Ingredion unveils texturizer series for baked snacks

Ingredion's Idea Labs innovation centers have added four products to its line of Precisa Crisp texturizers for the Asian market. Pic: Ingredion

Ingredion answers Asian consumer demands for wider range of textures in baked snacks

Ingredion has added four products to its line of texturizers, specifically developed for the Asia Pacific snack industry.

The company’s Idea Labs innovation centers have developed the Precisa Crisp texturizers to tailor the texture of a variety of snacks, like potato chips, crackers and biscuits, while customizing expansion according to the product and reducing breakage.

The new snap

“The new series allows manufacturers to customise desired textures, from soft and snapping to hard and shattering,” said Jorgen Kokke, Ingredion’s senior VP of Asia Pacific and president of EMEA.

The texturizers are based on corn, tapioca, potato and sago starches.

The new series also creates the binding power and dough cohesiveness needed to prevent sheeted snack breakage and fractures.

As any producer will contest, there is nothing more frustrating than opening a bag of broken chips.

Here, products get to the consumer looking just as fresh as the day they were made, claimed Ingredion.

  • Create textures from light and melt-in-the-mouth to thick and crunchy
  • Improve dough cohesiveness and sheetability
  • Tailor expansion
  • Reduce breakage and improve chip retention
  • Bind moisture during mixing
  • Produce baked snacks with clean label or modified ingredient options

According to Kokke, snackers are craving new textures as well as exciting flavors to suit different occasions, resulting in an increasing demand for texture innovation.

“The Precisa Crisp texturizers give producers the opportunity to capitalize on the growing trend towards ‘snackifaction’ and to tailor snacks to local tastes and preferences,” said Kokke.

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