Ingredion

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Company News

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

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

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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Ingredion launches clean label citrus fibre ingredients

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Ingredients

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

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 …

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Ingredion

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Protein

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

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 …

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Better Juice sorbet and ice cream

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Food & Beverage

Better Juice Introduces Sugar-Reduction Technology for Sorbet Manufacturers

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 …

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Opinion

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

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 …

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Ingredion factory workers

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Facts & Figures

Ingredion Named as a Top Employer 2024 in Germany and UK

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 …

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InnovoPro chickpea tvp

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Ingredients

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

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.  …

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Ingredients

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

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 …

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New series helps manufacturers harness stevia

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Ingredients

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

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 …

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chickpeas

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Company News

Ingredion and InnovoPro Partner to Distribute Chickpea Protein Across North America

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, …

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Coronation Chicken Ingredion

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Fairs & Events

Ingredion to Showcase Vegan Coronation Chicken at PBWE London Next Week

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 …

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cultivated fish range

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Cultivated Seafood

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

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 …

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cultivated fish range

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Cultivated Seafood

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

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 …

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Plantbased Business Hour

Ingredion, Chicago’s The Hatchery and Alchemeat Cook Up Something Special on The Plantbased Business Hour

Elysabeth Alfano is joined on The Plantbased Business Hour by Ingredion’s Kimberly Frey, Ingredion’s Chef Nelson Serrano Bahri, The Hatchery’s Dani Zuchovicki and Chef Huan Xia of Alchemeat to discuss Chicago as the new Plant-based Hub and Ingredion’s most recent Plant-based BBQ Cook-off! Specifically, they discuss How The Hatchery is growing the community and market in Chicago for plant-based businesses, Chicago as a center of Plant-based Innovation, Ingredion’s support of the plant-based market locally and globally, Ingredion’s sustainability to focus and how Plant-based Innovation is helping them reach their sustainability goals, Chef Xuan Xia’s newest, tasty product and her vision for growing the Plant-based Steak market with Ingredion’s Chef Nelson Serrano Bahria’s guidance. Here is a short clip and transcript from their conversation. Podcast here. Display “Is Chicago the next Plant-Based Hub?” from …

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Solar Biotech

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Investments & Acquisitions

Solar Biotech Receives Investment From Ingredion to Expand SynBio Bioprocessing Capabilities

SynBio (synthetic biology) company Solar Biotech has received an undisclosed sum of capital from leading ingredient solutions provider Ingredion. The company intends to use the funding to expand its facility in Norton, Virginia. The new, larger facility will allow Solar Biotech to increase its bioprocessing capabilities in order to manufacture products for several market segments. The company has already introduced several major new products to the foodtech segment. Solar Biotech has the mission of using advanced bioprocessing techniques such as precision fermentation to transform the way consumer products are manufactured. To achieve this, the company uses proprietary technologies powered by solar energy. Solar Biotech partnerships In January, Solar Biotech announced it would be expanding its partnership with foodtech company Motif Foodworks, which initially partnered with …

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KaTech team

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Manufacturing & Technology

KaTech Invests in Pilot Plant, Commits to Plant-Based Future

German ingredient specialist KaTech Ingredient Solutions announces that it has opened its centre of excellence for meat and fish alternatives. Due to growing demand from food manufacturers for new product developments, KaTech is investing in the development of an advanced plant-based portfolio. Acquired by Ingredion to re-shape food industry In spring 2021, KaTech was acquired by global ingredients manufacturer Ingredion as part of the company’s next step in capitalizing on the plant-based trend that is continuously re-shaping the food industry. With a special focus on pea protein, Ingredion became the first US manufacturer to produce pea protein isolate, boosting protein content of a range of products. Founded in 2010, KaTech has been successfully developing plant-based substitutes for the food industry. In line with Ingredion’s philosophy, …

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InnovoPro chickpea tvp

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Investments & Finance

Ingredion Takes Equity Stake in Israeli Chickpea Leader InnovoPro

Ingredion Inc, the US food tech leader, has taken an equity stake in Israeli chickpea specialist InnovoPro. Ingredion continues to grow its plant-based portfolio with InnovoPro – developer of a proprietary extraction process to concentrate protein from the chickpea.  Chicago-headquartered Ingredion has operations in multiple countries and last year posted net sales of $7 billion. The company is investing heavily in the plant-based sector, having launched its own plant-based protein platform, with the new InnovoPro deal following similar acquisitions of KaTech and Verdient Foods. Terms of the InnovoPro investment were not disclosed. Founded in 2015, InnovoPro has developed a 70% protein concentrate from chickpeas that the company claims has a neutral taste, high functionality, and high nutritional value. The chickpea-based egg white alternative is for …

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cows animal agriculture

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Society

Plant Protein Industry Gains Momentum in “Beef State” Nebraska

Growing plant-based protein is becoming an increasingly popular industry in Nebraska, one of America’s largest beef states, according to a recent report in The Independent.  Though beef and cattle ranching are Nebraska’s preeminent industries, more farmers are turning to growing beans, peas and lentils in response to soaring demand for healthy plant proteins. The fertile, well-irrigated soils of Nebraska provide perfect growing conditions for peas – the top protein of choice for many plant-based brands, including Beyond Meat.  While plant protein production is already established in large meat-producing states like Montana and North Dakota, Nebraska’s plant-based interests are particularly noteworthy. Proudly self-proclaimed the “Beef State”, Nebraska’s cattle population outnumbers people and beef production contributes approximately $12 billion to the state economy. Raising cattle is a …

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Food & Beverage

Sponsored Post

Ingredion Presents Top 5 Solutions to the Innovation Challenges Facing The Plant-based Sector

Ingredion presents the top 5 solutions for brands to overcome critical industry-wide challenges and take advantage of the rapid growth and expansion in the plant-based category. The demand for plant-based protein is increasing exponentially, growing 43% over the last two years – two and a half times faster than total food sales, according to The Plant Based Foods Association.  However, there are major innovation challenges to the future growth in the industry.   New and varied ingredients, along with formulation breakthroughs and increased manufacturing channels, are all needed to meet consumer demand. So, how do you innovate, grow and scale to keep pace with the increasing demand of buyers? At the upcoming Plant Based World Expo, Ingredion’s Maria Tolchinsky, Senior Global Strategic Marketing Manager, Plant Based …

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