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Look To The Future For Gluten Free NPD, Says Ulrick & Short

According to Mintel, 12 per cent of new food products launched in the UK in 2015 carried a gluten-free claim, up from 7 per cent in 2011. Gluten free is certainly here to stay, but according to leading British owned clean label ingredient specialist Ulrick & Short, food manufacturers should be looking to the next stage of gluten free NPD – including nutritional profile and label declarations – in order to keep up with market demands.
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Pasta Goes High Fibre Thanks To Ulrick & Short

Reinventing processed carbohydrates such as pasta as a healthier, higher fibre option is now possible thanks to Ulrick & Short, the leading British owned clean label ingredient specialist, and its new range of scilia® fibres.
Enhancing the nutritional profile of carbohydrates will help to convince consumers that they are not the dieter’s enemy. Ulrick & Short’s scilia range of soluble and insoluble fibres is perfectly suited to binding water to different degrees, thus meeting the requirements for numerous different food processing applications.
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Innovative Ingredient Range Brings Luxury To Lower Fat Foods

As the fight against obesity continues, food manufacturers are seeking effective ways of reducing fat content across multiple food products – with the condition that lower fat should not mean lower quality or enjoyment. Leading British owned clean label ingredient specialist Ulrick & Short has the answer with its innovative fat replacer delyte 9, bringing enhanced indulgence to lower fat foodstuffs everywhere.

A tapioca based non-GM clean label starch, delyte 9 is suitable as a substitute ingredient for the majority of fats, including butter, oil, cream and milk solids, whilst also enhancing the formulation with increased body and texture.this year.

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Unique Sugar Replacer Is Icing On – And In – The Cake

It may seem obvious that icings and fillings on our favourite bakery and confectionery products are sugar-loaded – but did you know that this sugar content can be reduced by up to 50 per cent with no adverse effect on texture, taste or mouthfeel?

A unique new sugar displacement product called avanté, from leading British owned clean label ingredient specialist Ulrick & Short, enables manufacturers to reduce sugar by up to 25 per cent in frostings and as much as 50 per cent in some sweet fillings. The tapioca based product has already made a successful debut in grocery after a household name retailer used it to reduce the sugar content in cupcake frosting in a Christmas line, with further products targeting children to follow this year.

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Unique Sugar Replacer Makes Healthier Savouries and Sauces

The renewed battle against obesity has raised many questions about how to reduce the sugar content of sweet products such as baked goods, cereals and confectionery. Further under the public radar are savoury products such as ready meals and sauces which, in their original form, can regularly contain as much sugar as sweeter tasting treats.

Now, a unique new sugar displacement product from leading British owned clean label ingredient specialist Ulrick & Short is set to revolutionise attitudes towards sugar content of savoury products for both consumers and manufacturers. The company’s new ingredient, avanté, enables manufacturers to reduce sugar by up to 30 per cent in a number of savoury applications – amongst other products – with no adverse effect on product quality, texture and mouthfeel.

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