NOVATION Indulge 2920 starch enables food producers to improve mouthfeel by offering the same functionality as a modified starch while replacing or reducing ingredients such as fat and oil, the company says.
Available in Europe, the Middle East and Africa (EMEA), the new co-texturizers can be used across a range of savory and dairy products from soups and sauces to dairy desserts and dairy drinks.
The new product carries “starch” or “cornflour” label in the UK) and enable cost savings by replacing raw ingredients such as fat and oil without compromising texture.
“In recent years, government measures and guidelines across countries in Europe, the Middle East and Africa have been introduced to improve the nutritional profiles of foods,” said Mona Schmitz-Hübsch, Regional Senior Marketing Manager for Clean and Simple Ingredients.
“In regions where fat reduction is a priority, NOVATION Indulge 2920 starch can help manufacturers achieve this.
“These changes have boosted consumer awareness of the need for improved nutrition and they are increasingly looking for on-pack claims such as ‘fat-reduced’ or ‘low-in-fat.’”
NOVATION Indulge 2920 can enable manufacturers to create such products without compromising quality, sensory appeal or eating experience.
Other production benefits include the ingredient’s functionality in low-shear instant applications and throughout broad processes from low shear to cold process.
It also brings the potential to reduce the volume of dust typically generated by fine powders during the manufacturing process.
“It can also enhance the indulgence texture of existing clean label products without adding more ingredient,” explained Schmitz-Hübsch.
“Food producers can use this new co-texturiser to innovate in clean and simple products while getting their products to market quickly and successfully.
“Reformulating existing products featuring a similar corn-based starch with NOVATION Indulge 2920 removes the need to change the label, which can improve speed to market.”
This year, Ingredion also launched single hydrocolloids which include gum acacia, cellulose gum and tara gum to expand gum-based range.