Skip to main content

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.

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:

  • The CheeseApp range - CheeseApp 50, CheeseApp 70 and CheeseApp 80 modified potato starches can help analogue block and block processed cheese manufacturers save recipe costs while optimising firmness, texture, meltabilty and gelling. 
  • 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.
  • PRECISA® 680 modified food starch is derived from waxy maize and is one of a family of specially designed starches for dairy applications. It is characterised by its excellent process stability and retention rates after separation processes .
  • 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.

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

  • CheeseApp modified potato starches are designed to enhance gratability and meltability in processed cheese products, with CheeseApp 50 providing high firmness and CheeseApp 70 and CheeseApp 80 offering good melt for pizza shreds. 
  • 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:​

  • CheeseApp 50 modified potato starch can be used to provide high firmness, clean taste and strong gelling at high temperatures.  
  • 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

  • CheeseApp 50, CheeseApp 70 and CheeseApp 80 modified potato starches allow manufacturers to tap into key consumer trends and dietary needs such as vegetarianism and veganism without compromising the texture and sensory appeal of processed cheese products.  
  • 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 .

How can we help?

Contact our experts today to find the right ingredient for your needs.

Search Ingredients

To top