BENEO-Remy has developed a series of new rice derivatives including RemyLiVe: a stabilised high-fibre bran rich in protein, B-vitamins and healthy [mono and poly-unsaturated] fats; Remyline UST-DR P: a clean-label cold soluble rice starch; and a new rice concentrate ideal for smoothies.
Sales and marketing manager Vincent Caluwaerts said: "Rice starch has a lot of potential in fat replacement and is also non-allergenic. The exciting thing about Remyline UST-DR P is that it is also stable at low-pH, with a high process tolerance and freeze-thaw stability."
This made it suitable for the cold preparation of sauces, soups and bakery fillings, plus yoghurts, cheese, low-fat margerine, ice cream and milk-based desserts, he said.
RemyLiVe, meanwhile, was ideal for bread, cakes, crackers, pasta and breakfast cereals where manufacturers wanted to boost their fibre and protein content, plus gluten-free products.
The dramatic rise in the price of rice over the spring and summer had given the firm some headaches, admitted Caluwaerts.
"Prices doubled in some cases over the spring and summer and some countries that we source from implemented export bans, which can suddenly make you very vulnerable. But we have learned from that and we are working very hard to ensure security of supplies."