The global cheese market has grown at a compound annual growth rate (CAGR) of 2.1 percent from 2009 to 2016.
The consumption of cheese in Asia is expected to grow. Studies have shown that consumers have ranked the texture of cheese as one of its important elements, next to nutrition values and taste. Using technology, sensory panels and starches, cheese texture can now be tailor made to perfection. By Ang Hwee Yang, marketing director, Texture, Ingredion Asia-Pacific
Ingredion has launched Precisa 600, a new line of starches aimed at optimising cost and improving functionality in processed and analogue cheese.
The starches are designed to scale down on the costly dairy-based ingredients in processed and analogue cheese, allowing manufacturers to create cheese products affordably while achieving key functionalities.
By using price-stable, starch based ingredients, manufacturers are able to overcome the price volatility of dairy-based ingredients, which enables manufacturers to optimise the protein content and save on the overall cost of formulation and sensory target.
A decade ago, cheese was a tough sell in China, but as the Chinese grew more receptive to the taste and smell of cheese, the market has developed into one with huge potential. By Dominic Morgan, Senior Editor, PR & Marketing department, CCM