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Product innovations > Product presentation
Matching Trends with New Food Ideas
Filling Aids - Delicious, creamy risotto for industrial manufacture
Risotto enjoys an excellent reputation as a high quality, traditional Mediterranean dish yet its preparation is very time-consuming. G. C. Hahn & Co. has formulated a stabiliser system that now allows for simple, industrial production of an appealing Risotto dish as a convenient ready meal. The rice-based meal can be refined with high quality ingredients such as olive oil, herbs, etc. and offers the characteristic creamy Risotto texture with that slight "al dente" character of the individual rice grains.
Especially for kids - and great for adults as well - fromage frais desserts are very popular in many countries. It is a traditional fermented dairy product produced via the 'separator' process. Now HAHN offers a new development, producible on a conventional yogurt production line, with slightly modified recipe components.
The HAHN AT Fromage Frais (AT = Advanced Technology) is a product development which matches the well-known texture profile of conventional fromage frais, based on yogurt. Ideal as a snack product with more protein, or as an indulgent dessert snack with a trendy fruit addition - also delicious for adults. Besides that, it can be used as a great base for savoury spreads and more.
Positive attributes of HAHN AT Fromage Frais:
Health and convenience are today's key topics when aiming to attract consumer's attention. Aligned, with this trend, G. C. Hahn & Co. has formulated innovative pasta sauces that are entirely fat-free. Creamy sauce varieties such as "Funghi" or "spinach" are an appealing option for delicious and convenient meals.
The innovative recipes are based on simple technology, with HAHN stabiliser systems that function as fat replacers to achieve the desired sauce viscosity with good adherence of the sauce to the pasta. The specifically designed stabiliser blends ensure a full and creamy mouthfeel in the product with absolutely no fat content. This is achieved by drawing from an extensive range of carbohydrate, protein and fat derivatives which contribute different functionalities.
With consideration given to the synergistic effects of these various components, the optimal combination of these provides a particularly pleasant and high level of creaminess and -a very attractive shiny, opaque appearance in the sauce.
The production technology is a simple hot process which is consistent with standard sauce technology and poses no specific requirements.
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