Ten years of development and domestication have led to Ingredion’s new, next-gen version of tapioca starch.
In a new e-book, Ingredion explains that “a decade ago, the scientists of Ingredion took a hard look at tapioca and saw the truth: it’s a nearly perfect starch for the current consumer marketplace.” It is perfect because tapioca is not sourced from grain, dairy, or nuts, and among other things, it is low in fat and sodium and is cholesterol-free. Tapioca provides a creamy, full mouthfeel that is similar to full-fat dairy.
Despite the benefits, many manufacturers were not using tapioca at the time. Ingredion listed many reasons why this could be. First, it was too expensive. Another reason was that manufacturers had doubts about the supply chain. They didn’t want to risk using a formulation that included tapioca if that meant not being able to fill orders.
Scientists at Ingredion spent the next decade developing their next-gen tapioca to answer these concerns. They have released a new e-book that looks at what’s new and improved and provides six detailed reasons for using Ingredion’s tapioca:
- Premium sensory experience
- Preferred labeling
- Cost competitive
- More nature, less process
- Better for farmers and the environment
- Secure global supply
See what Ingredion has to say about these reasons. Download the e-book from Ingredion’s site, and contact your Skidmore representative to learn more about the hundreds of Ingredion ingredients Skidmore handles.
