BENEO Highlights Functional Clean-Label Rice Starch
07.17.16
Technical trials indicate high performance comparable to modified starches.
Booth 231
BENEO has highlighted the technical performance of Remypure, the company’s first high performing rice starch that qualifies for both natural and clean label status worldwide.
Technical trials confirm the strong performance of Remypure—without the use of any chemicals. The results in fruit preparations show an improved viscosity build-up equivalent to chemically modified starches, clearly reflected in comparable Bostwick values. In addition, sensorial evaluation demonstrated that BENEO’s functional natural rice starch supports a clean fruity flavor and a typical short and smooth texture.
Remypure’s high performance also means that the starch remains stable under severe processing conditions. Trial results also show better tolerance toward acidity and heat than other clean label starches.
Due to its unique molecular structure of amylopectin, which reduces retrogradation, Remypure provides an increased shelf life and freeze-thaw stability. The improved stability of Remypure is based on an innovative production process. BENEO is utilizing only natural processes using heat in a low-moisture environment to produce the new Remypure.
With demanding conditions always being a challenge, Remypure is the ingredient of choice for manufacturers looking for a versatile clean-label starch with good functionality in both gentle and severe processing requirements for applications such as jarred baby food, sauces, and dairy desserts, the company said. It is available in a range of variants, therefore providing whichever texture is required, such as creamy or soft.
“Remypure, our new functional native rice starch, supports manufacturers in the development of products that respond to the growing natural and clean label trend demanded by consumers,” said Jon Peters, president of BENEO, Inc. “Clean and simple information on packaging provides reassurance to consumers when buying food products containing Remypure.”
In fact, BENEO research shows that 65% of consumers in the Americas consider natural products as better and 47% actively look for natural products when making food purchase decisions, which means that clean label and natural claims are becoming increasingly important in the creation of food products. Additionally, seven out of 10 consumers say they are interested in foods that contain only ingredients that they recognize. One of every two consumers agrees that rice starch sounds natural.
BENEO offered Remypure in a fruit-flavored dairy drink at IFT. Other tasting samples included Belgian waffles with a sugar-reduced chocolate topping and a carbonated energy beverage for sustained and balanced energy release with Palatinose.
BENEO has highlighted the technical performance of Remypure, the company’s first high performing rice starch that qualifies for both natural and clean label status worldwide.
Technical trials confirm the strong performance of Remypure—without the use of any chemicals. The results in fruit preparations show an improved viscosity build-up equivalent to chemically modified starches, clearly reflected in comparable Bostwick values. In addition, sensorial evaluation demonstrated that BENEO’s functional natural rice starch supports a clean fruity flavor and a typical short and smooth texture.
Remypure’s high performance also means that the starch remains stable under severe processing conditions. Trial results also show better tolerance toward acidity and heat than other clean label starches.
Due to its unique molecular structure of amylopectin, which reduces retrogradation, Remypure provides an increased shelf life and freeze-thaw stability. The improved stability of Remypure is based on an innovative production process. BENEO is utilizing only natural processes using heat in a low-moisture environment to produce the new Remypure.
With demanding conditions always being a challenge, Remypure is the ingredient of choice for manufacturers looking for a versatile clean-label starch with good functionality in both gentle and severe processing requirements for applications such as jarred baby food, sauces, and dairy desserts, the company said. It is available in a range of variants, therefore providing whichever texture is required, such as creamy or soft.
“Remypure, our new functional native rice starch, supports manufacturers in the development of products that respond to the growing natural and clean label trend demanded by consumers,” said Jon Peters, president of BENEO, Inc. “Clean and simple information on packaging provides reassurance to consumers when buying food products containing Remypure.”
In fact, BENEO research shows that 65% of consumers in the Americas consider natural products as better and 47% actively look for natural products when making food purchase decisions, which means that clean label and natural claims are becoming increasingly important in the creation of food products. Additionally, seven out of 10 consumers say they are interested in foods that contain only ingredients that they recognize. One of every two consumers agrees that rice starch sounds natural.
BENEO offered Remypure in a fruit-flavored dairy drink at IFT. Other tasting samples included Belgian waffles with a sugar-reduced chocolate topping and a carbonated energy beverage for sustained and balanced energy release with Palatinose.
