Ingredion Develop Multi-Functional Rice Flours, Delivering Clean Appeal to Consumers

June 08th 2017

Ingredion researchers develop first highly process-stable waxy rice flours.

HOMECRAFT® Create multi-functional rice flours will help food manufacturers in the U.S., Canada and the Asia Pacific region deliver clean labels and homemade appeal, without compromising process tolerance or stability.

Researchers at Ingredion’s Idea Labs™ have developed a line of HOMECRAFT® Create multi-functional rice flours that help food manufacturers respond to consumer demand for smooth, silky textures in clean label and gluten-free products.

The development marks the first time manufacturers will be able to convert to a highly desirable “rice flour” label while at the same time achieving the robust functionality, stability and shelf life previously associated with the use of hydrocolloids, modified starches and other ingredients not considered clean label. The new range of ingredients first will be available to food manufacturers in the United States, Canada and Asia-Pacific following the IFT17 Annual Meeting and Food Expo.

The solution adds to a clean and simple ingredient solutions portfolio that started to develop more than 20 years ago. Ingredion has invested in growing this portfolio as consumer demand for clean and simple labels has grown.

Proprietary research conducted to understand the labeling preferences of consumers in North America and the Asia Pacific region found “rice flour” to be one of the most accepted common ingredients used in the food and beverage industry. Researchers found a significantly higher proportion of U.S. and APAC consumers preferred “rice flour” over other ingredients.

“Ingredion has been a pioneer in the clean label movement and in understanding consumer attitudes and preferences towards specific ingredients and claims,” said Daniel Haley, director of the global Wholesome Springboard at Ingredion. “The exciting development of HOMECRAFT Create multi-functional rice flours, leveraging our recent investments in Asia-Pacific, reflects the continued commitment of researchers working in this area at our global network of Ingredion Idea Labs innovation centers.”

The ingredient first will be introduced in Las Vegas, Nevada, USA, at IFT17, which runs from June 24-28.

“The demand for clean and simple labels continues to climb in North America, and consumers are expecting front-of-box claims to be supported by ingredient statements,” said Angelina De Castro, senior marketing manager of Ingredion’s Wholesome Springboard in North America. “Providing highly functional rice flours with added stability and enhanced texture allows our customers to design new products that are as close as possible to what consumers would expect in an authentic recipe.”


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