The collaboration between the two companies will open up new possibilities for food manufacturers in various food applications including meat, cheese, batters and breadings.

Ingredion Incorporated launched a new line of low cost-in-use dietary fibres for manufactures to add fibre to foods. The Novelose dietary fibre series can be applied for fibre fortification and calorie reduction in baked goods, pastas, noodles and extruded products with little to no impact on product texture, flavour and colour.

The dietary fibres are versatile, process stable, insoluble type 4 resistant starch ingredients, and can deliver fibre and help reduce calories and carbohydrates in low moisture applications such as breads, crackers, cookies, pastas, noodles and extruded products.

The dietary fibres have a minimum total dietary fibre of 85 percent on a dry solids basis. There are tapioca, wheat, and potato-based options to offer product functionality that fits best with different requirements.

The Sweetis sweetener system offers food and beverage manufacturers the ability to create sucrose-like taste profiles with the mouthfeel of sugar. Sugar in foods and beverages can be reduced without compromising taste and texture.

The sweetener system can replace sugar in manufacturers’ product recipes, which will provide more intense sweetness, up to 120 to 130 percent increase of sucrose, fewer calories, and allows formulations to contain up to 50 percent less sugar.

Ingredion’s dial-in sweetness technology is used to shorten the path to achieve optimum sensory profiles. The system provides minimal formulation changes, offers flowability, and is pH and heat-stable.

While still craving sweetness, consumers are more wary of high-sugar products that include or add artificial ingredients. Manufacturers can make use of stevia to sweeten beverages naturally and in a healthy way. By Dina Yeon, marketing manager, Sweetness Springboard, Ingredion Asia Pacific

The acquisition of the US-based texturisers provider complements and will help further develop Ingredion’s starch technology for new texture solutions.

Initially reported earlier this year, Ingredion has now successfully completed the acquisition of Shandong Huanong Specialty Corn Development Company Limited in China.

Ingredients solution provider Ingredion has agreed to acquire Sun Flour Industry Company Limited, a rice starch and flour business based in Banglen, Thailand.

Food manufacturers are constantly pressured to deliver great tasting, good looking, quality food and beverages. To accomplish this, they need to overcome a wide range of technical challenges in delivering flavours, colours, and nutrients. By Kuang San San, technical manager, Delivery Systems, Ingredion Asia Pacific

According to a research by Ingredion, about a third of consumers actively look for clean label claims, and seven in ten consumers say these claims influence their purchasing decisions of dairy and bakery products.

With China being a growing market for specialty starches, the acquisition allows the company to further penetrate the Chinese and Asia Pacific market.

APFI About Us

Asia Pacific Food Industry (APFI) is Asia’s leading trade magazine for the food and beverage industry. Established in 1985, APFI is the first BPA-audited magazine and the publication of choice for professionals throughout the industry with its editorial coverage on the latest research, innovative technologies, health and nutrition trends, and market reports.

Asia Pacific Food Industry is published by Eastern Trade Media Pte Ltd. The company owns numerous trade and consumer titles, including Asia Pacific Metalworking Equipment News and Industrial Automation Asia.


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