Mochi texture is known in the Japanese bakery industry with consumers identifying mochi texture when they feel some softness, stickiness and elasticity. Mochi texture has become a big selling point for food manufacturers using the front-of-pack claims to highlight its texture features.

To meet the complex texture needs from consumers that keep consumers excited, the availability of a broad selection of texturisers is necessary. N-DULGE^® 320 starch is the latest addition to Ingredion’s toolbox of mochi-creating starches.

With Ingredion’s selection of mochi-creating starches, bakers have the flexibility to create a myriad of mochi texture options that cater to changing consumer demands while addressing the challenges faced by bakery manufacturers.

To find out more about N-DULGE^® 320 starch, visit www.ingredion.com