Ulrick & Short Launch New Range Of Clean Label Natural Texturisers

Ulrick & Short is launching a new range clean label, natural texturizing solutions – called virturaTM. The growing emphasis on consumer transparency & perceptions of naturalness is more relevant now than ever, with 66% of global consumers finding “natural” claims appealing in/on bakery products1, and the recent public debate around Ultra Processed Foods bringing this further into the spotlight.

virturaTM Au - Clean & Sustainably Sourced
The first product in the range is virturaTM Au, a product specifically designed as a functional alternative to psyllium husk in bakery applications – typically products such as gluten free breads & bread products. Declared simply as Linseed Flour & Tapioca Starch, it replaces an opaque, non-consumer friendly ingredient declaration with a clean & transparent one.

virturaTM Au is a genuine sustainable replacement – with the golden linseed raw material derived from European origin, reducing freight miles when compared with psyllium husk which is typically cultivated in Northern India. Furthermore, the golden linseed is a side stream product, derived from the press cake formed after oil production. The unique functional properties of the golden linseed flour are further enhanced through physical drying and milling methods – resulting in excellent properties which are comparable with synthetic hydrocolloids, and offering a sustainable equivalent.

Functionally Unique & Consistent
virturaTM Au performs in a similar way to psyllium husk, with simple inclusion as a dry, ambient powder, providing excellent water binding to provide a gel & mimicking the properties and function of a typical glutenous structure. The gel helps with elasticity of the batter, in turn providing volume, expansion and structure to improve overall product quality. Unlike psyllium husk, virturaTM Au is functionally stable, resolving issues for bakers of ingredient inconsistency between batches of psyllium husk, and the resultant variation in the processing and final product quality.

Ulrick & Short ingredients specialist, Kate Lefroy, said “we are increasingly seeing consumers shifting away from ultra-processed foods and seeking healthier alternatives, there is greater need than ever for highly functional ingredients based on natural sources.”

With these ingredients, manufacturers can deliver unique and interesting textures whilst maintaining clean & transparent declarations, thus omitting the need for chemically modified additives.”