Tapioca starch is also naturally allergen- and gluten-free, offering a suitable option for a range of label-friendly and free-from products
Roquette, a global leader in plant-based ingredients and a leading provider of pharmaceutical excipients announced the expansion of its texturising solutions range with the addition of four new tapioca-based cook-up starches. The new grades – CLEARAM TR 2010, CLEARAM TR 2510, CLEARAM TR 3010 and CLEARAM TR 4010 – have been specifically developed to address unmet texture needs of food manufacturers and complement existing botanical sources within the broader range. Formulated to enhance viscosity, consistency and elasticity in various food applications, from sauces, dairy desserts and yoghurt to bakery fillings, these modified starches help to ensure distinct and desirable sensory experiences for consumers.
Damien-Pierre Lesot, Head of Product Marketing at Roquette, said: “We are thrilled to unveil our four new tapioca starch-based texturising solutions. We aim to always push the boundaries of what is possible with our plant-based ingredients, placing taste, texture and technical ease above all else. These ingredients are a demonstration of our commitment to food manufacturers, empowering them to bring new and improved products to market that offer unmatched texture and maximum consumer appeal.”
Tapioca starch is also naturally allergen- and gluten-free, offering a suitable option for a range of label-friendly and free-from products.