GPC Serves Up Functional Solutions at SSW
Peanut Replacement Solutions with Roasted Soy Flour.
Want to add a nutty flavor without introducing a peanut allergen? Try our gluten-free, peanut-free cookie, containing ROSY100 roasted full-fat soy flour as a wheat flour replacement. ROSY100 roasted full-fat soy flour delivers protein and a pleasant peanut flavor.
Jump on the Chickpea and High Fiber Trend…Without Sacrificing Flavor!
What’s trending? It’s #chickpea and #fiber! Try our gluten-free high-fiber cracker utilizing CP100-S steamed chickpea flour as the main flour component. In addition, FYBRIN® RS (resistant starch) F100 food starch-modified adds a significant amount of fiber to this cracker with a smooth mouthfeel and neutral flavor profile. FYBRIN® RS resistant starch is the low-profile high-fiber solution for snacks!
Looking for Quick Dispersing Powders for Consumer Convenience?
Bring premium dispersibility to your formulation with MALTRIN QD® maltodextrins. See instant dispersibility for yourself when sampling a Rose Hibiscus Green Tea dry mix containing MALTRIN QD® M580 maltodextrin. MALTRIN QD® M580 maltodextrin can be used in a beverage to speed the mixing of vitamins and minerals, herbal ingredients, and stabilizers in cold water. Maltodextrins are also excellent solutions for building solids and providing a neutral flavor profile.