Ulrick & Short up the ante with functional rice flour for clean label gluten-free bakery

By Gill Hyslop contact

- Last updated on GMT

Nutrigel is designed to improve the moisture, softness and structure in a range of gluten-free products. Pic: Gettyimages/Peter Dazeley
Nutrigel is designed to improve the moisture, softness and structure in a range of gluten-free products. Pic: Gettyimages/Peter Dazeley

Related tags: Ulrick & short, rice flour, Gluten-free baked goods, Clean label, functional claims

The ingredient specialist has launched a functional rice flour developed to improve textures in gluten-free bakery applications.

The gluten-free category has undoubtedly evolved into mainstream, with Innova Market Insights reporting that gluten-free NPD launched so far in 2021 has accounted for over 20% of all product launches in the bakery sector – an increase from 12% in the previous year.

As premiumisation drives growth in the sector and consumer expectations of products only continue to grow, developing high quality products is as important as ever.

New addition to functional flour range

In response to this, Ulrick & Short has launched a functional rice flour, which was developed to specifically improve the viscosity, texture and structure of gluten-free baked goods. fazenda Nutrigel is the latest addition to Ulrick & Short’s functional flour range launched last year.

The ingredient acts as a viscosity regulator, designed to improve the moisture, softness and structure in a range of products, both sweet and savoury, from breads to cakes and batters.

The ingredient is also clean label, non-GMO and allergen-free, and can effectively replace existing rice flours on the market.

According to Ulrick & Short supply chain manager Matthew Hurst, in recent months, rice flour availability has been obstructed by a variety of issues impacting the supply chain.

“These challenges, coupled with a subsequent increase in demand has caused significant price rises across Europe, posing a challenge for many gluten free bakeries,” ​said Hurst.

“fazenda Nutrigel offers manufacturers not just an additional option for the supply of a key ingredient, but also a highly functional ingredient with additional textural benefits.”

Ulrick & Short development technologist Emma Walker added, “Whether manufacturers simply require viscosity regulation in doughs or batters without reformulation or additional textural benefits, Nutrigel is a viable product on both counts.”

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