Penford launches low-energy and fat-lowering food solutions

Penford Food Ingredients
leader in carbohydrate systems and technology innovation. The
Novo FR

was announced at the 2014
American Food

in new Orleans.
This non-GMO potato-based starch system can replace up to
50%
solid fat in some applications.recommended use:baked goods lcandy base and fillers lmilk desserts licing lseasoning lsmear sauce lfunctional advantagesnon-GMO ltastes light lcreamy slippery texture lfat simulation lmaintains micro-hole structure lKeepingFood Modified Starch provides many health benefits for adults and children, and can be used to reduce calorie and fat intake without cholesterol. In addition to the health benefits,
PenNovo FR
caters to consumers' needs for restricted diets, gluten-free, allergy-free ingredients, halal and kosher cleansing. ""
PenNovo FR
expands
Penfor Food Ingredients
's portfolio to meet consumer requirements for non-GMO food ingredients and provides health and nutritional benefits to manufacturers and consumers."
John Randall
, president of Penfor Food Ingredients

, said, "We are excited to launch this technology at the Food Fair because it is an important platform for food science and technology professionals to learn about the latest developments in ingredients.""Consumers
more than ever about their families' weight and nutrition management," Randall said. They are doing everything they can to find ways to reduce energy and fat intake. In addition, gluten-free and non-GMO labels are important.
PenNovo FR
is a multidimensional ingredient solution that enables food manufacturers to produce more delicious products while reducing saturated and trans fatty acids. Other alternatives from
Penfor Food Ingredients
include
PenGel 8
, a non-GMO solid fat alternative to minced and meat-like foods. In addition,
30 ™ 37-
clean label rice starch can be used in dairy products such as yogurt and ice cream. collosal technology is also part of
Penfor Food Ingredients
's offering of a versatile
Coyote Brand GumPlete™
stabilization system for use in baked goods, dairy products, confectionery, sauces, seasonings and smear sauces.