sponsored content

Ingredion adds to processed cheese portfolio

24 Jul 2018

Ingredion has added three functional potato starches to its processed cheese ingredient portfolio. CheeseApp 50, 70 and 80 are said to enable recipe cost savings in analogue block and block processed cheeses.

Ingredion adds to processed cheese portfolio

Ingredion has added three functional potato starches to its processed cheese ingredient portfolio. CheeseApp 50, 70 and 80 are said to enable recipe cost savings in analogue block and block processed cheeses while delivering the appealing texture and sensory qualities consumers crave.

This is the first time Ingredion has brought potato-based starches to the processed cheese market, bringing its total portfolio of solutions to 12. With the addition of the three CheeseApp starches, the company claims food producers can improve the meltability, firmness and gratability of analogue block and block processed cheeses for applications including pizza toppings, processed cheese slices and individually wrapped slices.

Available in the UK, Ireland, Turkey, Africa and the Middle East, the CheeseApp range is also said to be suitable for vegan and vegetarian cheeses, enabling manufacturers to tap into new and growing consumer trends.

Severine Bensa, Senior Marketing Manager at Ingredion EMEA said; “Cheese is generally made up of three significant components - fat, protein and moisture - which together deliver the texture and flavour consumers have come to enjoy. However, when developing processed and analogue cheese, manufacturers often look to replace expensive ingredients such as protein, while being careful not to affect the eating experience. This is particularly the case in emerging markets where affordability is key for consumers and producers alike.

“With the CheeseApp solutions, manufacturers can substitute protein and still produce a high-quality product with appealing texture at a lower cost. They also help to facilitate cost-effective gelling and melting properties at different protein levels and we have already developed a number of successful prototype recipes in our Idea Labs innovation centres.”

The three potato starches are described as giving strong gelling capacity or melting and can be listed as ‘modified starch’ on the label. Based on potato, they are said to deliver a neutral taste that makes them suitable for a broad range of applications.

According to Ingredion, CheeseApp 50 modified potato starch provides firmness and strong gelling, while CheeseApp 70 provides a soft texture and perfect melt for pizza shreds and cheese slices. CheeseApp 80 can be used alone to give processed and analogue block cheese a low firmness and good melting behaviour.

These potato-based starches are designed to be easy to use and incorporate into formulations, gelatinising even at low processing temperatures and shear with improved meltability and extended texture stability over shelf life.

Bensa continues: “Whether you are looking to develop a new vegan block cheese, slices for burgers or the perfect melted grated pizza cheese as it comes out of the oven, our in-house chefs and food technologists can help identify the right cheese solutions for you.”

“With a deep knowledge in starch technology and understanding of the processing challenges manufacturers face, we can replicate our customers’ conditions to scale in our dairy pilot plant, helping to quickly identify the recipes with the right ingredients before moving to larger batch production.”

“These latest solutions build on our broad portfolio of starches from different bases. We can work with you to create consumer-winning recipes with improved functionality at a reduced cost.”

This portfolio extension follows Ingredion’s announcement of its strategic alliance with potato-based starch and fibre manufacturer Lyckeby in September 2017. These CheeseApp products are some of the first Ingredion has made available to its customer base following the agreement.

Related news

UK High Court allows Oatly to use 'milk' on packaging

UK High Court allows Oatly to use 'milk' on packaging

17 Jan 2024

Oatly has scored a landmark victory in the use of the word milk after the UK High Court ruled against the country’s dairy industry and permitted the term to be used on packaging.

Read more 
How brands are overcoming challenges in the plant-based sector

How brands are overcoming challenges in the plant-based sector

16 Jan 2024

Following the turbulent evolution of the plant-based market in recent years, industry players are finding innovative ways to tackle challenges such as taste, price, and nutrition and are in turn unlocking new opportunities for growth.

Read more 
Mapping the rise and fall and (rise, again?) of the plant-based sector

Mapping the rise and fall and (rise, again?) of the plant-based sector

15 Jan 2024

Recent challenges in the plant-based sector such as consumer acceptance and price inflation led to dips in certain regions while others surged. Kalina Doykova, senior research analyst at Euromonitor, shares her insights into the evolution and future tr...

Read more 
Meet the innovative ingredients showcased at Fi Europe’s New Product Zone

Meet the innovative ingredients showcased at Fi Europe’s New Product Zone

3 Jan 2024

The Food Ingredients category at Fi Europe’s New Product Zone featured 19 distinct and innovative products. From fermented delights to sustainable proteins, these ingredients are ready to make their mark in the market.

Read more 
Fi Europe’s New Product Zone elevates the nutrition of everyday indulgences

Fi Europe’s New Product Zone elevates the nutrition of everyday indulgences

22 Dec 2023

At Fi Europe 2023's New Product Zone, eight health ingredients, each offering an enhanced nutritional profile of various products, were on display. These ingredients address the evolving needs of the food and beverage industry and cater to consumers se...

Read more 
Fi Europe’s New Product Zone explores fresh possibilities with five natural ingredients

Fi Europe’s New Product Zone explores fresh possibilities with five natural ingredients

20 Dec 2023

Fi Europe 2023's New Product Zone unveils five natural ingredients, each catering to the growing demand for clean products and embodying ethical and sustainable choices for today's conscious consumers.

Read more 
Exploring the path to replicating breast milk's magic in infant formula

Exploring the path to replicating breast milk's magic in infant formula

17 Nov 2023

While breast milk is often hailed as nature's gold standard for infant nutrition, it’s not always readily available. Enter infant formula enriched with human milk oligosaccharides (HMOs), a game-changing product that seek to mirror the composition of b...

Read more 
A look at the latest ‘gut health for immunity’ product launches

A look at the latest ‘gut health for immunity’ product launches

25 Oct 2023

From Lipton’s probiotic tea to Babybel’s snack-sized cheeses and smoothie powders, we look at some recent product launches that can benefit immune health by targeting the gut microbiome and a healthier digestive system.

Read more 
Advocacy groups condemn EU Commission for backpedalling on animal rights

Advocacy groups condemn EU Commission for backpedalling on animal rights

3 Oct 2023

Amid rumours that the EU may abandon its plans to improve animal welfare in farming and end the use of cages, many stakeholders have condemned this possibility and urged the EU to reconsider.

Read more 
Meurens Natural: Pioneering the Way in Oat-Based Nutrition

Meurens Natural: Pioneering the Way in Oat-Based Nutrition

12 Sep 2023

Meurens Natural, a European trailblazer in the organic sector for more than 30 years and expert in hydrolyzed oat syrups, powders, and proteins.

Read more