Innovation

Gluten Free Is No Longer A Compromise With New Ulrick & Short Starch

In 2017, Gluten Free product launches in the UK bakery sector were triple that of five years previous.

Year on year, consumers are buying ‘free from’ food and drink on an increasingly regular basis, confirming the free from trend has developed into part of a broader lifestyle movement which is here to stay. With the ever growing population of the millennial generation, it’s no surprise that more natural, transparent, and healthier foods are the fastest growing worldwide trends. Leading Clean Label ingredient specialist, Ulrick & Short, have developed a new ingredient designed to enhance the quality of gluten free baked goods.

 

The Clean Label product improves the textural properties of Gluten Free cakes, breads and baked goods. Synergie Legato is a very versatile product and is suitable for a range of bakery applications, mainly sponges, cakes and biscuits; enhancing moisture retention, volume, texture and softness. Clean Label, non-GM, vegan and allergen free, Synergie legato ensures a simple, clean and transparent back of pack label declaration.

“Often, we see gluten free products that can only be described as ‘lacking’ in a lot of departments. Manufacturers constantly struggle with reformulating, with their products not delivering the right texture, volume or bite. By all these indices, Synergie legato has demonstrated to quantitively make substantial improvements.”

Emma Walker R&D
Rising Consumer Expectation
Rising Consumer Expectation

Walker adds, “A few years ago, it was expected that the gluten free option was not as good as the standard, but now the consumer simply won’t accept this. Allergen claims are here to stay and as the trend has grown and the number of people following a ‘free from’ lifestyle has increased, the consumer is demanding that the Gluten Free alternative is as good as the original.”

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