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 of functional ingredients that deliver added health value.
“Our latest ATLAS research confirms that clean label continues to be a major purchase driver, with up to 55% of European consumers willing to pay more for products with natural claims,” said Charlotte Commarmond, vice president of global marketing at Ingredion. “But consumers also want taste, texture, sustainability and more, so it’s crucial that clean label formulations can interplay with consumers’ overall preferences, as well as their growing appetite for healthful foods and beverages that may be high in protein and/or deliver zero or reduced sugar.
Rising interest in “crispy” mouthfeel
Furthermore, according to the research, texture is emerging as a key differentiator, with “crispy” highlighted as the most engaging mouthfeel attribute in savoury applications.
“Some specific findings from our ATLAS data highlight that ‘crispy’ textures are generating the highest consumer engagement in savoury applications, while plant-based proteins are gaining mainstream acceptance beyond traditional vegetarian and vegan consumers. For manufacturers, this presents both a challenge and an opportunity — how to deliver the taste and texture consumers expect while maintaining clean labels and meeting both sustainability goals and nutritional demands. Our solutions help bridge this gap, enabling manufacturers to create products that don’t compromise on eating experience while still meeting consumer demand.”
Corresponding to this shift towards clean-label products with natural ingredients, this summer the company unveiled a clean-label native corn starch texturizer, described as the “first” functional native corn starch on the market that offers distinct gelling and film-forming properties for vegan cheese that stretches, as well as two new clean-label citrus fibre ingredients that can partially or fully replace more expensive and volatile ingredients such as eggs and oils.
What’s happening at FiE 2024
Ingredion’s showcase taking place now at FiE was developed in conjunction with key distribution partner Univar Solutions. At stand 3.1H90, Ingredion’s culinary experts are preparing fresh plant-based prototypes spanning multiple categories.
In the savoury segment, visitors are invited to experience a methylcellulose-free plant-based currywurst paired with no-added-sugar curry ketchup, complemented by crispy seasoned fries and clean-label plant-based mayo. Ingredion’s bakery showcase features a light, airy butternut chili cracker, and a sugar-reduced Madeleine, both exemplifying clean label solutions enabled by Ingredion’s innovative ingredient portfolio.
In the reduced-dairy space, Ingredion unveils a hybrid cream cheese served on dark rye bread and textured desserts enhanced with citrus fibers and KaTech by Ingredion food systems, emphasizing versatility in application. The beverage lineup includes a protein-enriched vanilla ready-to-drink shake and a no-alcohol, no-added-sugar cocktail, spotlighting Ingredion’s expertise in sugar reduction and protein fortification.
These prototypes incorporate recently launched ingredients designed to meet evolving consumer demands. Key highlights include NOVATION® Indulge 2940, the first functional native corn starch offering unique gelling and film-forming properties, ideal for dairy alternatives, batters, and breadings. Also featured are FIBERTEX® CF multi-benefit citrus fibers, derived from upcycled citrus peels, which deliver enhanced texturizing capabilities while supporting clean-label declarations. These fibers enable manufacturers to replace less consumer-friendly ingredients without compromising on taste or texture.
For more information visit the Ingredion website.
