26 Oct 2023 --- nclick="updateothersitehits('Articlepage','External','OtherSitelink','Ingredion unveils functional native gelling starch for use in dairy and savory applications','Ingredion unveils functional native gelling starch for use in dairy and savory applications','337362','https://www.foodingredientsfirst.com/profile-directory/ingredion.html', 'article','Ingredion unveils functional native gelling starch for use in dairy and savory applications');return no_reload();">Ingredion has presented Novation Indulge 2940, the first non-GMO functional native corn starch and clean label ingredient that provides a unique gelled texture for trendy dairy and alternative dairy products.

Slated to enter all global regions, the minimally processed, functional native starch represents the latest innovation from Ingredion’s clean label product pipeline, delivering novel texture, mouthfeel, and natural claim enablement. 

Speaking to Food Ingredients First, Nick Ferraro, global senior strategic marketing manager of Clean & Simple Ingredients, says this the company’s first clean label gelling starch which provides versatile textures and creamy mouthfeel in yogurt and dairy desserts. 

“Our sensory analysis revealed that Novation Indulge 2940 provided an improved dairy flavor perception versus other common texturants and scored higher in thickness, richness, and creamy texture perception, which are all attributes that consumers love.”

Due to its “corn starch” labeling, manufacturers can actually combine it with other clean label starches to simplify the ingredient labels. “In plant-based cheese, a category ripe for innovation, Novation Indulge 2940 provides improved stretch when combined with other texturizers in food systems, and its melting characteristics mimic the melt that consumers enjoy in dairy cheese,” he explains. 

Ferraro notes that meltability along with stretch similar to dairy is “very hard to replicate,” and Novation Indulge 2940 enables manufacturers to get one step closer to what consumers are expecting. 

“The unique textures and functional attributes of this co-texturizer mean manufacturers can develop both clean label formulations and boost the eating experience provided by modified starches and hydrocolloids as well.”

Unique gelling properties 
Novation Indulge 2940 has been in development for over four years. “This is the first corn starch in the global food and beverage market that provides these unique gelling textures while maintaining a clean and potentially simplified label,” underscores Ferraro. 

The unique gelling properties and textures of Novation Indulge 2940 make it well-suited for yogurt, dairy desserts, fillings and other foods for which consumers want a clean spoon cut, unique textures and enhanced dairy perception, he details. 

“These applications tend to be less viscous, wheras the fluid nature of beverages would likely not benefit from the gelling features provided by Novation Indulge 2940.”

Ferraro believes now is the “perfect time” to launch Novation Indulge 2940 as competition on the shelf and consumer interest has never been more apparent. 

“Novation Indulge 2940 can actually save manufacturers money when they replac many common texturants and hydrocolloids while driving increased top and bottom line revenue with natural positioning claims that consumers prefer and have consistently shown a willingness to pay for.”

“Consumer-preferred” label
Simple, recognizable ingredient lists continue to gain shelf space as consumers increasingly crave “clean” foods.  

The trend is evolving as health-conscious consumers scrutinize food and beverage labels as they are more familiar with technical ingredients like nclick="updateothersitehits('Articlepage','External','OtherSitelink','Ingredion unveils functional native gelling starch for use in dairy and savory applications','Ingredion unveils functional native gelling starch for use in dairy and savory applications','337362','https://www.foodingredientsfirst.com/news/craving-clean-natural-and-functional-ingredient-rollouts-support-flavoring-and-stabilizing-properties.html', 'article','Ingredion unveils functional native gelling starch for use in dairy and savory applications');return no_reload();">hydrocolloids. 

Ferraro says consumer interest in sustainable, clean label ingredients has consistently grown over the last 27 years when Ingredion brought the first clean label starch to the market. 

“Consumers want clean label ingredients but equally important, if not more so, they want food that tastes good. Marrying clean label ingredients along with new eating and texture experiences is something that consumers prefer and which helps brands separate themselves on the market shelves.”

Novation Indulge 2940 is highly recognized and more accepted by consumers globally than gelatin, carrageenan and other common texturants, according to Ingredion’s ATLAS proprietary consumer insights. 

“Consumers increasingly expect all of the products they buy to be made with recognized and accepted ingredients, and at the same time provide a satisfactory eating experience,” says Nick Ferraro, global senior strategic marketing manager of Clean & Simple Ingredients.

“With Novation Indulge 2940, food brands can formulate popular products — such as yogurts, puddings, processed cheese and vegan cheese — that satisfy both the increasing demand for clean labels and the growing dietary requirements of consumers, all with an ideal texture.”

Consumer interest in the importance of what is listed on a product label has proliferated in recent years, with 79% of global consumers stating that they want to recognize a product’s ingredients and 62% stating they always or usually read the back and side of the product, according to ATLAS.

Novation Indulge 2940 will help food brands achieve the flexibility required by today’s health-conscious consumers, delivering a clean label ingredient that doesn’t compromise texture or taste.

Cost stability 
Other benefits of Novation Indulge 2940 include cost stabilization and improved cost-in-use thanks to the ingredient’s reliable supply. 

Applications work conducted by Ingredion’s Global Application team demonstrated a 2.6% reduction in yogurt formulation cost and an additional US$6.1 million in projected revenue per 100,000 metric tons of finished product, according to Ingredion’s ATLAS proprietary product simulator.