High Protein and Sugar Reducing Solutions at Food Matters Live 2016
Ingredion invites visitors to this year’s Food Matters Live to taste a high in protein savory snack. Clean label specialist Ulrick & Short will be featuring innovative solutions for reducing sugar, replacing fat and eliminating gluten content in a wide range of foods.
Ingredion’s CULINOLOGY® team developed the protein-enriched light curry broccoli and almond bite incorporating specialty ingredients from its range of pulse-based proteins and flours. Naturally high in protein and gluten-free, the HOMECRAFT ®Pulse 3103 flour and VITESSENCE™ Pulse 3600 protein concentrate are both derived from faba bean. Listed simply as ”pulse protein” or “pulse flour” on the ingredients list, they are a recognizable kitchen cupboard ingredient, which supports manufacturers and retailers on-going drive for clean label. lan MacDougall, regional sales manager UK and Ireland, Ingredion commented: “With pulse-based ingredients, manufacturers can differentiate their products and develop new and nutritious foods which tell a great food story whilst also being clean label. From enhancing texture in products, such as
crispiness in cereals and snacks, to improving and diversifying color in batters and breadings, the varied functionality of pulse proteins and flours and their ease of use in the processing environment make them an attractive option for manufacturers”.
On the other hand, Ulrick & Short will be focusing on the benefits and functionality of its clean and clear label non-GM ingredients. The company has developed an innovative range of sugar replacement ingredients, avanté™, that can reduce sugar content by up to 30% in cereals, snack bars, cakes, ready meals and sauces, amongst other products, with no effect on product quality and luxuriance. In addition, many of Ulrick & Short’s ingredients – based on a range of crops including tapioca, rice, sweet potato, pea and waxy maize – are naturally gluten-free and maximize advanced R&D techniques to deliver new functionalities for both manufacturers and consumers.
Ulrick & Short Development Technologist Niamh Davern explained: ”Product developers around the globe are looking to meet the demands of the ever more health-conscious consumer, so we will be examining sugar’s role in a variety of foods, and what can be done to effectively replace this dangerously functional ingredient. ”