Roquette AMYSTA™ L 123 has been developed by the brand as a plant-based ingredient that will support clean label products in response to increased demand for simplicity and transparency.
The ingredient comes as a thermally soluble pea starch that could help to reshape the market landscape when it comes to clean label products. The solution was developed through a patented, chemical-free process and will support impressive texturizing performance, while still supporting clean label formulations. The starch also has low viscosity, smooth mouthfeel and impressive dispersibility to enable use in a variety of applications.
Head of Innovation and Product Marketing for Food and Nutrition Damien-Pierre Lesot spoke on Roquette AMYSTA™ L 123 saying, "Amysta L 123 marks the beginning of a new journey in label-friendly starch innovation. By combining a trusted ingredient source with a patented, chemical-free process, we enable our partners to create foods that align with consumer expectations for simplicity, transparency and functionality.”
Why This Trend Is Growing
- Clean-label Ingredient Transparency
- A growing consumer demand for simplicity and openness in food labeling is reshaping the market for plant-derived ingredients.
- Chemical-free Processing
- Innovative methods that avoid chemical additives in ingredient processing are gaining traction, enhancing product appeal for health-conscious consumers.
- Thermally Soluble Starches
- The development of thermally soluble starches that maintain functionality and texture is becoming pivotal in diverse food applications.
Industries Being Reshaped
- Plant-based Food Ingredients
- The use of plant-based solutions like pea starch in food production is responding to a shift towards health-focused and environmentally friendly diets.
- Food Product Innovation
- Revolutionary advancements in ingredient technologies allow for the creation of products that meet evolving consumer preferences for healthier and cleaner options.
- Sustainable Food Manufacturing
- The adoption of sustainable practices and ingredients in food manufacturing offers a response to increased ecological and ethical consumer expectations.
