Emsland Group offers a broad portfolio of potato flakes made from selected potatoes. The potatoes are washed, peeled, ground, optionally heat-treated and drum dried, resulting in products functional at low temperatures. The Emflake® line is suitable for snacks, potato products, bakery, soups, sauces, and gluten-free bread and pasta.

Potato flakes are offered in different varieties:

• Particle Size 

• Sugar Content 

• Free Starch Content 

• Color 

• Formulation (Amount and Type of Added Additives) 

• Clean Label: Empure®

The Emsland Group offers a broad portfolio of potato granules made from selected potatoes. The potatoes are washed, peeled, grinded and dried by an air-fluidized process. This results in products that will become functional after heating. Our Emgranule ® product line can be used in various food segments such as snacks, potato products, bakery and soups & sauces.

Potato granules of the Emsland Group have the following key features:

-        Low Level of Free Starch Content

-        Typical Potato Taste

-        Available with Different Sugar Content

-        Available in Different Formulation (Amount and Type of Added Additives)

-        Suitable for gluten-free recipes

The Emsland Group has developed a range of pea & potato fibers with different particle sizes under the brand name Emfibre® for dietary fiber enrichment, high oil- and water-binding as well as texture and structure improvement.

The Empro® range can be used as protein source or as functional ingredient in various food applications like meat analogues, dairy alternatives, snacks, bakery, emulsified sauces or sports nutrition. The pea protein isolate consist of minimal 84% protein.

Emwaxy® starches are produced from high amylopectin potatoes cultivated through traditional, non-GMO breeding techniques. Emwaxy® has unique properties leading to many benefits in food applications and opportunities to develop innovative appealing products. The unique characteristics of Emwaxy® serve today’s trends, e.g. plant-based, easy handling, dosage reduction possibilities, non-GMO, kosher and halal, gluten and allergen free as well as clean label opportunities.

In food applications, Emwaxy® has the following characteristics:

-        Clean flavor, no off-taste

-        High viscosity

-        Excellent bake stability (bakery cream)

-        Appealing and glossy appearance

-        Fast hydration (noodles)

-        High water binding (meat)

-        Excellent smooth and creamy mouthfeel

-        High expansion and light texture (snacks)

The Emsland Group offers a clean label product range of cook-up starches, pre-gelatinized starches and potato flakes that enable customers to replace modified starches (e-numbers) in certain segments.

Due to the growing demand for food that is free of additives, the Emsland Group has been working intensively on the development of Empure® functional clean label starches with properties similar to modified starches. Next to clean label potato starches, the Empure® line also consists of clean label flakes:

Empure® potato flakes can be simply labeled as ‘potato flake’ or ‘dehydrated potato’. Empure® products can be used in many food applications for a variety of functions, such as thickening, gelling, expansion as well as providing stability and moderate processing tolerance. Using our Empure® products allows product developers to create food products with consumer-friendly labels.

Pea starch of the Emsland Group is extracted from regionally grown yellow peas. Pea starch is by nature a gelling starch due to its elevated amylose content. Amylose is a starch polymer that consists mainly of linear chains leading to fast and firm gelling. Next to native pea starch, the Emsland Group has developed a line of modified pea starches with properties that fulfill requirements of different food applications such as glass noodles, cheese, confectionery, meat analogues, seafood, potato products and food coating.

Cold-water functional potato starches are used in the food industry when a specific function is desired at relatively low temperatures. This is, for example, the case in instant bakery filling mixes or for the adjustment of properties in dough for baked goods or potato snacks. Cold-water functionality is also required for processed foods where no heat is used such as cold processed emulsified sauces.

By nature, potato starch has a high viscosity and a clean taste profile due to the low levels of protein and fiber. It is also free of allergens. This makes it a popular base for various food applications.

Potato starch is well known for its broad use in various food applications. By nature, potato starch has a high water-binding, a high viscosity, and a low temperature of gelatinization. This means that potato starch is functional at relatively low temperatures compared to other starch sources. Due to the very low levels of protein and fiber, potato starch has a neutral taste profile and high clarity. Potato starch consists of approximately 20% amylose and 80% amylopectin and therefore it has unique gelling and melting properties that fit perfectly in gelling products such as noodles and processed cheese.

Native potato starch is used in many different applications and as it is free of allergens it is very suitable for gluten-free food products.

Modified potato starches are developed for specific and enhanced functionalities that cannot be obtained with native potato starch.