Thanks to its gluten-free properties, tapioca starch is a popular alternative for allergy-friendly products and is often used in baked goods, sauces or as a binding agent for meat and veggie products. It improves the elasticity of doughs, ensures a uniform consistency in creams and gives sauces a pleasant viscosity.

• Baked goods: Improves the texture and ensures a fluffy, elastic crumb.
• Sauces & soups: Thickens and stabilizes without affecting the taste.
• Confectionery: Provides a smooth consistency in puddings, fillings and chewing gum.
• Meat & veggie products: Optimizes binding and texture for better mouthfeel.
• Drinks: Gives smoothies and milk alternatives a creamy consistency.