
Functional flour is a specially processed type of flour that provides enhanced nutritional and functional benefits beyond traditional flour. It’s developed to improve food processing, texture, and nutritional content in a wide variety of products.
Functional flour is extremely versatile and can be applied across a wide range of food products. It’s used in:
- Bakery: Bread, pastries, and cakes benefit from improved texture and enhanced nutritional content.
- Snacks: In cereal bars, crackers, and chips, functional flour helps achieve the right crunch and nutrient balance.
- Meat Alternatives: Plant-based meat products use functional flours as binders to create the right texture and mouthfeel.
- Soups and Sauces: As thickeners, they improve consistency and add a smooth finish to sauces, gravies, and soups.
Functional flour is a critical ingredient in modern food production, enhancing nutritional value, processing efficiency, and product quality. With its ability to improve texture, provide allergen-free alternatives, and extend shelf life, functional flour is a versatile and powerful tool for food manufacturers aiming to meet consumer demands for healthier, high-quality products.
- Enhanced Nutritional Profile
- Improved Processing Efficiency
- Better Texture and Moisture Control
- Gluten-Free and Allergen-Free Options
- Versatility Across Food Categories