Ingredion News - vegconomist - the vegan business magazine

Ingredion Improves Full-Year Outlook Following Strong Q1 Results

May 13, 2025

Ingredion, a global provider of ingredient solutions for food and beverage manufacturing, has reported strong financial results for the first quarter of 2025. Q1 reported and adjusted operating income increased by 30% and 26% respectively compared to the prior year period. Reported and adjusted earnings per share (EPS) were $3.00 and $2.97, compared with $3.23 and $2.08 in Q1 2024. Full-year reported EPS is now expected to be in the range of $10.93 to $11.63, while adjusted EPS is predicted to be in the range of $10.90 to $11.60. Ingredion notes that its Texture & Healthful Solutions segment saw a 34% increase in operating income in Q1; this was driven by strong sales volume across all geographies, especially for clean-label solutions. The segment previously experienced …

Company News

Ingredion Recognized on List of World’s Most Ethical Companies for the 11th Time

March 12, 2025

Ingredion, a global supplier of ingredients such as starches, sweeteners, and pea protein, has been named on Ethisphere’s list of the World’s Most Ethical Companies for the eleventh time. 136 organizations have been recognized on the 2025 list, spanning 19 countries and 44 industries. However, Ingredion is one of just nine honorees in the food, beverage, and agriculture industry. The World’s Most Ethical Companies assessment is conducted using Ethisphere’s proprietary Ethics Quotient®. This requires companies to provide over 240 proof points demonstrating that their practices align with robust ethics and compliance, governance, a culture of ethics, initiatives supporting a strong value chain, and environmental and social impact. This data then undergoes qualitative analysis by a panel of experts. “Congratulations to Ingredion for achieving recognition as …

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Awards

Guest Posts

Guest Post: The Dawn of the Plant Protein Age and What Happens Next

February 28, 2025

In the future, 2024 could be seen as the year when plant proteins became a staple. With a new breed of plant-based, protein-rich foods reaching a wider range of consumers, there is more plant protein being produced than ever before. In this article, Matthieu Bertoux, Marketing Director EMEA, Ingredion, discusses this trend over the last 12 months and looks forward to 2025, and what the key trends are likely to be. The year of the plant The global market for plant-based protein is estimated to be worth US$ 14.3bn in 2024 and is projected to grow at a CAGR of 7.5% to reach US$ 20.5bn in 2029. The key drivers for this growth can be seen in society, and within the food industry itself. In …

Fermentation

Ingredion Joins Forces with Oobli to Expand Access to Next-Gen Sweet Protein Solutions

February 14, 2025

Oobli, a biotechnology company specializing in sweet proteins, has announced a partnership with global ingredient solutions provider Ingredion. The collaboration aims to expand industry access to alternative sweetener systems by integrating Oobli’s sweet proteins with Ingredion’s portfolio, including stevia. Sweet proteins, derived from natural sources and produced through precision fermentation, offer a low-calorie alternative to traditional sweeteners. These proteins can be used in a variety of food and beverage applications, including sodas, baked goods, yogurts, and confectionery, either as standalone ingredients or in combination with other sweeteners. Ingredion, which has been actively expanding its sugar reduction solutions, views sweet proteins as a complementary addition to its existing product lines. Nate Yates, VP and GM of sugar reduction and fiber fortification at Ingredion, said, “We’ve long …

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Sweet Protein

sweetener

Guest Posts

Guest Post: Veganuary 2025 Heralds the Year of Clean Label in Plant-Based

January 8, 2025January 8, 2025

Veganuary began in 2013 and has today evolved into a highly influential global movement, transforming how millions approach their diet each January and beyond. In this article, Matthieu Bertoux, Marketing Director EMEA, Ingredion, looks at the manufacturing and consumer trends that are making plant-based eating more accessible than ever before. Veganuary was conceived around a kitchen table in York, UK, and last year, 25 million people worldwide participated in the initiative [1]. Whether or not 2025 sees a consecutive annual increase in the number of people getting involved, Veganuary has been part of a seismic shift in the eating habits of European consumers. Interestingly, the number of people practicing strict plant-based diets has not exploded. Instead, people who have been inspired to try plant-based foods, have discovered …

Company News

Ingredion Releases Significant Consumer Insights: Clean-Label is King, 73% of EU Consumers Seek Natural Ingredients

November 20, 2024

Presently, at Food Ingredients Europe (FiE) 2024, taking place now in Frankfurt, Germany, Ingredion is showcasing its new, significant consumer insights alongside its plant-based food and beverage concepts. In line with Ingredion’s decade-long research into the trend towards clean labels, as published this April, which stated that such products are projected to constitute more than 70% of portfolios within the next two years as part of a significant shift within the European food industry, the company’s latest ATLAS research reveals that clean label claims are now the top factor driving consumer willingness to pay premium prices. The latest findings show that 73% of European consumers are actively seeking products made with recognisable ingredients; health-conscious consumers are increasingly focused on nutritional benefits, with 85% expressing acceptance …

Topics:

Clean Label

Company News

Ingredion’s Texture and Healthful Solutions Segment Powers 29% Operating Income Growth

November 6, 2024

Ingredion Inc. (NYSE: INGR) has reported stronger-than-expected earnings in the third quarter of 2024, with adjusted earnings per share (EPS) reaching $3.05, exceeding analyst estimates by $0.45. However, revenue came in at $1.87 billion, slightly below the $1.94 billion consensus estimate, which is a 3.8% miss. Despite the revenue shortfall, the quarter saw a 29% increase in operating income, marking the highest Q3 operating income in the company’s history. Growth attributed to volume gains and cost controls In the earnings call, CEO and president James (Jim) Zallie attributed the earnings boost to various factors, including robust volume growth across all segments, effective cost control, and renewed customer contracts, which helped offset inflationary impacts. “All three of our segments delivered double-digit operating income growth in the …

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Ingredients

Ingredion Unveils Clean-Label Native Corn Starch Texturizer That Makes Vegan Cheese Stretch

August 9, 2024

Illinois-based Ingredion Inc. this week unveiled NOVATION® Indulge 2940, described as the “first” functional native corn starch on the market that offers distinct gelling and film-forming properties, making it well-suited for use in dairy alternative cheeses, as well as in batters and breadings. NOVATION® Indulge 2940 is a minimally processed, label-friendly texturizer that enhances formulation flexibility for manufacturers aiming to cater to the growing demand from health-conscious consumers. The texturizer provides a novel texture and mouthfeel while supporting natural product claims, according to the ingredients leader. Ingredion consumer insights reveal that in the EMEA region, consumer acceptance of corn starch rose by 20 percentage points between 2020 and 2023, indicating its expanding popularity across various product categories. In line with this consumer preference, the new …

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Corn Starch

Image courtesy of Ingredion

Ingredients

Ingredion EMEA Launches Clean-Label Citrus Fibres That Can Replace Eggs, Oils, & More

July 29, 2024

Ingredion has announced the launch of two new clean-label citrus fibre ingredients, FIBERTEX® CF 500 and FIBERTEX® CF 100, in the EMEA region. The minimally processed ingredients provide properties such as viscosity, gelling, emulsion, and texture stability. Made from upcycled citrus peels, they support on-pack claims such as “derived from natural sources”, “fruit-based”, and “source of dietary fibre”. Unlike some other citrus fibre products, FIBERTEX® CF 500 and FIBERTEX® CF 100 are said to be multi-benefit, with the potential to partially or fully replace more expensive and volatile ingredients such as eggs, oils, tomato solids, and more. They can be used in a range of applications, including meat and dairy alternatives, baked goods, and savoury products. According to Ingredion, FIBERTEX® CF 500 and FIBERTEX® CF …

Protein

New Ingredion Pea Protein Enhances Texture and Taste in Cold-Pressed Bars

July 17, 2024

Ingredion Incorporated, a leading provider of specialty ingredient solutions, has launched VITESSENCE® Pea 100 HD, a pea protein designed to enhance the texture and taste of cold-pressed bars in the US and Canadian markets. This new product allows these bars to maintain softness throughout their shelf life, offering preferred sensory attributes and nutritional benefits. Ingredion showcased VITESSENCE® Pea 100 HD at the IFT FIRST Annual Event and Expo 2024 in Chicago this week, featuring it in a plant-based Chocolate Tahini Jelly protein bar. Daniel Kennedy, Director of Sales for Healthful Solutions and Protein Fortification, and Yeni Pena, Senior Business Manager for Texture Solutions, led a discussion at the expo on innovations in texture and creating sensory experiences that enhance taste and build consumer preference. Addressing …

Topics:

Pea Protein

Food & Beverage

Better Juice Introduces Sugar-Reduction Technology for Sorbet Manufacturers

June 24, 2024

Better Juice has expanded its sugar-reduction technology to include fruit sorbets, reducing sugar content by 50% to 70% and lowering calories by 40%, allowing manufacturers to formulate their products with reduced sugar content. Sorbets naturally have high sugar content and typically contain about 50% puréed fruit, added sugars or alternative sweeteners, and water. Gali Yarom, co-founder and CEO of Better Juice, notes in the press release, “Even products claiming zero added sugar still house approximately 6% to 10% percent sugar from the fruit juice concentrates alone.” The high glycemic index of sorbets, due to the absence of fat and the presence of fruit sugars, results in rapid absorption of sugars into the bloodstream. Better Juice has adapted its patented enzymatic technology to process fruit concentrates and …

Opinion

Op Ed: Declan Rooney, Plant-Based Protein Growth Platform Manager, Ingredion, on the Future & Evolution of Plant-Based Foods

March 14, 2024

In the past decade, Veganuary has been instrumental in transforming the food industry, encouraging millions to eat vegan foods throughout January and beyond. The movement has significantly influenced consumer habits and the food market, creating a surge in the availability and variety of plant-based foods. In this article, Declan Rooney, Plant-Based Protein Growth Platform Manager, Ingredion, explores the trends that will shape the next decade of the plant-based market, and explains why pulse proteins will be key to meeting evolving consumer demand. The ongoing success of Veganuary highlights the growing importance of plant-based products. The market is diverse: some consumers seek alternatives that mimic traditional meat and dairy, like plant-based burgers that replicate the experience of a traditional beef burger. Other consumers look for natural …

Facts & Figures

Ingredion Named as a Top Employer 2024 in Germany and UK

February 15, 2024

Ingredion, an ingredient producer with a global presence, focused on non-GMO sweeteners, stevia, and pea protein, announces that it has been recognised as a Top Employer in the UK and Germany, having been rewarded the Top Employer accolade for both countries for the second year. The Top Employer programme has seen 2,300 employers recognised in 121 countries or regions across the world. Being certified as a Top Employer recognises an organisation’s dedication to creating a better world of work, demonstrated through a commitment to excellent Human Resources policies and people practices. In Europe, Ingredion demonstrates its commitment to its values through an inclusive and supportive workplace through various programmes such as wellbeing initiatives and training sessions spanning health and safety topics such as safe driving …

Ingredients

This Week in Plant Protein: InnovoPro and Ingredion Showcase Chickpea-Based Meat, While PURIS Enters Partnership to Accelerate Pea Protein

July 15, 2023July 14, 2023

While traditional proteins like soy continue to dominate the plant-based foods market, the sector is increasingly seeking to diversify with new options like chickpea and pea proteins. This week, leading North American suppliers InnovoPro, Ingredion and PURIS all reported new developments in this rapidly growing field. Chickpea specialist InnovoPro and global ingredients provider Ingredion announce they will showcase their latest innovations in chickpea protein at the upcoming IFT First trade show in Chicago. At booth S1767, Innovopro will demonstrate “the world’s first” chickpea-based textured vegetable protein, CP-XTURA65, with a fully plant-based Mexican menu. Visitors will be able to sample traditional tacos made with chickpea-based ground chorizo and chicken, along with chipotle and crema sauces created with InnovoPro’s dairy-free and egg-white replacement solutions, such as CP-Pro70. …

Topics:

Chickpea

Fresh green broccoli on orange background

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Ingredients

Demand for Plant Protein Ingredients Outgrows Soy, Giving Rise to Innovations from Peas to Upcycled Broccoli

June 13, 2023

The demand for plant protein is growing worldwide due to consumer interest in alternative proteins, awareness of the benefits of plant-based diets, and the environmental impact of animal agriculture. In response, the global market for plant protein ingredients is projected to reach US$ 11 billion by 2033, according to a Fact-MR report. Some of the key drivers of the market include the increasing demand for plant-based meat and dairy, the growing popularity of protein beverages and supplements, and the rising interest in natural and organic food products. Key players, recent launches Ingredient companies make isolates or concentrates, using technological advancements such as new extraction methods and looking for novel plant sources for protein. Soy is the most studied and widely used source of plant protein …

New series helps manufacturers harness stevia

Ingredients

Ingredion Video Series Helps Manufacturers Harness Stevia to Reduce Sugar in Plant-Based Foods

April 25, 2023

Ingredion has launched a five-part video series to help food and beverage manufacturers harness stevia in order to reduce the sugar content of their products. The series explores how stevia provides a natural alternative to artificial sweeteners, meeting consumer demands for healthy foods and enabling claims such as “plant-based” on product packaging. It also explains how the discovery of new steviol glycosides allows for a more balanced, sugar-like sweetness without bitter off-notes. Additionally, the videos describe how ingredients such as polyols and soluble corn fibre — both offered by Ingredion — can replace the bulking and texture properties of sugar. The increasing affordability of premium stevia molecules, driven by new innovations, is also discussed. Ingredion’s stevia and sweetener brand, PureCircle, offers solutions for numerous applications …

Topics:

Stevia

Sweeteners

Company News

Ingredion and InnovoPro Partner to Distribute Chickpea Protein Across North America

December 2, 2022

Ingredion Inc., a global provider of food ingredients solutions, has signed an exclusive partnership with chickpea specialist InnovoPro to distribute chickpea protein concentrate in the US and Canada. The partnership will increase the availability of chickpea protein while helping food and beverage manufacturers meet ther demand for sustainable and nutritious plant-based products. A recent study commissioned by Ingredion revealed that chickpea proteins enjoy above-average consumer awareness compared to other plant-based alternatives, and are perceived as a healthier option. Extracted from chickpeas (also known as garbanzo beans), chickpea protein is said to offer a neutral color and flavor profile as well as emulsification properties that provide a rich, creamy texture. These qualities make it ideal for a broad range of applications, including dairy and meat alternatives, …

Topics:

Chickpea

Chickpea Protein

Company News

Ingredion to Showcase Vegan Coronation Chicken at PBWE London Next Week

November 24, 2022November 24, 2022

Global Ingredients giant Ingredion is set to showcase its latest plant-based prototypes at Plant Based World Expo 2022 next week from 30 November to 1 December, alongside KaTech Ingredient Solutions, which the company acquired last year. The prototypes will available for attendees to sample on-stand, with the hero product being a plant-based coronation chicken filler with plant-based mayonnaise, created with Ingredion’s VITESSENCE® Pulse range of proteins, with a base of pea protein and fava beans, also commonly known as faba or broad beans, an ingredient that has been trending in plant proteins over recent years. According to Ingredion, the chicken alternative is a clean-label product developed with a new technology that does not include methylcellulose or any other gums. This technology does not utilise high …

Topics:

Chicken

Faba Bean

fava bean

Cultivated Seafood

Umami Meats and Ingredion Co-Develop Cultivated Fish Cakes & Fillets

October 20, 2022

Singapore-based cultivated seafood startup Umami Meats is set to host a private launch event showcasing the company’s first cultivated fish structured prototypes developed in partnership with US-based food solutions company Ingredion. Thai-style fish cakes and battered fish fillets made with cultivated fish cells using Umami’s proprietary technology will debut at the event. Products for high-end restaurants Mihir Pershad, Umami Meats’ founder and CEO, said: “We’re excited to be able to showcase our first structured prototypes. With this product showcase, our goal is to demonstrate the versatility of our cultivated fish and the wide range of desirable, structured products that we plan to supply via high-end restaurants as progressive regulatory changes occur in each of our target launch markets.” The partnership with Ingredion, which was announced during …

Cultivated Seafood

Umami Meats and Ingredion Co-Develop Cultivated Fish Cakes & Fillets

April 8, 2024October 20, 2022

The vegconomist-newsletterinformation for decision-makers

The vegconomist-newsletter
information for decision-makers