With the food industry under increasing pressure to create innovative new or improved products, without the use of artificial additives, the challenge is on for processors to develop products which entice consumers yet remain affordable for all parties. Some of the greatest consumer demand for clean-label is now being felt by the convenience foods market, presenting technical challenges to the industry, but also a huge opportunity for growth. Clean-label ingredients specialist KRÖNER-STÄRKE is offering solutions to this dilemma by developing its range of agglomerated ingredients, the use of which can provide answers to many of today’s product development challenges.
Currently used primarily in powdered food and beverage products such as soup mixes and instant hot chocolate, agglomeration involves enlarging the particles within a substance by joining together smaller particles to form a granulate or ‘blueberry’ structure. Using agglomerated ingredients can help food producers develop products which have improved flowability, easier lump-free stirring, and improved dispersibility as well as a significant reduction in dust during processing. This of course reduces wastage and improves plant safety.
Moving beyond traditional uses for agglomerated ingredients, KRÖNER-STÄRKE is developing its range to cover a wider variety of applications. Indeed, the possibilities are endless, and the company is currently producing agglomerated wheat proteins, pregelatinised starches and pregelatinised flours based on a several different raw materials. These are being used to produce a diversity of products including a glaze used for pies and baked goods as well as a seed adhesive used to adhere seeds to the top of bread.
All of the products in KRÖNER-STÄRKE’s range are available in an organic format, and depending on the raw material used, gluten free versions are also available. The agglomeration process may be carried out using ‘wet’ methods where a binder is used or ‘dry’ methods where no binder is needed, but in either case no artificial additives are used. Additionally, they are also ideal for use in products developed for those suffering from dysphagia.
Where keeping production costs to a minimum is a key concern, using ingredients in the form of flakes presents a cost-effective solution, and indeed many of KRÖNER-STÄRKE’s products are also available in flake form.
Commenting on the new range, Commercial Manager Henrik de Vries said: “As more and more people turn towards a clean-label lifestyle, the demand for a wider range of organic products continues to increase. The development of our agglomerated ingredients is providing food manufacturers with the opportunity of producing products which are appealing and convenient to consumers without the use of artificial additives.”
KRÖNER-STÄRKE develops bespoke solutions to suit individual needs across a wide range of foods including baked goods, soups and convenience products, battered or dietetic products, and has a reputation for technical excellence in new product development.
Image credit: KRÖNER-STÄRKE
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Editor, International Bakery
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