Ulrick & Short has launched a functional flour, aimed specifically at improving viscosity, texture & structure in gluten free bakery applications.
So far in 2021, the company says, gluten-free NPD has accounted for more than 20% of all product launches in the bakery sector – an increase from 12% in the previous year.
The ingredient, called fazenda Nutrigel, is an addition to the company’s functional flour range launched last year. The ingredient acts as a viscosity regulator in bakery applications and has been designed to improve the moisture, softness & structure in a range of products. It can be used in sweet and savoury bakery applications, such as breads, cakes & muffins, to gluten-free batters & coatings.
The ingredient is also clean-label, non-GMO, allergen & gluten free.
Ulrick & Short Development Technologist, Emma Walker, said: “fazenda Nutrigel is 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.”
U&S Supply Chain Manager, Matthew Hurst, said: “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.”
