I N G R E D I E N T S Yeast extracts for flavour enhancement... www.foodtechnology.co.nz 25 As well as being clean label, rice starch offers confectionery producers many other benefits. BENEO’s rice starch provides excellent adhesion and equal colour distribution, creating a natural whiteness. Due to its small granule size, it ensures that rough surfaces of confectionery centres are smoothened. With its exceptional whiteness, rice starch helps manufacturers to achieve that ‘bright white’ appearance in confectionery coatings such as chewing gums, hard candies, liquorice and chocolate lentils. These properties, in addition to it being a clean label whitening agent, make it a natural alternative to titanium dioxide. Technical trials have confirmed that rice starch offers high stability and maintenance of brilliant white colour of the end-product for months. This goes a long way in meeting both consumers’ and manufacturers’ requirements. Additionally, in fat-reduced fillings such as pralines, rice starch conveys a creamy texture because it mimics the mouthfeel, structure and texture of a full-fat filling. Here, its granule size being comparable to fat globules (2-8 μm) and the ability to bind liquid fat is decisive. Rice starch also offers manufacturers the opportunity to replace part of the solid fat that is present when using vegetable oil. This means that rice starch can be used to reduce the saturated fatty acid content in food products without causing them to lose structure or texture. Finally, native rice starches can be used to replace wheat starch or flour in products such as liquorice, giving it a soft and chewy texture with a gluten-free, clean label solution. Increasingly, ‘all natural’, ‘no additives’, ‘no preservatives’ and ‘organic’ are all uppermost in the minds of consumers as they make purchase decisions on food products for themselves and their families. With rice starches, manufacturers can develop products that cater to the strong demand for healthier food choices without compromising on taste, stability and texture. Christian Philippsen is managing director of BENEO Asia Pacific. www.hawkinswatts.com Yeast Extracts and Savoury Flavour Bases FT203 NATURAL YEAST EXTRACTS AND SAVOURY FLAVOUR BASES Hawkins Watts has announced that it is the new New Zealand and Australian representative for Biospringer, a French-based company founded in 1872 that is considered one of the oldest yeast producers worldwide with an expertise exclusively focused on providing natural yeast ingredients. Biospringer’s products include natural yeast extracts providing a Umani or savoury taste, thanks to the naturally occurring nucleotides they contain. Umami is a Japanese term best translated as having a rounded mouth-feel or imparting a full-bodied perception of taste. The company’s savoury flavour-based notes line, with neutral or subtle savoury profiles, is perfect for providing bouillon and meaty notes to flavour bases, used in soups, bouillons, sauces, ready meals and snacks. Benefits include a clean-label with no hidden ingredients, clean-taste with no off-notes;100% natural; 100% water-soluble; Kosher Parve, Halal, GMA safe; ISO 9001 certified; GMO free, animal free and allergen free. For more information, please contact Hawkins Watts on +64 9 622 2720 or www.hawkinswatts.com Technical trials have confirmed that rice starch offers high stability and maintenance of brilliant white colour of the endproduct for months.
FT-Nov16
To see the actual publication please follow the link above