Nine more ingredients earn Non-GMO Project Verification at Ingredion
January 12, 2017
Ingredion Incorporated said nine of the company’s key sweetener, texturizer and nutrition solutions have achieved Non-GMO Project Verified status, bringing the total Non-GMO Project Verified ingredient solutions to 57.
Move expands Ingredion's customer base, specialty portfolio and texture expertise
December 20, 2016
Ingredion Incorporated, a global provider of ingredient solutions to diversified industries, announced today that it has entered into a stock purchase agreement to acquire all of the outstanding shares of TIC Gums Incorporated, a privately held, US-based company that provides advanced texture systems to the food and beverage industry.
Ingredion’s NUTRAFLORA® L95-S Soluble Prebiotic Fiber now comes in liquid form for easy use in bakery, beverage and dairy applications
October 19, 2016
The effectiveness of NUTRAFLORA® prebiotic fiber is built on a foundation of more than 200 studies and 20 years of research. NUTRAFLORA® prebiotic fiber has been scientifically demonstrated to support digestive and immune health, provide a good or excellent source of fiber, and can be used to reduce sugar in foods and beverages such as bars, baked goods, functional beverages and dairy products.
Ingredion submits FDA petition for reducing risk of type 2 diabetes with resistant starch from high-amylose corn
September 21, 2015
Clinical studies conducted by academic institutions and research organizations* on high-amylose corn resistant starch type 2 (RS2) over the years, have generated considerable scientific data supporting the health benefits of this ingredient.
Ingredion white paper illustrates the stability of functional native starches in clean label applications
July 29, 2015
Ingredion Incorporated has published a new white paper, “Novel Clean Label Stability Solutions: Functional Native Starches.” The paper highlights the stability of functional native starches across a variety of clean label applications and storage conditions.
Check out the June 2020 issue of Prepared Foods, featuring our cover story on creating functional flavors with stocks, bases & sauces, consumers’ appetite for beef and other animal proteins, new dairy and dairy alternative offerings, and much more.