Texture and Clean Label

As the food industry adapts to the increasing consumer preference for cleaner labels and more natural ingredients, it’s crucial to acknowledge the significant role of texture in enhancing the overall culinary experience. Texture, in this regard, is not just an attribute but a key determinant of palatability and consumer acceptance, shaping the gastronomic journey.

Commonly used texturizers include modified starches, gums, and other hydrocolloids, which are instrumental in achieving these textural characteristics and functionalities. However, a challenge arises as many of these traditional ingredients are classified with E-numbers or bear names that may seem “unnatural” or “unfamiliar” to consumers. This presents an opportunity for the industry to explore more consumer-friendly alternatives or improve ingredient transparency.

Our Clean-label Solution

Oat beta-glucans are a fibre found in oats, particularly in the bran. There are different types of beta-glucans in nature, and they all are composed of glucose molecules with different beta linkages. Oat beta-glucan, in particular, contains mixed ß-(1→4) and ß-(1→3) bonds. This specific structure gives oat beta-glucan its phisical properties; in particular, the ability to bind water and act as a texturizer. PromOat Oat beta-glucan is fully soluble and is produced from non-GMO, Swedish oats, using a unique, chemical-free, fractionation method, contains 34% oat beta-glucan. 

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