AGENAPURE for Food & Beverages
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Clean label cook-up and pregelatinized starches for reliable textures
AGENAPURE is AGRANA’s range of clean label cook-up and pregelatinized starches designed to deliver reliable texture and stability across demanding food and beverage applications. Based on waxy corn, the grades support controlled viscosity development, freeze–thaw stability and process tolerance from moderate shear to UHT conditions. In sauces, dairy products and bake-stable fillings, AGENAPURE helps maintain creamy mouthfeel, structural integrity and consistent performance throughout processing and shelf life.
Key benefits
- Supports smooth, creamy and consistent textures in sauces, soups and dairy products.
- Improves freeze–thaw stability in frozen foods and helps prevent syneresis.
- Works as a gluten-free thickening option in relevant formulations.
- Supports clean label reduced-fat and reduced-sugar product development.
- Enables fit-to-process choices across different shear and temperature profiles, including UHT processes (grade dependent).
- Neutral flavour profile designed to keep the product’s taste in focus.
- European raw material and GMO-free positioning for markets where origin and claims matter.
- Cost efficiency and versatile application possibilities for scalable production.
Supports bake-stable fillings that keep body and cut clean after baking in bakery and confectionery products, including cream and fruit variants.
Contributes texture and water binding in plant-based dairy alternatives, helping yogurt-style products stay smooth and stable during storage.
Delivers creamy, consistent textures in savory sauces and dressings, even when processing involves heat and intensive mixing.
Supports higher-temperature processing steps in canned and convenience foods, where water release needs control.
Supports creamy texture and stability in yogurts, desserts and dairy systems where consistent performance matters over shelf life.
Product range
Benefits & value
Performance and commercial value
AGENAPURE clean label cook-up starches can help reduce the use of gums or complex stabiliser blends, while maintaining controlled viscosity, texture stability and freeze–thaw resistance. When fat levels are reduced, AGENAPURE helps rebuild body and structure, enabling reduced-fat concepts without compromising sensory quality.
In formulations where sugar contributes to solids and texture, the starch functionality can compensate for lost viscosity, supporting sugar-reduced positioning. As plant-based ingredients, all grades are suitable for vegan applications and allow simplified, consumer-friendly ingredient declarations adapted to regional label expectations.
Packaging options
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We offer a broad range of products and packaging solutions globally. Availability may vary by market due to local requirements. Please contact us to learn more about the options available in your region.