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Plant Based Products Council salad in recyclable packaging

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.

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.

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.

Ingredion marketing rare sugar that aids in calorie reduction

12.05.2018

Ingredion enters a relationship with Matsutani, which developed the sweetener.

Power outages add to Ingredion’s third-quarter woes

11.02.2018

By Jeff Gelski

Freight costs and lower sweetener volumes also impact results negatively.

Solving for X in the calorie reduction equation

10.30.2018

By Charlotte Atchley

When reducing calories in baked foods, consider all the variables, known and unknown, to maintain product quality.

Plant proteins offer more than just nutritional benefits

10.23.2018

By Donna Berry

Plant-based ingredients bring color, flavor and more to baked products.

Dietary fiber recognition

10.23.2018

Three of Ingredion’s products now meet the dietary fiber definition determined by FDA.

Ingredion expanding specialty food ingredients business in Asia-Pacific

09.26.2018

By Monica Watrous

Company planning $60 million in capital investments.

Ingredient advancements make clean label cakes feasible

08.28.2018

By Charlotte Atchley

New solutions allow bakers to have their cake and eat it, too.

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New plant-based group will push for products derived from renewable biomass

The pros and cons of pea protein in bakery products

Ingredion invests $140 million in plant-based protein

Ingredion marketing rare sugar that aids in calorie reduction

Power outages add to Ingredion’s third-quarter woes

Solving for X in the calorie reduction equation

Plant proteins offer more than just nutritional benefits

Dietary fiber recognition

Ingredion expanding specialty food ingredients business in Asia-Pacific

Ingredient advancements make clean label cakes feasible

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Automated Artisan Dough Technologies - From Silo to Mixer

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Hershey's 2021 Valentine’s Day and Easter innovations

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