Shanghai, China - June 25, 2009
Dow Chemical’s METHOCEL MX™ fat replacement technology from Dow Food & Nutrition received the prestigious 2009 Ringier Award for Food & Beverage Technological Innovation for helping to reduce the overall fat content of food products while keeping the ingredient costs within control. The Ringier Award is presented to companies that make extrodinatory contributions in bringing innovative products and cutting edge technology to the industry.
First introduced to customers in October 2007 and formally launched as METHOCEL MX™ Fat Replacement Technology in 2008, the technology allows formulators to replace trans fats and significantly reduce solid saturated fats in meats like sausages, frankfurters and veggie burgers, and bakery products like muffins and cakes with healthier liquid oils. Unlike other fat replacers, METHOCEL MX™ has the ability to form a very firm, stable emulsion when combined with liquid oils, which helps give meat products the juicy, succulent texture and firm “bite” consumers expect from full-fat meat products. In bakery products, this translates to a moist structure with increased volume and improved crumb texture. Thanks to a fat replacement technology introduced by Dow, consumers looking to incorporate healthier choices into their diets no longer have to give up their favorite grilled summertime foods, such as sausages and frankfurters.
In discussing the benefits METHOCEL MX™ Fat Replacement Technology can provide, Michiel van Genugten, market development manager for Dow’s Food & Nutrition business said, “METHOCEL MX™ is a new technology that targets formulation challenges around using healthier oils instead of solid fats, such as the Omega-9 Oils* from Dow AgroSciences. Nobody wants to compromise on taste or texture, but consumers do want to eat healthier foods. METHOCEL MX™ is an excellent solution to help formulators do this.”
“Through our ongoing collaboration with customers, we determined that our emulsion technology had great potential to deliver distinct benefits that could really help improve the flavor and texture of low-fat meat and bakery products,” said van Genugten. “Customers can also benefit from reduced ingredient costs by using METHOCEL MX™ Fat Replacement Technology, which is a critical need given today’s economic conditions.”
“Our customers have been very enthusiastic about the results they are able to achieve with METHOCEL MX,” said van Genugten. “It is an honor to have been recognized by leading experts in the Chinese food industry for our technology, and we look forward to working with our customers to explore new application and formulation opportunities worldwide.”
Dow Food & Nutrition Asia Pacific Marketing Development Manager Jasmine Ong said that winning the 2009 Ringier Awards for Food & Beverage Technological Innovation demostrates Dow’s leadership and innovative capability in the food industry. “As a leading ingredient and technology provider, Dow delivers healthy and convenient food solutions to help food producers meet their formulation needs. With the opening of the new Dow Center in Shanghai, which forms the operation and innovation center of Asia Pacific, we are equiped with stronger R&D capability to bring value-added food solutions to our local customers.”
About Dow in Food & Nutrition
As a leading ingredient and technology provider, Dow delivers healthy and convenient food solutions to help customers meet their formulation needs. Dow technologies address customer and market trends with ingredients that provide choices for a healthier lifestyle. Dow has access to global and world-class resources in science and technology, regulatory and product labeling support to accelerate customer product development.
About Dow
®™* Trademark of The Dow Chemical Company ("Dow") or an affiliated company of Dow
For Editorial Information:
Joecy Wu
The Dow Chemical Company
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