LCI LAUNCHES WESTHOVE LV RICE, A GLUTEN-FREE FLOUR WITH A LOW VISCOSITY

LCI has launched Westhove LV rice, a gluten-free flour with a low viscosity which allows the convenient incorporation of an ingredient that is naturally rich in complex carbohydrates and low in fat into cereal beverages.

“Westhove LV rice will give you the unique taste of cereal with an ingredient that is 100% natural,” says Dr Walter Lopez, nutritionist at Limagrain Céréales Ingrédients (LCI). “It is easy to use with excellent and immediate dispersibility - whatever the temperature - and is resistant to industrial processes, such as shear and heat treatment UHT.”

Westhove LV rice solves three three major problems that arise from the addition of classic flours in dairy products or fruit juices.  First, the addition of wheat or another cereal brings an unwelcome increase in viscosity.  Second, these cereals can cause a bacterial growth in beverages, reducing the shelf life. Third, they introduce gluten - a major allergen with an obligatory labelling.

In addition to solving these problems, Westhove LV rice brings the benefit of a reduced microbial load and is devoid of enzymatic activity – for instance, there is no amylase activity.

“Our new ingredient is a strong innovation and the ideal way to differentiate your fruit preparations, beverages, dairy products, fruit juices, ice creams, sauces, soups or purees through both nutrition and taste,” Dr Lopez adds.