Penford Food Ingredients, a leader in innovative carbohydrate systems and technologies, announced two new GumPlete systems at the Research Chefs Association Culinology Expo in New Orleans. GumPlete GF 101 is for use in gluten-free baked goods and GumPlete BV 111 can be applied in instant beverage products.
“Using a synergistic blend of starches and gums can improve texture more effectively than an individual gum or starch could do independently,” said John Randall, president of Penford Food Ingredients. “Companies are combining gums and starches for maximum functionality. Using a single-source supplier reduces the possibility of over stabilization, or in some cases, the chance of gum and starches competing against each other instead of working together.”
Penford Food Ingredients recognizes the growing market of gluten-free baked goods. According to a Sept. 2014 Mintel Report, the gluten-free food category will grow an additional 62 percent before 2017—potentially reaching sales of $14.2 billion. GumPlete GF 101 improves texture in gluten-free baked goods applications such as bread, cookies, muffins and cakes. The blend combines starches and gums to provide structure and cohesion.
Benefits include:
· Improve freeze/thaw stability
· Reduce moisture migration
· Kosher certified
· Non-GMO
· 5-25 percent application usage
Like the gluten-free market, non-carbonated, ready-to-drink beverages have grown significantly in the last 12 months. Instant beverages account for 60 percent of the all new product launches, according to a November 2014 study by Mintel.
GumPlete BV 111 provides viscosity and suspension to instant beverages such as meal replacement drinks and smoothies. The blend of modified food starch and gums imparts a creamy texture and increases a beverage’s fiber content.
Benefits include:
· Kosher certified
· Non-GMO
· Whole Foods compliant
· 2-4 percent application usage for finished beverages
For more information (www.ingredion.us, www.penfordfoods.com).
