Portfolio additions

Ingredion EMEA has expanded its portfolio of clean label texturizers, with four new NOVATION® Lumina instant cold water swelling (CWS) starches – the NOVATION® Lumina 340, 650, 4600 and 5600. The new functional native CWS starches provide instant viscosity, where required, with a focus on savory and bakery filling applications. They will enable manufacturers to create recipes with a cleaner label and more recognizable ingredients that consumers trust.

Ingredion’s proprietary LuminaTM technology enables manufacturers to create delicate food applications, that require mild flavors and colors. The new NOVATION® Lumina CWS starches can also provide superior texture, when compared with drum-dried starches. The portfolio of starches is suitable for use in mayonnaise, dressings, sauces and dips, pizza toppings, ready meal cold dishing, instant desserts, bakery creams and fruit fillings. In ready meals in particular, these instant starches serve a variety of support functionality – cold-dishing, preventing excessive flow, adjusting batter and sauce viscosities, as well as allowing for the suspension of particulates.

The launch consists of four types of cold water swelling starches, to meet varying requirements. NOVATION® Lumina 340 combines a light-coloring and neutral flavor with excellent cold storage and freeze/thaw stability with a high process tolerance.

NOVATION® Lumina 650 combines a light-coloring and neutral flavor with excellent cold storage and freeze/thaw stability with a low to medium process tolerance and improved dispersion. NOVATION® Lumina 4600 is a functional, clean label, waxy maize starch with medium process tolerance. It provides viscosity without heating and glossiness, and a clean flavor and color profile in sensitive and high starch dosage applications.

NOVATION® LUMINA 5600 combines the functionality of NOVATION® Lumina 4600 with a coarse granularity, perfectly suitable for instant and ‘add hot water’ applications, that tend to lump and also where a slower hydration is required, such as mixing in low temperatures or processes that have challenges of mixing and dispersion, such as sauces, gravies and powder mixes.
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