How fiber improves functionality in baked foods 03.19.2019 By Donna Berry Fiber provides more than just nutritional benefits.Read More
Organic pea protein ingredient debuts from Ingredion 03.11.2019 By Jeff Gelski The Vitessence Pulse 1803 ingredient works in alternative meat products, beverages and baked foods.Read More
Sugar reduction with allulose 03.06.2019 With its partnership with Matsutani Chemical Industry Co., Ingredion brings to the US Astraea Allulose.Read More
Grupo Bimbo, Kellogg and PepsiCo make World’s Most Ethical Companies list 03.01.2019 By Anna Wiber Business were graded on ethics and corporate citizenship. Read More
Ingredion buys starch supplier 03.01.2019 By Rebekah Schouten Western Polymer supplies native and modified potato starches for food and industrial applications.Read More
Ingredion sees growth potential in specialty ingredients portfolio 02.21.2019 By Keith Nunes Supplier sees such trends as clean label, sugar reduction and plant-based proteins contributing meaningfully to growth.Read More
Ingredion deals with declining sweetener demand 02.06.2019 By Jeff Gelski Specialty sales rise, but net income drops in fiscal year 2018.Read More
New plant-based group will push for products derived from renewable biomass 01.30.2019 By Jeff Gelski ADM, Cargill, Tate & Lyle and Ingredion join the Plant Based Products Council.Read More
The pros and cons of pea protein in bakery products 01.30.2019 By Karlee Renkoski While pea protein is sustainable and allergen-free, moisture retention and elasticity can be negatively affected during formulation.Read More
Ingredion invests $140 million in plant-based protein 12.13.2018 By Jeff Gelski The $140 million investment covers a facility in Nebraska and a joint venture with Oscar-winning director.Read More