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A question of tastes

first_imgTasteTech: you could assume the name stands for taste technology and you’d be spot on. But aren’t tastes, or ’flavourings’ as they are called, those artificial things that we really don’t need?That is up to you, the baker, confectioner, or NPD specialist, but consumers certainly enjoy the flavours of baked products. And flavour is key to repeat purchase.Flavourings can be artificial, they can be synthetic or they can be natural or organic. It all depends on how much you are willing to spend on the taste of your products.Take cinnamon, for example. Bun spice for hot cross buns, for example, contains cinnamon. You can buy it derived from cinnamon leaves, cinnamon bark, or create it from flavouring ingredients – synthetic or natural – wait for it… in 165 different versions! Yes, that is the quantity that TasteTech’s senior flavourist Danny Kite keeps in bottles in his lab.The next step, Kite explains, is to encapsulate your chosen cinnamon in a water-soluble coating or fat. Other popular flavourings include chocolate, strawberry, various jam flavours and also encapsulates including sugar.A next-day doughnut, where the sugar has all-but- disappeared and melted into the product, might not affect flavour, but it will certainly affect its appearance and texture and no supermarket or café can afford to display soggy-looking goods. If they don’t make the product fresh each day, like the craft baker, they could have a problem. But encapsulated sugar coating looks as fresh and natural on the product as the day it was made. Kite says: “You would be amazed at how many different perceptions there are of strawberry flavour. It is very much up to the NPD person or team to decide. We can work with anyone to achieve just the result they need on flavour and price.”We are strong on brown flavours, chocolate (including white), golden syrup, cream, butter and vanilla. All are popular in muffins, cookies and cakes. Savoury products, such as pasties and pies, may need boosting with paprika, turmeric, basil, black pepper – or any number of herb or spice flavours that may be lost in processing.”== Accreditation ==TasteTech’s accreditations include BRC A grade, ISO9001 and the Soil Association. That is down to the leadership provided by MD Janis Sinton, who started the company in Bristol with her husband, Roger. But tragedy struck when Roger died a couple of years ago. He and Janis had started the company in their garage in 1992, using the knowledge he had gained as managing director of an American-owned flavourings company. He then decided to develop the encapsulation technology.Following his death, Janis took a deep breath and decided to fulfil their joint ambition on her own, surrounded, as she says, by excellent employees and her son, Robert, who is learning the ropes. Her two daughters have chosen the paths of sports teaching and sports physiotherapy. Janis says: “We specialise in bakery and confectionery and work very closely with companies’ technical and NPD staff. Our overall message is one of versatility: problem-solving, taste, processing, cost, reaction between ingredients and maintaining their integrity where required”.Commercial assistant Rob McCarthy mentions time-sensitive products, which include bicarbonate of soda or baking powder, for example, in a scone or batter mix. He says: “If the ingredients are encapsulated, then the last batch made will be the same as the first. This is because they are only released when baking reaches a certain temperature.” As well as McCarthy, UK accounts manager Joe Morris, a chef by trade who studied bakery, confectionery and pastry-making, also meets customers, helps solve problems and liaises with the laboratory technicians.So what is TasteTech’s biggest-selling bakery product? “It’s actually encapsulated sorbic acid,” responds Janis. “It’s a mould inhibitor used by plant bakers and mix manufacturers. We have four different versions and we make a particularly good product. In its natural form it inhibits yeast growth. By encapsulating it for use in a bread mix, it is not released until the yeast has ceased activity, which is when it reaches a baking temperature above 60°C. During recent trials at Campden BRI food research, it maintained loaves mould-free for 14 days.”Encapsulated sorbic acid also eliminates the need to spray with potassium sorbate, a technique used in the manufacture of long-life bread requiring specialist production lines.Some bakers prefer to use calcium propionate, also a mould inhibitor, but bakers need to use 30% more yeast, because a percentage is killed. So although you have to buy the encapsulated sorbic acid, you can use less yeast to recoup the cost.== Opening doors ==Two exhibitions helped open the door for Janis and TasteTech – the Food Ingredients Exhibition (FiEurope) and ISM (Ingredients Manufacturing), which introduced the company to new international clients. Says Janis: “As a result we are now working with six plant bakeries in Europe.”The company has come a long way since its garage beginnings. It now occupies three units in an industrial estate and Janis has her eye on another unit: “We are a company that wants steady, controlled growth. In 2007, we said we wanted to double turnover in five years. We’ve grown by 25% in one year, but we are really focused on the customer and the business. There are a huge number of growth opportunities in the UK.”This combination of friendliness and determination is something her late husband would be proud of. His black and white photo sits above the stairwell. It’s a lovely picture and you can’t help feel that it keeps her focused on their shared goal.—-=== TasteTech Processes ===CR100 Encapsulation Systeml Fat encapsulation of liquids and powdersl Vegetable fat-based system, which releases at 60°C (typically)l Contains up to 60% of the active ingredientl Ideal for food acids, intense sweeteners, flavourings and key ingredients such as sorbic acidl Presented as a fine powder, ideal for uniform incorporation into powder blends, doughs, batters, sauces, tablets and gumsCR300 Encapsulation Systeml Fat encapsulation of larger crystals/particlesl Vegetable fat base system, which releases at 60°C (typically)l “Rain-coat” process, typically contains 80-97% of the active ingredientl Ideal for granular materials such as food acids and sugarsFlavouringsl Available as a liquid, spray-dry powder or fat encapsulated powder depending on applicationl Natural and synthetic options available—-=== What is encapsulation? ===Microencapsulation is the process by which tiny particles of flavour or active ingredients are surrounded by a shell or coating of a protective material, allowing them to pass through processing, storage, baking/cooking and even digestion, and deliver their properties when the coating is broken down. Microencapsulation can therefore enable the delayed release of ingredients and flavours, which allows manufacturers to achieve longer-lasting taste.—-=== Popular encapsulated bakery products ===l Sorbic Acidl Sodium Bicarbonatel Citric Acidl Ascorbic Acidl Baking Powderl Flavourings – butter, vanilla, chocolate, golden syrup, ginger, bun spice, cinnamon, butterscotch, brown sugarlast_img read more

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Herbie Hancock, Kamasi Washington Announce Co-Headlining Tour

first_imgTwo of the most recognizable names in the modern jazz world, Herbie Hancock and Kamasi Washington, have announced a summer 2019 co-headlining tour.The first leg of the joint tour will begin on July 30th at Vienna, VA’s Wolf Trap and continues throughout the month of August before wrapping with a show at The Greek Theatre in Berkeley, CA on August 23rd. The NPR tour announcement also notes that additional dates are expected to be added soon.The pairing of Hancock and Washington couldn’t be more appropriate. While both come from straight jazz backgrounds, both have also made names for themselves as diverse artists whose sound appeals to a much wider audience than traditional jazz listeners. Herbie Hancock has been doing so for decades, dating back to his classic 1974 jazz-funk LP, Head Hunters. The younger Kamasi Washington has been at the forefront of the increasingly popular contemporary jazz scene since making a splash with his sprawling 2015 debut triple album, The Epic.Both Hancock and Washington have also notably collaborated with artists outside of their own stylistic realms. Washington has plenty of experience working with a wide spectrum of artists, from jam bands like The String Cheese Incident to hip-hop superstars like Kendrick Lamar. Hancock has frequently reinvented his sound to capture music’s evolution over the years. He currently tours with a band featuring seasoned jazz legends like bassist James Genus and drummer Vinnie Colaiuta, as well as buzzworthy younger artists like guitarist Lionel Loueke and Terrace Martin on sax and synths.Related: Kamasi Washington On Truth, His New EP, Working With Jam Bands & Hip-Hop Stars [Interview]Terrace Martin, in particular, is a point of connection between Herbie and Kamasi. Martin and Washington both played significant roles in crafting Kendrick Lamar’s hit 2015 LP, To Pimp A Butterfly. Now an integral part of Hancock’s band, Martin has continued to bridge the gap between the old guard and the new wave, between Herbie and Kamasi. Last year, Hancock confirmed that both Kamasi and Kendrick would be among the many contemporary collaborators from the extended hip-hop world on his highly-awaited new album, which Martin is producing.As Hancock explained to the San Diego Union-Tribune in early 2018,I’m learning a lot from the young people I’m working with … because they built the new structures, social media and that whole arena, and that affects how you get things out in front of the public to let them know you’re working on something.So I’m still learning, which I’m very happy about. I never want to stop learning. And I’m not even thinking in terms of: “I’ll do this record, get it out there, promote it, do some concerts, and then at some point I’ll work on the next record.” These days, you can put out two tracks, then something a little later that’s connected to the other two. So where you draw the line is up to the artist. It’s a new day. See below for a list of Herbie Hancock and Kamasi Washington’s upcoming co-headlining tour dates. For a full list of the artists’ dates, head to Hancock’s website here or Washington’s website here.Herbie Hancock & Kamasi Washington 2019 Co-Headlining Tour Dates7/30/19 – Vienna, VA, Wolf Trap8/4/19 – Philadelphia, PA, The Met8/6/19 – Toronto, ONT, Roy Thompson Hall8/7/19 – Huber Heights, OH, Rose Music Center at The Heights8/8/19 – Detroit, MI, Aretha Franklin Amphitheatre8/9 or 10/19 (TBC) – Chicago, IL, Huntington Bank Pavilion at Northerly Island8/14/19 – Denver, CO, The Mission Ballroom8/16/19 – Seattle, WA, Marymoor8/17/19 – Portland, OR, Oregon Zoo8/23/19 – Berkeley, CA, The Greek TheatreView Upcoming Tour Dates[H/T NPR]last_img read more

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Colstrip Operator Talen Energy Wants Out

first_img FacebookTwitterLinkedInEmailPrint分享From KTVQ Helena:The operator of the four coal-fired power plants at Colstrip told plant owners Monday it plans to exit as operator within two years, MTN News has learned.State Sens. Jim Keane and Duane Ankney confirmed Monday they’d been told Talen Energy of Allentown, Pa., informed the plants’ utility owners that it no longer wants to operate the power plants in southeastern Montana.Ankney, of Colstrip, also said Talen has asked to “expedite” its request to expedite as plant operator, and possibly quit its role earlier than two years.“What the owners have to do is figure out what they’re going to do, if someone within the owner group is going to step up as operators,” he told MTN News.News of Talen’s exit is the latest in a string of negative developments for the Colstrip power plants, which employ 360 people and generate up to 2,000 megawatts of power consumed throughout Montana and the West.Talen, which also owns part of Colstrip 1 and 2 and sells Colstrip-generated power on the wholesale market, told state officials earlier this month it is losing money on the plants and has been trying to sell its interest.Environmentalists have targeted the plants as a major emitter of greenhouse gases, arguing for their eventual closure.State legislatures in Oregon and Washington this year also passed bills that are designed to hasten or make it easier for utilities in those states to stop providing coal-fired power from the Colstrip plants.Full article: Colstrip, MT power-plant operator plans to quit in two years Colstrip Operator Talen Energy Wants Outlast_img read more