Mike Pomranz reports on a groundbreaking development in the processed cheese industry as global ingredients solution company Ingredion introduces a new range of potato-based starches designed to enhance the characteristics of processed cheeses. These innovative ingredients, named CheeseApp 50, 70, and 80, offer improved meltability, firmness, and gratability to processed cheeses, marking a significant departure from traditional cheese additives.
While potato starch-based cheese additives are not entirely new, Ingredion’s entry into this market signals a notable advancement in processed cheese technology. Other companies like KMC and Avebe have already introduced similar products, recognizing the potential of potato starch in enhancing cheese properties while meeting consumer demand for specific product characteristics.
Notably, the rise in veganism has created new opportunities for potato starch-based ingredients, as they can be used to create vegan-friendly alternatives to traditional processed cheese. Ingredion highlights the cost-effectiveness of these ingredients, allowing manufacturers to produce high-quality cheeses with appealing textures at a lower cost, thus expanding accessibility to consumers.
However, it’s essential to recognize the distinction between traditional artisanal cheeses and processed cheeses enhanced with potato starch. While these innovations offer practical solutions for modern food production, they may not align with purists’ expectations of cheese craftsmanship.
Overall, the introduction of potato-based starches represents a significant step forward in the processed cheese industry, offering manufacturers greater versatility, improved quality, and cost-efficiency in cheese production.
