A
B
C
D
E
F
G
H
I
J
K
L
M
N
O
P
Q
R
S
T
U
V
W

Ingredion

Company-logo  COMPANY DETAILS
Ingredion
339 Styal Road
Manchester
M22 5LW
United Kingdom
Website
Call

+49040239150




ACTIVE CATEGORIES

emulsifiers and emulsifier systems; fibers; hydrocolloids, stabilisers and gelling systems; proteins - animal or plant origin; starch and starch products; sweeteners (non-sugar)


Linkedin   
Twitter   
Youtube   

Ingredion is a leading global ingredients solutions company. We make sweeteners, starches, nutrition ingredients and biomaterials that are used by customers in everyday products from foods and beverages to paper and pharmaceuticals.

We turn grains, fruits, vegetables and other plant materials into ingredients that make crackers crunchy, candy sweet, yogurt creamy, lotions and creams silky, plastics biodegradable and tissues softer and stronger. Our innovative ingredient solutions help customers stay on trend with simple ingredients and gluten-free or high-fibre foods that appeal to today's consumers.

Grounded in our values of Care First, Be Preferred, Everyone Belongs, Innovate Boldly and Owner's Mindset, we employ approximately 11,000 employees around the world. Our customers operate in more than 120 countries and represent 60 diverse sectors, including food, beverage, paper and corrugating, brewing and other industries.

Products / Markets

Click to Enlarge





Click to Enlarge



Articles On Food Ingredients First
A couple on mountainbikes outside, enjoying a healthy sports bar with stevia sweeteners.

NUTRITION & HEALTH NEWS

Natural sugar reduction: Spotlight on stevia’s health benefits, taste and sustainability

05 Apr 2024 --- As consumers continue their search for healthier food options with lower sugar content, we explore the benefits of natural stevia sweeteners in F&B formulations. Nutrition... Read More

Gummies close up with bowl in the background.

FOOD INGREDIENTS NEWS

Vegan and “healthier” confectionery trends spotlighted, while fun and floral flavors command attention

20 Mar 2024 --- “Healthier” innovation in confectionery historically has meant “less sugar” being used in an ingredient list. However, recent innovations center more on... Read More

A woman in white sweater biting into a burger.

FOOD INGREDIENTS NEWS

Canadian government backs Renaissance BioScience’s plant-based off-flavor tackling yeast tech

15 Feb 2024 --- A yeast-based solution that “neutralizes” off-flavor-causing compounds in plant-based proteins and flours is being developed by Renaissance BioScience which recently... Read More

Raspberry and flapjack snack.

FOOD INGREDIENTS NEWS

Fiber-forward concepts rise amid preference for improving gut, immunity & cognitive health

14 Feb 2024 --- Fiber-fortified claims continually appear in “non-traditional” food applications. According to analysis from Innova Market Insights, new upcycled sources of fiber,... Read More

A piece of mint it put on a bowl of yogurt.

BUSINESS NEWS

Ingredion launches first gelling functional native, clean label starch in North America

07 Feb 2024 --- Ingredion Incorporated is launching a new product called Novation Indulge 2940 starch in North America. Novation Indulge 2940 is a type of corn starch that’s non-GMO and... Read More




Videos
FormattedPicture

NPEW 2024 live: Ingredion focuses on functional food, beverages and snacks

19 Mar 2024 --- Megan DeStefano, senior director of strategic growth, goes through the company's sustainability practices in relation to Ingredion's PureCircle sweetener. She also discusses the continued trend for sugar reduction and how consumers drive demand for products with less sugar without compromising on taste, texture and the sensory profile. 

FormattedPicture

Taste meets technology: Ingredion showcases fortified drinks and gluten-free gummies

22 Nov 2023 --- At SupplySide West 2023, in Las Vegas, Nevada, US, we spoke with Janae Kuc, the senior marketing manager, beverage at Ingredion and Gabriel Pereira, the senior manager, business development at Kerr by Ingredion. Kuc detailed the fortified beverages, including a lemon juice concentrate beverage leveraging allulose and Reb M and a pea and rice protein isolate beverage in vanilla flavor with texturizer. Pereira explained the collaborative reduced-sugar, gluten-free gummy with cherry flavor and beet juice for color.

FormattedPicture

Ingredion culinologist recreates treats in healthier formats

22 Sep 2023 --- Taking a cue from vibrant, big cities like New York, Ingredion has developed lower sugar and gluten-free fusion food concepts. Global culinologist Maru Harris bridges authentic Korean flavors with a “Waffle House experience” with a snow cheese-fried chicken on a biscuit prototype drizzled with barley tea syrup. Crisp and creamy hummus fries were also on display with a 50% fat-reduced white garlic sauce.

FormattedPicture

Science-based sustainability credentials are crucial

18 Jan 2023 --- Many companies are realizing that formulating for sustainability is very complex, they might choose to go non-GMO, but that raises the carbon footprint, for example. Companies being able to show a balanced landscape of an ingredient, how it performs ethically as well as environmentally and functionally, is what Ingredion is starting to see emerge as the latest trend.

FormattedPicture

Formulating with pea-powered protein and functional flours

01 Sep 2020 --- Ingredion's range of solutions has expanded in line with the prevalent plant-based movement, which is inspiring formulators to explore new alternative protein pathways. Séverine Bensa, Plant-Based Protein Platform Lead EMEA at Ingredion, highlights the US-based ingredient supplier's innovations, Vitessence Pea Protein and Homecraft flours.  




Technical Papers
FormattedPicture

Creating indulgence value in non-dairy cheese

01 Apr 2024 --- In the rapidly expanding non-dairy cheese market, food brands face increasing competition. To stand out and excite consumers amidst growing demand, manufacturers must work hard to stand out with new products. Ingredion explores key considerations for food manufacturers aiming to achieve success in this competitive landscape.This Technical Paper is from Ingredion.

FormattedPicture

Formulating gelatin-free yogurt with a new cost-effective ingredient

26 Aug 2014 --- ETENIA 457 maltodextrin offers a unique gelatin replacement solution in yogurt. It efficiently replaces gelatin without compromising sensory properties or stability, while meeting the dietary requirements of kosher, halal and vegetarian/vegan.

FormattedPicture

Non-GMO ingredients

05 May 2014 --- Ingredion Incorporated, a leading global provider of ingredient solutions to diversified industries, has published a new fact sheet entitled “Non-GMO Ingredients - Move to the forefront of the non-GMO trend with Ingredion.”

FormattedPicture

Utilizing NOVATION Endura™

24 Jan 2014 --- Ingredion Incorporated, a leading global provider of ingredient solutions to diversified industries, announces the publication of “Utilizing NOVATION Endura 0100 Starch in Stirred Yogurts Processed with Challenging Temperature and Homogenization Pressures” white paper. The paper presents the company’s clean label ingredient solution designed to provide similar texturizing functionality in stirred yogurts as compared to chemically modified starches. NOVATION Endura™ 0100 allows for a simpler, cleaner label to address consumer needs without sacrificing performance.

FormattedPicture

Non-Weighted Beverages

04 Apr 2013 --- Weighting agents are often used in flavored soft drinks providing stability and turbidity to beverages. Although there has been a high demand to remove weighting agents due to potential concerns relating to their chemical compositions and process inconvenience, recently developed Q-NATURAL® and PURITY GUM™ Ultra emulsifiers are known to stabilize non-weighted emulsions and beverages.




Ingredient Focus
FormattedPicture
15 Feb 2024 | Ingredion

Clean label

Innova Market Insights data indicates that Europe is the frontrunner of the clean label launches globally with a 43% share from October 2022 to September 2023. Sauces and Seasonings were the... Read More

FormattedPicture
20 Nov 2015 | Ingredion Incorporated

Clean Label Trends

In Asia and Western Europe, organic is trending, whereas in Eastern Europe GMO is a more communicated about topic. Interestingly, the percentage of dairy product launches with a... Read More




Podcasts
FormattedPicture

NewsBite Podcast (May 3 - 7): Nestlé’s pea-based alt-milk unveiled, EU greenlights first insect food products made from yellow mealworm

07 May 2021 --- Cargill has acquired Leman Decoration Group, a cake decorations supplier, while Amyris has signed an agreement with Ingredion for the exclusive licensing of Amyris’ zero-calorie, nature-based, fermented Reb M sweetener. Meanwhile, Nestlé has launched Wunda, a new pea-based beverage that the company says is “epic in everything” that you would otherwise use milk for.

FormattedPicture

Meeting rapidly changing preferences: Ingredion targets specialty platform growth

27 Jul 2018 --- Jim Zallie took up the role of CEO at major ingredient supplier Ingredion at the start of 2018. The US-headquartered supplier was formed back in 2010 when the two major players of Corn Products International and National Starch merged. Since then it has become a leading ingredient player that functions as one of the major consolidators in the industry, with acquisitions including the purchase of Penford in 2014. Ingredion used the recent IFT Food Expo in Chicago to highlight how concentrates producer Kerr Concentrates, which was acquired in 2015, and hydrocolloids supplier TIC Gums, acquired at the end of 2016, added scope and portfolio synergies to the business. The Ingredion, TIC and Kerr brands were showcased together on a single booth for the first time this year. 

FormattedPicture

The future of middle-market ingredients M&A

21 Sep 2017 --- These are interesting times in the field of supplier mergers & acquisitions, particularly when it comes to middle-market ingredient transactions of between US$50 million and US$1 billion in value. Recent moves have included Ingredion’s move to acquire TIC Gums at the end of 2016. A very interesting example of catering to the middle sector of the North America market was IFF’s launch of Tastepoint. Chicago-based Tim Larsen works at investment bank Houlihan Lokey, where he is a member of the bank’s Consumer Food & Retail Group, focusing on food & beverage. FoodIngredientsFirst spoke to Tim about the current market for middle-market M&A in ingredients. He began by asking Tim what’s behind the spate of recent activity in this space.

FormattedPicture

INTERVIEW PODCAST: TIC President Says “Ingredion Acquisition Will Accelerate Growth Plans Internationally”

27 Jun 2017 --- Last year Ingredion entered into a purchase agreement to acquire TIC Gums. The company's knowledge in gum-based texturizers complements Ingredion’s expertise in technology, opening the door to new solutions for today’s food formulations.Together, TIC Gums and Ingredion offer the widest range of texture capabilities, superior formulation and rapid response to customer needs. Robin Wyers caught up with President of TIC Gums Brian Briggs in Las Vegas at IFT. Robin began by asking about how the acquisition has changed the business in terms of developments and market strategies.

FormattedPicture

The Week in Business (22 Aug 2016)

22 Aug 2016 --- Nestlé has reported a slowdown in volume sales in Q2, after it was hurt by an unsatisfactory performance in China and weak pricing but says it will keep on investing in the UK following Brexit. The world’s biggest food company reported first half profits of $4.3bn to the end of June, down 9 percent on the year while sales in the first half came in at $45bn. Other companies mentioned are Hain Celestial, Unilever and Ingredion. 




Webinars
FormattedPicture

Better Nutrition by Design: Crafting Snacks for Discerning Consumers

01 Aug 2023 --- Globally, 80% of consumers are taking action to live more healthily (Innova Market Insights). Capturing this demand while continuing to elevate taste is an ongoing industry challenge. Join us for an engaging webinar focused on enhancing nutrition in product development by leveraging examples from the growing healthy snacks category. Our panel, made up of experts in consumer research, strategic marketing, and sugar reduction innovation, will guide you through the latest insights and trends, as well as strategies for formulating consumer-preferred products. This webinar is tailored to provide valuable insights and practical knowledge.

FormattedPicture

The power of flexitarians: how plant-based solutions address affordability, sustainability, and nutrition

06 Jun 2023 --- This webinar explores how plant-based proteins address consumers' growing demand for affordable, nutritious, and sustainable food options amidst rising inflation and environmental concerns. Ingredion discusses the latest flexitarian and plant-protein market trends and their experts highlight the ideal ingredient solutions to deliver the best value in today’s complex and challenging environment.Watch this on-demand webinar and learn how plant-based proteins can help drive innovation in the food industry.

FormattedPicture

Reducing sugar without losing taste

13 Sep 2022 --- Consumers are demanding more from food and beverage brands than ever before, with better health and sustainability top of mind. However, the taste experience is still key. Ingredion helps companies understand the impact reducing sugar can have on their brand. With its innovative portfolio of plant-based sweeteners and functional build back tools, global formulation expertise and new sugar reduction life cycle assessment, Ingredion approaches sugar reduction with health, taste, and sustainability in mind. Learn about the stevia innovations making this possible and how other sweetener options measure up.

FormattedPicture

How the "clean label" trend is impacting the UK food market.

19 Nov 2012 --- Ingredion in cooperation with Innova Market Insights discuss how the "clean label" trend is impacting the UK food market.




A
B
C
D
E
F
G
H
I
J
K
L
M
N
O
P
Q
R
S
T
U
V
W