Functional starch can lower costs but maintain texture
The Precisa 655S starch can also be used to develop high quality vegan cheeses that, Ingredion said, deliver a texture close to that of real cheese.
Pizza cheese
The modified tapioca starch has been designed to make pizza cheese shreds less dry and feathery. Additionally, it produces less waste during the shredding process.
“With more and more manufacturers under pressure to cut costs, affordability is a key driver of the processed and analogue cheese market,” said Severine Bensa, European marketing manager for texture at Ingredion.
Emerging markets
“This is particularly true in emerging markets such as eastern Europe, North Africa and the Middle East.”
Ingredion can also advise on formulations, provide example recipes, and assist with the development of vegan cheese products.
