The most common formulation challenges in the soups + sauces sector include:
– Achieving stable textures in mayonnaise across full-fat, reduced-fat and egg-free formulations.
– Maintaining consistency in applications under high-acid and high-shear processing conditions.
– Creating indulgent mouthfeel in reduced-fat or dairy-free cream sauces without compromising sensory experience.
Every formulation challenge requires a tailored solution rather than generic approaches. By combining multiple functional ingredients to deliver performance without compromising on nutritional goals or consumer expectations for recognisable ingredients.
The best approach for tackling these challenges involves targeted clean label ingredient solutions that address each specific functional need.
For stable textures in mayonnaise with different requirements, combining process-tolerant thickening starches with fat mimetics and functional egg replacers will maintain texture across all formulation types.
For high-acid recipes such as tomato-based applications, acid and shear-resistant starches maintain viscosity and deliver smooth, glossy textures under high-stress processing conditions.
And for reduced-fat or dairy-free cream sauces, using a clean label fat replacer can replicate the creamy, luxurious mouthfeel of traditional fat without compromise in quality.