FOOD APPLICATIONS

New innovation platform

Processing in-shell nuts results in nut flour, paste and milk with a different composition. First of all, you get more of it. More means more volume or mass which you can build into your product formulations. And more means more dietary fiber and antioxidants.

Applications of RE-NUT® in-shell extracts

https://www.re-nut.com/wp-content/uploads/2023/06/AdobeStock_flour_Almond.webp RE-NUT® FLOUR
https://www.re-nut.com/wp-content/uploads/2023/05/AdobeStock_paste-1.png RE-NUT® PASTE
https://www.re-nut.com/wp-content/uploads/2023/05/AdobeStock_drink-1.png RE-NUT® MILK

  • The RE-NUT® hazelnut or almond flour is low on the glycemic index and gluten free, contains all the known ingredients like protein, mono-unsaturated fats, antioxidant Vitamin E and calcium from the nut kernels. By processing the whole nuts with their shells, we’re simply adding the highly valuable shell material containing mainly fiber and antioxidants. It is a fact that we eat too much sugar, quite enough proteins, but far too little fiber. The high-fiber RE-NUT® almond and hazelnut flours make an important contribution to this.

    • More fibre
    • More antioxidants
    • More volume / mass
    • Less fat

     

    Applications:

    Bakery
    Ice cream

  • Higher fat contents result in a smooth paste. In addition, the grinding degree can be adjusted and thus individually adapted to the targeted product, containing all the natural components of the nut.

    • More fibre
    • More antioxidants
    • More fat

     

    Applications:

    Confectionary

  • The phase separation of the RE-NUT® method provides another extract: a delicious hazelnut or almond milk with a very natural taste and color profile. Furthermore, processing the nuts with the shells provide more antioxidants to the beverage. The fat content can be adjusted during production.

    • More fibre
    • More antioxidants

     

    Applications:

    Beverages (ready-to-drink)

  • RE-NUT® FLOUR

    The RE-NUT® hazelnut or almond flour is low on the glycemic index and gluten free, contains all the known ingredients like protein, mono-unsaturated fats, antioxidant Vitamin E and calcium from the nut kernels. By processing the whole nuts with their shells, we’re simply adding the highly valuable shell material containing mainly fiber and antioxidants. It is a fact that we eat too much sugar, quite enough proteins, but far too little fiber. The high-fiber RE-NUT® almond and hazelnut flours make an important contribution to this.

    • More fibre
    • More antioxidants
    • More volume / mass
    • Less fat

     

    Applications:

    Bakery
    Ice cream

  • RE-NUT® PASTE

    Higher fat contents result in a smooth paste. In addition, the grinding degree can be adjusted and thus individually adapted to the targeted product, containing all the natural components of the nut.

    • More fibre
    • More antioxidants
    • More fat

     

    Applications:

    Confectionary

  • RE-NUT® MILK

    The phase separation of the RE-NUT® method provides another extract: a delicious hazelnut or almond milk with a very natural taste and color profile. Furthermore, processing the nuts with the shells provide more antioxidants to the beverage. The fat content can be adjusted during production.

    • More fibre
    • More antioxidants

     

    Applications:

    Beverages (ready-to-drink)

Composition of RE-NUT® solids

The parameters of the RE-NUT® process can be individually adapted to your needs, allowing you to produce the nut flour suitable for your product application in terms of fat content, fiber content, residual moisture or fineness.

This might trigger your R&D team to create innovations in your product category, addressing evolving consumer needs:

  • Are you looking for an affordable, 100% natural filler to reduce sugar in chocolates or spreads?
  • Could a high-fiber nut paste provide the structure and creaminess your spoonables deserve?
  • What about a new solution for the issue of lacking mouthfeel in beverages (building structure without inulin)?
  • Do you want to meet the increasing health needs of your customers by making your cereals, cakes, crackers or muffins richer in fiber?

We look forward to discussing with you how to RE-invent your product categories.

More about Licensing

CONTACT

We’d love to hear from you.

RE-NUT Inc. (AG)

Rosenbergstrasse 8
9000 St.Gallen
Switzerland

info@re-nut.com
+41 (0)71 228 55 44

CONTACT

We’d love to hear from you.

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    RE-NUT Inc. (AG)

    Rosenbergstrasse 8
    9000 St.Gallen
    Switzerland

    info@re-nut.com
    +41 (0)71 228 55 44