W HYDROCOLLOIDS, INC JOINS IPPE 2019

IPPE is the world's largest annual poultry, feed, and meat technology exposition. All segments of the industries are represented, attracting more than 8,000 International visitors from 125 countries. Our W Hydrocolloids' agents met with leaders in poultry and meat processing in the USA and also had visits from offshore processors. 

W Hydrocolloids is a leading food ingredient solution provider with more than 40 years of experience in the food industry specializing in Carrageenan for food applications. It is also a seaweed supplier in the Philippines supporting sustainability and livelihood of seaweed farmers.

CARRAGEENAN IN DULCE DE LECHE

A sweet, creamy, and rich decadent confection perfect for desserts, that’s Dulce De Leche! This delightful syrup is made of Milk, Whey, Sugar, Glucose, Sodium Bicarbonate, and of course carrageenan that plays a big role to make texture better. It’s flavor is achieved due to Maillard reaction, a chemical reaction between an amino acid and a reducing sugar through heat.

Common Ingredients:
Milk, Whey, Sugar, Glucose, Sodium Bicarbonate, Carrageenan

Sample Formulation:
Fresh Milk 75.94%
Whey 3.80%
Sugar 18.98%
Glucose 1.14%
Sodium Bicarbonate 0.11%
Carrageenan                         0.03%

Procudure:
1. Weigh ingredients.
2. Premix whey and Na Bicarbonate (Premix 1).
3. Premix Sugar and Carrageenan (Premix 2).
4. Disperse Premix 1 in Milk.
5. Heat the mixture to 50°C then add Premix 2 and Glucose.
7. Continue heating to obtain 65-70° Brix.
8. Remove from heat then incorporate air by beating strongly until to 70°C.
9. Pour in a container and let it cool.

SIAP’S NEW VP FOR EXTERNAL AFFAIRS

John Wee during SIAP’s  induction of officers

WHI & MRDC President John Wee is elected as the Vice President for External Affairs for 2019-2020 by the Seaweed Industry Association of the Philippines (SIAP). The induction of officers was held during the Philippine Seaweed Congress, wherein challenges and opportunities in the Seaweed Industry were primarily tackled, last October in Lahug, Cebu City. 

Hans Porse's visit in WHI Headoffice

Hans Porse with the Sales and Marketing Team

Hans Porse, a seaweed industry consultant, shares his thoughtful insights on the International Trade of Seaweeds and Carrageenan with MRDC and WHI Sales and Marketing Team during his visit in the Philippines on October 2018.

WHI ACQUIRES HALAL CERTIFICATION

Last August 4, 2018, W Hydrocolloids, Inc., a carrageenan producer and a seaweed supplier in the Philippines , was audited and achieved certification  from HDIP (Halal Development Institute of the Philippines), a religious non-government organization which is recognized by JAKIM (Jabatan Kemajuan Islam Malaysia), MUIS (Majlis Ugama Islam Singapura), mutual recognition with CICOT (Central Islamic Committee Of Thailand), affiliated with IFANCA (Islamic Food And Nutrition Council Of America), affiliated with MUI (Majelis Ulama Indonesia) and a member of WHFC (World Halal Food Council). This means increased marketability and scalability in the export market especially in South East Asia where most clients request for Halal certification recognized by JAKIM-MUI, and is also aligned with the company's commitment in meeting customer requirements and bringing customer satisfaction to a new level of excellence. 

WHI GOES GOOGLE

In the workplace, we need a tool that can provide us productivity, efficiency and convenience for our daily tasks, and Google speaks to our needs. Last July 6, 2018, a Training Expert Justine Concepcion, effectively conducted the G Suite Workshop to the WHI department heads and representatives.

WHI Mandaue's 2nd Quarter River Cleanup

WHI-Mandaue, had its 2nd Quarter River Cleanup in its adopted water body, the Butuanon River last June 16, 2018. The activity took place in Butuanon Bridge, Station 2 and was participated by 12 representatives from different sections with one mission: To save water bodies from pollution.

WHI'S CERTIFICATIONS UPDATES

CCC Plant Team

CCC ACQUIRES HACCP CERTIFICATION

Cebu Carrageenan Corporation (CCC) located at Carmen, Cebu is WHI’s affiliate company that produces semi-refined carrageenan chips and powder for the export market. It has successfully passed the Hazard Analysis Critical Control Point (HACCP) Certification last March 26-27, 2018. HACCP is an international standard defining the requirements for effective control of food safety. This shows the organization’s commitment to delivering safe quality food products to our customer.

FSSC 22000  RE-CERTIFICATION OF WHI

WHI, a carrageenan producer and a seaweed supplier in the Philippines, successfully completed the FSSC 22000 recertification and transition to ver. 4.1 last April 23-24, 2018, and attended by key employees with the full support of the management. FSSC 22000 ver. 4.1 was published in July 2017 and includes an update to GFSI benchmarking requirements document ver. 7.1 and requires certified sites to be audited against the new version starting January 1, 2018. This also brought new requirements for food fraud, food defense, allergen management, environmental monitoring, management of services, use of the logo, product labeling, and mandatory unannounced audit in order to increase transparency and objectivity in the benchmarking process. 

Ice Cream: The Summer Comfort Food

Ice cream is considered the world’s most popular frozen dessert. Its history comes in different origins, but one thing is for sure, it is everyone’s summer comfort food. It is widely available in the market and has been in high demand especially during hot seasons. Vanilla and chocolate are two of the most common flavors, but there are other options such as rocky road, double dutch, and variety of fruits savors. It can be enjoyed in different ways, like topping it with sprinkles, mini mallows, nuts, and syrups. Some may prefer eating with cones or pair with fresh fruits, while some just like it as it is, simple yet delightful. Its production has improved over the years and it is even easily made even at the comfort of one’s home.

CARRAGEENAN IN ICE CREAM APPLICATION

Ice cream is a mixture of cream or milk, sugar, and sometimes egg. In most commercial ice-cream making, carrageenan is added to the mixture to serve as a stabilizer, to prevent ice crystal formation and to evenly disperse milk components such as protein fat and water in the system. Air is also incorporated to keep the ice crystals small and freeze it at the perfect rate. This basic method creates a smooth, creamy-textured ice cream.

FUN FACTS ABOUT ICE CREAMS

• Marco Polo introduced to Europe the milk based ice cream in the late 13th century.

• Alfred L. Cralle invented the ice cream scoop.

• The United States is the largest producer and consumer of ice cream in the world.

• 90% of American households eat ice cream.

• 9% of all milk produced in the US is used to make ice cream.

• “Brain Freeze” happens when ice cream touches the roof of your mouth.

• The perfect temperature for scooping ice cream is 6 °F to 10 °F (-14°C to -12°C).

• It takes more or less 50 licks to consume a single scoop ice cream cone.

• The most famous types of ice cream are gelato, neapolitan, sorbet, stick, and cone.

• A cow provides adequate milk to make 2 gallons of ice cream per day.

W Hydrocolloids, Inc., a global carrageenan exporter, has specialized the Rico 82 Series. It is a carrageenan blend designed for frozen dessert product applications like ice cream of different types (bulk, sorbet, extruded, and soft served). It has several advantages to the product such as inducing fine ice crystal formation; improving melting resistance, and providing high overrun stability. With carrageenan as a stabilizer, we ensure that ice cream manufacturers can produce quality delightful treats that end consumers deserve. 

W Hydrocolloids, Inc. Joins Food Ingredient China 2018

W Hydrocolloids, Inc.’s representatives at their booth 

SHANGHAI, CHINA - It has been an annual activity for W Hydrocolloids, Inc to participate in Food Ingredients China (FIC) – the largest expo on food ingredients and additives in Asia. The event was held on March 22-24, 2018 at the National Exhibition and Convention Center (NECCS) Shanghai, China. Our company was represented by John Wee (WHI President), Arra Sangalang (International Sales Manager), Donna Estacio (Sales Supervisor), Elmira Capistrano (R&D Specialist), Angelica Arellano (R&D Specialist), Jimmylyn Dagsil (Purchasing Supervisor), and Faustina Sy (Marketing Specialist).

The food industry is a valuable pillar in the economy of China, because it is one of the fastest growing industries as its market demands for food has been swiftly growing the past years. Food Ingredient China is considered as the best platform to boost one’s business in food industry. It was participated by domestic and overseas companies, showcasing their products in the different facets of food industry such as food additives, compound food additives, food ingredients, food processing aide, food raw materials, food processing machinery, equipment and material. In our case we proudly promoted our Rico Carrageenan brand, the global leader for supplying carrageenan and food ingredient solutions.

Conference: 2018 Food Consumption 

Trend Observation and Product Innovation

There were academic conferences delivered by experts and scholars in the food industry. These conferences were offered for free and were open to all exhibitors. Topics covered were mainly about R&D, production and application technology of food additives and ingredients, development and market trend, and food safety.

John Wee (WHI President) and Arra Sangalang (Manager) 

handling prospect clients

Once more, we were able to build networks among visitors, met and gained potential clients, saw familiar faces, and got along with existing clients and business partners who were also in the event. It was another great experience and opportunity for us to see myriads of professional domestic and overseas exhibitors striving for food industry’s economy growth. We did not only do business in the event, but we were also after food innovation for food experience upgrade for end consumers worldwide.

See you in Food Ingredient China 2019!

A Puppy Day Celebration

It’s National Puppy Day! Let’s honor the unconditional love that puppies bring to people's lives. It was founded by Collen Paige in 2006 to create awareness towards unfortunate happenings that puppies undergo. It seeks to educate the public to love, to rescue, and to adopt orphaned puppies. It became an international celebration and has been trending on social media every year since 2012. As we celebrate this special day, we encourage to treat our puppies more than just a pet. One of a good example for this is by feeding them right food to keep them healthy and strong. As our veterinarians’ advice, pet food is the best choice.

We want to be assured that our pets are eating the right food that is good for them. As a responsible owner, it is good to know what makes dog food good for them. Let us know more about it.

REASONS WHY CANNED PET FOOD IS FUR-FECT FOR YOUR FURRY BUDDIES: 

1. RICH IN PROTEIN

Canned diet is rich in protein, which is why it is typically more expensive than dry food. However, pet food labels on dry foods are deceiving. They make you assume they have more protein in it than it actually does.

2. HAVE FEW PRESERVATIVES

The canning process preserves the pet food itself, whereas dry food is not. It also ends up being fresher because you will finish the container within a few days, compared to a couple weeks to a month or more for most dry food bags.

3. PROMOTES GOOD BODY FIGURE

High moisture content in pet food and protein help them feel full for longer period of time. These components are vital for weight loss and maintenance. It is also helpful to improve their muscle and lose unwanted fat.

4. EASY TO EAT AND DIGEST

Canned food requires little effort to grind and breakdown in the mouth because of its soft and tender texture. Therefore, it is easier on their mouth and stomach. 

5. PREVENTS KIDNEY DISEASE AND ORGAN STRESS

They seldom drink water. Feeding canned food increases their water intake easily, putting less stress on vital organs, such as the kidneys.

Puppies deserve to be loved. One way to make them feel extra special is through providing them quality food. W Hydrocolloids, Inc. is a global carrageenan exporter focused on food applications and that includes pet food. We have carrageenan blends: The Rico 87 Series that is FUR-fect for either semi-moist pet food or chunks in gravy. It enhances water and meat particle binding, provides stability and texture, and unmolds easily from the can. They would surely appreciate their canned treats.

W Hydrocolloids Joins FIC 2018

We are excited to meet you in one of the most significant events of food innovators that showcases a wide range of possibilities: The Food Ingredient China 2018! See you there!

#FIC2018 #ricocarrageenan #carrageenansupplier #whydrocolloids

Chocolate Milk: Your Childhood Friendly Drink

Milk is regarded as a good source of essential nutrients and has been an integral component of our dietary lifestyle. Throughout generations, parents encourage drinking milk in order to enrich their calcium intake for proper bone development, but only having plain milk is not appetizing enough for many kids. Introducing chocolate milk is a good solution to encourage them to drink more due to its delicious chocolate flavor and detectable mouthfeel that will best suit their taste.

HERE ARE THE TOP FIVE NUTRITIOUS REASONS TO RAISE YOUR HAND FOR CHOCOLATE MILK:

Share the Love with a Cup of Chocolate Milk

Chocolate milk is a treat that many have fond memories of from childhood and also we can’t deny that even we’re adults or grow old now, we still can’t resist the goodness and sweetness of this deliciously good drink, especially when shared with someone.

As we enjoy drinking and savoring chocolate milk. Did you ever wonder how this wonderful thing was made aside from knowing that the primary ingredient of is milk? And also wondering about where it was all started and who is the one invented it? So since we started to be curious and questioning about chocolate milk, let’s get started to recognize who is this chocolate milk.

W Hydrocolloids Joins IPPE 2018

We are participating the International Production & Processing Expo from January 31-February 1, 2018 in Atlanta, USA. Join us in this event that brings buyers and sellers together for business growth.

Discover opportunities with us.

#IPPE2018 #whydrocolloidsinc #WHI #ricocarrageenan #carrageenan #wgroupinc #carrageenansupplier #seaweedsupplier #carrageenanmanufacturer #carrageenanexporter 

Synergy at FIE 2017

Leaders of W Hydrocolloids and TER Group in FIE 2017

*Photo courtesy of TER Group

W Hydrocolloids, Inc., together with TER Group, take part in the recently concluded Food Ingredients Europe (FIE) 2017 held on November 28-30, 2017, in Messe Frankfurt, Germany. The event created an opportunity to reach out more customers during the show. It was also a venue for WHI to inform customers and partners about the cooperation of the company with TER Group as its carrageenan distributor in Geman-speaking countries; and to introduce Mr. Ralf Kettner - butcher, food technologist, and chef by profession, to represent WHI in European countries for any technical assistance.

Orchestrated Clean-up a River Campaign

W Hydrocolloids Employees and Volunteers

W Hydrocolloids, a global carrageenan producer for food applications, has fruitfully conducted its 4^th Quarter Orchestrated Clean-up Activity last November 18, 2017 at Butuanon River, Mandaue City. The project was coordinated with DENR-EMB 7 and Barangay Tabok of Mandaue City. All participants worked hand in hand in order to meet our common end goal which is to improve the water quality of Butuanon River for a greener, and safer place for nature and people by helping in the rehabilitation of the river, and by increasing the awareness on the prevention of water pollution. This campaign is correspondingly a part of the preparation for the upcoming International River Summit 2018.

Seaweeds Bring Upcoming Wealth to Agriculture

Filipino scientists continue to stimulate and improve Philippine science and technology with the wealth that carrageenan seaweeds bring to agriculture, with its new discovery: the Plant Food Supplement (PSF).  In celebration of the World’s Science Day, we give honor to the research team from the Department of Science and Technology – Philippine Nuclear Research Institute (DOST-PNRI), who wins the 2017 Excellent Research Team of the Year Award from the Japan-Based Forum for Nuclear Cooperation in Asia (FNCA), led by Lucille Abad who heads DOST-PNRI’s Chemistry Research Section. Aside from the Philippines, the event was also participated by Australia, Bangladesh, China, Indonesia, Japan, Kazakhstan, Korea, Malaysia, Mongolia, Thailand and Vietnam. 

W Hydrocolloids joins Chicago Section-IFT 2017

W Hydrocolloids joins Chicago Section IFT 2017

W Hydrocolloids will be joining Chicago Section-Institute of Food technologists for Suppliers’ Expo 2017! It is going to be an event full of discovery and opportunity towards food science and entrepreneurship, so don’t miss!

Catch us at Booth 1207!

For further inquiries, email us at sales@rico.com.ph

#whydrocolloids #ricocarrageenan #carrageenansupplier #seaweedsupplier #ift2017 #chicagosectionift2017

Our W Octoberfest Solution

Beer is the oldest alcoholic beverage. It has four basic ingredients: Barley, water, hops, and yeast. The basic idea in creating beer is to turn the yeast into alcohol and CO2 by extracting the sugar from grains. 

One of the common issues that brewers face is the beer haze. Beer haze is primarily a complex of protein and polyphenols with metal ions and usually some carbohydrate compound, resulting the appearance of the beer to be hazy or cloudy. Carrageenan is the reasonable way to