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Smart thinking for smart savings

Two critical global trends in our industry are affordability and quality—seemingly opposite concepts that become complementary at the Ingredion Idea Labs™ innovation centres. That’s why we launched a programme called Save Money to help you overcome the challenges of achieving cost savings while preserving or even improving the quality and deliciousness of your products.

Our approach further aims to optimise not only recipe costs, but also manufacturing and operational expenses, as well as speed to market. Savings plus quality equals the kind of holistic solution our Ingredion Idea Labs™ innovators provide.

Whether that means fluffy muffins with half the eggs, tangy barbecue sauce you’d never guess had reduced tomato solids or an egg-free vegan salad dressing with a “light” positioning, your products can stand out in the market and improve your bottom line.You can enjoy benefits such as reduced product waste and gelling time for imitation cheese made with less casein or reduced inventory and storage costs with efficient beverage emulsifiers.

When you work with us, you get customised, holistic solutions that span your operations and processes. Consumers will love your products, and you’ll love the look of your bottom line. That’s smart thinking for smart savings—only from Ingredion. 

Cut your recipe costs while maintaining great taste and texture in your dairy products with our Smart Saving Solutions.

We can help you reduce or replace fat and protein without losing creaminess, taste or indulgence.

Take advantage of Ingredion’s breakthrough solutions in protein reduction for significant savings in processed cheese formulations. Improve functionality and reduce costs at the same time with PRECISA® 600 series starches. You can save 15% to 25% while achieving just the right firmness, shredding, gelling and melting in pizza cheese, sauces and processed cheese products.

In analogue mozzarella cheese, for example, our GEL ‘N’ MELT starch can help your products offer good firmness/shredability and meltability for pizza and other applications at low protein levels. In testing, the stretch properties are almost identical in the 40%-casein-reduced cheese sample to that of the control sample.

Our consumer insights and deep formulation, applications, sensory and CULINOLOGY® expertise can help you create exciting cheese product concepts that are aligned with consumer trends and address formulation, processing and scale-up challenges. Talk to us about your next cheese cost reduction challenge.

Eggs can play an important role in formulating salad dressings, dips and spreads. However, as prices rise or experience volatility, egg replacement becomes a priority. What if you could maintain the taste, texture and emulsion stability of your dressings while replacing costly egg ingredients? You can with smart thinking for smart savings from Ingredion.

Our innovative starches provide great emulsification and fat stabilisation for creamy mouthfeel and extended shelf life. You’ll benefit from reduced or stabilised ingredient costs and numerous process efficiencies. Your labels can promote a, specific allergen-free and vegan positioning whilst telling a simplified ingredient story. Ask us how we have helped customers cut recipe costs significantly on both regular and light egg-free dressings.

In testing, we compared egg-free spoonable dressing prototypes with control samples that contained eggs. The samples were evaluated through sensory descriptive analysis using our trained expert panel. In egg-free light dressing using Ingredion’s ULTRA-TEX® and N-CREAMER® starches we found:

  • The sensory characteristics were quite similar with only three attributes showing slight differences versus the control 
  • The great eating experience remained and was similar to commercial light brands
  • The texture of our egg-free dressing prototype was better in comparison to commercial egg-free dressing

Working with another customer, we were able to demonstrate measurable savings on high-quality egg-free dressing and achieve new label appeal. Ask about the innovative combination of starches and VITESSENCE® Pulse protein 3600 that created the winning formula.

What if you could maintain the structure of your baked goods while replacing up to 50% of costly egg ingredients? You can with smart savings solutions from Ingredion.

We worked with a bakery manufacturer in Asia-Pacific to cut recipe costs in sponge cake. Our solution had to replace many functional performance characteristics of eggs, including:

  • Aeration/foaming
  • Emulsifying
  • Structure
  • Texture
  • Moisture
  • Colour

Using NATIONAL 89 ER starch in an innovative solution, our customer was able to cut recipe costs by 11% by replacing eggs and preserve or improve product sensory and functional qualities, including batter viscosity and cell structure of cakes. In addition to ease of processing and formulation, the customer achieved excellent batch-to-batch consistency, good volume expansion and improved moisture holding and retention—all with non-allergenic and dairy-free appeal.

Quality and savings go hand in hand when you work with the Save Money innovators of Ingredion.

The novel flavours, vibrant colours and active ingredients in today’s beverages can make formulation challenging. With Ingredion’s beverage expertise and PURITY GUM® Ultra high-performance emulsifier, you can handle the most difficult-to-use flavours, colours and actives while achieving exceptional stability and saving money in the manufacturing of beverage emulsions.

PURITY GUM® Ultra high-performance emulsifier uses a patented technology that optimises the molecular structure of the starch, giving it more emulsifying power than traditional beverage emulsifiers such as gum Arabic. It can double the oil load of your beverage, enabling you to make twice the emulsion and cut costs by as much as 50% in inventory, shipping and labour.

With this remarkable ingredient, you can formulate bright, intensely flavoured beverages more cost effectively—and even eliminate costly weighting agents. It’s a good time to tap smart thinking for smart savings in beverages with Ingredion.
 

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Benefit from measurable cost optimisation in a wide range of applications including:

  • Processed cheese protein replacement
  • Egg replacement in bakery
  • Egg replacement in savoury
  • Beverage emulsification efficiencies
  • Fat replacement, in dairy and savoury
  • Milk solids reduction in dairy
  • Gelatin replacement in confectionery
  • Vegetable solids reduction
  • Sugar reduction in a wide variety of applications
  •  And so much more

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