Ingredion launches corn-based clean label starch for reduced fat and indulgent textures

14 May 2019 --- Ingredion has added a new functional native starch to its portfolio of clean co-texturisers with the launch of NOVATION Indulge 2920 starch. The new product is a corn-based starch which reportedly can support lower-fat and lower-calorie products and the production of foods with a healthier profile.

NOVATION Indulge 2920 starch enables food producers to improve mouthfeel by offering the same functionality as a modified starch while replacing or reducing ingredients such as fat and oil, the company says.

Available in Europe, the Middle East and Africa (EMEA), NOVATION Indulge 2920 can be used across a range of savory and dairy products from soups and sauces to dairy desserts and dairy drinks. It offers a consumer-friendly ingredient listing of “starch” (or “cornflour” in the UK). It can also enable cost savings by replacing raw ingredients such as fat and oil without compromising texture.

“In recent years, government measures and guidelines across countries in Europe, the Middle East and Africa have been introduced to improve the nutritional profiles of foods. In regions where fat reduction is a priority, NOVATION Indulge 2920 starch can help manufacturers achieve this,” says Mona Schmitz-Hübsch, Regional Senior Marketing Manager for Clean and Simple Ingredients. 

“These changes have boosted consumer awareness of the need for improved nutrition and they are increasingly looking for on-pack claims such as ‘fat-reduced’ or ‘low-in-fat,’” she adds. NOVATION Indulge 2920 can enable manufacturers to create such products without compromising quality, sensory appeal or eating experience. 

“It can also enhance the indulgence texture of existing clean label products without adding more ingredient,” Schmitz-Hübsch explains. 

“Food producers can use this new co-texturiser to innovate in clean and simple products while getting their products to market quickly and successfully. Reformulating existing products featuring a similar corn-based starch with NOVATION Indulge 2920 removes the need to change the label, which can improve speed to market.”

“Clean label has an enduring appeal that is becoming increasingly mainstream and our latest consumer research suggests that it is unlikely to lose momentum in the coming years. As consumer needs evolve and new trends emerge, food manufacturers face the constant challenge of adapting alongside them to satisfy an ever-diverse range of diets, trends and lifestyle choices,” Charlotte Commarmond, Senior Director, Marketing and Innovation, Ingredion EMEA tells FoodIngredientsFirst. 

“We have the broadest and most functional portfolio of clean label starches, with more than 30 versatile clean label starch-based ingredients suitable for a range of applications,” she explains. 

“Work is already ongoing at our Ingredion Idea Lab innovation centers to develop specialty ingredients, derived from plant-based sources, with new additional functionalities that can replace additives.” 

Food labels are more important than ever to today’s health-conscious and ingredient-savvy shoppers. “Consumers are concerned about the impact of what they eat and drink and are adopting healthier habits in response, seeking out more natural products that are free from chemicals and additives with honest, transparent ingredient information on the product packaging,” Commarmond notes.

“This is opening up new opportunities for food manufacturers to develop low-fat alternatives of popular products while meeting the demand for clean and simple label declarations. Our experienced technical experts and culinology team can help manufacturers to reformulate existing recipes to remove ingredients such as fat while maintaining the indulgent texture and mouthfeel consumers have come to expect.”

Other production benefits include the ingredient’s functionality in low-shear instant applications and throughout broad processes from low shear to cold process. In addition, NOVATION Indulge 2920 starch is agglomerated, making it easier to disperse. This also brings the potential to reduce the volume of dust typically generated by fine powders during the manufacturing process.

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