Ingredients / Supplier News

Ingredion launches Ingredion Idea Labs science-based problem-solving in the U.S.

Ingredion Inc., Westchester, IL, a leading global provider of ingredient solutions to diversified industries, on June 22 launched Ingredion Idea Labs innovation centers in the U.S. to give customers new consumer-centric ways to create innovative, profitable products.

With three U.S. facilities and 21 others being launched worldwide by the end of 2014, Ingredion Idea Labs innovation centers are dedicated to fostering science-based collaboration and problem-solving for food, beverage and industrial customers in four key areas: Consumer insights, applied research, applications know how and process technology. “We are pushing the boundaries of product functionality and how we identify and address deep-seated consumer preferences,” says Tony DeLio, senior vice president and chief innovation officer.

The network of 24 labs represents an expansion and rebranding of the R&D and technical service foundation of Ingredion and its legacy companies, Corn Products and National Starch. “Customers in more than 100 countries will be able to get services at greater depth and scale than ever before,” says Joseph Light, vice president, global development. "The labs combine sweetness, texture and cost optimization capabilities with nutrition, clean labeling, delivery systems and biomaterials expertise and facilities."

The Ingredion Idea Labs global center in Bridgewater, NJ, features new sweetness capabilities and facilities used for balancing sweetness and texture through the company's proprietary DIAL-IN Technology and acts as the global hub for applied research. Labs in each region will offer expanded sensory and CULINOLOGY capabilities.

“The labs will answer tough product design questions through close, confidential collaboration with customers as well as open innovation with partners and academic researchers,” says DeLio.

The U.S. is the first country to launch Ingredion Idea Labs innovation centers, with labs in Bedford Park, IL, and Indianapolis, as well as the global center in Bridgewater. By the end of 2014, they will be joined by labs covering Europe, the Middle East and Africa; Asia-Pacific; South America; Mexico; and Canada. For more information, visit www.ingredionidealabs.com.

Did you enjoy this article? Click here to subscribe to Snack Food & Wholesale Bakery Magazine 

You must login or register in order to post a comment.

Multimedia

Videos

Image Galleries

2014 Bakery of the Year: Capistrano's Wholesale Bakery, Phoenix AZ

Here’s a look at Capistrano’s Bakery, our 2014 Bakery of the Year.

11/7/13 2:00 pm EST

Food Plant of the Future: The Future of Wastewater Management

Available On-Demand Effective management of wastewater is becoming increasingly critical to food and beverage processors as the cost for incoming water increases...

National Pizza Month

October is National Pizza Month! Where do you go to grab a slice (or two) of your favorite pie?
View Results Poll Archive

THE SNACK AND BAKERY STORE

organic-production-&-food-q.gif
Organic Production and Food Quality: A Down to Earth Analysis

Effects of Organic Production on Food Quality is the first comprehensive book on how organic production methods influence the safety and quality of foods, based on an unbiased assessment of the latest scientific findings.  The title is a 'must-have' for everyone working within the food industry.

More Products

Clear Seas Research

Clear Seas ResearchWith access to over one million professionals and more than 60 industry-specific publications,Clear Seas Research offers relevant insights from those who know your industry best. Let us customize a market research solution that exceeds your marketing goals.

STAY CONNECTED

Facebook IconTwitter IconYoutube IconLinkedIn Icon

The Weekly Mix

Operations Weekly Logo

Written by Snack Food & Wholesale Bakery editors, our Operations Weekly weekly enewsletter provides bakers and snack food manufacturers with up-to-the-minute news, ideas and industry trends.

Sign up today!