The URC® process creates the most functionally advanced ingredients in the global market. The rapid processing minimises ingredient degradation, creates unique water activity control and provides a versatile product development platform for commercial manufacturers of snack food products.

 

Controlled water activity

•  Water activity is critical to the stability of most dry food products. This not only controls microbial spoilage, but also chemical and physical stability for a long shelf life.
   
• Water is structurally bound in URC® products for accurate and reliable moisture control. Taura can accurately match water activity to your product requirements.

Bake stability

• Baked goods require controlled brix and water activity levels to achieve bake-stability. URC® fruit pieces and pastes feature a pectin gel structure that won't burn our boil-out during baking. Texture remains soft and non-sticky.

Fresh flavour, colour & aroma 

• The rapid concentration process retains original sensory characteristics of the fruit ingredients with no caramelisation of fruit sugars.  

Product versatility

• URC® products can be adapted to suit any flavour, colour and texture and ingredient profile,  including flavour blends and fortification.
• The range of piece, flake and paste formats provides manufacturers with a range of development options.