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Premium texture at a low cost

Ingredients that bring quality and affordability to processed and analogue cheese recipes

Processed cheese remains one of the most popular dairy products among consumers in Europe, the Middle East and Africa, thanks to its versatility and affordability. To help food producers, retailers and food service companies outperform the rest of the market, Ingredion offers a range of cost-effective, high quality ingredient solutions for processed and analogue cheese.

Our team of researchers, scientists and chefs are here to help you devise affordable products without compromising the eating experience. From ingredient selection to formulation advice and labelling considerations, our experts focus on what’s needed for market success – every step of the way.

How our products add value 

Whatever the application, choosing the right ingredient is critical when developing consumer-winning products. Our portfolio of cheese products performs a range of functions to help you create delicious, consumer-winning cheese products by:

  • Reducing costs: achieve the right texture and mouthfeel but cut the cost of formulating and producing processed or analogue cheese for pizzas, quiches and a broad range of other end products, or spreadable processed cheese by decreasing its dry matter
  • Achieving high gratability and meltability: create analogue cheese which is easy to grate and melt.
  • Improving texture: optimise your recipe cost while delivering a high quality product which is easy to spread, or has high gel strength.​​​​​

Cheese solutions from Ingredion

Our cheese solutions provide a range of benefits to help you address specific challenges in producing processed or analogue cheese. Some of our most popular cheese solutions are provided below. Our technical team is on-hand to answer any product or application-related questions you may have. 

Reduce costs by replacing protein, casein or hydrocolloids in cheese with:

  • PRECISA® GEL 04 starch is, an instant gelling starch  which enables cost savings for manufacturers of spreadable processed cheese through protein and hydrocolloid replacement while delivering a high quality, easy to spread product.
  • ELASTIGEL® 1000J starch, a is gelling agent with strong gelling properties offering manufacturers of analogue pizza and processed cheese the opportunity to optimise recipe costs through casein replacement while maintaining a high gratability and gel strength .
  • GEL'N'MELT™ starch, a texturiser able to save costs through a significant portion of casein replacement while delivering high meltability and good shredability in analogue pizza cheese. GEL'N'MELT™ can also improve the texture of current analogue and processed block cheese products without casein.
  • PRECISA 655 S® starch, a unique texturiser creating a very elastic texture which makes cheese slices very bendable and shreds elastic without feathering.

Create an analogue cheese which is easy to grate and melt with:

  • ELASTIGEL® 1000J starch, a  gelling agent with strong gelling properties offering manufacturers of analogue pizza and processed cheese the opportunity to optimise recipe costs through casein replacement while maintaining a high gratability and gel strength​.
  • GEL'N'MELT™ starch is a texturiser able to save costs through a significant portion of casein replacement while delivering high meltability and good shredability in analogue pizza cheese. GEL'N'MELT™ can also improve the texture of current analogue and processed block cheese products without casein.​​

Create a reduced-cost processed cheese which is easy to spread with:​

  • PRECISA® GEL starches are  a range of texturisers which enables cost savings for manufacturers of spreadable processed cheese through protein and hydrocolloid replacement while delivering a high quality, easy to spread product.
  • ELASTIGEL® starches, area range of gelling agent with strong gelling properties offering manufacturers of analogue pizza and processed cheese the opportunity to optimise recipe costs through casein replacement while maintaining a high gratability and gel strength​.

Develop vegan cheese that will have same eating experience as real cheese

  • PRECISA 655 S® starch, a unique texturiser creating a very elastic texture which makes cheese slices very bendable and shreds elastic without feathering
  • PRECISA® GEL 04 starch, an instant gelling starch  which enables cost savings for manufacturers of spreadable processed cheese through protein and hydrocolloid replacement while delivering a high quality, easy to spread product.
  • ELASTIGEL® 1000J starch, a is gelling agent with strong gelling properties offering manufacturers of analogue pizza and processed cheese the opportunity to optimise recipe costs through casein replacement while maintaining a high gratability and gel strength .

Watch the webinar today

Join us for The Revolution in Processed Cheese webinar available online. Discover the global trends, challenges and solutions.

Processed cheese solutions

High quality starch solutions for processed and analogue cheese

Smart savings

Save money. Maintain quality. Enjoy success. 

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