Product developers can now do more than just imagine creating products that set them apart in the marketplace
WESTCHESTER, Ill., June 22, 2017 - Ingredion Incorporated, a leading global provider of ingredient solutions to diversified industries, will present breakthrough ingredient solutions that address top consumer trends at this year’s Institute of Food Technologists (IFT) Annual Meeting and Food Expo (IFT17) in Las Vegas, NV, June 26 – 28, 2017 at the Sands Expo Center. Ingredion’s booth, #2056, will feature fresh insights, the latest technology and an ingredient portfolio that inspires at three interactive innovation stations, each focusing on one of three top food trends:
CLEAN & SIMPLE will feature how manufacturers can bring expected, accepted and authentic ingredients to life in appealing – and simple – new ways with non-GMO sweeteners, texturizers, proteins, fibers, and functional native starches and flours, including the recently launched HOMECRAFT® Create multi-functional rice flours in an alfredo sauce and Creole-Caribbean style pork stew. Additional focus will be centered on cleaning up labels and ingredient decks, and making snacking simple and sensational with customizable textures, as showcased in a baked maza chip featuring one of the new PRECISA® Crisp texturizers.
HEALTH & NUTRITION will present solutions that provide consumer-desired benefits – and the texture and taste consumers want – with innovations in clean-taste pulse proteins and flours and dietary fibers. Station visitors can enjoy a wheat bread containing HI-MAIZE® resistant starch, now an ally in helping manage blood sugar in conventional foods with an FDA authorized qualified health claim. Or, visitors can experience sweetness with less sugar and fewer calories in a Marion blackberry tea, sweetened by BESTEVIA™ Reb M stevia leaf sweetener that offers significantly less bitterness and aftertaste than conventional stevia sweeteners.
SENSORY EXPERIENCE will go beyond the expected and create compelling eating and drinking experiences in products to build brand loyalty. From taking research on consumer eating styles and sensory preferences and applying it to creating signature textures in yogurts, processed cheeses and more, to breakthroughs in texturizer ingredients, Ingredion’s Culinology® and applications experts from Ingredion Idea Labs™ innovation centers will show station visitors examples of how to create one-of-a-kind texture experiences – for manufacturers wanting to formulate for the labels and benefits consumers desire.
Ingredion’s experts will also be speaking on a number of short courses, symposia and poster sessions, including emerging sweeteners, clean-taste pulse ingredients and insights on the role of beverage mouthfeel. For Ingredion’s complete symposia schedule, click here.
“We look forward to demonstrating how our innovative ingredient solutions and capabilities can help food and beverage manufacturers do more than just imagine and breakthrough to something new,” said Marco Villone, vice president of marketing, US and Canada for Ingredion Incorporated. “We are excited to have visitors experience how consumer trends and science-based problem solving, paired with chef-inspired creations, create on-trend products at IFT17.”
Ingredion is proud to support the Institute of Food Technologists' (IFT) new initiative IFTNEXT, which will leverage collaboration to advance innovation that solves real-world food-related challenges. For a full list of IFTNEXT programming, click here.
For more Ingredion IFT17 booth highlights, visit www.ingredion.us/ift. To find out how Ingredion’s technical, sensory, CULINOLOGY® and applications teams help food processors develop tailor-made, high quality foods packed with health benefits, contact Ingredion at 1-800-713-0208 or visit http://www.ingredion.us.
Ingredion Incorporated (NYSE: INGR) is a leading global ingredient solutions provider. We turn grains, fruits, vegetables and other plant materials into value-added ingredients and biomaterial solutions for the food, beverage, paper and corrugating, brewing and other industries. Serving customers in over 100 countries, our ingredients make crackers crunchy, yogurts creamy, candy sweet, paper stronger and add fiber to nutrition bars. Visit Ingredion.com to learn more.
Ingredion Idea Labs™ science-based problem solving fosters ideas, innovations and solutions to help customers differentiate their products, optimize costs and get to market faster with greater success and profitability. Our network of 27 labs invites spirited collaboration through consumer insights, applied research, applications know-how and process technology. Visit ingredionidealabs.com.
Founded in 1939, the Institute of Food Technologists is committed to advancing the science of food. Our non-profit, scientific community—more than 17,000 individual members from more than 95 countries—brings together food scientists, technologists and related professionals from academia, government, and industry to support IFT’s vision of a world where science and innovation are universally accepted as essential to a safe, nutritious, and sustainable food supply for everyone. For more information, please visit ift.org.
CULINOLOGY is a registered trademark of the Research Chefs Association. Used with permission.
“BESTEVIA” is a trademark held by SweeGen permitted to be used by Ingredion for distribution purposes.
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