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News Archive
Friday 06. of October 2017
The fruit texture principle – full enjoyment for beverages with no added sugar
The sugar content of juice based beverages provides not only sweetness but also influences the multi-sensory experience of the beverages. Reducing or removing added sugar results in a change of the overall perception. With a...
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Monday 18. of January 2016
Herbstreith & Fox Corporate Group
Figures - Facts - Insights
Together with its subsidiaries, the Corporate Group Herbstreith & Fox offers a highly customized product range in the fields of pectins, dietary fibres, sweeteners from fruits and animal nutrition. ...
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Thursday 17. of December 2015
H&F-Pektine für eine optimale Fruchtverteilung
Bei der industriellen Herstellung von Konfitüren und anderen Fruchtaufstrichen mit ganzer oder stückiger Frucht spielt die Fruchterhaltung eine wesentliche Rolle, aber auch die gleichmäßige Verteilung der Fruchtstücke....
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Thursday 17. of December 2015
25 Years Herbstreith & Fox GmbH, Werder/Havel (Brandenburg)
The H&F subsidiary located in Brandenburg could look back on its 25 years existence on 1 July 2015. Taking over the pectin factory in Werder/Havel in 1990, the year of the German reunification, Herbstreith & Fox took an...
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Tuesday 18. of August 2015
Brilliance for Desserts: H&F Pectins in Cold Glazes
A cold glaze or cold-application glaze is a ready-to-use gel preparation that is typically used for mirror glazes on cakes. It is used primarily in circumstances where the utilisation of hot glazes is not appropriate, i. e....
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Wednesday 01. of April 2015
Baking Test for Fruit Preparations and other Bakery Fillings
This film shows how the baking stability of fruit preparations can be evaluated. The baking test is essential for the standardisation of Herbstreith & Fox pectins for baking-stable fruit preparations and for the development...
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Monday 02. of March 2015
Rheological Properties of Pectins in Solutions, Fruit Preparations and Gels: Practice-Oriented Rheological Measuring Methods – Part 1: Viscosity
The knowledge, application and interpretation of suitable practice-oriented rheological measuring methods for the characterisation of pectins in different application areas complement the sensory assessment and texture...
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Monday 05. of January 2015
Bestimmung der Bruchfestigkeit von Gelen mit dem Herbstreith-Pektinometer Mark IV (Kopie 1)
Mit dem Herbstreith-Pektinometer wird die Bruchfestigkeit von Gelen gemessen. Sie ist ein wichtiger Messwert für ihre Beurteilung.
Zum Anwendungsfilm
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Monday 15. of December 2014
FSSC Certification
In October 2014, Herbstreith & Fox KG Pektin-Fabriken, Herbstreith & Fox GmbH and Herbafood Ingredients GmbH successfully passed the certification process according to the Food Safety System Certification Standard (FSSC...
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Monday 10. of November 2014
Determining the gelling strength according to the USA-SAG method
The USA-SAG method has a long tradition and is recognised by all pectin manufacturers. It expresses gelling strength in USA-SAG degrees. Herbstreith & Fox uses this method to measure the gelling strength of high-methoxyl...
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