Rousselot Reorganizes Gelatine Range for Functionality and Reformulation
These new lines, presented at the FIE 2009 exhibition in Frankfurt (November 17-19, 2009), represent Rousselot’s response to the growing needs of the food industry for effective and versatile ingredients which are also capable of adding real value by formulating healthier products.
6 Nov 2009 --- Rousselot, the world’s leading producer of gelatine and hydrolyzed collagen, and part of VION, has announced the reorganization of its gelatine range within two main product lines: Rousselot Functionality and Rousselot Reformulation. These new lines, presented at the FIE 2009 exhibition in Frankfurt (November 17-19, 2009), represent Rousselot’s response to the growing needs of the food industry for effective and versatile ingredients which are also capable of adding real value by formulating healthier products.
Rousselot Functionality: Gelatine is an all-in-one ingredient that is used in a wide array of applications for its multidimensional features. Due to its whipping, emulsifying, stabilizing, thermoreversibility, gelling, texturizing, foaming and many other functionalities, gelatine use is unequalled in many recipes. The Rousselot Functionality range comprises more than 50 kinds of gelatine which – depending on their own particular characteristics - each precisely satisfy such or such a functional requirement of the food industry.
Rousselot Reformulation: Today it is readily acknowledged that products low in calories, with low sugar fat or salt content are often perceived as less indulgent by their consumers. The reformulation of products to make them healthier yet still indulgent is a real challenge to which Rousselot responds with its Reformulation range, based on the texturing and emulsifying properties of its gelatines as well as on the protein supplied by its hydrolysed gelatines. Rousselot Reformulation is part of RHC / Rousselot Healthy Choice axis alongside the range of hydrolyzed collagens Peptan.
AperoMallow, presented on Rousselot’s stand and nominated at the FI Awards 2009 in the Snacks/On-the-Go category, is one example of successful reformulation, and negates the image of snacks being perceived as excessively high in calories. Rich in proteins and in fibers, sugar-free and fat free, low in salt and in calories, AperoMallow is presented to the snack industry as just one successful example of applications to launch.
At the FIE, the Group will present its full range of products as well as its technical support facility which provides its customers worldwide with all the assistance they need in their developments and innovations.
