Ingredient solution provider, Ingredion, is launching a clean label, tapioca-based co-texturizer for instant high-water, dry powder mix applications, such as instant hot drinks, soups and desserts. Novation Indulge 3620 starch meets the “natural” criteria in the UK, France, Ireland, and associated EU legislation, as well as the global ISO Technical Specification. This allows manufacturers to tap into the lucrative clean label and natural trends, as the product marks an expansion of clean label functionality in the beverage category to include instant applications, notes the company.
The product can be used to replace texture where unpopular ingredients such as hydrogenated palm fat, sugar or maltodextrins have been reduced or removed. The company says that the flavor profile is neutral and that end products have a smooth, creamy mouthfeel without lumping and gelling. Additionally, it remains functional in temperatures over 90°C.
Clean label and naturalness are key trends this product launch taps into. “This category has traditionally proven difficult for clean label formulation, due to challenging processing conditions and the need to balance product stability with natural claims. For manufacturers seeking to formulate using clean label ingredients, texture remains a key attribute to ensure acceptance and repeat purchase, particularly in new product development,” says Charlotte Commarmond, Senior Director, Marketing and Innovation at Ingredion EMEA.
The product can appear on labeling as “starch” or “tapioca starch” and is designed to help manufacturers who are reformulating instant products prepared with hot water to have reduced fat and sugar content. The company says that Novation Indulge 3620 starch disperses easily in hot water without the need for high shearing, and that it performs well in beverages containing milk or creamers, maintaining a clean taste, glossy finish and smooth texture when fat and sugar content is reduced.
“As consumers increasingly seek healthier products in new and diverse categories, replacing ingredients to improve nutritional profile has become a dominant development trend for the beverage sector. With the introduction of Novation Indulge 3620 starch, we can support manufacturers to help them achieve the functionality they need for instant mixes including 3-in-1 instant coffee, dry gravy blends and custards, as well as a clean label and the potential for nutritional claims, such as ‘reduced fat or reduced sugar’ that consumers are looking for, and all without compromising sensory experience,” Commarmond continues.
This product launch comes after Ingredion’s string of investments in plant-based proteins. The investments total US$140 million and aim to enable total turnkey solutions for consumers to grow in the Asia-Pacific region.
Clean label is a key trend, with NPD in the area booming. However, there is no legal or recommended official designation of the trend, as this is entirely a marketing description, used by food and beverage manufacturers. As there is no definition, manufacturers may mean different things by using the word ‘clean.’ Other marks may be used as proxies for ‘clean’ – in Europe, organic marks or certifications such as UTZ or Fair Trade may be used as a ‘clean’ proxy, while in the US, kosher marks are often seen as a mark of ‘purity.’ Vegetarian and vegan foods, and ‘free-from’ formulations, often benefit from a ‘clean’ reputation
