"Nuts are one of the major allergens in Europe and have limited shelf-life due to the high risk of lipid oxidation," says Patricia Panel-Dusséaux, marketing manager at Limagrain Céréales Ingrédients (LCI).
"By using maize grain as raw material, nut allergens are not present in Nutricorn Nuts formulations, and it is possible to avoid contaminating facilities with nuts," adds Panel-Dusséaux.
LCI says this factor, combined with the high cost and price fluctuations of raw materials such as hazelnuts and almonds, was the driver behind its development of Nutricorn Nuts as "a cost-saving and non-allergenic ingredient with maximum flavour".
To make the product, natural toasted corn germs are sieved through a specific process. The nutty taste and smell and controlled particle size result in an ingredient that can substitute nuts in a broad range of applications.
There is a positive nutritional impact as Nutricorn Nuts contain less fat than hazelnuts and walnuts and fewer calories, but are richer in fibres and in minerals. The fact that it contains less fat gives it excellent processability, according to LCI.
