Royal Avebe is presenting PerfectaSOL veggie donuts and “aloo tikki” potato cookies at the Institute of Food Technologists (IFT) event from July 16 through July 19 at the McCormick Place Convention Center in Chicago at booth S3113, as Brooke Just reports for Food Business News.
PerfectaSOL is a potato-derived ingredient for plant-based dairy and confectionery products and also may replace modified starches and label unfriendly hydrocolloids, according to the company. The ingredient also may be used as a texturizer for creamy and stretchy plant-based cheese products as well as winegums, foamed jellies and multi-layered candy.
PerfectaSOL offers benefits such as full mouthfeel, whiteness, gelling, smoothness, no off-taste, improved spoonability, and improved melting, crumbling or sliceability.
Source: Food Business News
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