The Spanish brand specializing in bakery for celiacs turn to the fiber of the olive seed to obtain elasticity without having to use synthetic gums solventing the biggest problem of gluten-free doughs.
A few months ago Nutexa Ingredients obtained the highest international certificate in food safety. In this article we explain why it is convenient to adjust the company to this standard.
Functional food, fortified, supplemented … What is the difference? And is it just a question of marketing or do they really produce health benefits? This article clarify doubts.
Learn about the history of Nutexa and its current role in the natural ingredients market through Gonzalo Bas, owner and technical director of the company.
Not everyday we can find an ingredient that offers so many qualities by itself. Olive seed flour is an innovative product, a functional food and also provides solutions to the problems presented by gluten-free doughs. In particular, greater elasticity and structure in the crumb.
Today consumers demand healthy food as well as new flavors. Gathering both requirements is challenging. But, sometimes, nature gives solutions if we know how to take advantage of its resources. Olive seed is the best example of how a traditional product becomes in something new for industry, beneficial to the body and attractive to consumers.