Ingredion Incorporated

?? Texture Innovation Day Recap ?? Last week, we hosted the food industry’s first Texture Innovation Day. This novel event explored the science and impact of texture on food. Our President and CEO, James Zallie, shared insights on how texture drives profitable growth and enhances consumer experiences. From understanding the global texture market to discussing innovative solutions, the day was filled with invaluable knowledge and a unique tasting experience. An on-demand version of the presentation can be found here ?? https://bit.ly/4fiJW6v #InnovationDay #TextureSolutions

?? Ready to transform your business? Measurably advance your sustainability initiatives with tailored ESG solutions from Ingredion. Discover how ?? https://bit.ly/3TFJXJe #ESG #Sustainability

Discover the future of plant-based proteins with Tara Kozlowich, Director of Global Segment Marketing for Protein Fortification at Ingredion. Dive into her journey and the latest trends, innovations and exciting projects shaping the plant-based protein market. #FeatureFriday #Ingredion #PlantBasedProtein #AlternativeProtein #GetToKnow #WeAreIngredion

? Food Ingredients Europe — One Week to Go! ?? Get ahead of the latest consumer trends in plant-based, reduced sugar and clean-label food and beverage products at the FiE show. Come experience the latest innovations in savoury, bakery, dairy and beverages. Discover reduced sugar in unexpected categories, enjoy irresistible clean-label crispiness and indulge in the creamiest plant-based treats. Our experts are looking forward to meeting you and answering all your questions. #FiE2024 #FoodInnovation #Ingredion

By 2035, over half of the world’s adult population will face metabolic health issues. Food and beverage manufacturers play a pivotal role in improving metabolic health through the strategic use of ingredients like dietary fiber, protein and sugar reduction options. Download our latest white paper to delve into metabolic health and discover how manufacturers can meet evolving consumer demands. https://lnkd.in/g6vmZQZS #MetabolicHealth #Nutrition #Wellness #WhitePaper #HealthResearch

Discover the latest health and wellness trends with Ingredion’s Jing Zhou and Vanessa Bailey. They discuss how rising obesity rates shape consumer behavior, innovative ingredients for metabolic health and ways to reduce sugar while enhancing products with protein and fiber. https://bit.ly/3NU1Alt #MetabolicHealth #FoodInnovation #Webinar

Today, we reported third quarter results. #EarningsReport https://bit.ly/3YCrcZb

This spooky season, we’re brewing up some frightfully delicious gelatin-free gummy confections with our innovative ingredients! Ingredion has the perfect solutions to make Halloween treats with the texture and dietary preferences consumers desire. ??♀??? Learn more about formulating gummy confections that mimic the texture of gelatin. ?? https://bit.ly/3NuVgAE #Halloween #FoodInnovation #GelatinFree

Ingredion presents an exclusive webcast on the important role of texture in creating superior food experiences. Hear from our leadership and Culinology experts on this amazing but often overlooked aspect of the future of food and learn how texture is part of making healthy foods taste better. https://bit.ly/4fiJW6v

Are you interested in the growing market for milk alternatives? Hybrid products that blend traditional dairy with plant-based ingredients offer a compelling option for consumers interested in sustainable choices but not fully committed to plant-based diets. Ingredion’s Ivan Gonzales spoke with FoodNavigator about the appeal of these alternative options to once-skeptical consumers and the key messaging brands should prioritize to drive interest. ?? https://bit.ly/4hndVMi #PlantBasedDairy #DairyAlternatives #FoodInnovation