Ingredion to Feature Breakthrough Ingredients at IFT

23 Jun 2017 --- Ingredion will present their breakthrough ingredient solutions that address top consumer trends including “Clean and Simple”, “Health” and “Sensory Experiences” at this year’s Institute of Food Technologists (IFT) in Las Vegas.

Ingredion’s booth, #2056, will feature fresh insights, the latest technology and an ingredient portfolio that inspires at three interactive innovation stations, each focusing on one of three top food trends:

Clean & Simple will feature how manufacturers can bring expected, accepted and authentic ingredients to life in appealing – and simple – new ways with non-GMO sweeteners, texturizers, proteins, fibers, and functional native starches and flours, including the recently launched HOMECRAFT Create multi-functional rice flours in an alfredo sauce and Creole-Caribbean style pork stew. Additional focus will be centered on cleaning up labels and ingredient decks, and making snacking simple and sensational with customizable textures, as showcased in a baked maza chip featuring one of the new PRECISA Crisp texturizers.

Health & Nutrition will present solutions that provide consumer-desired benefits – and the texture and taste consumers want – with innovations in clean-taste pulse proteins and flours and dietary fibers. Station visitors can enjoy a wheat bread containing HI-MAIZE resistant starch, now an ally in helping manage blood sugar in conventional foods with an FDA authorized qualified health claim. Or, visitors can experience sweetness with less sugar and fewer calories in a Marion blackberry tea, sweetened by BESTEVIA Reb M stevia leaf sweetener that offers significantly less bitterness and aftertaste than conventional stevia sweeteners.

Sensory Experience will go beyond the expected and create compelling eating and drinking experiences in products to build brand loyalty. From taking research on consumer eating styles and sensory preferences and applying it to creating signature textures in yogurts, processed cheeses and more, to breakthroughs in texturizer ingredients, Ingredion’s Culinology and applications experts from Ingredion Idea Labs innovation centers will show station visitors examples of how to create one-of-a-kind texture experiences – for manufacturers wanting to formulate for the labels and benefits consumers desire.

Ingredion’s experts will also be speaking on a number of short courses, symposia and poster sessions, including emerging sweeteners, clean-taste pulse ingredients and insights on the role of beverage mouthfeel.

“We look forward to demonstrating how our innovative ingredient solutions and capabilities can help food and beverage manufacturers do more than just imagine and breakthrough to something new,” said Marco Villone, vice president of marketing, US and Canada for Ingredion Incorporated. “We are excited to have visitors experience how consumer trends and science-based problem solving, paired with chef-inspired creations, create on-trend products at IFT17.”