Roquette has announced that, at this year’s Fi Europe (Frankfurt, 19-21 November) its stand theme will be “Co-Creation”.
The stand will be organised by food application field and each application space will offer a collaborative arena for creative encounters with Roquette’s development teams, said the company. Nutritional, texturising or technological ingredients; application, analytical, nutritional or regulatory support; cost reduction: most aspects of food product development can be dealt with or even tested by using ‘co-creation’, according to Roquette.
Roquette said that it will present a selection of new solutions for all the application sectors. These will include Roquette’s Microalgae High Lipid Algal Flour muffin with 30% less fat. Described as a complete and sustainable food ingredient, Roquette’s Microalgae High Lipid Algal Flour is claimed to be an innovative, optimum source of lipids. The benefits for bakery products are said to be many: in addition to improving the lipid profile, it can aid texturising, calorie reduction, fibre and protein enrichment and the elimination of major allergens.
Roquette says that its development teams have also made use of the unique characteristics of the Roquette Microalgae High Lipid Algal Flour to develop a hollandaise sauce made without butter or eggs and with over 70% less fat.
To demonstrate cost optimisation solutions, Roquette says that the limelight in the dairy product space will shine on one of the starches in the CLEARGUM range to highlight a cheese analogue concept. Produced from various botanical sources (maize, pea and potato), CLEARGUM starches are said to offer a complete range of functionalities to accompany the desired type of cheese texture.
In the Fi Europe conference programme, 09:25 on 20 November sees the company’s Hélène Delamare, dairy product market development manager, present texturising, nutritional and cost optimisation solutions in the context of the development of dairy products.
The stand will be organised by food application field and each application space will offer a collaborative arena for creative encounters with Roquette’s development teams, said the company. Nutritional, texturising or technological ingredients; application, analytical, nutritional or regulatory support; cost reduction: most aspects of food product development can be dealt with or even tested by using ‘co-creation’, according to Roquette.
Roquette said that it will present a selection of new solutions for all the application sectors. These will include Roquette’s Microalgae High Lipid Algal Flour muffin with 30% less fat. Described as a complete and sustainable food ingredient, Roquette’s Microalgae High Lipid Algal Flour is claimed to be an innovative, optimum source of lipids. The benefits for bakery products are said to be many: in addition to improving the lipid profile, it can aid texturising, calorie reduction, fibre and protein enrichment and the elimination of major allergens.
Roquette says that its development teams have also made use of the unique characteristics of the Roquette Microalgae High Lipid Algal Flour to develop a hollandaise sauce made without butter or eggs and with over 70% less fat.
To demonstrate cost optimisation solutions, Roquette says that the limelight in the dairy product space will shine on one of the starches in the CLEARGUM range to highlight a cheese analogue concept. Produced from various botanical sources (maize, pea and potato), CLEARGUM starches are said to offer a complete range of functionalities to accompany the desired type of cheese texture.
In the Fi Europe conference programme, 09:25 on 20 November sees the company’s Hélène Delamare, dairy product market development manager, present texturising, nutritional and cost optimisation solutions in the context of the development of dairy products.
