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Ingredion launches potato fibres for texture, yield and cost improvements in meat, bakery and savoury applications

Ingredion has introduced a new clean label potato fibre to its portfolio in order to bring increased functionality, quality and potential cost savings to manufacturers of bakery, savoury and meat products.
Potex and Potex Crown potato fibres are designed to deliver appealing textures in processed meats and savoury applications and to boost the freshness of bakery items for optimal consumer appeal. The insoluble potato fibres can absorb and retain up to 12 times their own weight, enabling them to increase the juiciness of fresh and processed meats or add moisture to baked goods.
Alexis Cabanetos, Marketing Manager at Ingredion EMEA, said: “From changing consumer trends to fluctuating ingredient prices, food producers are constantly faced with the challenge of balancing consumer appetites, continuing to innovate and managing costs.

Further reading

Exhibitor: Ingredion


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