As an accompaniment, on salads or as a garish, or accompanying warm dishes (pasta, meat, fish), sauces can be present at all meal times.
Soups, like sauces, contribute to a meal’s nutritional equilibrium, while also appealing to the epicure’s pleasure of simply eating.
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Applications involved
Sauces and soups have been classified in the following families: mayonnaise, dressings, ketchup, ethical sauces, warm sauces (liquid or powder form), tomato based sauce, soups (dehydrated and liquid).
Roquette’s contribution
Thanks to its wide range of ingredients, Roquette offers a host of technological solutions (texture, stability rheology, binding) and the nutritional (sugar reduction, calories, high fiber, protein sources) taste related (as a soothing comfort).
Some ideas:
Nourishing dressings, ketchup and pastas sauces with SweetPearlTM maltitol and/or NUTRIOSE® dietary fiber and/or NUTRALYS® pea protein.
Cholesterol free mayonnaise with NUTRALYS® pea protein or CLEARGUM® C001.
They become a complete meal using NUTRIOSE® dietary fiber, CLEARAM®, GLUCIDEX® and vegetable protein.
Healthy bouillons and soups devised using NUTRIOSE®.
Our experts at your disposal
Additionally, Roquette has developed a ‘Formulation Help Service’ through its Application and Nutrition Lab. It is available and at your disposal to help you in the development of your formulations (contact us).
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