Ingredion and Clara Foods Demonstrate Vegan Eggs at IFT New Orleans

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Ingredion Incorporated, a leading global provider of ingredient solutions, is inviting food and beverage manufacturers to IFT New Orleans, at Booth 2035 to learn more about Clara Foods’ protein portfolio. Clara Foods’ proprietary fermentation technology aims to reduce the production and environmental costs of animal proteins.

Clara’s proteins have the taste and functionality of animal proteins but with the sustainability and vegan-friendly profile of plant proteins. Manufacturers are looking for egg albumen for baking, clean-label antimicrobials, digestive health supplements or pure, clean protein for food or beverages, are invited to the Clara Foods stand.

Food Scientists and Business Development Leaders from both Clara Foods and Ingredion will be onsite from June 2-5, 2019 in New Orleans, Louisiana and available to meet with manufacturers to offer technical expertise and answer any product development questions.

“We recognize that animal-free protein is emerging as a trend and we want to provide our customers with a full range of solutions that work across a wide range of foods and beverages,” said Joe Light, Ingredion’s VP, global development and ingredient technology. “We’re excited to partner with Clara Foods and we look forward to meeting with food and beverage manufacturers at IFT to scale this technology.”

In April 2019, the company announced it would lead the Series B funding round in Clara Foods and under the terms of the agreement, it will partner to globally distribute and market multiple proteins derived from yeast that are traditionally found in eggs.