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Delicious, wholesome savoury products

Let us help you cut costs, whilst creating delicious, clean label products

Today’s consumers demand great tasting, home-made style food. They want indulgent sauces and creamy soups, premium ready meals and crispy coatings. But delivering this cost-effectively can be a challenge. This is where Ingredion can help - from replacing costly ingredients to improving yield and stability, from texture claims to clean label and simple ingredient listings. Combining consumer insight with practical know-how, our unique food-loving approach is all about helping you to deliver great tasting savoury products each and every time. 

How our products add value 

Our portfolio of specialist ingredients for savoury recipes can help you create consumer-winning products by:

  • Going clean label: meet the growing consumer demand for simpler ingredient listings and clean label products. As the pioneer of clean label ingredients we offer the broadest range of speciality clean label starch solutions and formulation expertise available. 
  • Reducing costs and increase cost predictability: ​reduce and control costs by replacing expensive ingredients such as fat, oil, egg, milk solids, vegetable pulp and caseinate with the right starch solutions without compromising the taste, texture or visual appeal of your products. 
  • Increasing yield: make your ingredients go further by introducing our speciality starch solutions into your recipes. For example as a water binder to improve succulence and reduce losses in meat applications.
  • Enhancing texture: improve the mouthfeel of your savoury products to achieve smooth, indulgent, creamy or pulpy textures with our specialist solutions and expert advice from our chefs and sensory team. ​
  • Improving consistency, process tolerance and shelf-life: achieve greater consistency during the manufacturing process - scale-up without breaking down and improve process tolerance and freeze /thaw stability in sauces, soups dips and dressings.  ​
  • Enhancing the nutritional profile: make your products healthier by reducing fat, increasing protein levels or adding fibre with our speciality starches and flours. ​​​

Replace common functional savoury ingredients like butter, oil, cream and vegetable pulp to optimise costs, without changing the taste, texture, shelf-life or visual appeal of your savoury products with:

  • PRECISA® PULP 01 pulping agent texturising solution for tomato-based sauce applications which enables you to create cost-efficient recipes without compromising taste or texture or visual appeal.
  • N-DULGE® starches are a range of co-texturisers that help reduce costs by replacing oil/fat in a recipe. Suitable for use in reduced-fat spoonable and pourable dressings and soups and sauces.
  • NOVATION® Indulge 2550 starch is a clean label pulp replacer.
  • ULTRA TEX® starches are a range of instant starches for the use in cold processing which enable the replacement of oil in mayonnaise, dressings, soups and sauces within cold processes, without compromising on texture or mouthfeel.​
  • N-CREAMER® 2230 starch for egg replacement – new cost-effective emulsion stabiliser that also contributes to building extra structure.
  • N-CREAMER® 2111 starch is an emulsifying starch that can help save time and increase production capacity as it disperses water four times faster than other emulsifying starches and provides cost stability. 

Make your ingredients go further with our speciality starches which can improve yield and support cost-efficiency.

  • N-HANCE® 59 starch offers excellent water binding capability which makes it ideally suited for the meat industry, reducing moisture loss in vacuum packaged meats, improving texture and extending shelf life.​
  • FIRMTEX® starch also offers excellent water binding capability and has a low gelatinisation temperature, so it can be activated and works efficiently in processed meat applications.

Our innovative starch solutions can help you maintain the quality of your product through harsh processing and multiple freeze/thaw cycles:

  • NOVATION ENDURA® 0100 starch​ is  a clean label functional native starch that delivers exceptional process tolerance in recipes that undergo harsh processing conditions. Offering maximum texture stability for chilled and frozen food products. Suitable for use in savoury products such as soups, sauces and dressings.
  • NOVATION PRIMA® starches​ are a range of clean label, versatile and easy to cook starches which provide texture stability for chilled and frozen food products even at high temperatures.
  • N-CREAMER® 221 starch is a highly functional texturisers that helps create cost-effective but high quality and delicious savoury products. This product has very high freeze/thaw stability. 
  • HOMECRAFT® Create flours for process and shelf-life stabilities combines the benefits of flours with the performance of starches.
  • N-CREAMER® 2111 starch is unique in that it demonstrates excellent emulsion stability over shelf life.

Add a front-of-pack claims with food ingredients that are highly nutritious, protein-fortified and certified gluten-free. Create naturally gluten-free, protein enriched pasta and batters with:

  • HOMECRAFT® pulse flours produce food products that are highly nutritious, protein-fortified and certified gluten-free. Suitable for a broad range of savoury products including batters and pasta, the flours offer a healthy alternative to traditional and other gluten-free flours, enabling the development of highly nutritious, gluten-free savoury products.​ HOMECRAFT® pulse flours can also improve the taste, colour and texture of your end products whilst acting as a replacement for flour in your soups and sauces.
  • VITESSENCE™ pulse proteins are highly nutritious, protein-enriched and certified gluten-free with our new, innovative range of pulse protein concentrates. Sustainably-sourced VITESSENCE™ pulse proteins can boost the nutritional profile of your formulations and help you achieve claims such as ‘high protein’ or ‘source of protein’.

Take advantage of our 20 year history of innovation and experience in clean label formulation. Create delicious, high quality savoury products with simple ingredient listings with:

  • NOVATION® instant starches​ are high functional clean label starches that give viscosity to foods produced in many kind of cold processes.
  • NOVATION PRIMA® starches​ are a range of clean label, versatile and easy to cook starches which provide texture stability for chilled and frozen food products even at high temperatures.
  • NOVATION ENDURA® 0100 starch is a clean label functional native starch that delivers exceptional process tolerance in recipes that undergo harsh processing conditions. Offering maximum texture stability for chilled and frozen food products​.
  • NOVATION® Indulge 3920 starch is an effective fat mimetic which provides mouthfeel and creaminess to the reduced fat products such as mayonnaises. 
  • NOVATION® 8300 functional native starch has a consumer friendly “rice starch” label and combines high process tolerance with excellent texture stability over shelf-life for food in frozen, refrigerated or ambient storage. This starch is suitable for challenging applications such as high brix or high in protein foods. As the most process tolerant functional clean label rice starch available on the market, it allows food manufacturers that  who demanding process conditions to create indulgent, clean label products.
  • NOVATION® 8600 functional native starch has a consumer friendly “rice starch” label and combines moderate process tolerance with excellent texture stability over shelf-life for food in frozen, refrigerated or ambient storage. This starch is suitable for challenging applications such as high brix or high in protein foods and helps food manufacturers to create clean label products with indulgent textures.

Reduce fat in your mayonnaise sauces, soups or dressings without compromising the eating experience with:

  • N-DULGE® 316 starch, a co-texturiser that helps to create high quality low-fat foods through texture optimisation. This ingredient enables calorie reduction by replacing oil/fat in your recipes, particularly in spoonable dressing applications. ​
  • ULTRA TEX® starches help rebuild viscosity in low-fat dressings.
  • N-DULGE® starch range enable fat replacement in food products
  • ENLITEN® sweeteners can replace sugar in savoury products such as ketchup.

Improve or maintain the texture of your products whilst removing costly ingredients with our speciality starch solutions:

  • PRECISA® Pulp 01 starch a texturising agent for tomato-based sauce applications which enables you to create cost-efficient recipes without compromising taste or texture.
  • N-DULGE® 316 starch is a co-texturiser that helps create high quality low-fat foods through texture optimisation. This ingredient enables calorie reduction by replacing oil/fat in your recipes, particularly in mayonnaise applications.
  • NOVATION® Indulge 3920 starch is an effective fat mimetic which provides mouthfeel and creaminess to the reduced fat products such as mayonnaises.
  • HOMECRAFT® Create flours can be used to make delicious home style sauces.

How likely would the following claims / descriptions be to make you consider switching from your current brand?

I would quite or very likely consider switching 

The front and back of pack both have an important role to play in influencing purchase behaviour

 

All above data sourced from Ingredion consumer research conducted by MMR Research 2015
 
1. Data source: % of consumers who would quite or very likely consider switching their current brand for each of the claims, European average, Ingredion consumer research conducted by MMR Research 2015, base n=2823.  2. Data source: % of consumers who usually or always read the front or back of pack, European average, Ingredion consumer research 2015 conducted by MMR Research Worldwide, base n=2823.  3. Data source: % of consumers who find it quite or very important that they recognise the ingredients on the ingredients list, European average, Ingredion consumer research conducted by MMR Research 2015, base n=2823, (2013)base n=2805 , n=1880 (2012), n=1511 (2011).

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