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.
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 Aspect: like traditional pasta Organoleptic Mouthfeel and chewing properties like traditional pasta Clean taste profile Processing 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
