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Limagrain Céréales Ingrédients launches 2 new ingredients

Manon Cabrol - 30-oct.-2017 16:36:45
Limagrain Céréales Ingrédients  (LCI) have developed 2 new functional ingredients for professionals in the baking industry: BRICKS and NUTRICORN. Easy to incorporate into product formulations with the option of adapting them as per the needs of clients, LCI aim to help professionals innovate and make their ingredient lists even clearer and more transparent. Meet them at  Food Matters Live on booth 267 from 21st - 23rd November 2017 to discover their solutions first-hand.   Build improvers BRICK by BRICK Conceived in-house following a thorough analysis of client requirements and extensive testing by their R&D team, BRICKS is a new range of bread improvers. This new range is now available everywhere in Europe. Suitable for baking businesses of all sizes and capacities, BRICKS has been developed especially for use in sliced bread and viennoiserie.  LCI provide the BRICKS , that is, the ‘base ingredients’ for bread improvers. BRICK by BRICK , benefitting from LCI’s advice and technical expertise, clients can build their own improver(s) fully adapted to their bread products. Aimed to be as flexible as possible to meet the various needs within the bread-making industry, the range includes several options: Ready-to use ‘bricks’ for specific requirements such as improved product softness Companies can also mix and match with a selection of ‘bricks’ as required Bespoke blend options whereby baking businesses can develop ‘bricks’ as desired. As an international agricultural cooperative group, LCI can develop formulations internally, meaning clients retain control of formulations and end-product recipes can remain confidential.    NUTRICORN: a combination of taste and health to bake better products NUTRICORN , is toasted corn germ which can be used to enhance the taste and nutritional value of bakery products.  The germ is the most nutritional part of maize grain, naturally rich in fibre (20%), protein (20%) and minerals (including magnesium, potassium and phosphorus). Nutricorn can enhance the nutritional profile of the end product. LCI toast NUTRICORN to improve product taste , which is similar to hazelnut. The toasting process is natural and ensures the nutritional value of the germ is preserved. From fully traceable maize grains grown by Limagrain farmers, the ingredient brings a crunch, a lightly toasted taste and an appealing bright colour to bakery products. Benefits of NUTRICORN: Offers the natural benefits of corn germ (fibre, protein, magnesium) while improving the taste and/or texture of bakery products Multipurpose: can be used in different bakery products, such as bread, pastries, cakes cereal bars, tortilla chips, biscuits and more Versatile: NUTRICORN can be used as a topping or baked in the product Allergen-free: does not contain any of the 14 main allergens (including gluten or nuts) NUTRICORN is rich in magnesium: only 7g of Nutricorn is all that’s needed in a final product for it to qualify as a ‘source of magnesium’, that is 57mg of magnesium per 100g! Lower costs: Nuts, and particularly hazelnuts and almonds, are expensive products and prices can fluctuate significantly. NUTRICORN is an ideal replacement for nuts in numerous products. The ingredient can lower recipe costs used as both a total and/or partial substitution.  LCI will be exhibiting at  Food Matters Live booth 267 at ExCel London from 21st - 23rd November 2017, don’t miss this opportunity to find out more about their new ingredients.   About Limagrain CEREALES INGREDIENTS A unique position, from seed to consumer Limagrain Céréales Ingrédients (LCI) is a subsidiary of Limagrain, an international French cooperative group created and directed by French farmers. LCI creates functional ingredients for professionals in the baking industry. Headquartered in Auvergne, with an international outlook, LCI’s clients benefit from the knowledge and the passion of its team, providing quality ingredients adapted to the British bakery market expectations and their specific industrial needs.   For more information, please contact: Pauline Arramy, Marketing Executive, +33 (0)4 73 67 17 82,  info.lci@limagrain.com Or, LCI UK Office: Louise Hopper, UK & Ireland sales manager, +44 (0)7774 929 749, louise.hopper@limagrain.com   For more information on this press release, contact: Business France UK (The French Trade Commission) Catherine Ryall, Press Officer,  catherine.ryall@businessfrance.fr Website:   www.youbuyfrance.com/uk/  

Launch of LCI’s Touch range: functional ‘Clean Label’ ingredients for bakery products

Laure Bidault des Chaumes - 26-avr.-2017 11:28:32
        Ingredient transparency and the use of natural products are of increasing importance in the bread-making industry. In this context and as a pioneer in ‘Clean Label’ ingredients , Limagrain Céréales Ingrédients (LCI) unveils its new range of functional ingredients, LCI’s touch . The range combines functional flours and enzymes to provide new ‘Clean Label’ solutions. Through the various offerings of the range, ‘LCI’s touch’ range makes it possible to: -    replace up to 50% of added gluten  -    to increase dough hydration levels -    to reduce added salt -    to control softness and/or to reduce egg quantity by up to 20%        All 6 ingredients in the LCI’s touch range can be listed as ‘wheat flour’ in the end product ingredient list : - GLUSAFE is an ingredient which replaces up to 50% of added gluten in bread (sandwich bread loaves, traditional or artisanal bread). With GLUSAFE, no modification of the process or hydration is required and dough is improved (greater elasticity, enhanced texture, etc).  - GLUSAFE SWEET is available for viennoiserie and pastries.  - The unique ingredient HYDRA 0.2% increases dough hydration levels and reduces bread recipe costs.  - STOP SALT , an innovative nutritional solution, reduces the amount of salt added to recipes by up to 25%. STOPSALT can be used in recipes for traditional or artisanal breads, sandwich bread loaves and viennoiserie. With STOP SALT , dough retains its hydration and elasticity without becoming sticky. - CAKESOFT makes it possible to control the soft texture of pastries with a long shelf life. No additional water is required in recipes using cakeSoft. - SOFT EGG is used to reduce the amount of eggs by up to 20% in bakery products without adding allergens. SOFT EGG also increases product shelf life and results in bakery products with finer breadcrumbs. About Limagrain Céréales Ingrédients At the heart of the sustainable supply chain of the Limagrain cooperative group, Bakery by Limagrain Céréales Ingrédients creates cereal ingredients for professionals in the bakery industry. Experts in softness, nutrition and ‘Clean Label’ ingredients, Bakery by Limagrain Céréales Ingrédients supports clients with expert knowledge and passion, providing quality ingredients and offering tailored solutions to both today’s and tomorrow’s challenges in the industry. www.lci.limagrain.com  For more information about this press release, please contact: Business France UK  (The French Trade Commission in the UK) Catherine Ryall , Press Officer Email:   catherine.ryall@businessfrance.fr Tel:  + 44(0)207 024 3613 Website:    www.youbuyfrance.com/uk/    
About
Business France - The French Trade Commission in the UK  is the national agency supporting the international development of the French economy in the UK. It is responsible for fostering export growth by French businesses, as well as promoting and facilitating the UK’s investment in France. Business France promotes France’s companies, business image and nationwide attractiveness as an investment location, and also runs the VIE Programme in the UK. Founded on January 1, 2015 through a merger between UBIFRANCE and the Invest in France Agency, Business France has 1,500 members of staff, both in France and in 70 countries throughout the world, who work with a network of public- and private-sector partners. In September 2015, Patrick Manon was appointed the new Director of Business France in the UK. Prior to this appointment, Patrick was the Human Resources Director at Business France in Paris, which manages the recruitment of t

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