Kröner-Stärke expands range of clean label agglomerated ingredients

Agglomeration can provide answers to many of today’s product development challenges. The process enlarges the particles within a substance by joining together smaller particles to form a granulate or ‘blueberry’ structure.

Using agglomerated ingredients can help producers develop products that have improved flowability and dispersion in a solution, easier lump-free stirring, along with reducing dust during processing. Powder handling in a bakery can lead to significant health concerns as exposure to dust can cause occupational asthma and rhinitis.

The knock on effect is reducing wastage and material loss, improving plant safety and reducing process cycle time. In addition, production loses fewer batches to cross-contamination and inconsistency.

Examples of agglomerated ingredients relevant for the bakery and snacks sectors include flour, instant starches, maltodextrin, whey protein and powdered colours, among others.

Possibilities are endless

Kröner-Stärke has expanded its range of clean label agglomerated ingredients that cover a wider variety of applications. Indeed, the possibilities opened by its agglomerated wheat proteins, pregelatinsed starches and pregenlatiniserd flours based on different raw materials are endless. For example, for use as a glaze on pies and baked goods or to adhere seeds to the top of bread.

All the company’s products are available in an organic format, and depending on the raw material used, in gluten-free variants, too. The agglomeration process may be carried out using ‘wet’ methods where a binder is used or ‘dry’ methods where no binder is needed, but in either case, no artificial additives are used. Additionally, they are also ideal for use in products developed for those suffering from dysphagia (difficulty in swallowing).

The ingredients also come in the form of flakes, which keeps production costs to a minimum.

“As more and more people turn towards a clean label lifestyle, the demand for a wider range of organic products continues to increase,”​ said Henrik de Vries, commercial manager at Kröner-Stärke.

“The development of our agglomerated ingredients is providing food manufacturers with the opportunity of producing products that are appealing and convenient to consumers without the use of artificial additives.”​

Beyond its agglomerated ingredients portfolio, Kröner-Stärke also develops bespoke solutions to suit customer needs across a wide range of foods including baked goods, food-to-go, and battered or dietetic products.