Plant the future
Watch and discover how Ingredion is reshaping the future of plant-based proteins.
Navigating the new plant-based world
As demand for plant protein reaches new heights in the food industry, you've got to be fast — to formulate to your own standards, as well as ever-changing consumer tastes. Here's where Ingredion’s plant protein expertise moves you ahead. With our full formulation and applications capabilities, and continuously growing portfolio that includes isolates, concentrates, and flours, the future of sustainably sourced, nutritious plant-based protein is yours to explore. We're committed to plant protein — and we're continually investing to help you navigate this developing plant-based world.
Your full menu of plant-based protein options
Where can we help you today?
Have a plant-based vision for your specialized food application? From expert nutrition and regulatory guidance, to our centers of excellence for plant-based dairy and meat products, we put our deep capabilities and ingredients portfolio to work to set your products apart. Here are just a few areas where we're helping customers break through with plant proteins:
Pulse proteins — a force of nature
The future of protein is plant-based — and pulses lead the way. These nutritional wonders are rich in protein and fiber, free of GMOs and low in allergenicity. They enable clean labels and on-trend claims that set your products apart and strengthen their appeal, especially for consumers moving away from soy and wheat protein.
That's why Ingredion’s ever-growing portfolio of plant-based proteins includes isolates, concentrates and flours made exclusively from non-wheat and non-soy-based ingredients like peas, lentils, faba beans, chickpeas and more.
And it's why we've invested in new manufacturing facilities for safe, sustainable plant protein sourcing and processing. By ensuring consistent quality and reliable performance, we're making pulse flours and proteins easy to work with — so you can produce products with great taste, texture and appearance.
1Source: Ingredion proprietary consumer research, Alternative Dairy, Food Advisors Community Study, 2018
2Sources: IRI Market Advantage, US MULO, Data Ending 12/30/2018; SupplyTrack®, 12ME March 2019
3Source: Has plant-based innovation moved from trend to food revolution?, FoodIngredientsFirst.com, 2019