Publicação de Ingredion Incorporated

Today at Institute of Food Technologists (IFT) FIRST we launched VITESSENCE® Pea 100 HD, a pea protein grown and produced in North America. This ingredient, made specifically for cold-pressed bars, helps maintain the softness of the product throughout shelf life, provides preferred texture and sensory attributes, and adds nutritional value to boost consumer preference. Read the full press release here: https://lnkd.in/g5qBQXUJ #IFTFIRST #Protein #FoodInnovation

How can your brands advance texture to create a sensory experience that builds preference and brand loyalty? Join our sponsored presentation with Daniel Kennedy and Yeni Peña at #IFTFIRST2024 to find out. More information here: https://lnkd.in/gH4nsxdA

Want to learn more about career or internship opportunities at Ingredion? Visit us at the IFT Student Association (IFTSA) New Graduate and Internship Meet & Greet to chat with Ingredion’s talent acquisition and business leaders who will share their insights and experiences with you. You will also get a chance to ask questions, learn about career opportunities and receive feedback on your resume and skills. Don't miss this chance to discover how you can make a difference at Ingredion. Click the link below to register for the event: https://lnkd.in/efagxS9V Monday, July 15 • 11:30 AM - 2:30 PM CST Tuesday, July 16 • 9:00 AM - 12:00 PM CST Location: McCormick Place, Vista Ballroom (S406) Connect with our leaders: Joan Garcia Michelle Magliocchetti Jessie Rebstock Daphne Rodriguez Katie Nelson Laura Nutis Fernando Martinez Jr. #IFTFIRST2024 #IFTSA #WeAreIngredion #CareerAtIngredion

This is what's next at #IFTFIRST2024! Don't miss our session with Adams Berzins on the newest innovation in stevia that's revolutionizing sugar reduction and making beverage success sweeter than ever. Learn more: https://lnkd.in/gcB_PVTj

Sugar reduction is increasingly a non-negotiable, key driver of purchase across a multitude of F&B products. Ingredion’s Adams Berzins recently sat down for an in-depth interview with Food Ingredients First to discuss the latest trends in the sweetener space and how Ingredion helps brands and manufacturers overcome formulation challenges when incorporating sugar reduction solutions that don't compromise on taste. Read the full conversation ➡️ https://lnkd.in/gsbrgyYG #SugarReduction #FoodAndBeverage #Formulation #Innovation

Hoy es el Día Mundial del Chocolate y no hay mejor manera de celebrarlo que disfrutando de un delicioso chocolate, ¿verdad? Y lo mejor de todo: ¡sin remordimientos! Con las soluciones de Ingredion, puedes ofrecer a tus consumidores chocolates con reducción de azúcar de hasta un 50%, manteniendo la experiencia sensorial de sabor y textura! Siempre puedes confiar en Ingredion y en nuestras soluciones que hacen la vida más sabrosa. Y más saludable también. Para conocer nuestras soluciones, haz clic en https://lnkd.in/dJ_h7yGY

O mês de junho teve de tudo: de evento sobre impressão 3D até dicas de como deixar uma ótima impressão no Dia dos Namorados (spoiler: é só dar chocolate com menos açúcar!  🥰). Teve colaborador cheio de orgulho em fazer parte da Ingredion. E teve o grupo PRIDE falando do orgulho LGBTQIA+! 👏 Bora revisitar esse mês super agitado?

From her roots in product development to her impactful work in consumer research, Wei Qin has been a driving force in shaping business strategies and identifying growth areas. Dive into her story in our latest article. #FeatureFriday #Ingredion #Insights #Trends #GetToKnow

Consumers want to reduce sugar and artificial sweeteners in their diets. Discover how Ingredion’s new patented sugar reduction technology delivers healthier products AND cleaner labels with the indulgent taste consumers crave. Download our latest e-book ➡️ https://bit.ly/3xxsuel #SugarReduction #Nutrition #BetterNutrition