The new ingredient enhances Ingredion’s presence in the dairy and vegan markets as the company strives to expand its portfolio, providing healthier options for formulators. In a recent press release, Ingredion shared insights from its in-house Atlas consumer research, indicating that consumers prefer “corn starch” as a gelling agent over alternatives like gelatin, carrageenan, and other texturants. Nick Ferraro, the company’s global senior strategic marketing manager, noted, “Consumers increasingly expect all of the products they buy to be made with recognized and accepted ingredients while also delivering a satisfying eating experience.” This starch not only offers a creamy mouthfeel but also improves the stretch and melting characteristics of plant-based cheeses, allowing them to better mimic traditional dairy products, Ferraro explained to Food Ingredients First.
This launch is part of Ingredion’s ongoing efforts to enhance its ingredient offerings. The company’s specialty segment targets popular categories by creating plant protein-based ingredients that align with the health-conscious trends consumers are increasingly looking for. Earlier this year, Ingredion’s global director of strategic marketing stated in an interview with Food Dive that customers often seek ingredients that meet multiple requirements, such as being plant-based and sustainable.
Consumer preferences are significantly shaping the company’s strategy. Ingredion’s internal data revealed that 79% of consumers want to know the ingredients in their food, while 62% indicated they always or usually read the back label of food and beverage products they purchase. Additionally, interest in functional ingredients, such as calcium citrate for sleep, is on the rise, with consumers seeking out products that can enhance their well-being.
Other ingredient formulators are also tapping into the expanding plant-based dairy market to create better dairy alternatives. Similar to Ingredion’s newly launched starch, Pureture focuses on avoiding genetic modification in its ingredients, opting instead for yeast protein to develop a melty texture in cheese substitutes. This trend highlights the broader movement towards transparency and health in food formulation, driven by consumer demand for recognizable and acceptable ingredients.