The Synergy Systems are composed of different types of gelatine, or a specific gelatine and other ingredients (such as pectin) that work synergistically: the functionality of each gelatine and each other ingredient is boosted when they are combined.
Easy-to-use solutions, the Synergy Systems open up new possibilities to the food industry, enabling manufacturers to develop innovative and enhanced products with new or additional benefits.
They can improve texture, stability or emulsification, for example, or be used to develop better-for-you options. The Synergy Systems also enable producers to enhance taste and introduce new flavour varieties.
The Synergy Systems range currently includes:
“The food industry needs reliable, practical and efficient ingredients to bring innovations to the market,” said Hans Langereis, sales & marketing director, Rousselot. “Our Synergy Systems have been created to provide the inspiration and technology that food formulators need to create exciting and great-tasting new food products. The range is the result of Rousselot’s unique expertise and know-how of the added functionalities that can be delivered through the effective combination of gelatines or gelatines with other ingredients.”
Source: Rousselot
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