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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