Responding to trends with texture

Here are just a few of the ways you can meet the trends with our texture innovations.

Affordability advances.

Cheese is a vibrant growth segment in many parts of the world, and countering rising costs is of great concern. Ingredion’s experts integrate multiple capabilities to optimize our new cheese solutions, using consumer insights and deep formulation, applications, sensory and CULINOLOGY^® expertise to delight consumers and overcome the challenges of formulation, processing and scale-up.

In 40%-casein-reduced imitation mozzarella cheese, for example, PRECISA^® 600 systems and GEL ‘N’ MELT^® starch can help you achieve good firmness, shreddability and stretchability for pizza and other cheese applications. At the same time, PRECISA^® 600 series solutions deliver the emulsification and water-holding capacity you need to achieve process efficiencies and reduce product defects. And there’s a PRECISA^® solution for block and slice cheese as well as cheese spreads and sauces.

Sensory innovation.

Consumers everywhere are enjoying snacks—from tender, delicate crispy textures to snapping or shattering crunchy textures and in between to a new region we call CRINCHY™ textures. More than half of consumers (51%) report that they eat snacks at least twice a day. More than a third of consumers say they’re snacking more frequently than they were two years ago^[1]. And what they’re snacking on is changing too. In salty snacks, for example, consumers seek multi-textural experiences, including different levels of crunch in one product^[2].

Clean, simple and sustainable.

Beverages are another application where texture characteristics have caught people’s attention. As the exclusive distributor for Gelymar in North America, we are helping customers use our PRECISA^® carrageenan solutions to achieve unique textures in sustainable beverages. Our experts are also innovating to put a new twist on alcoholic beverages—a segment poised for growth in many regions.