Beneo unveils first-ever instant functional rice starch for sauces, dressings and fillings

23 Nov 2020 --- Beneo has revealed its latest creation for enhancing clean label claims in foods. Remypure S52 P is a precooked functional native rice starch that can help manufacturers produce clean label food preparations, such as cold processed sauces, dressings, dairy desserts and bakery fillings.

The new ingredient delivers soft and creamy textures and product stability, even under harsh processing conditions such as shear and acid, Beneo says. 

Speaking to FoodIngredientsFirst ahead of Fi Connect, which kicks off today, Benoit Tavernier, product manager specialty rice ingredients at Beneo, says: “We launched our first Remypure product in 2016 and since then we’ve been focused on developing the range further.”

“In 2018, we launched Rempure S52, and the development of a precooked version was the logical next step in the extension of the Rempure product portfolio.”

Remypure S52 P has performed well in taste trials, with spoonable dressings, ranch dips and bakery creams, says Tavernier. While Rempure S52 can be used in applications produced using hot and harsh process conditions, Rempure S52 P presents new opportunities for cold processed applications that traditionally have to withstand acidity and/or high shear during preparation, Tavernier explains. 

“For example, food dressings, sauces and dips, bakery fillings and dairy desserts, are often produced using a cold process, hence the need to develop an instant functional native rice starch.”

Advancing in clean label 
Previously, only selected categories stood out with clean labels, such as baby food, Tavernier highlights. 

“However, today, clean label claims are included in a strong majority of products and can be found in many applications such as confectionery, bakery, soups and sauces, to name a few.”

This is due to a rise in consumers seeking out products with natural credentials and clean label ingredients because they regard them as healthier, adds Tavernier. 

“At the same time, consumers are looking for tasty, delicious and convenient foods. As a result, manufacturers are increasingly being challenged to create product solutions that meet all these demands,” he continues. 

“With our Remypure range and, particularly with Remypure S52 P, we can help our customers rise to the challenge and tap into these growing trends with our native functional rice starches.”

Remypure S52 P is now available globally. As international consumers continue to avoid products that contain artificial ingredients, transparent and simple labels are on the rise worldwide. 

As such, “Transparency Triumphs” was recently pegged as Innova Market Insights’ Top Trend for 2021, highlighting a burgeoning consumer appetite for traceable, sustainable ingredients.

Recent research has shown that one in four food and beverage launches carry a clean label claim, and this increases to one in three for sauces and seasonings, Beneo reveals. 

Global consumers are looking for authentic and natural ingredients. 

For example, half of UK shoppers and three out of five German consumers “intentionally avoid foods and/or beverages with artificial ingredients and look for natural products instead,” according to Beneo. 

When asked why consumers were interested in eating cleaner, almost three out of every five consumers (62 percent) said it was because it was healthier.

Rice ingredients in the spotlight
Rice is seen as a familiar and healthy ingredient by the large majority of consumers. 

Furthermore, it brings added creaminess and mouthfeel to any recipe, thanks to the rice starch granules’ unique characteristics. 

Remypure S52 P performed well in taste trials, with spoonable dressings, ranch dips and bakery creams tested, all receiving positive feedback, particularly regarding the recipes’ creamy textures and stability. Applications such as food dressings, sauces and dips, traditionally have to withstand acidity and/or high shear during preparation.

“Remypure S52 P has been developed for food producers searching for an instant clean label texturizer for food preparations that can withstand harsh process conditions while giving an additional creamy aspect to the texture of the end product,” Tavernier explains.

“It is the first rice starch of its kind on the market for this type of application and has already been well received in a range of taste tests.”

“With the now extended Remypure range of functional native rice starches, Beneo is well set to support existing and potential new customers in their development process of various new clean label products.”

Looking to 2021 and beyond
Beneo expects interest in natural ingredients and clear and transparent labeling, which will continue to increase in 2021 and beyond. 

“Already today, two in three consumers worldwide want to see nutritional information that is as simplified and clear as possible, and the majority of consumers regard rice starch as a natural and familiar cupboard ingredient,” Tavernier continues. 

“This is why we believe rice starch holds the key to unlocking new opportunities for product development that responds to the growing transparent labeling trend.”

Additionally, rice starch is a plant-based texturizer that provides mouthfeel and stability to dairy alternatives such as drinks, desserts or spreads. With almost one in two European consumers aiming for less dairy and meat products, plant-based rice starch offers manufacturers opportunities to tap into this growing trend, Tavernier highlights. 

Beneo has already invested significantly in its rice starches, with the recent launch of its organic starches and €50 million (US$59.3 million) funding into expanding its Wijgmaal rice starch plant in Belgium, which will lead to a 50 percent capacity increase by March 2022. 

By Elizabeth Green

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