For more information, download the plant-based chocolate spread concept sheet here.
Le nombre de nouveaux produits alimentaires mentionnant une haute teneur en protéines a augmenté de 62 % sur les cinq dernières années.
NASTAR™ has higher amylose content, resulting in exceptional gelatinisation at lower temperature (68°C for pea starch vs. 70-74°C for other starches). While the viscosity of NASTAR™ remains stable on heating, it increases and reaches higher values during cooling. The high viscosity during cooling results in a firm and sliceable gel, while other native starches produce noticeably softer gels.
NASTAR™ is also available as pregelatinised starch: NASTAR™ Instant which makes it possible to obtain viscosity without heating or high temperature.
- It develops a higher texture during different heat treatments compared to other pregelatinised starches.
- NASTAR™ Instant withstands high shear processing conditions.
- Syneresis due to retrogradation is strongly reduced compared to other native starches.
- It comes as a white powder with a neutral taste.
SWELITE™ C pea fibre has been used for several years in processed poultry products because of their high water holding capacity. For example, adding SWELITE™ C to a chicken nuggets recipe significantly reduces water losses during processing and cooking. Water is only released under a strong mechanical action, such as mastication. This phenomenon provides a juicy and fatty mouthfeel which considerably improves the texture. Therefore SWELITE™ C pea fibre is the best solution for processed poultry products, but also for many other products!
Consuming 1 to 2 g of protein per kg of body weight every day is recommended when practicing sports (the amount will depend on the type of sport).
A report published by the WHO states that the number of obese people worldwide has tripled since 1975!
A daily dose of 5 g of FIBRULINE™ has a prebiotic effect supported by scientific data!
The number of new food products displaying a high protein content increased by 62% over the last five years.