Functional Rice Flour Set to Improve Textures in Gluten Free Bakery Applications
Gluten free is now a mature & well-established trend. So far in 2021[1], gluten-free NPD has accounted for over 20% of all product launches in the Bakery sector – an increase from 12% in the previous year.[2] Furthermore, as premiumisation drives growth in the sector, and consumer expectations of products only continue to grow, developing high quality products is as important as ever.
In response to this, Ulrick & Short has launched a new functional flour, aimed specifically at improving viscosity, texture & structure in gluten free bakery applications. The new ingredient, called fazendaTM Nutrigel, is the latest addition to Ulrick & Short’s functional flour range launched last year. The ingredient acts as a viscosity regulator in bakery applications and has been designed to improve the moisture, softness & structure in a range of products. Nutrigel provides functionality in both sweet and savoury bakery applications – from breads & bread products to cakes & muffins, to gluten free batters & coatings.
Additionally, because of the versatility of functionality of Nutrigel, it promises to be an effective option to replace existing rice flours on the market. The ingredient is also clean-label, non-GMO, allergen & gluten free, ensuring that all consumer labelling demands can be met.
Ulrick & Short Development Technologist, Emma Walker, said “fazendaTM Nutrigel is a really versatile ingredient for gluten-free bakery applications. Whether manufacturers simply require viscosity regulation in doughs or batters without reformulation or additional textural benefits, Nutrigel is a viable product on both counts.”
U&S Supply Chain Manager, Matthew Hurst, added “In recent months, rice flour availability has been obstructed by a variety of issues impacting the supply chain. These challenges, coupled with a subsequent increase in demand has caused significant price rises across Europe, posing a challenge for many gluten free bakeries. fazenda nutrigel offers manufacturers not just an additional option for the supply of a key ingredient, but also a highly functional ingredient with additional textural benefits.”
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