Ingredion is expanding its supporting infrastructure for its “next generation” of tapioca starches as it wants to answer manufacturers’ product development and sustainability needs.
With its newly launched digital library, Ingredion aims to drive understanding, from the ways tapioca differs from other ingredients and can help food manufacturers overcome flavor and texture challenges to the business benefit of using tapioca. The company has developed a short video and eBook offering insights into changing consumer behaviors that are driving market developments.
Lilian Tan, Business Development Manager, Starch-Based Texturizers, Asia Pacific said: “Ingredion spent almost a decade developing the next generation of tapioca to address the need for greater process tolerance and shelf-life stability, and to meet consumer demand for affordable, sustainable products. It’s vital we now help customers get the most out of these products so consumers could see the benefit in theirs.”
Tan explained: “We developed next generation tapioca ingredients to solve customer challenges, and in that same spirit, we felt an obligation to share our knowledge regarding successes. Customers have been able to innovate and expand into new growth categories. By showing actual use cases, we hope to help product developers more quickly recognize how they can affordably achieve their sensory and label goals while making a meaningful impact on improving sustainability.”
“Compared to other starches, our tapioca generates fewer greenhouse gasses, requires less electricity and creates less wastewater in production, and the pulp byproduct can be used as a biofuel,” said Brian Nash, Vice President, Corporate Sustainability. “Looking beyond ingredients as options and more as sustainable solutions is an area in which we as an enterprise are excited to innovate.”