Recipe for fat-reduced pâté with rice starch and fibres.
Clean and simple front-pack messages should make it easy for everyone to make considerate food choices. Nutrition labels are one way for the industry to gain consumer trust, however, optimising the nutrition profile of existing recipes is not easy. Rice starch and chicory root fibres are ideal texturising agents in fat reduced products because of their full mouthfeel. They are a natural way to more balanced nutrition that tastes great, but is simply better for you.
Dedicated to connecting nutrition and health, we inspire new and innovative recipe formulations based on consumer insights and test results from the BENEO-Technology Center.