Limagrain Launches Functional Flours for Meat Products
Dr Lopez underlined that there were equal benefits for industrial customers from using LCI’s functional flours. These included cutting the cost of recipes and optimising the cooking yield. Also LCI’s functional flours are 100% authentic ingredients consisting only of flour with no GMOs, no chemical agents and no modification.
25 Nov 2010 --- Limagrain Céréales Ingrédients (LCI) has developed a unique concept to meat products – functional flours, based on selected cereal varieties allied to a specific heat process, that are 100% natural and 100% clean label. Key benefits of this approach are cost optimisation, innovative textures, fat reduction, improvement in cooking yield, and the ability to offer gluten-free solutions.
“Our Geltex and WestHove functional flours used in meat products offer a number of benefits to consumers, explains Dr Walter Lopez, LCI’s Nutritionist: “These are natural ingredients as they are only flour - a product present in each kitchen. They replace additives such as modified starches, gums and phosphates. Above all, for the consumer, there is a clear improvement of melt-in-mouth texture, thanks to the waxy functional flours.”
Dr Lopez underlined that there were equal benefits for industrial customers from using LCI’s functional flours. These included cutting the cost of recipes and optimising the cooking yield. Also LCI’s functional flours are 100% authentic ingredients consisting only of flour with no GMOs, no chemical agents and no modification.
Key applications are fish or meat pâtés, sausages, nuggets, meat balls & burgers, and tumbling meat.
“Our functional flours bring batch to batch consistency, harvest after harvest and a longer shelf life. They also are very suitable for specific markets such as gluten-free, Halal and Kosher,” adds Dr Lopez.
