Vermont Country Soup introduces all-natural soup line
Vermont Country Soup is the first to introduce rice starch as its "secret" ingredient, enabling customers to fully enjoy the classic homemade flavors that come through more easily.
07/12/05 The United States, Vermont Country Soup, a classic soup line made with all-natural ingredients and sold in a ready-to-serve microwavable pouch, has announced the launch of its soup selection made with rice starch -- not corn starch -- as a key ingredient in the recipe.
Vermont Country Soup is the first to introduce rice starch as its "secret" ingredient, enabling customers to fully enjoy the classic homemade flavors that come through more easily.
Over the past several years, Vermont Country Soup has positioned itself as a leader in ingenuity and quality in the food industry. Last year, the brand launched its soup line in a new, ready-to-serve microwavable pouch, complete with a window to provide the consumer with a direct look at the product they are about to enjoy. In a snapshot, the consumer can easily see the chunks of celery, carrots, chicken, onions or pasta - among other ingredients - that give Vermont Country Soup its homemade quality.
Vermont Country Soup's line made with rice starch will be available in major cities nationwide starting January 2005. The soup varieties with rice starch include: Chicken Noodle, Chicken Pomodoro, Country Vegetable, Cream of Potato, New England Clam Chowder and Tuscan Minestrone.
One distinct characteristic that sets Vermont Country Soup apart from the pack is the use of rice starch, not corn starch, as its "secret" ingredient. The result is a lighter, more enjoyable broth that enables its natural ingredients to be fully recognized by the consumer's palate.
Rice starches are known for their very clean taste profile, which will not interfere with the final flavor of a product. The result: the all-natural flavors and ingredients come through much cleaner and quicker on the palate.
Another important feature of rice starch is its easy digestibility. Digestibility, coupled with the fact that it is completely hypoallergenic, is one of the main reasons why rice starch is used so widely in baby food and other special dietary foods.
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