Ingredion Incorporated

When it comes to replicating the creamy goodness of dairy, the success of alternative dairy brands hinges on a key factor: texture. Ingredion’s Daniel Haley recently chatted with FoodNavigator about how crucial texture is in winning over consumers, especially with alternative dairy products like plant-based yogurts. Dive into the full interview here: https://lnkd.in/dC_qYwcY #PlantBasedDairy #AlternativeDairy #Texture

📊 Key Insights from Ingredion's Texture Innovation Day 📊 Did you know that more than 50% of consumers reject a food if they don't like its texture? At the Ingredion Texture Innovation Day, we delved into the critical role texture plays in consumer satisfaction. Our experts highlighted how texture impacts appearance, mouthfeel, flavor release, and overall liking. Interested in learning more? View the video here ➡️ https://bit.ly/4fiJW6v! #FoodScience #ConsumerInsights

Catch our very own Daniel Haley in an exciting interview with Food Ingredients First at #FiE2024 in Frankfurt! 🌟 He dives into our innovative ingredient solutions showcased at the event, highlighting how they cater to evolving consumer demands for taste and texture. 🎥 Watch the full interview here: https://lnkd.in/g4ukASqC #FoodInnovation #Texture

Texture has the power to influence our food preferences, just as flavor does. With our deep understanding of the textural qualities of food – down to the molecular level – we help brands create products that taste amazing and deliver a sensory experience that consumers love. Join Ingredion’s President and CEO, Jim Zallie, on the ICE House Podcast to explore how texture enhances our enjoyment of food and to discover the future of food innovation. #Innovation #Texture

🍽️ Exploring the Science of Texture at Ingredion 🍽️ Texture is more than just a sensory experience; it's a key driver of consumer preference and product success. During the Ingredion Texture Innovation Day, Dr. Michael Leonard, SVP, chief innovation officer and head of protein fortification, shared the science behind creating the perfect texture. From the microscopic structure of food to the influence of texture on taste and satisfaction, our experts shared groundbreaking research and innovative solutions. Together, we're making healthy foods taste even better through the power of texture. #TextureScience #HealthyEating https://bit.ly/4fiJW6v

As consumers become more discerning about what’s in their food and how it’s produced, manufacturers have an opportunity to drive preference through more planet-friendly regenerative agriculture practices that help build resilience into their supply chain. Watch the video below to learn how Ingredion’s journey in regenerative agriculture started, and click the link to see how your brand can benefit from climate-smart farming. ➡ https://lnkd.in/gDXJZuBN #ESG #RegenAg #RegenerativeAgriculture #Sustainability

🌟 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