Savoury ingredients for food | Fat-reduced, creamy and natural
Convenience and health are not naturally associated with wholesome, balanced or natural meals. In the savoury segment the number of free-from and all-natural claims has picked up. The wide appeal of plant-based formulations is due to its more healthful image. Over 60% of consumers worldwide say the impact of their food on health and wellbeing always influences their purchasing behaviour.
BENEO’s natural, functional ingredients offer endless opportunities for new and good recipes in savoury. Formulate gluten-free pizzas, fibre-rich noodles, fat- or sugar-reduced sauces or vegan burgers with a juicy bite. Enhance processing, acid or thaw stability in soups and sauces and improve yield on meat preparations. Let’s dive into the world of savoury!
In-depth information about your savoury application of interest:
Batters and breadings Emulsified meat Meat alternatives Sauces Soups Tumbled or injected meat
Batters and breadings
- Improve crispiness of your shrimp and chicken nuggets or croquettes by using rice flour and starches in the batter or coating.
- Rice starch improves adhesion of batters and predusters.
Emulsified meat
- Reduce fat and enhance creaminess and overall mouthfeel in emulsified meat such as liver pâtés, salami and frankfurter sausages with Orafti® Inulin, a good source of prebiotic fibre.
- Native rice starch and flour help maintain and bring out flavour and act as a natural texturiser in full-fat and reduced-fat sausages and pâté.
In-depth information about emulsified meat
Fat-reduced pâté with rice starch and fibres
Recipe and consumer insights about fat reduction with naturally-sourced texturizing ingredients, promoting a smooth and rich mouthfeel.
Fat-reduced Frankfurter sausages with Inulin
Recipe and insights about a delicious snack with less fat but excellent full, juicy taste and texture.
Fat-reduced liver pâté with rice starch and fibres
Rice starch and chicory root fibres are ideal texturising agents in fat reduced products because of their full mouthfeel.
Meat alternatives
- Create tasty & satiating vegetarian products such as burgers, nuggets & sausages with Orafti® Inulin or rice starch.
- Plant-based texturates for meat and fish alternatives
- Our precooked rice starch is suitable for cold-water binding and easy shaping of vegetarian burgers or nuggets.
- Orafti® Inulin can be used as a source of fibre in veggie products such as pasta sauce and burgers.
Sauces
- Improve mouthfeel of sugar-reduced sauces like oyster sauce with Orafti® Inulin, while increasing fibre content.
- Our native rice starch Remypure can be used as clean label texturiser to create soft and creamy textures and to add gloss to your sauces and dressings. It is a highly stable ingredient that withstands extreme process conditions such as high shear, high temperature & low pH and has a good freeze-thaw stability.
- Reduce fat in ranches and dips with clean label rice starch while safeguarding a full, rich flavour.
- Palatinose™ can be adopted as a sugar replacer in sauces such as ketchup to help reduce blood sugar response.
In-depth information about sauces
Clean label ketchup with native rice starch
Clean label recipe for creamy tomato ketchup with excellent process stability.
Creamy sauces with Remypure, clean label rice starch
Do you want to develop a clean label BBQ sauce, or a low-fat creamy Caesar dressing? Remypure is then the ideal rice starch.
Retorted tomato sauce with native rice starch
Master the toughest processing conditions without compromising texture: recipe for tomato sauce with clean label rice starch.
Clean label rice starch in tomato sauce
Recipe for tomato sauce with a clean label rice starch for unique textures and excellent processing stability, using just one ingredient.
Oyster sauce with Orafti® Inulin
High-fibre, sugar-reduced oyster sauce.
Remypure, clean label rice starch in white sauces
Recipe for white sauce with a highly versatile thickening agent, for unique textures and excellent processing stability, using just one ingredient.
Webinar about Remypure, clean-label rice starch
Remypure, clean-label rice starch
Let our experts walk you through the technical and physiological benefits of our ingredients, market insights, consumer concepts and recipes based on top-level food engineering.
Soups
- Make creamy, thick soups and instant soups with extra fibre with Orafti® Inulin.
- Our rice starch is a highly stable texturiser that can be applied to add creaminess, body and gloss to soup. It is a highly stable ingredient that withstands process, acid and freeze-thaw stability. Organic rice starch available.
- Palatinose™ adds a mild sweetness and supports reduced blood glucose levels and sustained energy in (instant) soups.
Tumbled or injected meat
- Our waxy and clean label rice starch dispose of a number of features benefitting the taste, texture and colour of tumbled or injected chicken, ham,… Its functional properties improve cooking and hence total yield and make it easier to produce juicier chicken and ham fillets with a bigger margin.
In-depth information about tumbled or injected meat
Increase yield on chicken breast processing with rice starch
Cost calculator and insights on starch efficiency: small on granule size, big on profitability! Clean label formulations for tumbled and injected chicken filets.
Webinar about Rice starch, more yield on meat processing
Rice starch, more yield on meat processing
Let our experts walk you through the technical and physiological benefits of our ingredients, market insights, consumer concepts and recipes based on top-level food engineering.
