FMCG Gurus reports that 48% of consumers in Europe have switched from traditional snacks to sports nutrition options. As this market grows, these products are now used for daily energy and healthier snacks, expanding their functional benefits.
Ulrick & Short
Food and Beverage Manufacturing
Pontefract, West Yorkshire 3,063 followers
Meet Consumer Demands | Simplify Your Labels | Reformulate & Develop
About us
Established in 2000, Ulrick & Short is dedicated to the development and supply of clean label, additive free ingredients to food manufacturers. We offer a comprehensive range of clean label, functional native starches, fat replacers, functional flours, bakery glazes, phosphate replacers and proteins from a range of crops and cereals. These unique specialist ingredients are backed up and supported by our experienced technologists who can work with you in our development kitchens and take solutions into your factory, getting you maximum value from our products, fast tracking your development programme and solving your process issues. We pride ourselves on our service levels, quick turnaround of samples and speed of response. Innovation is the name of the game at Ulrick & Short. Our continued investment in research and development means we can continue to deliver the latest ideas and products to your development team.
- Website
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http://www.cleanlabelingredients.com
External link for Ulrick & Short
- Industry
- Food and Beverage Manufacturing
- Company size
- 11-50 employees
- Headquarters
- Pontefract, West Yorkshire
- Type
- Privately Held
- Founded
- 2000
- Specialties
- Clean Label Starches, Nutritional Ingredients, Bakery Glazes, Phosphate Replacers, Fat Replacers, Additive Free Ingredients, Cereal Proteins, Functional Flours, Egg Replacements, Sugar Replacers, and Gluten Free
Locations
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Primary
Get directions
Walton Wood Farm
Thorpe Audlin
Pontefract, West Yorkshire WF8 3HQ, GB
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Get directions
Boerhaavelaan 40
Zoetermeer, 2713 HX, NL
Employees at Ulrick & Short
Updates
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Improve consumer transparency - Join our FREE webinar to discover the new functional alternatives to synthetic gums and hydrocolloids! Join us on July 30th (10:00 BST) to find out more: - Market challenges & opportunities including consumer perceptions around hydrocolloids - Hydrocolloid uses - functionalities & applications - Innovative solutions - how to replace psyllium husk in gluten-free bread With: - Martha Wood, Marketing & Insights - Kate Lefroy, Ingredient Innovation - James Ambler, Field Support – Scotland
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We’re delighted to see virtura™ Au spotlighted once again! This time, British Baker has kindly featured our natural texturiser as an alternative to psyllium husk in bakery applications in their most recent article. Read more about it below!
Ulrick & Short is launching a range of clean-label texturising solutions to help #bakers meet growing demand for naturalness. The clean-label #ingredients supplier said the recent public debate around ultra-processed foods had put the issue in the spotlight, stating that two-thirds of global consumers find “natural” claims on #bakery products appealing. #britishbaker #UPF #cleanlabel #functionalingredients #glutenfree Kate Lefroy Robert Lambert
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Looking to replace psyllium husk? Join our free webinar to discover how to replace synthetic gums and hydrocolloids with our sustainable and natural texturisers! Register here: https://lnkd.in/ershCnuF Join us on July 30th (10:00 BST) to learn about: Market challenges & opportunities including consumer perceptions around hydrocolloids Hydrocolloid uses - functionalities & applications Innovative solutions - how to replace psyllium husk in gluten-free bread with: - Martha Wood, Marketing & Insights - Kate Lefroy, Ingredient Innovation - James Ambler, Field Support – Scotland
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Great to see our newest ingredient, #virtura™ Au, featured in Nutraceutical Business Review! Read the full article here: https://lnkd.in/ghERZSHp
Ulrick & Short debut novel clean label texturisers for baked goods
nutraceuticalbusinessreview.com
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Here is Emma Davies, our Technical Sales Bakery, discussing the #healthregulations timeline in the UK during the recent The Food and Drink Federation. If you missed it and would like to learn more about this topic, you can still watch the full recording here: https://lnkd.in/eeJmygTt
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Looking for alternatives to gums and synthetic hydrocolloids? Watch virtura™ Au in action! Discover the new psyllium husk alternative in gluten-free bread that provides viscosity control, emulsification, & shelf-life enhancement. Learn more about it during our webinar on July 30th at 10:00 BST. Register here: https://lnkd.in/ershCnuF During this webinar, we'll delve into: - Market challenges and opportunities, including consumer perceptions around hydrocolloids - Hydrocolloid uses: functionalities and applications - Innovative solutions: how to replace psyllium husk in gluten-free bread with: - Martha Wood, Marketing & Insights - Kate Lefroy, Ingredient Innovation - James Ambler , Field Support – Scotland
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Improve consumer transparency with new functional alternatives to gums and synthetic hydrocolloids! Join our next free webinar on July 30th to learn more about this new #healthy and #sustainable texturizing solution! Register below!
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Have you checked if your product is HFSS compliant yet? Use our FREE calculator to get ahead of the upcoming regulations! https://lnkd.in/eBd4RKj3
HFSS Calculator | Calculate your HFSS Health Score | Ulrick & Short
https://www.cleanlabelingredients.com
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Looking for alternatives to gums & synthetic hydrocolloids? Introducing the new #virtura™ range of #naturaltexturizers inspired by nature's toolbox! Join our next webinar to learn how to create more #transparent & #sustainable #bakeryproducts! Sign up for our webinar here: https://lnkd.in/ershCnuF Join us on July 30th (10:00 BST) to learn about: Market challenges & opportunities including consumer perceptions around hydrocolloids Hydrocolloid uses - functionalities & applications Innovative solutions - how to replace psyllium husk in gluten-free bread with: Martha Wood, Marketing & Insights Kate Lefroy, Ingredient Innovation James Ambler, Field Support – Scotland