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... limagrain céréales ingrédients (lci) is highlighting the clean label credentials of its functional flours that can be used to help address some of the challenges faced by cake and pastry manufacturers ... ” lci makes functional ingredients by combining different varieties of cereals with a patented hydrothermal treatment process called farigel ... functional flours lionnet said these functional ingredients, called functional flours, can be used in a lot of applications such as ready meals, snacks and bakery, including pastry applications ... the functionality of the flours depends on the variety and the process but ultimately they can be labelled “wheat flour”

... the growth in ready meals, plus desire for clean-label, restaurant-style products has led the uk’s ulrick & short to launch a new functional starch from wheat ... for instance, in late 2007 national starch introduced an extension to its homecraft range of functional flours to the european market called express 760, aimed at building viscosity and texture in instant and ready-to-heat foods

... carbohydrates and fibres french firm colloides naturels international launched a new 'nutritional texturiser' combining acacia gum fibres and wheat which it claims is both highly functional and nutritious ... national starch introduced an extension to its homecraft range of functional flours to the european market at fie this year called express 760, aimed at building viscosity and texture in instant and ready-to-heat foods ... the new offering is described as a pre-gelatinised functional flour derived from wheat, that gives viscosity in a variety of foods designed for cold water, reconstitution or microwave cooking

... national starch introduced an extension to its homecraft range of functional flours to the european market at fie this year called express 760, aimed at building viscosity and texture in instant and ready-to-heat foods ... the new offering, which was unveiled in the us at the research chefs association conference a year ago, is described as a pre-gelatinised functional flour derived from wheat, that gives viscosity in a variety of foods designed for cold water, reconstitution or microwave cooking ... seasonal crop variations in wheat can mean manufacturers using traditional flours, on the other hand, might have to reformulate products