These new Roquette tapioca starches have been announced by the ingredients specialist brand as a series of texturizing solutions perfect for enhancing a range of food product formulations. The solutions include the Clearam TR 2010, Clearam TR 2510, Clearam TR 3010 and Clearam TR 4010, which are each specifically developed with the unmet texture needs of manufacturers. The starches are rated to enhance the viscosity, consistency and elasticity of a wide range of recipes including desserts, sauces, bakery fillings and yogurts, while also delivering impressive shelf life stability and heat resistance.
Head of Product Marketing Damien-Pierre Lesot spoke on the new Roquette tapioca starches saying, "Our new tapioca offering represents a significant advancement in food starch technology, providing manufacturers with versatile and high-quality texturizing solutions. By expanding our speciality starch solutions range, we are fulfilling our mission to support food producers in delivering exceptional texture and co-creating delicious and diverse food experiences.”
What Makes This Trend Stand Out
- Innovative Texturizing Solutions
- Roquette’s new varieties of tapioca starches present an advancement in creating versatile textures in food products.
- Enhanced Viscosity Starches
- The tapioca starches offer exceptional enhancements in viscosity, which is vital for recipes like sauces and desserts.
- Advanced Starch Shelf Stability
- These tapioca starches provide impressive shelf life stability, benefiting long-term storage and consumer satisfaction.
Sectors Adopting This
- Food Manufacturing
- Manufacturers can utilize these advanced starches to improve the texture and consistency of a broad range of food products.
- Bakery Ingredients
- Bakeries stand to gain from the versatile texture solutions offered by the new Roquette tapioca starches for fillings and dough stabilization.
- Dairy Alternatives
- Producers of yogurt and other dairy-based products can benefit from the heat resistance and texture enhancements provided by these starches.
