ASIA Ingredion’s latest starch ingredient offers ‘Mochi’ texture application for food manufacturers June 2020
Ingredion has recently launched N-DULGE® 320 starch, adding to its extensive portfolio of starch-based texturisers. The timely launch enables manufacturers to take advantage of the rapidly growing market for mochi products in the Asia Pacific region (APAC).
A recent survey conducted by Ingredion Japan in 2019 revealed that over 90% of Japanese consumers across all demographic groups expressed their fondness for mochi texture due to its fun eating experience. Consumers also savour the chewing effort, as it makes them feel satisfied and makes the taste in food last longer. Outside Japan, consumers are also falling in love with mochi texture too, seeing a 13% year-on-year growth in new mochi products launched between 2016 to 2018 in APAC.
Mochi texture has been a mainstay in the Japanese bakery industry for many years. Mochi traditionally refers to a glutinous rice cake, and consumers identify mochi texture when they chew food and feel some softness, stickiness as well as some elasticity. Mochi texture has become a big selling point for food manufacturers using the front-of-pack claims to highlight its texture features. Ingredions’s latest N-DULGE® 320 starch is the company’s latest addition to its wide range of mochi-creating starches.
Eric Weisser, Senior Director, growth platforms, Ingredion APAC said, “Other than creating the varieties of mochi texture that keep consumers excited, manufacturers often face the challenges of maintaining that soft and elastic texture, which is associated with fresh mochi, in shelf-stable food products. Mochi bread, for example, often loses that chewy bite within 3 days. The bread also loses its nice puffy shape after baking. With N-DULGE® 320 starch, the chewy mochi texture can be extended up to 5 days, while maintaining a nice dome shape.” Eric added that similarly in frozen food like dumplings, with the addition of N-DULGE® 320 starch, the dumpling’s skin can retain its chewy bite when cooked in soup, pan-fried, or even when microwaved. This new application also works perfectly for frozen pizza.
With Ingredion’s expanding selection of mochi-creating starches, food manufacturers can now have the flexibility to create a myriad of mochi texture options that cater to changing consumer demands while addressing the challenges faced by food manufacturers.
US-based Ingredion Incorporated is a leading global ingredient solutions provider serving customers in more than 120 countries with annual sales exceeding US$6 billion. Its regional headquarters for the APAC region is in Singapore.
To find out more about N-DULGE® 320, visit



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