Pasta and noodles
When processed, pasta encounter technical challenges linked to processability in cold extrusion, cooking behaviour and taste release.
PISANE™ LS pea protein can bring very high-level protein and a well-balanced amino acid profile to pasta and noodles. Ideal for sport foods or a high protein diet. The cooking time is short, with homogeneous absorption of water for ideal cooking behaviour.
FIBRULINE™ Instant chicory root fibre helps obtain instant noodles with a non-stick texture and no effect on taste and appearance. But bear in mind … it is soluble fibre, so it need to be in a prepared pasta meal or a noodle cup!
What about Asian transparent noodles ?
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NASTAR™ pea starch is the king of starches when it comes to transparent noodles. Perfect bite and perfectly transparent.