On January 24 at SIRHA in Lyon, France, Solbar, Israel, launched Bontex, a steam-textured soy protein for use across a variety of health-targeted food processing applications. The product was launched at a reception organized by MCM Casing, a leading distributor in the French market.
David Kraus, Solbar’s Global Applications Manager, demonstrated how to utilise Bontex in a wide range of recipes, including baked products like biscuits, and sauces—for example, vegetarian Bolognaise. At the reception, participants tasted the products and commended Bontex as an advanced soy ingredient.
“Bontex has cutting-edge advantages in the marketplace, thanks to its organoleptic profile and its ability to maintain its texture even when wet or following the cooking process,” explains Kraus. “We received a lot of positive response from leading French manufacturers during the event and anticipate it will be an additional engine driving Solbar’s success in France.”
Bontex is a steam-textured soy protein (via High Temperature/Short Time (HTST) process) designed to provide healthy and cost-effective value to food formulations in multiple food applications, including bakery, snacks, meat, vegetarian and ready-to-eat meals. Unlike traditional textured soy flour, it has none of the strong soy off-taste due to a unique proprietary process which removes volatile flavors while preserving essential nutritional values.
These particles are cut and sieved to five optional sizes. Furthermore, as Bontex has no flavor or coating, Solbar is open to developing unique and customized products for its clients. Flavors and natural colors are fully blended into the product prior to texturization for whole-matrix flavoring. These characteristics make Bontex the ideal product to improve the healthy profile in broad-spectrum application. It answers the needs for dietetic products, low-sodium and high-protein diets and digestive improvement. It also is gluten- and oil-free, and kosher-certified.
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