COVID-19 Ingredion Regional Insights Series - Recipe savings

At the end of 2019 no one forecasted Covid-19 and since then many countries have experienced some form of panic grocery buying and changes in the foodservice channel. As your partner, we tasked ourselves to look at how the dominant trends would play out in the post panic stage. Would trends be paused, become irrelevant or hastened?

We identified key ideas per trend that you can tap into for growth. If you are keen to know what solutions Ingredion can offer and how we can help shorten your development time, speak with our team today.

Affordability - Recipe savings

‘Cash is king’ when it comes to business and with no clear path out of this economic downturn, many customers are looking for ideas to save costs. The classic approach looks within the product recipe – replacing commodities or enhancing the perception of quality to consumers. Newer approaches take a holistic view of costs (raw materials, manufacturing, distribution etc), address business pains like product write-off, and even deconstruct how to address consumer needs such as the below:

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Shelf Life Extension

Processed meat is a staple food in many households. When kept chilled, water eventually seeps out and also may affect the product's color.  Shoppers may find this off putting to buy and when it happens at home, the chances of  throwing meat  away are high although it is still edible.  By extending shelf life through quality, food waste is reduced while benefiting manufacturers with lesser stocks to return. Using processed meat as an example, there are other opportunities from various applications to be explored. ​

Processed Cheese

Cheese is a key element in dishes like pizza and lasagne which APAC consumers are getting more familiar with, even starting to make at home. Improved functionality and reduced costs encourage consumers to use more cheese.


With global supply disruptions, prices of staple foods or essentials such as eggs are expected to fluctuate in the future. For manufacturers, this could spell increasing their product costs passed to consumers.  To manage volatility, reformulating with ingredients that are safe yet achieves similar or even better texture could be a win-win situation for both sides. ​


From artisanal coffees to soups, seasonings and delectable desserts — the popularity of non-dairy creamers (NDC) and sweetened condensed creamers (SCC) has grown as a convenient way to add creaminess and balance overall taste. ​The natural emulsification provided by sodium caseinate drives the creaminess and cost, and removing it would result in oiling in coffee drinks. Replace sodium caseinate successfully will require excellent emulsion stability and encapsulating ability.​