The firm's latest research has revealed new applications for wheat, tapioca and rice starches from providing enhanced pre-dust adhesion to ensuring a crisp, brown coating on baked foodstuffs.
Ulrick & Short director, Adrian Short, explains:"Batters have been in production for hundreds of years, but it's only more recently that the full potential of clean-label replacement ingredients has been realised. Wheat, tapioca and rice starches facilitate very different outcomes, from applications enabling thicker or thinner batters, to lighter or darker colours for different results. As well as outright replacement, existing recipes can be enhanced by mixing a clean label starch with flour.
"Regardless of the GM debate's outcome, there is significant and growing demand within the food industry for clean-label, non-GM ingredients especially with the commercial spotlight currently on traceability and accountability."
Contact: Ulrick & short