Ingredion texturizing systems cut costs in salad dressings

Ingredion texturizing systems cut costs in salad dressings

Range of texturizing systems allow manufacturers to replace expensive vegetable oils, dairy fats and vegetable solids in salad dressings by up to 30 percent.  

Ingredion Inc., a leading global provider of ingredient solutions to diversified industries, offers a range of texturizing systems that allow manufacturers to replace expensive vegetable oils, dairy fats and vegetable solids in salad dressings by up to 30 percent, with no loss of consumer appeal, for significant cost savings.

According to industry indices, commodity vegetable oil prices are at historical highs, prompting food manufacturers to look at options to reduce the amount of vegetable oil, particularly in salad dressings. With commodity prices going up, there’s no better time to address this challenge.

“We have developed a range of very effective solutions that enable significant cost savings through oil reduction, with the understanding that there is no single, off-the-shelf solution for every salad dressing application,” said Bob Allin, marketing director, savory with Ingredion Inc. “This is why we also provide the expertise and knowledge of our technical service teams who work with our customers to apply the best solution for their needs. Successful cost savings must maintain brand value in terms of performance and consumer appeal, and I believe we’ve hit that mark.”

Ingredion has developed a Vegetable Oil Savings Calculator, a quick and simple way for manufacturers to estimate potential savings. The digital calculator is available online at: http://www.foodinnovation.com/foodinnovation/en-us/Innovations/Value%20Matters/Pages/Savory.aspx and requires three basic inputs—the volume of vegetable oil used per year, cost of oil per pound, and targeted percentage of oil replacement to see what can be achieved.

“One of our recommended options is our family of PRECISA® Cling texturizing systems,” said Allin. PRECISA delivers the viscosity, cling and suspension needed to help replace costly vegetable solids and oils, while achieving texture targets in soups, sauces and dressings without affecting the eating experience.

 

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