Roquette company suggests innovative solutions for food industry
21st international food ingredients and additives exhibition (IFIA) took place at Tokyo Big Sight on 18-20th May. Roquette company invited guests to attend its stand № AB530 within the event.
Roquette presented to visitors’ attention a complete range of innovative ingredient solutions capable to meet the most ambitious needs of today’s confectionery, savoury, bakery and culinary nutrition producers.
Roquette suggests following innovative solutions:
- сreate innovative gelatin-free chewies
MATGUM PAM is a plant-based solution with excellent gellification properties. It makes it possible for produce a gelatin-free chewy sweet.
- improve crispiness, maintain nutrition with new clear coatings from pea ingredients
CLEARAM® LI4000 pea-derived starch and TACKIDEX® C760 pea dextrin together offer new synergies for optimum functionalities in batters and coatings. The ingredients makes it possible to produce crispy fried foods that are less likely to undermine health. Therefore two challenges are met - crispiness maximizes while nutritional balance is still achieved.
- move forward with a new and exclusive premium alternative to meat
NUTRALYS® T70S is an unrivalled premium alternative to meat. This ingredient has unique water retention ability and meat-like texture, contains high protein, is allergen-free and tasty. NUTRALYS® T70S is a new excellent solution for
- produce high quality product by maximizing protein enrichment
NUTRALYS® BF is a plant protein extracted from the yellow pea. With low sodium content, viscosity and solubility, it is specifically designed for protein-enriched baked goods such as bread, biscuits, cereals and bars.
- feel fuller for longer thanks to plant proteins and soluble fibre
Those and many other innovative solutions were presented by Roquette company at its IFIA stand in Tokyo.