Limagrain Launches Solutions for Gluten Free and Pancake Flakes

22 Nov 2013 --- Dr Walter Lopez, nutritionist at Limagrain Céréales Ingrédients, notes that the demand for allergen-free foods, in particular gluten-free in Europe, has risen dramatically in recent years – in fact, the value of sales in the market almost doubled from 2007 to 2012.

However, he comments, it is not so easy to make gluten-free foods: "There is the need to have gluten functionalities - such as gluten volume in bakery, texture in pastry, cooking resistance in pasta - but without gluten. And at the same time, to keep authenticity and clean label in formulations, and assure the traceability of raw materials used (maize, rice etc).

"Based on our 30-year experience in gluten-free ingredients, we help food industries meet these organoleptic and technical challenges in bakery, pastry, biscuits, pasta and meat products.

"For all these food applications, our range of gluten-free ingredients gives authentic and functional gluten-free solutions. These include preheated functional flours (maize, rice and pulses), stabilised wholegrain flours (maize, rice), granulated flours (rice), hydrolysed flours (rice) and micropellets for puffed cakes (maize, potato)."

LCI have also launched a new range of pancake flakes to bring crispiness, colour and taste to toppings - or for inclusion in pastries, cereals bars and dairy products.

“Our range of Crispeez are crispy thin pancakes flakes that are all butter or margarine, in several sizes, to create great toppings or for inclusion in pastries, cereals bars and dairy products,” says Noémie Jonnez, Marketing Executive. “Crispeez are simple but innovative ingredients without preservatives and also without - or with few - additives.

“Limagrain Céréales Ingrédients offers this new product to give our customers and consumers a range of new ingredients that are a great alternative to common toppings or inclusions such as nuts,” she adds.

Limagrain Céréales Ingrédients (LCI) have launched westhove viscoplus, a functional flour for the convenience foods market that texturizes in hot conditions and substitutes for starch in chilled and frozen foods such as sauces, soups, ready meals and dairy products.

“Westhove viscoplus has excellent texturizing properties and allows you to obtain a similar consistency and stability to that of a starch with both a traditional colour and a smooth texture,” says Noémie Jonnez, Marketing Executive. “Also, westhove viscoplus is declared as a ‘wheat flour’ so allows a Clean Label declaration on your ingredients list.”

“Westhove viscoplus does not have a quick meltaway, but gives a smooth and creamy result with an authentic taste and the traditional texture of a homemade product. Furthermore, it does not have the chemical off-taste that can be found with modified starch.”

"For an example of applications, westhove viscoplus can produce exotic sauces with resistance to pasteurization and freezing, replacing modified starch and obtaining similar consistency and stability.

"In summary, this new product is an excellent texturizing functional flour that brings the real homemade taste and traditional texture that meets your consumers' expectations,” she adds.