Today creamy and light can fit together. All you need is a special flour that reduces fat.
Reducing the animal fat is the main goal of many consumers, hence of food companies as well. A client asked us to achieve it for a new line of meat paté. It was simple but difficult request at the same time: how to reduce the animal fat without altering the texture of the paté.
This fat is often used for creamy products like this to enhance texture and taste. We developed a rice flour that replaces a significant amount of animal fat: this flour conveyed a good texture to the paté, keeping it creamy and soft; in addition, it can absorb the water of the meat, maintaining the product yield.
The main benefit is for the consumer: a tasty paté with less animal fat, ideal for a healthy lifestyle.