NEWS IN BRIEF

Fat-replacing starch to lower calories in savoury and sweet

By Flora Southey contact

- Last updated on GMT

Ingredion's new starch can be used in sweet and savoury dairy products ©GettyImages/Mizina
Ingredion's new starch can be used in sweet and savoury dairy products ©GettyImages/Mizina

Related tags: Starch, Corn flour, Ingredion

Ingredion has added a new corn-based starch to its portfolio, which the ingredients supplier claims can replace fat and oil in dairy products without compromising texture.

‘Notation Indulge 2920’ is a clean label starch designed to support lower-fat and lower-calorie finished products.

The starch – which is available in Europe, the Middle East and Africa – can be used across sweet and savoury products, including in dairy-based soups, sauces, drinks and desserts.

According to the US-headquartered firm, the starch can replace a number of ingredients, such as fat and oil, without compromising on mouthfeel. In addition, replacing or reducing more expensive raw ingredients with Ingredion’s latest offering could save manufacturers on costs.

The launch comes as government pressure mounts for food and drink manufacturers to lower calorie content and improve nutritional profiles in their finished products.

“In regions where fat reduction is a priority, Novation Indulge 2920 starch can help manufacturers achieve this,” ​said the company’s regional senior marketing manager for clean and simple ingredients, Mona Schmitz-Hübsch.

Ingredion also predicts the corn-based starch will appeal to the increasingly health-conscious shopper: “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’,” ​said Schmitz-Hübsch.

From a clean label perspective, the senior marketing manager said finished products will also attract the attention of consumers looking for food with fewer ingredients. Novation Indulge 2920 can “enhance the indulgence texture of existing clean label products without adding more ingredients.”

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