Ingredion has launched a new functional starch texturiser, Precisa 655S starch.

It can be used to replac costly ingredients in block processed/analogue cheese slices and shreds, while still delivering a high quality product with the desired elastic and bendable texture. It has been proven to make pizza cheese shreds less dry and feathery and produces less waste during the shredding process.

Severine Bensa, European marketing manager – texture at Ingredion, says, “With more and more manufacturers under pressure to cut costs, affordability is a key driver of the processed and analogue cheese market.

"However, to win over consumers, manufacturers need to balance this with delivering a high quality eating experience. An important factor in determining the quality of a processed or analogue cheese is texture. With the new Precisa 655S starch, manufacturers dont have to compromise."