The collaboration between the two companies will open up new possibilities for food manufacturers in various food applications including meat, cheese, batters and breadings.
Franck Monmont, regional director, Cargill Texturising Solutions, talks to APFI on Cargill’s recent investments into Asia.
The acquisition provides Australian equipment supplier tna with access to NID’s starch moulding technology and expands their services and products to more industry segments like confectionery.
Cargill, leading provider of food, agricultural and industrial ingredients, has announced that it will be investing in a number of key specialty starch projects in the Asia Pacific region.
Comprising hydrocolloids, protein and starch, the food thickeners markets is expected to reach US$15.8 billion by 2022, reports Markets and Markets.
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
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.
A new study shows that natural gum like gum arabic (GA) can be used to improve the functionality of tapioca starch without impacting clean label claims.
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.