Ingredion: Leading the way in sustainability
Brian Nash, VP corporate sustainability, discusses Ingredion’s progress and partnerships in advancing sustainability in food and manufacturing.
Get on the fast track to clean label success
Ready to deliver simpler, cleaner products made from ingredients that are understood, expected and consumer-preferred? Ingredion has everything you need to whip up delicious results.
Download the Powering Profits report to see how your competition is using clean label to improve their brand loyalty and financial performance.
Snacking WOWs or other page title
Cupcake ipsum dolor sit amet muffin. Chupa chups ice cream sweet roll chupa chups jelly dragée shortbread dragée lemon drops. Gummies donut cotton candy pastry muffin. Sugar plum powder chocolate cake oat cake. Cupcake ipsum dolor sit amet muffin. Chupa chups ice cream sweet roll chupa chups jelly dragée shortbread dragée lemon drops.
Gummies donut cotton candy pastry muffin. Sugar plum powder chocolate cake oat cake.
Cupcake ipsum dolor sit amet muffin. Chupa chups ice cream sweet roll chupa chups jelly dragée shortbread dragée lemon drops. Gummies donut cotton candy pastry muffin. Sugar plum powder chocolate cake oat cake
Dry, Powdery, Chalky
This bar needs fat and moisture!
How to fix
· Add shortening and water to the formula
Click to Enlarge
Surface Cracking, No Rise, grainy
Dryness of the bar is better, but the appearance has declined
How to fix
·Reduce amount of potato starch used (has a large particle size)
· Increase leavening agent (baking soda)
· Increase moisture, again!
· Increase leavening agent (baking soda)
· Increase moisture, again!
· Increase leavening agent (baking soda)
Click to Play
Moisture too high, Too Cakey
Making progress! Overall texture is better, but water activity and moisture are too high for prolonged shelf life. Need to lower moisture content, but keep the bar moist
How to fix
· Swap some water for KERR Banana Juice Concentrate for moisture
Click to Play
Dry, Powdery
Dry in mouth texture, but can’t add water? Add a source of fat!
How to fix
· Added solid fat (shortening)
Click to Enlarge
Technical documents and samples
Use the website to explore our products, order samples and download technical documentation directly.
Our expertise
At Ingredion, our knowhow, process expertise and flexibility can enable you to rapidly produce on-trend, in-demand products for today’s consumers — and the world we all share.
Clean and simple ingredients
We combine pioneering solutions and proprietary market insights with formulation expertise—delivering the cleaner ingredients and simpler labels that consumers understand and prefer.
Food systems
We partner with customers to win in the race for innovation—with tailored system solutions based on formulation expertise and deep understanding of customers’ unique needs.
Plant-based proteins
We bring our extensive portfolio of sustainable plant-protein solutions and formulation expertise to help customers bring products with consumer-preferred taste, texture and nutrition to market.
Be what’s next™
In a world that rewards the agile, inventive and sustainable, Ingredion has the people, proficiency and passion to help you anticipate what’s next and succeed.
What's next in sugar reduction?
Product developers who think beyond reformulation will lead the evolution of sweetened foods and beverages, says Kurt Callaghan, global strategic lead, Sugar Reduction, at Ingredion.
What's next in clean label?
Traditional dairy and meat categories don't have to lose for plant-based alternatives to win. Daniel Haley, global Clean & Simple platform lead, explains why.
What’s next in CULINOLOGY®?
Virtual co-creation opens doors for a new kind of collaboration, says Janet Carver, global CULINOLOGY® leader at Ingredion. The formulation process may never be the same.
Resource library
Looking to learn more about what we’ve been working on? Visit our resource library to access our latest videos, infographics, case studies and more.
