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Limagrain Comes Into its Own in Growing Clean Label Market
date:Feb 23, 2016
ness reduction; Viscosity: direct impact on starch gelatinization, from a stabilized flour (very low treatment) to an instant flour (high treatment) which can develop cold viscosity; and Granulation.

LCIs functional flours can be used for a number of purposes, particularly to achieve a clean label in a market that is increasingly plagued by food scares and a suspicion that foods are not traceable enough. Gluten-free products are also gaining in popularity in many parts of Europe, such as Spain

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