Developed to offer structure, softness, and versatility, Lorenz PAN was created for use in gluten-free cakes, breads, and cookies. Lorenz—Latin America’s largest manufacturer of cassava starch and modified starches—will participate in Food ingredients South America (FiSA) 2026, the region's largest food and beverage ingredients trade show, taking place from August 4 to 6 at the São Paulo Expo.

During the event, the company will showcase its portfolio of ingredients designed to meet industry demands for performance, functionality, and quality, highlighting three new launches: Lorenz PAN, a fiber-enriched gluten-free baking blend; Lorenz MS, a high-performance starch for meat products; and Lorenz ODP, a pre-gelatinized starch for vegan mayonnaise and reduced-fat formulations.
Developed to offer structure, softness, and versatility, Lorenz PAN was created for use in gluten-free cakes, breads, and cookies.

The solution delivers excellent technological performance, improving product texture, volume, and stability while adding fiber to the formulation, thereby meeting the growing demand for foods with higher nutritional value and superior sensory quality.

At the booth, visitors can explore applications developed using the new ingredient—such as gluten-free cake, bread, and shortbread cookies—demonstrating the solution's versatility across various baking categories.
Another highlight of the trade show will be Lorenz MS, a modified starch developed specifically for meat products like sausages and mortadella. The solution features high water absorption and retention capabilities, contributing to higher yields, water activity control, extended shelf life, and improved microbiological stability. Furthermore, it provides superior texture and improved chewiness—characteristics that are important for final quality and consumer acceptance.

The company will also showcase Lorenz ODP, a pre-gelatinized starch developed for vegan mayonnaise and fat-reduced formulations. With high emulsifying capacity, this ingredient allows for the complete replacement of eggs in recipes, enabling the creation of 100% vegan products. Its technology also makes it possible to significantly reduce fat content while preserving the food's creamy texture, stability, and sensory experience.

In addition to these new launches, the company will present other ingredients designed for confectionery and fillings. Lorenz LTE, a modified starch developed for fillings and toppings, offers ideal viscosity, excellent cut, and an attractive sheen—key characteristics for confectionery applications. Another solution is Lorenz WTA, a modified starch for glaze gels that provides transparency, a mirror-like finish, and enhanced visual appeal for desserts, tarts, and toppings.

Rounding out the portfolio, Lorenz is bringing Loremalt 2030M to the trade show; this dehydrated glucose syrup powder is highly versatile and easy to incorporate into confectionery and topping applications.

"Participating in FiSA is a strategic opportunity to introduce our latest ingredient solutions to the market. We develop products that add quality, performance, and functionality to food industry applications. During the show, we will demonstrate this potential through recipes made with our ingredients, highlighting the results they deliver—all while adhering to the highest standards of quality, safety, and reliability," says Aleksandro Siqueira, Director of New Business at Lorenz. “We aim to be present at the sector’s leading trade shows to showcase solutions that reflect our commitment to innovation, food health, and operational excellence. Each year, we expand and refine our portfolio while maintaining consistency, reliability, and a commitment to excellence, all aligned with market needs,” commented Rafael Tortola, CEO of GTF.

Source: Compre Rural