Kerry introduces new texture system aimed at replacing sunflower lecithin
By Food in Canada StaffProducts Ingredients & Additives Kerry
Kerry launches Puremul, a new texture system that can replace the use of sunflower lecithin and mono- and diglycerides across multiple applications, including baked goods and plant-based beverages.
Tim Cottrell, business development director for Emulsifiers, Texturants and Gum Acacia, North America, said, “The Kerry Puremul texture system is an exciting ingredient innovation developed out of our long-time research experience with acacia, a natural, sustainable, plant-based ingredient source for food and beverage applications. We believe manufacturers and product developers in bakery and plant-based beverages will find this an exciting, clean label emulsification alternative for use in both reformulations and new product development.”
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