Ingredion sets four goals in diversity, equity and inclusion report 09.07.2021 By Jeff Gelski One goal seeks gender balance in management positions by 2030.Read More
Ingredion names former Parker Hannifan CFO to board of directors 08.23.2021 By Jeff Gelski Catherine Suever also serves as director of Hexcel Corp.Read More
Ingredion capitalizing on increased demand 08.04.2021 By Keith Nunes Specialty ingredient sales now represent 33% of company sales.Read More
Ingredion launches structured vegetable protein 07.23.2021 By Sam Danley VITESSENSE TEX Crumbles 102 textured protein is derived from peas.Read More
Information on labeling could spread allulose awareness 05.28.2021 By Jeff Gelski The sweetener boasts a CAGR of 211%, even though awareness remains low.Read More
Ingredion to offer Reb M sweetener through agreement with Amyris 05.04.2021 By Jeff Gelski Ingredion also gains a minority stake in a Brazilian manufacturing facility.Read More
PepsiCo, Ingredion partner in farming conservation program 04.22.2021 By Jeff Gelski The partnership will help farmers in areas like carbon reductions and water quality improvements.Read More
Tricks of the trade for the vegan lifestyle 04.06.2021 By Donna Berry Slow and steady is the guiding principle to formulating all animal byproducts out of a bakery product.Read More
Ingredion expands reach in Europe with acquisition 04.01.2021 By Keith Nunes KaTech is a manufacturer of texture and stabilization solutions.Read More
Finished product needs dictate protein sources 03.30.2021 By Charlotte Atchley As bakers look to add protein, desired characteristics in texture, shelf life and labeling will weigh in on final choice. Read More