New features in BESTMIX® FOOD version 3.08

Release: Dec. 2006

Learn more about the new features in BESTMIX® Food, our software for Recipe Management. These features will also be presented at the Health Ingredients Fair in Frankfurt.

Servings and RDA calculation (Module BMF-30)
A recipe can be sold as a pre-packed portion with a fixed weight (like an energy bar). Bestmix calculates and displays the nutritional values of the recipe in an interactive way per 100 grams, per serving and on a daily basis (when the daily intake is spread over more then one serving per day). In addition, the values of some nutrients can be compared to the ‘Recommended Daily Allowance’ (RDA) data and their coverage (%) is displayed. Advantage: It becomes very easy for the product developer to fulfill the requested nutritional profile. No more messing about with spreadsheets! Target group: The serving features are useful for the development and declaration of functional food, convenience food, sport nutrition, etc.
Evaporation and process losses (Module BMF-33)
During the production process, lots of recipes are losing water by evaporation. This can be the goal of the production process (like for drying processes) or just a characteristic (like upon cooking). In Bestmix, the user defines the method of evaporation: ‘evaporate till x % Dry Matter’, ‘Evaporate x%’ or ‘Dry Matter of the ‘List of ingredients’. In addition to evaporation, a loss of ingredients can occur during processing. Bestmix can also take this into account. Here the nutritional values of the recipe are not affected, but the price does. Advantage: Using these features will ease the task of the R&D and QC department by generating updated and correct declarations. Target group: All companies that produce recipes where evaporation is an issue.
Overdosing, to tackle shelf life loss (Extra on module BMF-00)
The content of some nutrients, especially vitamins, is affected by conservation of the product during the shelf life. Starting from the Bestmix version 3.08, the user can define the applied overdosing in a recipe for a set of nutrients. The remaining nutritional values at shelf life are automatically calculated. Advantage: This feature makes it easy to generate the nutrient values considering shelf life losses.
Volume calculation (Module BMF-37)
The Bill of Material of recipes is most often based on weight quantities. Nevertheless, some businesses, like ice cream development, require the handling and declaration of recipes on volume basis. The Bill of Material part of Bestmix was extended to handle densities and volumes. The user can choose whether the recipes density is based on ingredient densities or on an input of the recipe volume. Advantage: The complete cycle -from recipe development till nutritional and ingredient declaration- is supported by one and the same tool. Target group: Especially the ice cream business will be pleased with this feature. But also in the sauces & dressings and beverages industry this new feature will be very helpful.

Servings and RDA calculation

(Module BMF-30)

A recipe can be sold as a pre-packed portion with a fixed weight (like an energy bar). Bestmix calculates and displays the nutritional values of the recipe in an interactive way per 100 grams, per serving and on a daily basis (when the daily intake is spread over more then one serving per day). In addition, the values of some nutrients can be compared to the ‘Recommended Daily Allowance’ (RDA) data and their coverage (%) is displayed.

Advantage:
It becomes very easy for the product developer to fulfill the requested nutritional profile. No more messing about with spreadsheets!

Target group:
The serving features are useful for the development and declaration of functional food, convenience food, sport nutrition, etc.

Evaporation and process losses

(Module BMF-33)

During the production process, lots of recipes are losing water by evaporation.
This can be the goal of the production process (like for drying processes) or just a characteristic (like upon cooking). In Bestmix, the user defines the method of evaporation: ‘evaporate till x % Dry Matter’, ‘Evaporate x%’ or ‘Dry Matter of the ‘List of ingredients’.

In addition to evaporation, a loss of ingredients can occur during processing. Bestmix can also take this into account. Here the nutritional values of the recipe are not affected, but the price does.

Advantage:
Using these features will ease the task of the R&D and QC department by generating updated and correct declarations.

Target group:
All companies that produce recipes where evaporation is an issue.

Overdosing, to tackle shelf life loss

(Extra on module BMF-00)

The content of some nutrients, especially vitamins, is affected by conservation of the product during the shelf life. Starting from the Bestmix version 3.08, the user can define the applied overdosing in a recipe for a set of nutrients. The remaining nutritional values at shelf life are automatically calculated.

Advantage:
This feature makes it easy to generate the nutrient values considering shelf life losses.

Volume calculation

(Module BMF-37)

The Bill of Material of recipes is most often based on weight quantities. Nevertheless, some businesses, like ice cream development, require the handling and declaration of recipes on volume basis.

The Bill of Material part of Bestmix was extended to handle densities and volumes. The user can choose whether the recipes density is based on ingredient densities or on an input of the recipe volume.

Advantage:
The complete cycle -from recipe development till nutritional and ingredient declaration- is supported by one and the same tool.

Target group:
Especially the ice cream business will be pleased with this feature. But also in the sauces & dressings and beverages industry this new feature will be very helpful.

Author: Bea Van Deynse Updated: 30.11.2007 14:20