Beneo expands clean label rice starch line into harsh process applications

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11 Jun 2018 --- Beneo is set to launch Remypure S52 globally at IFT 2018 in Chicago, the company’s second functional native rice starch that is specially designed to be used in foods produced under very demanding conditions such as sauces, dressings and baby food. This latest addition to the Remypure line has been launched following extensive research and development with the aim of creating a clean label ingredient that is robust enough to withstand tough processing conditions such as low pH, high shear and high temperatures.

Beneo’s first functional native rice starch, Remypure S51, is used in a wide range of applications such as sauces, ready meals and pet food. Remypure S51 was developed for products which are produced under conditions that require a starch with moderate process tolerance. Remypure S52, on the other hand, has allowed Beneo to offer a clean label rice starch which can withstand even harsh process conditions thanks to its high process tolerance.

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Benoit Tavernier, Product Manager
Rice Ingredients, Beneo

“The reason for the launch of the Remypure range in general range was the demand in the market to go for clean label ingredients to basically increase the range of ingredients that are free from E numbers but also those that the consumer can understand,” Benoit Tavernier, Product Manager Rice Ingredients at Beneo explains to FoodIngredientsFirst. “The first launch was Remypure S51, a functional native rice starch which is moderate process tolerant and has a performance level of some of the modified rice starches in our portfolio. With Remypure S52, we aim to gain a product with an even higher process tolerance. This means a product that can be used, for example, in harsh processed conditions like low pH, high shear conditions, etc.,” he adds. 

For example, he notes how baby foods and emulsified sauces (e.g., tomato sauces) that are retorted go through a very demanding process. “This means that you have high temperatures for a longer period of time and there you need a product that can withstand those process conditions. Up until now, we did not have such a product in our portfolio. Basically, it helps the producer to go for clean label alternatives to modified starches. So it will replace modified starches, whether rice or from other sources,” he explains. 

Remypure S52 performs well in very high shear conditions, with research showing that its granules remain intact during and after the process. As a result, Remypure S52 creates a creamy texture with good consistency and stability over the long term (shelf-life stability), making it ideal for dressings and sauces. 

S52 is also ideal for retort applications, which is one of the most severe process conditions to be used in the convenience sector to sterilize under high temperatures. The challenge with this process is to maintain viscosity after the retort process. Tests of retorted tomato sauces containing Remypure S52 show that it is possible to maintain optimal functionality and the delicate texture during this high-temperature treatment thanks to its high process tolerance. 

Due to Remypure’s thermal production process, which is entirely natural, Beneo’s functional native rice starch achieves performance levels that are comparable to chemically modified food starches, without using any chemicals. As a result, S52 is natural and has a clean label, as well as a soft and creamy texture thanks to the uniqueness of rice starch which has small granule size when compared to other starches, plus good shelf-life stability and freeze-thaw functionality. 

An increased focus on health and well-being and demand for transparency is putting pressure on manufacturers to deliver products that have a clean label as a basic requirement, in even the most challenging food products. Remypure S52 is claimed to be a timely response to this growing need, as it’s currently technically challenging to create clean label sauces and dressings, due to the high shear and temperatures involved in the production process. 

The ingredient can be labeled as a native starch. Resulting in a “starch” or “rice starch” label on-pack, depending on the national legislation. “The main advantage is that you have the functionality of a modified starch, without having to name it as such. This is completely in line with the clean label and transparency trends in the marketplace,” says Tavernier.

Remypure S51 was first launched in 2016. To date, it has proved popular in the market, particularly in the ready meal sector and also in pet food. “It is still gaining traction and being rolled out, and it takes some time to have success with a new product on the market. S52 is available now and some projects with global players are underway,” he adds

The main activity for functional carbohydrate supplier Beneo’s Remy business is rice starch, with most innovations going in that direction, but Tavernier also notes strong growth in rice protein too amid plant powered growth in the market.

There is also a significant trend around texture marketing and Beneo is looking to benefit too. “The market is asking for texture rather than specific products. We are also looking into that and see how these requests can be answered and what we can develop in that regard. We are still in an initial phase but are definitely looking at it. For example, there are some basic questions that you hear; whether a long texture or a short one, a creamy mouthfeel, etc. For the customer it would be very useful to link a type of texture and melt-ability with one of our products based on rice starch,” he concludes.

By Robin Wyers

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