Rousselot at HIE 2010: Reformulation solutions & Health ingredients.

2010-11-08

Paris La Défense, November 8th, 2010 - At HIE 2010, Rousselot will highlight its Rousselot® Gelatine range for the reformulation of healthier foods, and Peptan® collagen peptides which help improve bone, joint and skin health.


Rousselot® Reformulation : Create innovative and healthier foods

Less fat, less sugar, fewer calories… For several years, the food industry has been striving to answer consumer demand for healthier and appealing foods. A multi-functional and talented ingredient, Rousselot® Gelatine can efficiently help manufacturers design processed foods that are reduced in fat, sugar and calories and yet indulgent.

Reformulation for less fat: the replacement of fats with a less caloric protein able to bind 10 times its own weight of water can be done with gelatine. In addition, gelatine’s viscosity above melting point creates a smooth consistency and a perfect, fat-like mouthfeel.

Reformulation for less sugar: Rousselot® Gelatine makes it easier to replace sugar by sweeteners as it provides the finished product with a desirable texture.

Increasing protein value: a pure protein, Rousselot® Gelatine can help increase the protein content of processed foods, thus providing long-lasting satiety.

Easy implementation: gelatine is a clean-label ingredient as it has no E number.

On stand R46 in Hall 9, Rousselot will showcase examples of snacks, brownies and gummies that are low in fat and sugar and also instant soups with enriched protein content.

Peptan: a bioactive ingredient for healthy bones, joints and skin

The benefits of hydrolysed collagen peptides for bones and joints have been clearly reported in scientific studies, available on Rousselot’s stand. Peptan has also proven its hydration and anti-aging effects in nutricosmetic and cosmetic applications. Lately, this ingredient has also positioned itself as an efficient nutritional supplement for sportsmen and women in search of specific protein nutrition, weight-conscious people and the elderly. Its organoleptic properties make it easy to add to any kind of food, drink, or dietary supplements.

Visit us at HIE 2010, Hall 9, Stand #R46.