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Build stretch, have chew, go soft.

On-trend textures to win new markets.

Uncover new texture experiences for greater breakthrough

Innovative food textures are a source of fascination for consumers. More than two-thirds of Gen Z consumers equate interesting food textures with increased enjoyment and satisfaction, and over 60% of the same audience factor food texture descriptions into their buying decisions.1

One of the more popular textures has been mochi. The stretchy, chewy, soft texture has won over consumers in Asia-Pacific. This is evident from the number of new product launches with mochi texture elements. From 2016 to 2020, there are a total of 947 mochi product launches in Asia-Pacific, a 16% YoY increase. We also see 2,242 of new product launches with chewiness as it's key texture attribute.2

The stretchy, chewy, and soft texture elements which originate from glutinous rice cakes from Japan is now being added to food products for a new and enhanced eating experiences that will surprise and delight consumers. 

 

1) Innova Trends Survey 2019

2) Innova Market Insights 2021

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Go stretchier, chewier, and softer

Initially referring to the glutinous rice cake, the different elements of the mochi texture can included to a variety of food products like mochi bread, ice cream, dumplings, pizzas and noodles. Explore how you can incorporate these attributes for your new products.

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Elevate eating experiences with textures

Learn what Ingredion's extended portfolio with new texturisers can do for your food products.

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More than two-thirds of Gen Z consumers equate interesting food textures with increased enjoyment and satisfaction.

Stretchy, chewy, soft - the 3 key attributes of a Mochi texture

The 3 elements of a Mochi texture can be combined, or used individually to develop interesting food textures that consumers love:

  • Go for the stretch - work in stretchability to sustain the positive experience beyond the first bite 
  • Have more chew - retain the chewy and bouncy textures in reheated frozen food
  • Go soft without losing the bite - go for that extra softness to enhance shape retention and moistness for that premium touch
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The surprising application of the mochi texture

Our portfolio of texturisers deliver different degrees of the 3 mochi texture qualities of stretchy, chewy, and soft. Work with us to discover the solution that works best for your products.

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Elevate the eating experience of your products

Work with our solutions and texture experts to discover new textures for your food products.

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Kick start your innovation with these formulations

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Mochi Bread

Maintain chew texture longer with our solutions.

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Dumplings

Apply our solution for unique chewiness and enhance freeze-thaw stability.

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Donuts

Work with us to add a touch of springiness to donuts.

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Noodles

Add a springy texture and reduce sogginess in noodles.

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Mochi

Breakthrough with different degrees of mochi-ness through our solutions.

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Ice cream

Create stretchy and creamy ice cream and slow down melting rate.

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Waffles

Create waffles that are soft and with mochi-texture with our solutions.

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Explore applications for your food products

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Texturisers plays a vital role in creating chewy, stretchy, and soft textures consumers love.

Tapioca starch, when cooked, becomes clear and cohesive, with a slow tendency to gel. These properties allow it to provide a soft, elastic and stretchy texture for mochi applications - an outcome unmatched by other starch bases. Additionally, its bland taste and flavour makes it an ideal texturiser, without interfering with flavours.

Depending on the processing, each/different texturizer can contribute to different degrees of softness, chewiness and stretchiness. Explore how you can work with our texturisers to create just the right texture.

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Product feature: N-DULGE® 320 starch 

N-DULGE® 320 Starch is a food starch derived from tapioca that can create a more distinctive and stretchy mochi texture, with excellent process tolerance against shear, heat and boiling processes.

Find out more about N-DULGE® 320.

Our portfolio of texturisers and suitable applications

Applications N-DULGE® 320 starch N-DULGE® 333 starch N-DULGE® 2900 starch NATIONAL 78-0510

Mochi confectionery

Mochi bread

Dumpling skin

Noodle

 Mochi donut

Achieve breakthrough with textures

Work with us to  achieve your next breakthrough with textures.

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