ApuraGreen provides a clean label option for manufacturers eager to bring any of the pectin’s benefits to baked goods.
Stratum Nutrition (St. Louis) is now supplying ApuraGreen, a kiwi fruit pectin paste for extending shelf life, reducing fat, reducing sugar, and various other functions in baked goods.
ApuraGreen provides a clean label option for manufacturers eager to bring any of the pectin’s benefits to applicable products. Stratum says it works by proving a natural composition with “functional humectancy,” allowing for softer, fresher products.
As a fat substitute, ApuraGreen may even replace up to 90% of a product’s fat content. It is possible to replace egg, dairy, butter, cooking oil, and casein derivaties with the product.
Stratum is supplying ApuraGreen through a partnership with Anagenix Ltd. (Palmerston North, New Zealand), the company which manufacturers the ingredient.
The natural, non-GMO, allergen-free ingredient is suitable for breads, cookies, muffins, cakes, and other pastries, according to Stratum.
The Nutritional Outlook Podcast Episode 33: Keeping up with contract manufacturing
July 26th 2024Nutritional Outlook talks to Lauren Samot, commercial innovation leader, and Blayney McEneaney, sales executive at Vitaquest International, about trends within the contract manufacturing space, and the ways in which contract manufacturers like Vitaquest keep up with the market and differentiate themselves from the competition.