Ulrick & Short has launched a new functional rice flour that it claims improves viscosity, texture and structure in gluten-free bakery applications.
Fazenda Nutrigel is the latest addition to Ulrick & Short’s functional flour range, which it launched last year, and comes in response to the rising gluten-free trend in the bakery sector.
The new ingredient reportedly acts as a viscosity regulator in bakery applications and has been designed to improve the moisture, softness and structure in both sweet and savoury bakery applications – from breads to cakes and muffins to batters and coatings.
Due to its versatility, Ulrick & Short says its new offering is an effective option to replace existing rice flours on the market. As well as gluten-free, the company claims the new functional rice flour is also clean-label, non-GMO and allergen free, in order to meet all consumer labelling demands.
Ulrick & Short development technologist, Emma Walker, said: “Fazenda Nutrigelis a really versatile ingredient for gluten-free bakery applications. Whether manufacturers simply require viscosity regulation in doughs or batters without reformulation or additional textural benefits, Nutrigel is a viable product on both counts.”
Ulrick & Short supply chain manager, Matthew Hurst, added: “In recent months, rice flour availability has been obstructed by a variety of issues impacting the supply chain. These challenges, coupled with a subsequent increase in demand has caused significant price rises across Europe, posing a challenge for many gluten-free bakeries.
“Fazenda Nutrigel offers manufacturers not just an additional option for the supply of a key ingredient, but also a highly functional ingredient with additional textural benefits.”
Earlier this year, Ulrick & Short was acquired by Swedish investment firm Novax.
© FoodBev Media Ltd 2022
World Beverage Innovation Awards – NOW OPEN FOR ENTRIES!
The awards celebrate excellence and innovation across the global beverage industry. Don’t miss out on having your innovations recognised on a global scale.
Deadline for entries 23 July – enter now!
Don’t get left behind
Start your free Foodbev magazine trial today and join thousands of fellow industry professionals in receiving food and drink trends direct to our business.
Click here to start your free trial
Your privacy We use small files known as ‘cookies’ to enhance your experience of the FoodBev website and analyse site-traffic. Read about how we use cookies or how you may control them in our updated privacy policy and cookie policy. If you continue to use this site, you consent to our use of cookies. Click the ‘OKAY‘ button at the top right of this panel to accept or click here for more information.