There is an enormous demand from health-conscious consumers for low-fat alternatives that do not compromise on flavour or texture profile compared to the traditional versions. Food manufacturers face a challenge in producing low-fat products that mirror the creamy mouthfeel people expect in traditional versions. It will be challenging to reduce saturated fats without suitable modified starches to replace them. While healthier, unsaturated fats are detrimental to desirable textures and flavors and can harm shelf life and quality in general. As such, the companies are left with a need to balance healthier choices with consumer demand.
KREAMEKO is a starch that has been modified to enhance the mouth-coating properties of high-moisture food systems. Formulated for liquid-based applications and enriches the texture of various food products such as ice creams, kulfis, frozen desserts, thick shakes, non-dairy beverages, and some traditional Indian sweets like basundi, rabdi, and kalakand. It adds creaminess and enhances the viscosity, making it heavier on the mouthfeel. It emulsifies and co-texturizes like fats, so food developers can create low-fat products which preserve the body and the melt-away nature of their full-fat counterparts at an economically effective solution.
KREAMEKO also initiates the formation of viscosity within the aqueous phase of ice cream and inhibits ice crystal growth, resulting in a better texture in low-fat ice creams. Being taste-neutral, it seamlessly blends with other components, hence its applications are well-suited for flavor-sensitive food systems.
The low-fat and low-carb food market is expected to grow to USD 5.2 billion in 2023 to reach USD 9.7 billion by 2033. Demand is primarily growing due to the increase in chronic diseases, convenient food adoption rates, and Ketogenic diets. North America dominates the market followed by Europe, and Asia Pacific is growing at a very high pace due to health awareness. Innovations in food technology and the introduction of functional foods are further enhancing the market potential. However, issues such as taste and texture changes and governmental restrictions on fat replacers may hinder acceptance and growth.
Increasing health awareness among consumers pushed low-fat ice creams into the mainstream. All of the products are for those health-conscious people, who want indulgence without the accompanying guilt, offering fabulous choices in keeping with a host of diet-related goals.
No matter how wonderfully diverse healthy options become, the dessert aisle remains to be shallow. Entrepreneurs have upped their game to fill in the gap by indulging customers with over-the-top and more decadent desserts using healthier ingredients. This is not only in response to market demand but also contributes to a wider trend toward better nutrition and general well-being.
KREAMEKO alters the texture and mouthfeel of foods, making it a delightfully creamy experience.
For frozen desserts, it should have a rich and creamy texture in the final form. KREAMEKO is great in ice creams and frozen desserts, with a mouthfeel that will bring customers back again and again. It is used to increase viscosity and retard the growth of ice crystals, allowing reduced-fat ice creams to have an appearance and feel comparable to full-fat versions, but without any icky crunch.
KREAMEKO Drink Mix and Thick Shake Mix: Drinks and thick shakes are no longer a trade-off between fullness and creaminess. Whether in the guise of a rich chocolate shake or a refreshing fruit smoothie, it makes all the difference in an end that is velvety textured and balances the call in the drinking experience.
KREAMEKO impacts Indian traditional desserts very significantly. For desserts like basundi, rabdi, and kalakand, the starch modification brings just the right amount of creaminess and body to allow manufacturers to make low-fat versions without sacrificing the authentic taste and texture.
KREAMEKO is highly economical, producing the same quality but cutting production costs. The replacement of traditional fats with KREAMEKO lowers ingredient costs but increases shelf life, thereby boosting the profit margin. This cost-saving and waste reduction ability with improved quality makes KREAMEKO a sure-shot winner in the marketplace at the top shelf position as a modified starch manufacturer.
KREAMEKO is revolutionizing the way food innovations happen, allowing food manufacturers to create great-tasting and textured products while still making satisfying lower-fat claims. This specialty starch improves ice creams and frozen desserts with greater viscosity and stability, thereby saving production costs and waste. Transform your products with the transformative potential of KREAMEKO. For further details and samples, contact Vinayak Ingredients today!
Vinayak Ingredients (INDIA) Pvt. Ltd. has over 24+ years of experience in delivering high-quality Food Additives. We focus and manufacture products obtained from Natural sources such as Natural Colors, Spray-dried Fruit and Vegetable Powders & Natural Extracts which are eco-friendly and environmentally sustainable.
