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R&D September Updates

Read about the most recent developments in the R&D kitchen

01. VEGAN MUFFINS
01. VEGAN MUFFINS

Vegan bakery has been the focus in our R&D kitchens this month. We’ve launched our latest product, ovaprox 5, which is a total egg replacement solution for vegan cakes.

With a declaration of “Faba Bean Protein, Tapioca Starch”, ovaprox 5 is allergen-free and Clean-Label. We now have a full range of clean label recipes & solutions for vegan bakery, depending on ingredient supply and declaration limitations.

Please get in touch for any recipes, samples, or further information on vegan bakery applications.

02. SUGAR REDUCTION

 

We have achieved 10% sugar replacement in lemon curd application while maintaining product quality, viscosity, and mouthfeel.

 

For this, we recommend using avanté 10S at the recommended ratio with water.

 

Please get in touch for a recipe, sample, or further information.

Reduced Sugar Lemon Curd
Reduced Sugar Lemon Curd
03. VEGAN SAUCES
03. VEGAN SAUCES

Building on our range of savoury vegan applications, this month we have formulated recipes for a vegan béchamel & velouté sauce, as well as a new vegan gravy - the perfect addition to our vegan pie recipes!

Recipes utilise a combination of our synergie range for viscosity & texture, and our delyte range to mimic the body and mouthfeel needed when replacing dairy fats.

Get in touch for more information & recipes.

04. RICE PROTEINS

 

We have now added two new rice proteins to our complex range, complex 24 (hot processes) and complex 25 (cold processes and emulsification).

 

The amino acid profile in rice protein complements that of pea protein, to allow customers to get the most out of our ingredients functionally and nutritionally.

 

Get in touch for more information and samples

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