Super ingredients: Limagrain launches Nutricorn fine and coarse
26 Mar 2018 --- Limagrain Céréales Ingrédients has just launched two new sizes to the market: Nutricorn Fine and Nutricorn Coarse. Originally launched in 2012, Nutricorn has many benefits: it has the advantage of substituting nuts without containing major allergens; it is also a “superfood” that is rich in protein, fiber and minerals.
Today Limagrain Céréales Ingrédients proposes this “super ingredient” in three particle size:
- The “Classic” version is still available.
- The version “Nutricorn Fine” with finer particle size, allows for the easier incorporation in bread making, biscuit, pastry, ready meals to bring the same benefits (taste, nutrition and clean label).
- “Nutricorn Coarse” is an ingredient with a higher particle size, which will give crunchiness in coatings, toppings or inclusions. It is ideal for breaded products, cereal bars, granola, ice cream or dairy products.
Speaking to FoodIngredientsFirst, Walter Lopez, Communications Manager at Limagrain said: “Nutricorn range responds to many trends; clean label because all the ingredients are declared as 'toasted corn germs.' It offers food safety and total traceability because the corn used for making these ingredients is managed, from the seed selection to the toasted corn germ by Limagrain. It is unique in Europe and maybe in the world. Allergen-free, because all the range is free of the 14 main European food allergens, including gluten (from wheat) and nuts.”
“Nutricorn Coarse is also cost-effective for nut substitution because Nutricorn is cheaper than hazelnuts or almonds and it is nutritional because Nutricorn items are rich in protein (20 percent), in fiber (20 percent), and minerals particularly in magnesium (0.8 percent).”
“Nutricorn Classic was released three years ago. One of our customers needed different particle size for their food applications. So, we decided to develop a finer Nutricorn (Nutricorn Fine) for a better blending with flours into bread, biscuits, cookies formulations,” Lopez explains.
“A few years ago, Limagrain Céréales Ingrédients invested in toasting equipment. Today, we have already launched toasted corn flour, toasted broken wheat, toasted corn germs with three particle sizes and instant polenta, for stimulating taste and color in foodstuffs, naturally,” he concludes.
By Elizabeth Green
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