Many food manufacturers are reformulating products to accommodate the growing number of Americans with food allergies and sensitivities. It is especially important for manufacturers to solve for binding, thickening and filling ingredients that seamlessly replace wheat flour, dairy products and eggs. Consider potatoes as an allergy-friendly option to combine other ingredients, add creamy texture and as an undetectable filler—all while remaining cost effective.
For every application from soups to desserts, potatoes are an essential addition to the traditional list of potential fillers, binders and extenders. Potatoes impart a neutral flavor and ideal texture to achieve a smooth, even and moist finished product. Why choose potatoes: