"Cereal Products and Health" seminar in Nantes on April 6 last

Roquette shares its expertise in the creation of products combining pleasure and health at a «Cereal products and Health» seminar.

It was in Brittany, the original location of the first cookie factories in France, that Roquette and SPCI (its French distributor) recently brought together biscuit, pastry, bread and viennoiserie producers of the region.

Today the baked-goods industry has to take up the challenge posed by new demands from consumers in search of better-balanced products. During the seminar Roquette clarified consumers’ nutritional concerns, then presented a series of innovative solutions for creating delicious and well-balanced baked products. For example,

• a white loaf with the nutritional properties of whole wheat bread,
• bread that reduces the urge to snack,
• sugar- or fat-reduced brioches and yellow doughs with a smooth  texture similar to that of the traditional product,
• cereal bars that provide extended energy release or again sugar-reduced cookies and pastries.
  
  

The many functional properties of

MALTISORB^® crystalline maltitol (a derivative of maltose, a natural sugar obtained from cereals with a taste very close to that of sugar and a calorific value of 2.4 kcal/g)

and NUTRIOSE^® (a soluble fiber, low in calories and perfectly digestible)

enable high quality, tasty products to be developed. Roquette confirms once again its dedication to helping its customers in the food industry keep ahead.

Next Roquette appointment on  « Pleasure and Health » topic:
SIAL (International Food Exhibition) in Paris, next October

For further information, visit the following sites:

www.maltisorb-maltitol.roquette.com
www.nutriose.com
www.spci.fr - www.roquette.com