FOOD BUSINESS GULF & ME Jan-march 2018 | Page 32

NEWS 30 from green coffee intake to cleaning, blending, roasting, and grinding. For the roasting process, Bühler has fitted its Infinity Roaster with a unique preheating unit and a novel energy recovery system. The system operates on the basis of collecting heat by multiple heat exchangers allowing centralized intermediate storage of the energy released by the process in temperature- stratified water tanks. The energy stored is largely used for powering the same roasting process and preheating of green coffee, but may also be reused - say - for raising the temperature of the incoming cold air. Some of the energy will also be used to heat the offices and laboratories. This technology reduces the energy consumption of the roasting process by 50%, which accounts for as much as 80% of the entire energy consumption. The total balance of electric power required by the factory is covered by huge solar cells. Moreover, the planned facility will boast one of the most advanced off-gas purification units for roasting systems: Regenerative thermal oxidation (RTO) allows smart control of the air currents, which in turn enables heat to be stored and returned to the process. The entire plant is operated by a highly complex, smart, and automated process control system, which measures the product temperature inside the roasting chamber at intervals of a second and fine-tunes the process in the presence of even the slightest changes. This produces maximum profile accuracy, which has a direct impact on the quality consistency of the coffee's taste and on flexibility. Despite all the company's sustainability requirements, there is never any compromise for Joh. Johannson when it comes to top quality and the unmistakable taste experience for consumers. Riso, the multicuisine restaurant, is now open in Oud Metha, Dubai Riso Veg Italian Kitchen, a continental cuisine restaurant with a specialization in Vegetarian Italian food, opens its doors in the UAE. The authentic Italian restaurant offers a casual, warm atmosphere with a reading nook, free and accessible WiFi, café as well as dining seating and a selection of the choicest Mexican, and Arabic food. The restaurant even hosts a selection of Fondue, mocktails, and a Stone Grill menu sure to tantalize every visitor's tastebuds. Vegetarian-friendly and freshly prepared options make the restaurant a must-visit for FOOD BUSINESS GULF & MIDDLE EAST persons with all preferences. Visit Riso for meetings, dinners and drinks, or some quiet time reading, or even as a remote workplace with its inlaid reader's area, free WiFi, and designating lounge and fine dining seating. Sharan Kakwani, Co-Partner, Riso, said, “Having worked extensively in the F&B and food-service industry, I felt that what was lacking in a place like Oud Metha was a café and restaurant experience that was at once homely and casual as well as adventurous and fun. We decided to set shop opposite Lamcy Plaza, where the ease of parking coupled with all our offerings will surely make the dining experience of all our patrons memorable. We are keen to see how the concept fairs with our target audience, and look forward to kick- starting this journey with our brand, Riso.” Hydrosol now offering trend- forward concepts for fruity refreshment drinks New all-in compounds address growing beverage market with new ideas The market for refreshing beverages is growing around the world. The main drivers in the category are fruit juices and fruit juice drinks, which are seeing disproportionate growth. Hydrosol's new all-in compounds let beverage manufacturers as well as dairies benefit from this growing demand. Its Stabifruit functional systems contain all the important components for making refreshing fruity drinks, and offer many advantages over concentrates. Fruit juices and refreshing fruity drinks have a very positive image with consumers. According to research by Innova Market Insights, flavour and health benefits are the most important sales arguments from consumers' point of view. Fruit juice manufacturers must meet increasing consumer demands while at the same time addressing various production challenges, from growing cost pressure to requirements placed on storage of concentrations, to guaranteeing the optimum product quality. There are also regulations concerning enrichment with vitamins and minerals, as well as the increasingly frequent calls to reduce sugar content, which negatively impacts the mouth feel and viscosity of drinks. JANUARY - MARCH 2018