Nutrition product - Import export

From baby cereals to soup components and more... For many years now, cooking extrusion technology has been used in the production of numerous instant cereal products, including cereals for feeding small children. The usefulness of extrusion technology as an instantising process has been proved beyond any doubt. Extrusion technology is not only economically beneficial in the production of instant cereals; it also allows for continuous production processes while ensuring a high retention of the product’s nutritional values and excellent microbiological characteristics. For these reasons, extrusion technology has found increased application in the production of instant cereals for feeding small children. The process of cooking extrusion is competing with conventional methods of manufacturing such products, especially roller drying, and consequently the advantages and disadvantages of these two technologies have been subject to intense discussion.

Innovative shapes combined with taste and nutrition With increasing consciousness about healthy eating, cereals, especially extruded cereals, are becoming a standard feature in many households. “Rice-crispies”, “Fruit rings”, “cocoa cereal flakes” are some of the more common extruded cereals. A cereal like product in single piece bite size positioned for consumption alone and as a snack is a sweet snack. Raw-materials: Unlike many single cereal based conventional products, extrusion can be used to produce multi-cereal products with better nutritional balance. Similarly special nutritional requirements of specific group of consumers can be met through suitable selection of the raw-materials. Extruded products can be made in attractive shapes to increase their acceptability among children and introduce the concept of health with fun. Process: Production of cereals is usually a multi-stage process.

"We consider NovaSOL® formulations, which add application scope and efficacy to functional ingredients as ""Food Additives"". They are meant for use in raw materials, intermediates or finished products in human nutrition and animal food/feed. Dissolution is the key Amphiphilic solubility means the ability to make use of natural ingredients, which were insoluble or difficult to process before. Do more with less Enhanced efficacy of ingredients means both responsible use of raw materials and lower cost in use. "