Ulrick & Short, a global clean-label food ingredients provider, has launched virtura, a new range of functional foods that act as natural texturising products.
The solutions are gluten-free and designed specifically for baked goods, assisting in enhancing the texture and mouthfeel of baked products for a better consumer experience.
virtura Au
The virtura selection includes virtura AU, which is a functional alternative to psyllium husk designed for the use in gluten-free bread products.
The solution, which consists only of linseed flour and tapioca starch, is more sustainable than psyllium husk, which currently has to be shipped in from India — according to the company.
It also effectively mimicks psyllium, allowing for great water binding and creating the typical gel-like glutenous texture associated with standard bread products.
The gel allows the batter to be elastic, allowing the bread to form a pleasant texture in baking; this allows for an overall increase in product quality.
The functional stability of virtura Au also is of a great advantage to bakers, as it allows for favourable ingredient distribution throughout batches, creating a final product that is consistent and of high quality.
Ulrick & Short's Ingredients Specialist, Kate Lefroy, said: “We are increasingly seeing consumers shifting away from ultra-processed foods and seeking healthier alternatives, there is a greater need than ever for highly functional ingredients based on natural sources.”
“The virtura range is inspired by nature's toolbox, developed to create sustainable and planet-friendly solutions with excellent functionalities. With these ingredients, manufacturers can deliver unique and interesting textures whilst maintaining clean and transparent declarations — thus omitting the need for chemically modified additives.”
