Ingredion presented their breakthrough ingredient solutions to address top consumer trends including “Clean and Simple”, “Health” and “Sensory Experiences” at this year’s Institute of Food Technologists (IFT) held in Las Vegas of USA between June 25 and June 28th, 2017.
Ingredion has featured 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 has featured 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.
Additional focus has been centered on cleaning up labels and ingredient decks, and making snacking simple and sensational with customizable textures.
Health & Nutrition has presented 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.
Sensory Experience has gone beyond the expected and created 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, experts from Ingredion Idea Labs innovation centers has shown 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 have also spoken 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.
(By our own staff)