Formulation, regulation and nutrition science: Ingredion poised to co-create targeted healthy products

19 Jul 2023 --- Ingredion’s forthcoming webinar – Better Nutrition by Design: Crafting Snacks for Discerning Consumers – will focus on enhancing nutrition in product development by leveraging examples from the growing healthy snacks category.

It’s tailored to provide valuable insights and practical knowledge, while Innova Market Insights will also examine how health is increasingly driving consumers to take action to seek ingredients in F&B products that tell a compelling health-related story and help them achieve nutrition goals.

The market researcher recently cited how health is a key driver of future food product development, even during tough economic times.

Capturing this demand while continuing to elevate taste is an ongoing industry challenge, one Ingredion is heavily involved in.

Consumers seek nutritious F&B products that empower them to live a healthier lifestyle and look to on-pack claims to get the information they need to help them make better, healthier purchasing decisions.

Meanwhile, manufacturers and brands must incorporate healthy and nutritious ingredients that support on-pack claims, adhere to regulations, and much more.

Health is a key driver of future food product development, even during tough economic times.Evolving nutrition space
Megan DeStefano, head of strategic marketing and growth at Ingredion, who is one of the speakers lined up for the August 1 webinar, says that, indeed, consumers want it all; added fiber and protein, for instance, while, on the other hand, removal of sugar, salt and fat.

Meanwhile, sustainability is important, but taste remains king.

Tapping into the technical expertise needed to formulate with all these challenges in mind is a big part of what Ingredion can do.

Zooming in on sugar reduction
Adams Berzins, senior manager of Innovation at Ingredion, will spotlight sugar reduction during the presentation.

“There is a trend and increase in people who are interested in making better choices about their food and also their willingness to pay a premium for products they consider better for them, as well as looking at where they can reduce their overall sugar consumption,” Berzins tells us.

“When talking about sugar reduction, you have the obvious sweetness, but the other part of it is what we call ‘functional build back,’ and that is all of the other components that come along with sugar when making a product, eating a product or manufacturing a product.”

Especially when we’re talking about the snacking category when things like baked goods, cereal bars and dairy-based snacks like yogurt that people want to grab and go. There is an expectation of both the texture and the sweetness and the combination of picking the right tools to get there,” he explains.

The panel of experts will guide listeners through the latest insights and trends, as well as strategies for formulating consumer-preferred products.

You can register for the webinar here.

By Gaynor Selby

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