AGRANA attends the Food ingredients Europe trade fair showcasing numerous novel products for plant-based applications - Seite 2

 
Creamy, all-vegan panna cotta on a pool of fruit glaze

AGRANA has also converted the popular Italian dessert panna cotta into a vegan delicacy. This product relies on a combination of two corn starches to replace the gelatine from animal origins or agar-agar traditionally used as a gelling agent. This plant-only and also low-fat panna cotta based on oat products has the perfect creamy colour, soft mouthfeel and a mildly sweet and vanilla-based taste.

 

Betaine drinks for more stamina and strength

Betaine is an ingredient which has a positive nutritional impact on our fluid balance and metabolism, meaning that it promotes physical performance and stamina. AGRANA produces betaine from GMO-free sugar beet, leading to a highly pure form (at least 99% pure betaine) of this natural substance contained in sugar beet molasses, which is available in the form of a free-flowing, white, crystalline product.

In order to demonstrate the positive characteristics of betaine, two beverage concepts that have been developed by AGRANA together with AUSTRIA JUICE can be tasted at the FiE stand: an isotonic sports drink with red berry juice and corn starch, on the one hand, and an energy drink with vitamins, caffeine and betaine, to replace taurine, on the other. The beverage base has been developed by AUSTRIA JUICE through the addition of betaine and starch.

 

New taste experiences from AUSTRIA JUICE

By bundling its expertise, from the market research to the beverage concept and from fruit growing to finished formulations and ingredient supplies, AUSTRIA JUICE offers its customers a wide range of support when it comes to implementing diverse projects. The company also takes the latest developments in the beverages market into account, such as the trend in the direction of natural, calorie-reduced products. That is why AUSTRIA JUICE is also showing off its most recent innovation at the FiE – a 100 % fruit juice with 30 % fewer calories. This involves reducing the sugar content by means of a biological-physical process while at the same time retaining the key ingredients of the juice.