Wellence™
Offering an array of functional benefits to create healthier food products for today’s informed consumers
Wellence™ products give you greater control in some of your more challenging food manufacturing processes. Whether it’s plant-based, gluten-free, vegetarian/vegan or fried food, there’s a Wellence™ solution to help facilitate production and deliver outstanding product quality.
Plant-Based
Widely used in plant-based applications to maintain quality, taste, and texture.
Better Nutrition
Supports the creation of higher quality gluten-free baked goods for those with celiac disease or who are gluten intolerant. Enables you to use less fat in many fried food applications.
|
Product |
Benefit |
Application |
|---|---|---|
|
Wellence™ Smartfry Wellence™ Reform |
Easily incorporated into existing coating formulas Improves moisture retention and achieves higher final yield Improves coating adhesion, cling, crispiness, and stability during frying Reduces oil uptake during frying, with up to 30% fat reduction Extends hold time under heat lamps Reduces acrylamide formation Reduces cost |
Enables: – Fat reduction – Moisture retention Improves: – Adhesion/cling/crispiness – Hold time under heat lamps – Microwaveable coatings |
|
Wellence™ GF |
Creates a more regular crumb structure with fewer defects Increases volume Enables greater proofing tolerance Allows for potential dosage reduction Improves softness over shelf life Is GMO- and allergen-free Improves cost-efficiency and performance Maintains traditional bread profile Keeps moisture levels high |
Gluten-free baked goods Provides: – Greater volume – More uniform crumb structure to reduce air pockets – Moisture retention |
|
Wellence™ VegEForm |
Improves bite and firmness when product is hot Improves handling and forming characteristics Improves yield of cooked products Suitable for vegetarian and vegan products Is a substitute for egg-white powder in many applications |
Heated vegetarian products (mixed, formed, chopped, restructured and extruded) where a firm bite is required Provides: – Hot and cold binding – Strong thermal gelation – Emulsification |
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