National Starch Launches Cost-Effective Tomato Solid Replacement
Precisa Pulp 01 is a highly functional texturising starch that replaces up to 30 per cent tomato concentrate in recipes while conferring the texture, appearance and sensory qualities of tomato paste.
1 Dec 2010 --- Global ingredient supplier, National Starch Food Innovation has launched a new cost-effective texturising solution for tomato-based sauces in Europe, the Middle East and Africa. Precisa Pulp 01 is a highly functional texturising starch that replaces up to 30 per cent tomato concentrate in recipes while conferring the texture, appearance and sensory qualities of tomato paste.
In line with the company’s ongoing commitment to cost-optimisation, Precisa Pulp 01 is a no-compromise substitute for costly tomato solids. The cook-up starch can replace tomato concentrate at a ratio of 1:5 and performs in the harshest processing conditions. This enables manufacturers to retain pulpiness in pasta sauces, wet cooking sauces, ketchup and pizza toppings, even when employing high shear and intense heat during production.
Aaron Edwards, global director, wholesome and savoury ingredients, comments: “Cost reduction remains a predominant manufacturing concern. Intelligent ingredient replacement has therefore never been so vital. The price of tomato concentrate has risen significantly in recent years and continues to remain high. By using this groundbreaking texturising solution, sauce manufacturers can reduce recipe costs across a broad range of tomato-based applications – without compromising consumer appeal.”
Precisa Pulp 01 is the latest addition to National Starch Food Innovation’s growing range of texturising pulping agents, which includes Precisa Pulp 02 for fruit pulp replacement in mango juice drinks.
