Ingredion - Articles - Page 8 | Snack Food & Wholesale Bakery

Clean labels, production efficiencies inspire starch innovation

The search for cleaner labels drives starch innovation, but hybrid technology, acid-thinned starches likely here to stay.

Curtis Vreeland

September 20, 2016

As consumers continue to demand cleaner labels, suppliers have been driven to produce more starches that will allow confectionery products to be labeled as such. And manufacturers seeking to improve production efficiencies have also led to start innovations.

Clean-taste, pulse-based, protein-rich ingredients

July 27, 2016

New clean-taste VITESSENCE Pulse CT proteins and HOMECRAFT Pulse CT flours enable manufacturers to expand the use of pulse ingredients in a broad range of food and beverage applications.

Ingredion to acquire Penford Corp. for $340M

Company looks to expand specialty ingredient portfolio.

Crystal Lindell

October 15, 2014

Ingredion Inc., a leading global provider of ingredient solutions, is acquiring Penford Corp. for $340 million.

GMO

How to move to the forefront of the non-GMO trend

As demand increases for non-GMO ingredients, manufacturers have to turn to suppliers they can trust.

June 23, 2014

New products made with non-genetically modified organism (non-GMO) ingredients are on the rise in the United States.

IFT

Ingredion showcases innovative solutions for today’s top trends at IFT

Presentation features ingredients and capabilities that produce consumer preferred products.

June 23, 2014

The demonstration will include prototypes and live demonstrations.

New book details food texture design, optimization

Editors will be available at IFT to discuss the latest insights in food texture.

June 23, 2014

Published in May 2014, the book presents the latest insights in food texture derived from advances in formulation science as well as sensory and instrumental measurement.

Sweeteners

Sweetening Consumers’ Candy Choices

Ongoing debate about sugar intake sparks renewed interest in sugar-free, reduced-sugar confections.

May 15, 2014

There is a growing movement among consumers and food activist groups to reduce overall sugar consumption.

Stevia

Stevia – a natural solution to cleaner labeling

How the "natural" sweetener can help confectioners win over consumers.

May 15, 2014

Fortunately for candy manufacturers, there is a natural sweetener solution that meets the needs and concerns expressed by consumers.

Sweeteners

Using polyols to cut calories, sugar

Food and confectionery technologists moderate their approaches to sugar and fat reduction.

May 15, 2014

A much more moderate approach — the reduction of calories through partial fat replacement and a 30-50 percent reduction in sugar — has led to more consumer friendly products.

White Paper

Gelatin replacements evolve

As the industry innovates, choices more closely resemble gelatin

April 15, 2014

It turns out that candy companies have all sorts of reasons for wanting to avoid gelatin — to save money, create a different texture, or be able to officially claim that their gummies are vegetarian, kosher or halal.