|
|
|
You can get e-magazine links on WhatsApp. Click here
|
|
|
|
|
|
Ingredion launches Novelose range of low cost-in-use dietary fibres
|
|
Wednesday, 12 April, 2017, 08 : 00 AM [IST]
|
|
Singapore
|
Ingredion Incorporated, a leading global provider of ingredient solutions to diversified industries, launched the Novelose dietary fibre series, a new line of low cost-in-use dietary fibres for manufacturers wanting to easily add fibre to foods for fibre fortification and calorie reduction in baked goods, pastas, noodles and extruded products with little to no impact on product texture, flavour and colour.
Novelose dietary fibres are versatile, process-stable, insoluble type-4 resistant starch ingredients that can deliver fibre and help reduce calories and carbohydrates in low moisture applications such as breads, crackers, cookies, pastas, noodles and extruded products, giving manufacturers the ability to stand out in the marketplace with claims like a good source of fibre or an excellent source of fibre as well as reduced calories. Due to the products’ low water-holding capacity, the modified food starches have little to no impact on product processing.
They are a minimum total dietary fibre of 85 per cent on a dry solids basis as measured by AOAC 985.29. There are tapioca-, wheat-, and potato-based options within the portfolio to offer the product functionality that fits best with the customer’s requirements.
“We continue to experience an increased demand for fibre fortification and calorie and carbohydrate reduction in the retail and food service space,” said Nazlin Imram, marketing director, Asia Pacific.
“By formulating with Novelose dietary fibres, food developers now have the ability to meet the demand for higher-fibre products with ingredients that are practically invisible to consumers in terms of texture, flavour and colour,” she added.
“Novelose dietary fibres are a synergistic companion to our product line-up,” noted Imram.
“It has many functional attributes such as low cost-in-use fibre fortification, are easy to use, highly tolerant and provide a great eating experience in higher-fibre bakery products, snacks and pasta. That’s a winning combination,” she concluded.
|
|
|
|
|
|
|
|
|
|