Rousselot Showcases G.U.B.E, as a Platform for the Snack Industry

Thanks to a very specific ingredient blend made of the G.UB.E platform, polydextrose, lactitol, sub4salt, and aromas, Rousselot managed to create a savory marshmallow, that is pleasant to consume for its taste and its texture.

1 Dec 2009 --- During FI Europe exhibition held in Frankfurt in November, Rousselot presented an innovative snack – the AperoMallow – achieved from a new gelatine-based platform called G.U.B.E. This platform offers new possibilities for the snack industry now focused on innovative products lighter in sugars, fats, salts and calories.

Understanding that no salted marshmallows had ever been produced so far, Rousselot wanted to develop a savory marshmallow to the snack industry. This posed a significant challenge: sugars and glucose syrups traditionally used in sweet marshmallows, playing the role of bulking and texturing agents, and bringing perfect mouth-feel. On the other hand, Rousselot had to handle very carefully the addition of salt, a important ingredient for savory snacks.

The development of the marshmallow platform required several months of research. The texture and the stability targeted could not be achieved with the simple use of gelatine. The addition of pectin allowed to quicken the jellification and drying processes and to improve the savory snack stability over time. A blend of a specific gelatine and pectin at a well defined ratio now constitutes the G.U.B.E platform of the salted marshmallows.

Thanks to a very specific ingredient blend made of the G.UB.E platform, polydextrose, lactitol, sub4salt, and aromas, Rousselot managed to create a savory marshmallow, that is pleasant to consume for its taste and its texture.

The Aperomallows presented with various salted flavours (peanut, pork crispy, cheese…) during the FIE are examples of possible applications for the snack industry. They can be consumed in different ways, either alone as a snack, or as a filling between crackers or in salad. They offer a totally new texture and perfectly meet the trend for products that are lighter in fat, sugars, calories (only 104 calories per 100g) and healthier.

There was a significant amount of interest in these new products by the visitors at the fair. AperoMallows and Rousselot G.U.B.E platform have be also been nominated at the FIE Awards and recognized among the most innovative Snacks/On the Go ingredients in the market. Part of VION N.V. (N.L.), Rousselot is the leading manufacturer of gelatine and hydrolyzed collagen for the food, pharmaceutical and technical industries.