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From refrigerated meal kits and frozen foods to boxed skillet creations, ready meals continue to garner market share, particularly as busy consumers balance making health-forward options at home without wanting to cook from scratch. Maintaining a product’s texture over distribution and shelf life is paramount to the success of any food—an increasingly challenging task in light of clean label preferences. Starches and hydrocolloids can be part of the solution.
June 19, 2018
1 Min Read
Sponsored by Cargill
Takeaways for Your Business
• Refrigerated, frozen and shelf-stable foods each offer unique textural challenges.
• Different expectations of “clean label” can make it difficult to satisfy all consumers.
• Ready meal launches experienced 2.3 percent CAGR from 2013 to 2017.
Underwritten by:
As the world’s most diversified texturizing supplier, Cargill’s ingredient portfolio is unparalleled. Whether you’re looking for traditional ingredients or label-friendly options, we are here to help.
Cargill’s latest label-friendly ingredient innovation, the SimPure™ portfolio of functional native starches, is made from various botanical sources and helps address consumer demand for simple, familiar ingredients. It also delivers greater process tolerance, shelf life and storage stability.
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