17Convenience food manufacturers can now achieve optimal functionality whilst offering authentic sensorial profiles to meet consumers’ preference.
Cargill launches C*PulpTex 12931 modified starch for tomato-based convenience food applications.
This coarse, roll-dried, cross-linked starch brings added textural properties by delivering pulpiness, whilst maintaining the taste and visual appeal of soups, sauces and condiments.
“As our lifestyles become increasingly fast-paced, more often consumers tend to choose ready-made foods from the refrigerated section,” says Judd Hoffman, starch business manager for Cargill Texturizing Solutions.
“That does not mean, though, that they are willing to compromise on taste.”
“Here in Europe, we are also experiencing a return to more traditional taste profiles, enjoying those pulpy textures we associate with home cooked meals,” he says.
“This is why it is important for food manufacturers to differentiate by relying on ingredients that enhance products’ texture, enabling innovation and texture exploration.”
The instant starch solution can withstand harsh processing conditions and extended cooking processes capable of creating a range of textures, with a good acid, heat and freeze-thaw stability.
“Easy to formulate, it does not require additional hardware investments,” says Laura Goodbrand, food starch product manager.
“Even in demanding processing conditions, whether hot or cold, it delivers and maintains pulpiness and viscosity, whereas other starch solutions commonly found on the market cannot guarantee the same stability and unique texture.”
“Whilst it has been developed to enhance the texture of tomato-based convenience foods, it can also be applied in bakery fillings, jams, and beverages to achieve optimal body and texture.”
