer with a low cost alternative to other manufacturers physically modified starches. The main benefits are: low cost modified starch functionality native starch declaration process stability.

The appointment of f. I. T. As uk distributors for the amylum range of native and modified starches has provided a unique combination of the strong commercial strength of tate & lyle amylum with the unique technical/application support of f. I. T. Many manufacturers have already gained benefits from competitive pricing and strong technical support which includes: problem solving - pre & post launch recipe development ingredient selection training and unbiased application support.

Whole egg powder is now available from the spanish manufacturer plimon. High quality and functionality produced in a new production facility the product is made under strict hygiene and process control.

Our new packaging division has been established to provide speciality films and packaging to food manufacturers throughout the uk & ireland. This provides us with a unique opportunity to supply both ingredient & packaging solutions to our customers along with full technical support in all areas and applications. Our director of sales for the new division is nigel down who has many years experience in sales, production and technical support.

Once again methocel has proved it is the most versatile ingredient available, providing the food technologist with unique functionality. As well as anti-boil out, moisture migration control and viscosity building, methocel is now being used by a large blue chip company to reduce the oil pick up in a range of flash fried low fat products.

Inulin the soluble chichory fibre with prebiotic benefits is finding application in a wider range of food products. Seen by many manufacturers as a method to add value to their products inulin has a vast array of scientific evidence to support its health claim benefits. Good for both the promotion and growth of healthy bacteria like bifidus in the intestine inulin also assists the body to absorb calcium much needed for the growth of healthy bones, teeth and nails. Food ingredient technology are pleased to represent one of the most respected inulin producers - cosucra and offer their full range of fibruline & fibrulose products.

Akzo nobel have recently announced a range of unique thixotropic grades of cmc - cellulose gum. The unique properties provide unusual characteristics in food systems. Inc. Cold water solubility high viscosity at low dosage suspension of solids short texture shear thinning & self healing gels

Welcome to the new fit website. Please browse the site and let us know your feedback on any aspect of the site. The site was designed by stickee ltd. If you would like to contact them please visit their site at www. Stickee. Co. Uk. Email site related questions to info@stickee. Co. Uk

A creative design team called stickee have helped food ingredient technology to produce a set of illustrated posters for differing food ingredient markets. The posters have been designed as part of food ingredient technologys new marketing campaign. Please send us your comments. For more information on stickee please see their website. Www. Stickee. Co. Uk (picture shown - fit meat industry)

A new range of active solutions are shortly to be available with unique beneficial properties. To be used by food manufacturers to add stability, moisture control and thermo-reversible gelation the new range already has stirred great interest in many food applications. Full details are available from our sales & technical departments.

Potex the highly functional natural potato fibre has given success in reducing the shrinkage and weight loss in a major producers hambuger products. Used at 0. 5% to the finished product potex provides an open texture, succulence and reduced weight loss on cooking whilst minimising shrinkage.

A full range of cpet & apet trays are now available from food ingredient technology. Used in a wide variety of applications including ready meals these trays are suitable for microwave and dual ovenable products. Specific tray shapes and sizes can be produced according to customers requirements and a full technical support service is available to assist our customers in the selection and application of these trays. For further information call and ask for our resident expert nigel down who would be pleased to assist you with these products

Sugar esters are without doubt the most versatile of all emulisfiers with applications in an extension range of food products. This unique range of emulsifiers offers all possible hlb values and therefore allows the inclusion in both oil in water emulsions and water in oil. Other unique properties include their ability to suppress growth of resistant thermophilc bacteria and due to their low flavour profile sugar esters will not affect the flavour of the finished food product. Food ingredient technology ltd are pleased to announce their co-operation with mitsubishi and offer their full range of ryoto sugar esters.