Clean Label Emulsification
Nouravant™ provides potent emulsification (Pickering) that can eliminate the use of chemical and synthetic emulsifiers (e.g., mono- and diglycerides) as well as natural emulsifiers (e.g., lecithin) in many recipes, which has the simultaneous benefit of eliminating soy derived ingredients.
Egg Replacement or Extender
Nouravant™ has demonstrated the ability to replace all or most of the egg content in many formulations undetected, while providing the texture, structure and taste profiles of egg containing recipes.
Nouravant™ products are made from the basic elements found in plants. These basic elements, cellulose and lignin, are a digestive fiber having a known physiological benefit in digestion. Its unique natural architecture allows for its easy consumption and digestive wellness.
Nouravant™ has a propensity to capture and sequester water from the environment, which leads to extended freshness characteristics. Binding water counter-acts the ‘staling’ effect in most baked systems, and delays product expiration by avoiding undue drying of finished foods.
Fat Replacement or Extender
Nouravant™ has replaced all or part of the fat content to engender a ‘reduced fat’ alternative in many recipes. Nouravant is most effective in this capacity when recipes are balanced to accommodate its addition, Nouravant does not typically function as a ‘drop-in’ replacement.
Clean Label Cellulose Replacement
Nouravant™ offers the potential to replace emulsifiers, humectants (stabilizers) and texturizers with a single label ingredient.
Gluten Free Product Enhancement
The limitations of GF recipes and foods are widely recognized. Nouravant™ simply changes that narrative! By virtue of binding water, and creating an idealized texture, Nouravant can elicit texture, structure, and moisture that is generally reserved for ‘gluten rich’ or traditional food products.
Allergen Free Substitution
Unlike many other substitution ingredients, Nouravant™ can bring about texture and structure in a wide array of systems without the need to substitute one allergen for another (ex. take gluten out, but increase dairy proteins). Leveraging Nouravant, chefs and foodies can create new products without fear of inclusion of 1 of the 8 major food allergens.