Cereal products are at the heart of our food supply that must deal with customers growing demand for quality, tastefulness, and balance.


Applications involved

Baked goods and snacks have been classified in the following families:
Bread making products, cereal bars, breakfast cereals, biscuits, pastries, viennoiseries, fillings and custards, and salted snacks.


Roquette’s contribution

Roquette offers a host of solutions, from the technological (texture, volume, stability rheology, binding) to the nutritional (sugar reduction, calories, fiber and protein enrichment, reduction of the allergy producing issues…).

Some ideas:

 

• Biscuits
  “No sugar added” biscuits made with SweetPearl^TM maltitol
  Biscuits rich in fiber, reduced fat with NUTRIOSE^® soluble fiber
  Protein-enriched cookies with NUTRALYS^® F85M pea protein
• Pastries
  “No sugars added” cakes made with SweetPearl^TM maltitol
  Reduced fat cake made with NUTRIOSE^® soluble fiber
• Bread
  White bread with the fiber content of brown bread – ‘a good source of fiber bread’
  Reduced fat in a brioche using NUTRIOSE^® FB06
• Bars
  Cereal bars that are low in sugar but rich in fiber with SweetPearl^TM maltitol and NUTRIOSE^® soluble fiber
  Protein bars rich in fiber for sportsmen with SweetPearl^TM, NUTRIOSE^® FB06 and NUTRALYS^® SF
  Vegetable protein bar replacement for meals with NUTRIOSE^® FB06, SweetPearl^TM and NUTRALYS^® SF