Ingredion has unveiled three new functional potato starches for use in the production of processed cheese products, the first time Ingredion has brought potato-based starches to the processed cheese market.
Ingredion says that the CheeseApp 50, 70 and 80 starches allow manufacturers to improve the “meltability, firmness and gratability” of cheeses for applications such as pizza toppings, processed cheese slices and individually wrapped cheese slices.
According to the company, the CheeseApp 50 starch provides firmness and strong gelling, CheeseApp 70 provides a soft texture and a ‘perfect’ melt, making it suitable for pizza shreds and cheese slices, while CheeseApp 80 can be used to give processed and analogue block cheese a low firmness and “good melting behaviour”.
The new starches are available to manufacturers in the UK, Ireland, Turkey, Africa and the Middle East, and the ingredients are suitable for use in both vegan and vegetarian cheeses.
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.
“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.”
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