The company is promoting three main brands, which are all flagged as high protein and high fibre: Nutrimore and Nutritex, which were both aimed at providing textural solutions and nutritional benefits, and Nutrifree+, which is a soy flour replacing gluten for gluten free products.
“The ingredients are all soy-based, 100% natural and non-GMO [not contaminated by genetically modified organisms],” said Almog.
Only using natural processes
All ingredients lines were also created using only natural processes, she said. “It is physical and mechanical. We don’t use any chemicals. We only use water for extraction.”
Almog said its Nutrifree+ range had a unique selling point in the form of its ability to address taste issues. “When using soy flour you often need a lot of [flavour] masking, but you don’t need it when you use our flour.”
Nutrimore and Nutritex had wide applications within the savoury snacks market, said Almog and Galam’s NutriGal Ingredients had developed several prototype products for that market. However, there were a wide range of applications and the firm had also created a gluten free biscotti with improved taste and texture, she said.
Clean label products
The ingredients fitted perfectly with current demands for clean label products, she added. Products using them had a higher nutritional value and were lower in calories than many conventional snacks on the market.
NutriGal Ingredients aimed to conduct several studies into the lines’ nutritional benefits, said Almog. The company was also in negotiations over establishing a manufacturing based in Illinois in the US to supply into that market, she said.
All the soy used by Nutrigal Ingredients is sourced sustainably, she added.
The company was in talks with several major food manufacturers, including Unilever, Nestle and General Mills over the formulations, Nava Almog, general manager of Nutrigal for Galam said.
