Batters and coatings
Exploiting different plant-based sources and types of starches, the coating creates crispy fries that stay crispier for longer under lamps. In addition, it acts as a barrier to oil, limiting fat uptake. Some other new solutions dedicated to fried products (i.e. tempura, nuggets and breaded fish) have been developed by Roquette recently.
These are recipes that combine speciality starches and dextrins. Our ingredient solutions are based on their differing botanical origins and by their joint synergies. Study results show that these new solutions clearly bring added value to vegetables, meat and seafood fried foods.
For instance: you get different crispiness options but also opportunities to reduce fat uptake - all in line with consumer sensory expectations: that’s of taste, texture and appearance.
These very promising results are encouraging our development teams to explore further. And we all know that by combining our talents, exploration will be more effective than ever!
Know more about our specialty starches for batters and coatings.
More information about starches in food in Europe at www.starchinfood.eu.
Posters Publications White papers-
![burger-meat-analogue]( "burger-meat-analogue")
Meat substitutes
Flexitarianism is one of the fastest growing consumer categories today. We help you offering solutions for meat substitutes, that are at the same time tasty and nutrionally balanced. -
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Sauces - Texturizing solutions
Developing countries are moving towards westernized foods and diets. And everyone expects more and more products that are tasty, affordable, from natural sources and of secured quality.
