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Ingredion launches potato fibres for texture, yield and cost improvements in meat, bakery and savoury applications

News Date : 11/06/2018

Ingredion has introduced a new clean label potato fibre to its portfolio in order to bring increased functionality, quality and potential cost savings to manufacturers of bakery, savoury and meat products.

Potex and Potex Crown potato fibres are designed to deliver appealing textures in processed meats and savoury applications and to boost the freshness of bakery items for optimal consumer appeal.  The insoluble potato fibres can absorb and retain up to 12 times their own weight, enabling them to increase the juiciness of fresh and processed meats or add moisture to baked goods.

Alexis Cabanetos, Marketing Manager at Ingredion EMEA, said: “From changing consumer trends to fluctuating ingredient prices, food producers are constantly faced with the challenge of balancing consumer appetites, continuing to innovate and managing costs.

“With the introduction of Potex and Potex Crown potato fibres, we are able to strengthen our range of ingredients to support customers on their quest to manage costs and increase yield while maintaining the sensory appeal of new or reformulated products.

“From sausages and hamburgers to soups and sauces, Potex can be used across a broad range of applications. It’s excellent water and oil absorption properties can also reduce stickiness during production, a problem which commonly results in downtime and product wastage. The fibres are resistant to mechanical treatment and freeze/thaw cycles, also making them suitable for dairy products and fruit preparations.” 

Manufacturers can also use Potex to affordably keep products such as pastries, breads and cookies fresher for longer. Easy to use and incorporate into formulations, the potato fibre reduces stickiness and therefore contributes to yield increase, waste reduction and less production downtime.

Naturally gluten-free, Potex is suitable for vegetarian formulations and can be used as a stabiliser in gluten-free products. This enables manufacturers to tap into growing consumer dietary choices and trends. A more finely ground variation, Potex Crown, is available for products that require a smoother texture and firmer consistency.

Simply declared as ‘potato fibre’ on the label, Potex and Potex Crown are available in the UK, Ireland, Middle East, Turkey and Africa.

This portfolio extension follows Ingredion’s announcement of its strategic alliance with potato-based starch and fibre manufacturer, Lyckeby, in September 2017. The Potex products are the latest Lyckeby ingredients that Ingredion has made available to its customer base following the partnership. 

For further information on the Potex range of potato fibres, please visit: http://emea.ingredion.com

Lyckeby is a registered trademark owned by Sveriges Stärkelseproducenter, förening u.p.a. The Potex and Potex Crown product names are owned by Lyckeby Starch AB.

Ingredion Incorporated (NYSE: INGR) headquartered in the suburbs of Chicago, is a leading global ingredient solutions provider serving customers in more than 120 countries.  With annual net sales of nearly $6 billion, the company turns grains, fruits, vegetables and other plant materials into value-added ingredients and biomaterial solutions for the food, beverage, paper and corrugating, brewing and other industries. With 27 Ingredion Idea Labs® innovation centers around the world and more than 11,000 employees, the Company develops ingredient solutions to meet consumers' evolving needs by making crackers crunchy, yogurt creamy, candy sweet, paper stronger, and adding fiber to nutrition bars.  For more information, visit emea.ingredion.com.

For further press information, please contact: Victoria O’Toole
Stein IAS, Clarence Mill, Clarence Road, Bollington, Cheshire, SK10 5JZ, UK.
Tel: +44 (0)1625 578578   E-mail: victoria.otoole@steinias.com
 

Ingredion launches potato fibres for texture, yield and cost improvements in meat, bakery and savoury applications
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