Ingredion launches clean label emulsifier that supports on trend packaging claims

By Gill Hyslop contact

- Last updated on GMT

The brine from cooked chickpeas is the base for Ingredion's new clean label emulsifier. Pic: GettyImages/Katrina Ratobilska
The brine from cooked chickpeas is the base for Ingredion's new clean label emulsifier. Pic: GettyImages/Katrina Ratobilska

Related tags: Clean label, Ingredion, chickpeas, Aquafaba, vegan, non-GMO

Ingredion Incorporated has launched a new emulsifier based on a chickpea broth that offers a clean label alternative to OSA-modified starches and other artificial emulsifiers.

According to the global ingredients specialist, Evanesse CB6194 delivers the emulsification performance of traditional additives as well as the appeal of a single ingredient while delivering a mouthfeel and texture that is comparable to traditional emulsifiers.

New generation of ingredients

The broth is a type of aquafaba derived from cooked chickpeas that provides unique emulsification properties, has good heat and freeze/thaw stability, is easy to disperse and emulsify, and provides good shelf life stability in both high and low-fat formulations.

The emulsifier particularly exhibits excellent emulsion shelf life stability when paired with a functional native starch, such as Ingredion’s range of Novation functional native starches, said the company.

“Evanesse CB6194 clean label emulsifier represents a new generation of ingredients to be introduced to the food industry as Ingredion continues to expand its clean label offerings,”​ said Dan Haley, Ingredion’s global platform lead, Clean & Simple Ingredients.

“Food manufacturers now have more options for developing differentiated, clean label products with highly accepted and recognisable ingredients that consumers trust.”

The pull of clean label

A recent study by Ingredion found that more than 80% of consumers are more likely to buy a product if they recognise all of the listed ingredients, while more than 60% are willing to pay more for a simple label.

Evanesse CB194 can be labelled simply as chickpea broth and supports front-of-pack claims like ‘natural’, ‘no additives’ and ‘no artificial ingredients’ said the company. It’s also gluten-free, non-GMO and, used an alternative to eggs, is vegan and does not require allergen labelling.

“Until now, clean label emulsifiers have been difficult to come by, making it a challenge for some food manufacturers to achieve their clean label goals,”​ added Patrick O’Brien, Ingredion’s regional platform lead for Clean & Simple Ingredients in the US and Canada.

“Evanesse CB6194 clean label emulsifier enables manufacturers to deliver clean label products with the in-demand claims consumers want, without compromising the taste and texture they expect.”

With over two decades of experience in clean label formulating, Ingredion is considered a pioneer in the clean label movement.

The Chicago-headquartered company relies on its proprietary market research called Atlas – established almost a decade ago – to identify the claims and ingredients that consumers value the most.

The experts at Ingredion’s Idea Labs then turn grains, fruits, vegetables and other plant-based materials into value-added ingredients that support these consumer-preferred claims and labels.

The latest wave of Ingredion’s consumer insights study reached 30,000 participants in 37 countries across multiple application areas, making it one of the broadest and most comprehensive studies of its kind.

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