Maize provides a familiar gluten-free raw-material base with interesting possibilities for product developers working on texture, crispiness and expanded food applications. Within Ebro Ingredients, we work with 100% yellow maize as the basis for functional maize solutions.

Processing maize through pregelatinization creates possibilities for applications where no further heat treatment or cooking step is involved, while contributing a crispy texture. Maize can also be transformed into pearl-shaped structures that expand under pressure and high temperature.

These characteristics give two particularly interesting development directions: texture and crispiness management within formulations, and controlled expansion for puffed food concepts. Bakery and snacks are consequently key areas in which the functional potential of maize can be explored.