Clean-label texture booster

A NUMBER of clean-label ingredients no longer just provide better taste; they can effectively change the texture and appearance of food products altogether. The use of such ingredients not only helps to enhance the overall food quality, but presents manufacturers with an opportunity to reduce cost as well.

 

Recently, Ulrick & Short introduced a functional starch designed to add body to pizza sauces. This new product called U&S Melody is an easily dispersed wheat-based ingredient that works well with a typical recipe base of tomatoes, garlic puree, salt, water and herbs.  

 

Melody simply adds a touch more colour to tomato-based pulpy sauces and efficiently binds more water to improve the natural pulpiness of the tomato paste. This non-GM product is very cost effective both as a replacement ingredient and in its own right, according to Ulrick & Short. Moreover it supports a clean label declaration and helps to simplify labelling. 

 

“Pizza manufacturers across all sectors, from chilled and frozen to restaurants and takeaways, are facing challenges from the increasing price of basic ingredients, so any solution that will improve the cost-effectiveness of the manufacturing process will be welcomed,” said Ulrick & Short director, Adrian Short.  

 

“The pizza market has grown in every geographical region over the last five years, from East and West Europe to the Middle East, Africa and Asia Pacific. This presents massive opportunities for us to work with new manufacturer partners, not just on Melody but also with our other ingredients that can help to improve texture and nutritional value with no detriment to taste and mouthfeel – but a positive impact on profitability.”

 

With this new ingredient, the British-owned clean label starch specialist said it is ready to take on a larger piece of the global pizza market.