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Potato Starches to enhance your portfolio

Using potato starches as an ingredient solution could offer your food and drink products the edge they need to stand out on the shelves. With consumer trends to answer and the task of maintaining product quality and sensory appeal, it can be a challenge to formulate food and drinks consumers love and demand, right here, right now.

Potato starches are a highly versatile ingredient for your food and beverage products, with a neutral taste, high clarity, strong gelling quality and high water-retention capacity, they also offer great potential for enhancing appearance, mouthfeel and texture.

Whatever your application, potato starches present an ideal solution for updating your product portfolio and staying on top of the trends that matter.

Control melt and stretch while making cost savings in analogue cheese, improve the crunch of your French fries, save recipe costs in processed meats while enhancing succulence or create a standout snacks texture with the versatility of potato starches at your disposal. Find out how.

Control costs with potato starch solutions

Save recipe costs while retaining clean label appeal with innovative ingredients such as NOVATION® Uno 190 functional native potato starch. With the potential to increase cooking yield by up to 20%, NOVATION® Uno 190 can improve sliceability while maintaining a meaty texture.

Go gluten-free by picking potato starches

Our innovative ingredients can enable you to achieve gluten-free positioning and unlock a wider range of products and choices for coeliac consumers. With Ingredion’s PRECISA® Bake GF texturising system, for example, you can replace wheat flour while creating soft and resilient gluten-free baked goods such as sandwich breads, buns, muffins and cakes.

Tap into the texture trend

N-HANCE® 59 is a potato-based functional native starch designed as a water binder and texturiser for meat systems. Its strong water binding capacity makes it an ideal choice for emulsified meat and ham applications as it decreases process loss, reduces purge, enhances texture and improves flavour release.

 

 

 

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