FIE London
Rousselot’s expertise at work: a new product in an innovative recipe.
The leading manufacturer of gelatine introduces Rousselot® ACPE, a new gelling system for manufacturing acid marshmallows for which a patent has been filed.
Developed by its application laboratory, Rousselot will introduce at FIE London a new gelling agent, Rousselot® ACPE that allows to manufacture stable acid marshmallows. Bringing unexplored fluffiness and taste, this new confectionery meets the ongoing search of the industry for innovative products. For both the acid marshmallow and its production process a patent application has been filed by Rousselot.
Combining Rousselot’s technical expertise with the company’s knowledge of the market, the process for acid marshmallow solves the problem posed up to now by the stabilization of such aerated confectioneries. Rousselot® ACPE provides the natural support for a maximum flavor release and mouthfeel.
This new process does not require any industrial adjustment and opens many new perspectives to the confectionery industry.
The company will also highlight its recently developed Rousselot Hydrolyzed Collagen (RHC) with a Protein Instant Drink containing 100% of the recommended daily value of hydrolyzed collagen in only one shot; another key ingredient for the development of innovative nutritional foods and drinks.
Come and visit us at FIE London: Booth D80 (Hall North)
August 2007