Smart thinking for smart savings
Two of the global trends across industries are affordability and quality—seemingly opposite ideas that become complementary at the Ingredion Idea Labs™ innovation centers. That’s why we launched a program called Save Money to help you surmount the challenges of achieving cost savings while preserving or even improving the quality of what you produce.
Our approach further aims to optimize not only recipe costs, but also manufacturing and operational expenses and time to market. Savings plus quality equals the kind of holistic solution our Ingredion Idea Labs™ innovators provide.
Whether that means fluffy muffins with half the eggs, tangy barbecue sauce you’d never guess had reduced tomato solids or an egg-free vegan salad dressing with a “light” positioning, your products can stand out in the market and excel on spreadsheets as well. And you can enjoy benefits such as reduced product waste and gelling time for imitation cheese made with less casein or reduced inventory and storage costs with efficient beverage emulsifiers.
Benefit from measurable cost optimization in:
- Imitation/processed cheese protein replacement
- Egg replacement in bakery
- Egg replacement in savory
- Beverage emulsification efficiencies
- Fat replacement, in dairy and savory
- Milk solids reduction in dairy
- Gelatin replacement in confectionery
- Vegetable solids reduction
- Sugar reduction in a wide variety of applications
- And more.
When you work with us, you get customized, holistic solutions that span your operations and processes. Consumers will love your products, and you’ll love the look of your bottom line.
That’s smart thinking for smart savings—only from Ingredion.
Replacing proteins in imitation and processed cheese
Take advantage of Ingredion’s breakthrough solutions in protein reduction for significant savings in imitation cheese formulations. Improve functionality and reduce costs at the same time with PRECISA® 600 series starches. You can save 15% to 25% while achieving just the right firmness, shredding, gelling and melting in pizza cheese, sauces and processed cheese products.
In imitation mozzarella cheese, for example, our PRECISA® 600 starch and GEL ‘N’ MELT® starch can help your products offer good firmness/shredability and meltability for pizza and other applications at low protein levels. In testing, the stretch properties are almost identical in the 40%-casein-reduced cheese sample to that of the control sample.
Our consumer insights and deep formulation, applications, sensory and CULINOLOGY® expertise can help you create exciting cheese product concepts that are aligned with consumer trends and address formulation, processing and scale-up challenges. Talk to us about your next cheese cost reduction challenge.
Reducing eggs in savory applications
Eggs can play an important role in formulating salad dressings, dips and spreads. But as prices rise or experience volatility, egg replacement becomes a priority. What if you could maintain the taste, texture and emulsion stability of your dressings while replacing costly egg ingredients? You can with smart thinking for smart savings from Ingredion.
Our innovative starches provide great emulsification and fat stabilization for creamy mouthfeel and extended shelf life. You’ll benefit from reduced or stabilized ingredient costs and numerous process efficiencies. Your labels can promote a cholesterol-free, allergen-free and potentially vegan positioning and tell a simplified ingredient processing story. Ask us how we helped customers cut recipe costs significantly on both regular and light egg-free dressings.
Retain great sensory attributes
In testing, we compared egg-free spoonable dressing prototypes with control samples that contained eggs. The samples were evaluated through sensory descriptive analysis using our trained expert panel. Here’s what we found in egg-free light dressing using Ingredion’s ULTRA-TEX® and N-CREAMER® starches:
- Sensory characteristics were quite similar with only three attributes showing slight differences versus the control
- The great eating experience remained and was similar to commercial light brands
- The texture of our egg-free dressing prototype was better in comparison to commercial egg-free dressing
Working with another customer, we were able to demonstrate measurable savings on high-quality egg-free dressing and achieve new label appeal. Ask about the innovative combination of starches and VITESSENCE® Pulse protein 3600 that created the winning formula.
Egg replacement in bakery
What if you could maintain the structure of your baked good while replacing up to 50% of costly egg ingredients? You can with smart savings solutions from Ingredion.
We worked with a bakery manufacturer in Asia-Pacific to cut recipe costs in sponge cake. Our solution had to replace many functional performance characteristics of eggs, including:
Using NATIONAL 89 ER starch in an innovative solution, our customer was able to cut recipe costs by 11% by replacing eggs and preserve or improve product sensory and functional qualities including batter viscosity and cell structure of cakes. In addition to ease of processing and formulation, the customer achieved excellent batch-to-batch consistency, good volume expansion and improved moisture holding and retention—all with non-allergenic and dairy-free appeal.
Quality and savings go hand in hand when you work with the Save Money innovators of Ingredion.
Save money in beverages
The novel flavors, vibrant colors and active ingredients in today’s beverages can make formulation challenging. With Ingredion’s beverage expertise and PURITY GUM® Ultra high-performance emulsifier, you can handle the most difficult-to-use flavors, colors and actives while achieving exceptional stability and saving money in the manufacturing of beverage emulsions.
PURITY GUM® Ultra high-performance emulsifier uses a patented technology that optimizes the molecular structure of the starch, giving it more emulsifying power than traditional beverage emulsifiers such as gum Arabic. It can double the oil load of your beverage, enabling you to make twice the emulsion and cut costs by as much as 50% in inventory, shipping and labor.
With this remarkable ingredient, you can formulate bright, intensely flavored beverages more cost effectively—and even eliminate costly weighting agents. It’s a good time to tap smart thinking for smart savings in beverages with Ingredion.