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Dairy & desserts

Rice and broken rice have historically been used to produce rice milk and dairy desserts. Additionally, Ebro Ingredients has developed innovative and clean-label solutions for dairy products. For instance, a natural anti-sticking agent in shredded and grated cheese to avoid clumping of the cheese.

Ebro Ingredients offers an economical and clean label solution based on a special rice flour that provides a dry coating which stops the cheese clumping together.

Rice ingredients are also perfect ingredients to optimize the texture of dairy products, not only because of their neutral taste and white color, but also because rice starch is very similar in size as compared to dairy fat globules making them an excellent fat mimetic, improving the creaminess of dairy products.

Dairy-replacement is becoming more and more popular these days.

Our protein concentrates from peas and fava beans are an excellent source of plant protein and suitable for a wide range of dairy applications, like drinks, fermented drinks, ice-cream, vegan-cheese, etc.

The advantage of our protein concentrates is the fact that the protein is still in its native form maintaining its complete functionality, like emulsification, foaming, and solubility.

Our R&D team has developed many recipes to help our customers making excellent dairy-alternatives. Contact us and learn all about our solutions for Dairy & Desserts.

Contact us and learn all about our solutions for Dairy & Desserts

Tasty, Healthy & Allergen Free

Clean label
Wide range of applications
Gluten free
Organic available

Cost efficient
Sustainable
Healthy
Taste and texture

Successful Clean-label Alternatives

A prestigious US-based cheese manufacturer contacted us because they needed and economic and clean label alternative to methyl-cellulose that avoid clumping of shredded cheese.

Our R&D team screened different rice flours and came up with an OryzaNAT heat treated rice flour that takes up residual moisture from the cheese and prevent the pieces of cheese to stick together.

Furthermore, this functional rice flour does not affect the taste and the color of the cheese, making it an ideal clean-label alternative for potato starch or methyl-cellulose.

Our customer is now successfully using OryzaNAT heat treated rice flour in their productions.

Interested in knowing more?

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