Roquette has expanded its range of texturising solutions by adding four new tapioca-based cook-up starches. The range includes Clearam TR 2010, Clearam TR 2510, Clearam TR 3010, and Clearam TR 4010.
Roquette stated that its tapioca starches were developed to meet the texture requirements of food manufacturers and to complement existing botanical sources within the broader range.
The starches can be used in applications such as sauces, dairy desserts, yogurt, and bakery fillings.
“Our new tapioca offering represents a significant advancement in food starch technology, providing manufacturers with versatile and high-quality texturising solutions,” said Damien-Pierre Lesot, Head of Product Marketing at Roquette. “By expanding our specialty starch solutions range, we are fulfilling our mission to support food producers in delivering exceptional texture and co-creating delicious and diverse food experiences.”
