more attractive for export-oriented companies.
The team led by Karsten Stieg, Head
of Product Development and Quality Assurance,
has brought CONDETTA SECOA to
market maturity: "We want to offer a higher
level of vertical manufacture and react
even more flexibly to market trends," says
Stieg. That's why he is putting more of the
department's resources into research and
development to optimise the product and
its quality as part of the development process,
with the "strategic goal of generating
more added value for the customer."
As a result, almost sterile products have
been created in the portfolio around CONDETTA's
high-quality cocoa powders, which
comply in every respect with the European
Directive 2000/36/EC on cocoa and chocolate
products. Following testing by comprehensive
qualification and validation processes,
there are three new products in the
range: CONDETTA SECOA Coat for the confectionery
and coating industry, CONDETTA
SECOA Sweet for the ice cream, baking,
instant and preparation industry and CONDETTA
SECOA Drink for the dairy industry.
CONDETTA SECOA achieves the desired
colour values and germ contents through an
adapted production process.
Convincing results
The ifp in Berlin has analysed various standard
qualities of cocoa powders in comparison
with the new CONDETTA SECOA. The
result: although low microbiological contamination
(<300 CFU/g) was detected in various
standard qualities, a significant increase
and thus high germ counts of mesophilic and
thermophilic spore formers were achieved in
enrichments. In addition, growth of sporeforming
organisms such as Bacillus subtilis
and Bacillus circulans was again detected.
Currently, spores are only insufficiently specified,
and experts also argue about the effects
of different strains and their effects on the
end product.
Qualified evidence of the achieved spore reduction:
Sample
name
Mesophilic
total germ
count,
aerobic
Thermophilic
total
germ count,
aerobic
Spores
aerobic
spore
formers,
mesophilic
Spores
aerobic
spore
formers,
thermophilic
thermoresistant
spores, aerobic
spore former,
mesophilic
Ingredients ¦ IDM
thermoresistant
spores, aerobic
spore former,
thermophilic
aerobic
mesophilic
growth
aerobic
thermophilic
growth
10min 80°C 10min 80°C 30min 100°C 30min 100°C 3 days, 30 ± 1°C 3 days, 55 ± 1°C
CFU/g CFU/g CFU/g CFU/g CFU/g CFU/g (per 10g) (per 10g)
Cocoa standard quality
Immediate
prepared
samples
1,0 x 10² < 10 1,8 x 10² < 10 < 10 < 10 - -
2 h room
temperature
1,5 x 10² < 10 3,9 x 10² < 10 < 10 < 10 - -
24 h at 30°C - - 1,9 x 105 6,0 x 10² < 10 < 10 not detectable not detectable
48 h at 30°C - - 5,3 x 106 3,0 x 104 < 10 < 10 detectable detectable
7 d at 30°C - - 3,0 x 106 3,0 x 104 < 10 < 10 detectable detectable
CONDETTA SECOA Coat
Immediate
prepared
samples
< 10 < 10 < 10 < 10 < 10 < 10 - -
2 h room
temperature
< 10 < 10 < 10 < 10 < 10 < 10 - -
24 h at 30°C - - < 10 < 10 < 10 < 10 not detectable not detectable
48 h at 30°C - - < 10 < 10 < 10 < 10 not detectable not detectable
7 d at 30°C - - < 10 < 10 < 10 < 10 not detectable not detectable
Source: Extract from ifp test reports dated 29th May 2020 and 10th July 2020
CONDETTA goes to a quality level with CONDETTA SECOA Coat where spore
growth is not detectable.
In contrast, CONDETTA SECOA showed extremely
low initial germ counts of <10 CFU/g
in the studies. Even after 24 to 48 hours of
incubation under ideal conditions, no growth
of spore formers or heat-resistant spore
formers was detected in a large number of
enrichments. Accredited methods for germ
and spore count, dilution, heat treatment,
microbial counting and identification (MALDI
Biotyper) were applied and additional enrichment
approaches were performed to detect
the growth capacity of existing spores.
For the industry-renowned food chemist Dr.
Wolfgang Weber, this is a "gamechanger"
because CONDETTA has achieved a significant
reduction in thermo-resistant spores.
CONDETTA thus meets the spirit of the times.
The international market research company
Innova Market Insights emphasises that new
launches of milk-based drinks containing
cocoa and their plant-based alternatives are
enjoying great popularity worldwide. Cocoa,
for example, has an index-related growth
of approx. 7% in the period from 2015
to 2020. CONDETTA thus offers the right
product in the No. 1 taste.
Individual customer service
The taste profile, described in internal sensory
tests as chocolatey and rounded, makes
Managing Director Jan Herbert very proud
and convinces him of the new development
CONDETTA SECOA to better manage
an immanent risk in the future: "We want
to contribute to consumer protection, brand
trust and image with a high level of product
safety for our customers." No matter where
the low-germ powder mixture is used, CONDETTA
does not only supplies a valuable raw
material, but also accompanies the customer
with individual solutions – as a partner at eye
level.
CONDETTA
Dairy products, baked goods, sweet desserts or ice cream: CONDETTA base mixes are
found in numerous food products. The subsidiary of confectionery manufacturer
August Storck KG, headquartered in Halle (Westphalia, Germany), produces powdered
components that provide taste, colour, sweetening and consistency. Customers from
the food industry in over 50 countries trust in the know-how gained from over 70 years
of experience in the cocoa-processing food industry. CONDETTA distributes many thousands
of tonnes of compounds every year and is also certified for the manufacture of
products in organic, halal, kosher and VLOG quality. condetta.com
May/June 2021 ¦ international-dairy.com · 11
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