Manufacturers may use the new flours to convert to a rice flour label while achieving the functionality, stability and shelf life previously associated with the use of certain hydrocolloids, modified starches and other ingredients that consumers may not perceive as clean label. Ingredion will introduce the rice flours at IFT17, the Institute of Food Technologists’ annual meeting and food exposition scheduled for June 25-28 in Las Vegas, Nevada, U.S.
“The demand for clean and simple labels continues to climb in North America, and consumers are expecting front-of-box claims to be supported by ingredient statements,” said Angelina De Castro, senior marketing manager of Ingredion’s Wholesome Springboard in North America. “Providing highly functional rice flours with added stability and enhanced texture allows our customers to design new products that are as close as possible to what consumers would expect in an authentic recipe.”
Proprietary research found “rice flour” to be one of the most accepted common ingredients used in the food and beverage industry, according to Ingredion. Researchers found a significantly higher proportion of U.S. and Asia Pacific consumers preferred “rice flour” over other ingredients.
“Ingredion has been a pioneer in the clean label movement and in understanding consumer attitudes and preferences toward specific ingredients and claims,” said Daniel Haley, director of the global Wholesome Springboard at Ingredion. “The exciting development of Homecraft Create multi-functional rice flours, leveraging our recent investments in Asia Pacific, reflects the continued commitment of researchers working in this area at our global network of Ingredion Idea Labs innovation centers.”