01. VEGAN CHICKEN PIE
Continuing our vegan NPD, this month we have developed a vegan “chicken” and mushroom pie.
We did this by combining the functionality of a range of our starches, fibres, and proteins to provide the “meaty” texture and mouthfeel to products that consumers want.
In October, we have been developing some new coating systems, including a vegan nugget recipe which uses ingredients from our complex, delyte and scilia ranges to form a chicken-style substrate for coating and frying.
We found a combination of complex T16, complex 1, scilia PF50 and delyte F successfully mimicked the fibrous texture and succulence required.
Please get in touch for any recipes, samples, or further information on vegan or coating applications.
03. SOURCE OF PROTEIN
Our range of protein fortified applications is continuing to grow, with the latest being chocolate spread.
With the addition of complex 23, (declared as faba bean protein, tapioca starch), you can boost protein content as well as mouthfeel while improving nutritional profiles and maintaining product quality.
Boost protein content as well as mouthfeel while improving nutritional profiles and maintaining product quality
Looking to make bonfire night that bit healthier?
We have developed a 33% sugar reduced parkin, without impacting product quality.
We replaced the sugar using avanté 222, while the recipe was also adapted to boost protein with complex 18 and reach a source of fibre claim, by adding our scilia WF90 fibre.
GET IN TOUCH!
If you would like any more information, recipes, or guidance on using these products, please get in touch via your account manager or technical contact.
For more information visit www.cleanlabelingredients.com
