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FOOD INGREDIENTS NEWS
29 Nov 2023 --- As the world’s population rises, the search for sustainable alternative proteins continues to gather pace within the F&B industry. Food Ingredients First examines the consumer... Read More
FOOD INGREDIENTS NEWS
28 Nov 2023 --- KaTech by Ingredion was present in London earlier this month at the Plant Based World Expo Europe, showcasing its range of stabilizers and emulsifier solutions for plant-based food categories. The start-up,... Read More
22 Nov 2023 --- Well established as a staple inclusion, fiber is enjoying sustained activity, expanding its food formulation capabilities. In this special report, Food Ingredients First speaks to key... Read More
FOOD INGREDIENTS NEWS
08 Nov 2023 --- With an upsurge in health-focused consumers scanning through labels with a keen eye, scientifically proven, affordable and natural ingredients that can support holistic well-being are fueling demand for functional... Read More
26 Oct 2023 --- Kerr by Ingredion is presenting its diverse range of fruit and vegetable solutions that can help deliver desirable flavor, color and nutrition across various F&B applications. The company is currently... Read More
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.
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.
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.
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.
23 Jul 2018 --- Ingredion used IFT 2018 to highlight how Kerr Concentrates (acquired in 2015) as a concentrates and essences producer and hydrocolloids supplier TIC Gums, acquired at the end of 2016, added scope and portfolio synergies. The brands were showcased together in a single booth for the first time this year. John Lazowski, Vice President of Marketing commented on the bringing together of the three portfolios. “Over the last couple of years, since we have been beginning to integrate both, we wanted to highlight how all of these three companies have great solutions that can come together and form even better solutions for our customers,” he says.
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.
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.
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.
19 Nov 2012 --- Ingredion in cooperation with Innova Market Insights discuss how the "clean label" trend is impacting the UK food market.
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