Roquette, a plant-based functional ingredients provider, has expanded its texturising solutions range with four new tapioca-based starches.
The new CLEARAM range, including CLEARAM TR 2010, TR 2510, TR 3010 and TR 4010, have been developed to enhance the viscosity and consistency of food products such as sauces and dairy desserts.
Head of Product Marketing at Roquette, Damien-Pierre Lesot, said: “We are thrilled to unveil our four new tapioca starch-based texturising solutions. Our aim is to always push the boundaries of what is possible with our plant-based ingredients, placing taste, texture and technical ease above all else. These ingredients are a demonstration of our commitment to food manufacturers, empowering them to bring new and improved products to market that offer unmatched texture and maximum consumer appeal.”
According to Roquette, the solution range is able to improve thickening while also offering a long shelf-life and high heat resistance. It also provides benefits in terms of taste, aesthetics and allergens.
The neutral flavour of the product range allows food manufacturers to create tasty and appealing products with no off-flavours.
The solutions also support manufacturers in creating products with appetising visual appeal.
They provide excellent clarity and neutral colour, which are essential characteristics for applications that require a clear, transparent appearance or where the original colour of the product needs to be maintained.
Tapioca starch is also naturally allergen- and gluten-free, offering a suitable option for a range of label-friendly and free-from products.
“Our new tapioca offering represents a significant advancement in food starch technology, providing manufacturers with versatile and high-quality texturising solutions,” added Damien-Pierre Lesot. “By expanding our speciality starch solutions range, we are fulfilling our mission to support food producers in delivering exceptional texture and co-creating delicious and diverse food experiences.”