Gluten-free Pasta & Gastronomy

HI-FOOD can offer a concentrated functional Nucleus of natural ingredients (innovative ingredients with an innovative technology). This Nucleus can be used to replace Gluten and therefore to produce Gluten-free pasta products with unique quality.

The physical and organoleptic properties of the types of Pasta produced with HI-FOOD Nucleus are surprisingly close to those of the common pasta. Common allergen products are not used, no soya, no milk, lactose or milk derivates, nor are emulsifiers.

Typical Characteristics of the Gluten-free Pasta

The consistency of the dough gives a comparable "al dente" mouth feel, throughout the whole chewing experience, leaving no glue-like nor grainy feel at the end.

Aspect: like traditional pasta
Mouthfeel and chewing properties
like traditional pasta
Clean taste profile
Tests indicate gluten-free pasta with HI-FOOD Nucleus can be processed on normal lines, including filled pasta lines
Can be frozen or shock frozen with no loss of general characteristics

"Clean Label" Table: Do we need these Ingredients, even in small percentages?
Stabilizer No
Emulsifiers No
Humectants No
Non-Natural Flavours No
Anti-oxidants No
Chemical Fermentation No
Acidity Regulators
Sodium Diacetate No
Flavours No
Citric Acid No
Soya No
Milk – Milk derivates No
Egg – Egg derivates Egg pasta
Gums (E412 Guar, E410, Xanthan, Locustbean) No
CMC E466 No