Ingredion expands rice ingredients portfolio

USA – Ingredion Incorporated, a leading global ingredients solutions company, has launched two multifunctional rice flours, Homecraft Create 835 and 865, as part of expanding its rice ingredients portfolio.

The company said that the new rice flours are designed to suit even the most challenging of applications, including in soups and sauces.

Food manufacturers can also achieve the same range of functionalities as functional native starches, including process tolerance and texture stability while carrying the ultimate consumer-friendly “rice flour” label.

“With our clean-label heritage, we are fully aware of the on-going scrutiny of food labels by consumers.

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We know they want recognizable ingredients and you can’t get much more familiar than rice and flour, so it made sense to expand our existing Novation rice starches by developing a range of complementary rice flours,” said Janin Zippel, Product Manager, Pulses and Rice at Ingredion EMEA.

Zippel explained that the company prides about how these flours extend clean-label opportunities into new areas by combining superior texture stability over shelf life with the ability to withstand tough processing conditions, including high-shear.

According to Zippel, the unique properties of the new rice flours allow manufacturers to develop gluten-free sauces with an authentic texture and mouth-feel.

“Ingredion Research shows that rice flour outranks wheat flour and corn flour as a consumer-preferred ingredient.

It is this unique combination of acceptability and functionality that make Homecraft Create flours such a versatile ingredient for our industry,” Zippel adds.

Homecraft Create 835 and 865 are multifunctional flours that provide excellent texture stability over shelf life in demanding applications such as soups, sauces or ready meals, Ingredion states.

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“Consumer awareness of what goes into food and how it is produced is growing,” Zippel continues.

“These multifunctional rice flours mean that applications that were previously unable to benefit from a ‘rice flour’ listing, such as soups and sauces which undergo demanding processing conditions, are now able to do so.”

Zippel explains that the perceptions of the flours as healthy, natural ingredients, alongside their gluten-free properties, also mean they are particularly well aligned to today’s consumer food trends.

“We have drawn on our existing clean-label expertise to develop new rice-based products that both meet the needs of manufacturers in terms of recipe formulation and ease of processing and those of consumers seeking familiar and healthy ingredients,” Zippel concluded.

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