New bulking agent from Unbar Rothon
Seasonings specialist, Unbar Rothon, has perfected its new recipe technique which delivers a “consistent free-flow mix that won’t cake”.
Known as Seasoning Optimisation Technique, it has already attracted interest from pan European bean canners and processors of cook in sauces, soups, meat, fish and other products.
“This formulation technique doesn’t affect the functionality of seasonings as it has no impact on the flavours and there is no change in the texture,” said Richard Rothon, director of the Essex, UK based comapny.
Particularly beneficial when used with susceptible seasonings containing ingredients like onion or garlic, it creates less bulky packs than those it replaces and generates less dust, in doing so improving factory environments. It is also significantly lighter, thus generating a further benefit for companies transporting large loads.
“There has been a lot of interest from the Middle East and British food processors are also picking up this breakthrough additive and will be amongst the first to improve their products,” said Mr. Rothon.
