Process-stable tapioca flours new from Ingredion

Ingredion Incorporated has released HOMECRAFT® Create multifunctional tapioca flours – a product of more than two decades of research by food scientists at Ingredion’s global Idea Labs™ network of innovation centers.

The range which will be introduced in phases globally, couple a clean ‘tapioca flour’ label with the functionality of a modified starch. They are adapted to suit various production processes, offering tolerance and stability advantages while at the same time helping manufacturers achieve indulgent dairy products and smooth sauces, puddings and custards.

According to Ingredion, the flours provide exceptional flavor release and enhanced, creamy textures to enable food manufacturers to reduce fat content and improve nutrition profiles. They offer a higher viscosity than clean label starches in some applications. Altogether, these offer opportunities for cost savings.

Non-GMO and gluten-free

HOMECRAFT Create multi-functional tapioca flours support non-GMO and gluten-free claims, aligning with consumer-driven trends reshaping labels around the globe. The number of new products formulated globally with tapioca flours has seen a 38% compound annual growth rate since 2012, according to research firm Mintel.

Ingredion conducted proprietary consumer research in 26 countries, assessing consumer preferences regarding functional texturizers and stabilizers. Consumers across all regions prefer a 'flour' label, presenting an opportunity for tapioca flour.

“Flours are highly recognized and also have a superior degree of acceptance, given their association with minimal processing, which consumers perceive to be healthy,” says Dan Haley, director of the global Wholesome Springboard at Ingredion. “The challenge for food manufacturers has been to formulate with flour without compromising flavour, texture, appearance and a gluten-free positioning. HOMECRAFT Create tapioca flours help manufacturers overcome this challenge in a wide array of applications.”

Manufacturers frequently inquire about functional ingredients that meet consumer’s clean-label expectations, says Angelina De Castro, senior marketing manager, North America. “In the U.S. and Canada, consumer research shows that tapioca flour consistently ranks very high in ‘natural’ perception and acceptability. With our new HOMECRAFT Create multi-functional tapioca flours, food developers now have the ability to use a widely accepted texturiser that offers breakthrough functionality and helps to create a superior eating experience.”

“Tapioca is a versatile ingredient, suitable for formulations from yogurts to soups and cooking sauces,” says Chong Hui Cheng, marketing manager, APAC. “Tapioca is a familiar and staple food ingredient in Asia Pacific. Our proprietary research shows that two out of three consumers in the region accept tapioca flour as a food ingredient.”

Consumer research in EMEA also reveals a preference for ‘flour’ labels. “Our recent study shows that flours are recognised, trusted and preferred by consumers,” explains Davy Luyten, marketing manager in the region. “Acting on this insight could give manufacturers the competitive edge they need to differentiate their dairy, meat, bread, snacks and baby food products. With 76% of European consumers placing importance on recognizable ingredients, we anticipate strong interest in our new HOMECRAFT Create multifunctional tapioca flours.”

Ingredion is currently exhibiting at Fi Asia in Bangkok from 13-15 September 2017.