PRESS RELEASE

Roquette Cooks Up New Texture Opportunities with the Launch of CLEARAM® TR
Hydroxypropylated Botanical Tapioca Starch Range

La Madeleine, France, 6 August 2024 – Roquette, a global leader in plant-based ingredients and aleading provider of pharmaceutical excipients is proud to announce the expansion of its texturizing
solutions range with the addition of four new tapioca-based cook-up starches. The new grades –CLEARAM® TR 2010, CLEARAM® TR 2510, CLEARAM® TR 3010 and CLEARAM® TR 4010 – have been
specifically developed to address unmet texture needs of food manufacturers and complement existing
botanical sources within the broader range. Formulated to enhance viscosity, consistency and elasticity
in various food applications, from sauces, dairy desserts and yogurt to bakery fillings, these modified
starches help to ensure distinct and desirable sensory experiences for consumers.
Damien-Pierre Lesot, Head of Product Marketing at Roquette, said: “We are thrilled to unveil our four
new tapioca starch-based texturizing solutions. Our aim is to always push the boundaries of what ispossible with our plant-based ingredients, placing taste, texture and technical ease above all else. These
ingredients are a demonstration of our commitment to food manufacturers, empowering them to bringnew and improved products to market that offer unmatched texture and maximum consumer appeal.”
Benefits beyond texture
As well as delivering technical attributes, including improved thickening, good shelf-life stability and highheat resistance, the CLEARAM® TR range provides benefits in terms of taste, aesthetics and allergens. All
grades are clean tasting and do not introduce any distinct flavors or off-flavors. This neutral flavor profile
allows the natural taste of the intended application to shine through, and in some cases, even enhances
the intensity of the primary flavors inherent to the product.
The solutions also support manufacturers in creating products with appetizing visual appeal. They provide
excellent clarity and neutral color, which are essential characteristics for applications that require aclear, transparent appearance or where the original color of the product needs to be maintained. Tapioca
starch is also naturally allergen- and gluten-free, offering a suitable option for a range of label-friendly andfree-from products.
Tapping into new opportunities
The new additions are highly versatile and designed to provide flexibility in formulation. CLEARAM® TR
3010 and CLEARAM® TR 2510 are suitable for sauces, but provide different technical and texture
properties, respectively. CLEARAM® TR 3010 is ideal for tomato-based sauces, with a flowableconsistency that works well in squeezable tubes or applications requiring higher spreadability. Whenused in oyster sauces, it provides a velvety smooth texture, excellent gloss and good thickness. With its
low gelling temperature and excellent shelf-life stability, CLEARAM® TR 2510 is better suited to high salt
sauce recipes and chilled products.
Meanwhile, CLEARAM® TR 4010 enhances the creamy mouthfeel of dairy applications, such as yogurt anddesserts, creating a sensation of richness and fullness. In bakery fillings, CLEARAM® TR 3010 offers acleaner mouthfeel, heightened sweetness, enhanced flavor release and richer color, while CLEARAM® TR
2010 is perfect for dough products that require a satisfying bite, good chewiness and reduced stickiness.
“Our new tapioca offering represents a significant advancement in food starch technology, providing
manufacturers with versatile and high-quality texturizing solutions,” added Damien-Pierre Lesot. “Byexpanding our speciality starch solutions range, we are fulfilling our mission to support food producers indelivering exceptional texture and co-creating delicious and diverse food experiences.”
For more information about Roquette’s range of texturizing starch solutions, visit roquette.com.
----------ENDS---------ABOUT ROQUETTE: “OFFERING THE BEST OF NATURE”
Roquette is a family-owned global leader in plant-based ingredients and a leading provider ofpharmaceutical excipients. Founded in 1933, the company currently operates in more than 100 countries,through more than 30 manufacturing sites, has a turnover of around 5 billion euros, and employs almost
10,000 people worldwide.
Life and nature have been our sources of inspiration for decades. All our raw materials are of natural origin.
From them, we enable a whole new plant-based cuisine; we offer pharmaceutical solutions that play a keyrole in medical treatments; and we develop innovative ingredients for food, nutrition and health markets.
We truly unlock the potential of nature to improve, cure and save lives.
Thanks to a constant drive for innovation and a long-term vision, we are committed to improving the wellbeing of people all over the world. We put sustainable development at the heart of our concerns, while
taking care of resources and territories. We are determined to create a better and healthier future for allgenerations. Discover more about Roquette on this link.
For further details, contact:Emma Simms
Barrett Dixon Bellroquettefood@bdb.co.uk
Sophie Castelain
Global Business Communications Leader
Roquette
sophie.castelain@roquette.com