Cheese

Create the perfect cheese experience

Whether you’re looking for better shredding, melting or stretchability in your pizza cheese, improved flexibility of your cheese slice, caseinate reduction or enhanced creaminess in your cheese sauces, we can help.

Collaborate with Ingredion's dairy experts to:

  • Speed product development and get to market faster
  • Create plant-based cheeses that deliver appealing taste and texture
  • Access our broad range of plant-sourced texturizing ingredients delivering superior properties for more authentic, more cost-efficient imitation cheese
  • Get access to pilot plant facilities for quick studies, trials and formula optimization
  • Validate your results with analytical and sensory evaluations
  • Achieve reduced levels of rennet casein and caseinates and get the same look, taste and mouth feel with our potato starch — at a much lower cost

Shredded cheese that's easy and delicious

Our starches for shredded cheese help ensure evenly shredded cheese for consistent performance, without sticking or clumping. Whether in food service, salad bars or at home,  your customers get uniformly shredded cheese that's easy to use and delicious. 

  • Casein reduction: PENBIND® 850 and PENTECH® 8500 modified potato starches
  • Firmer rexture: PENBIND 800, 850, 851 and PENTECH 8500 modified potato starches
  • Low fat structure: PENTECH 1852 modified potato starch

Achieve the perfect sliced cheese

Get the perfect slice-on-slice or individual wrap slice that's so good, even sandwich connoisseurs won't know that it’s an analog cheese. Our starches for sliced cheese are designed to produce that perfect slice — thin and firm, yet melty and stretchy, and always right for food service, salad bars and deli counters.

  • Casein Reduction: PENBIND® 1225 , 850 and PENTECH® 8500 – modified potato starches
  • Elasticity improvement: PENBIND 1015 modified potato starch and PENBIND 1550 modified tapioca starch
  • Firmness improvement: PENBIND 851 and PENCLING® 220 modified potato starches
  • Low fat structure: PENTECH 1852 modified potato starch
  • Melt improvement: PENBIND 850 and 851 , PENTECH 1852 and 8500 modified potato starches

Be the best with block and imitation mozzarella

Now it's easier to create imitation block cheese that looks and tastes real. Our starches for block cheese create a block cheese that's shreddable, sliceable and every bit as tasty as the real thing. Choose the smarter starch for block cheese used in food service, salad bars and deli counters.

  • Casein reduction: PENTECH® 8500 modified potato starch, PRECISA® 600 and 601 modified food starches
  • Yield Improvement: PENBIND® 196 modified potato starch
  • Melt Improvement: PRECISA 601 and 602 modified food starch

Break through in plant-based cheese

Formulating just-right plant-based cheeses requires deep understanding of processing conditions and ingredient functionalities. With Ingredion expertise and our plant-based proteins portfolio, we're ready to help you stand out in this growing market.

Learn how cheese texture influences consumer preference

If you manufacture cheese products, you’ll want to see the latest research from Ingredion Idea Labs™ innovation centers. We tested breaded cheese sticks—both cost-optimized prototypes and commercial products—and mapped their textural characteristics. The results reveal smart ways you can save money while maintaining or enhancing product quality and functionality.

Download cheese insight