Solve savory food formulation challenges

Need help now? Contact our formulation experts in savory.

E-book: Solve savory formulation challenges

Balancing taste, texture, nutrition and affordability in savory product development and reformulation demands deep formulation expertise – because consumers expect nothing less.

In this e-book, discover how you can deliver:

Perfectly crispy, crunchy batters and breadings that last longer
Sauces, dressings and soups made with recognizable ingredients, reduced sugar and cost-effective formulations
Healthy, tasty and convenient ready meals that meet modern lifestyles
Affordable, clean label meat, seafood and meat alternative products

Download the e-book

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Consumers know what they want from savory foods

would consider switching brands if they are dissatisfied with the texture

will pay more for savory products with reduced-sugar claims

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But demand pressures can slow business performance

Extended R&D cycles

Delayed time-to-market

Risk of losing market share

Recognize these formulation challenges?

"Our fried foods lose crispiness during delivery."

"Can sugar-reduced, egg-reduced sauces still be as tasty and creamy?"

"Reformulating ready meals is a constant headache."

"Can we keep costs under control while delivering quality processed meats?"

Partner with Ingredion for smarter savory formulation

From prolonging crispiness and achieving the right texture to enhancing nutrition and yield, Ingredion’s solutions can help you meet consumer expectations without compromising taste, texture or functionality.

Download our e-book

Discover how Ingredion can help you overcome formulation hurdles and create differentiated savory products that consumers love.

Download our e-book