Items Tagged with 'Ingredion'

ARTICLES

Ingredion introduces U.S.-made pea protein, starch

Company has opened new manufacturing facility in Nebraska.

March 8, 2021

Ingredion Incorporated has made two new additions to its plant-based portfolio produced at the company’s new pea protein manufacturing facility in South Sioux City, Nebraska.

Ingredion to acquire controlling stake in stevia producer PureCircle

Transaction set to close in second half of 2020.

April 15, 2020

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Ingredion is set to acquire a 75 percent controlling stake in PureCircle, a leading producer of stevia sweeteners for the global food and beverage industries.

Starches continue in multifunctional role as consumer demand for clean-label products grow

Demand for organic, non-GMO, gelatin-free products stimulate specific applications for range of starches.

Bernie Pacyniak

August 14, 2017

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Both unmodiﬁed and modiﬁed starches can play a variety of roles in confectionery formulation and processing.

Ingredion to acquire TIC Gums for $400 million

Move would expand company’s customer base, specialty portfolio and texture expertise.

Bernie Pacyniak

December 21, 2016

No Comments

Westchester, Ill.-based Ingredion Inc., a leading global supplier of ingredient solutions, signed off on a $400-million stock purchase agreement Tuesday to acquire all of the outstanding shares of TIC Gums Inc., a privately held, U.S. company that provides advanced texture systems to the food and beverage industry.

Clean labels, production efficiencies inspire starch innovation

The search for cleaner labels drives starch innovation, but hybrid technology, acid-thinned starches likely here to stay.

Curtis Vreeland

September 20, 2016

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As consumers continue to demand cleaner labels, suppliers have been driven to produce more starches that will allow confectionery products to be labeled as such. And manufacturers seeking to improve production efficiencies have also led to start innovations.

Ingredion to acquire Penford Corp. for $340M

Company looks to expand specialty ingredient portfolio.

Crystal Lindell

October 15, 2014

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Ingredion Inc., a leading global provider of ingredient solutions, is acquiring Penford Corp. for $340 million.

GMO

How to move to the forefront of the non-GMO trend

As demand increases for non-GMO ingredients, manufacturers have to turn to suppliers they can trust.

June 23, 2014

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New products made with non-genetically modified organism (non-GMO) ingredients are on the rise in the United States.

IFT

Ingredion showcases innovative solutions for today’s top trends at IFT

Presentation features ingredients and capabilities that produce consumer preferred products.

June 23, 2014

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The demonstration will include prototypes and live demonstrations.

New book details food texture design, optimization

Editors will be available at IFT to discuss the latest insights in food texture.

June 23, 2014

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Published in May 2014, the book presents the latest insights in food texture derived from advances in formulation science as well as sensory and instrumental measurement.

Sweeteners

Sweetening Consumers’ Candy Choices

Ongoing debate about sugar intake sparks renewed interest in sugar-free, reduced-sugar confections.

May 15, 2014

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There is a growing movement among consumers and food activist groups to reduce overall sugar consumption.

Natural Food Flavors and Colorants, 2nd Edition

Although many foods are appealing, and even perceived as natural, in spite of containing synthetic additives, consumer increasingly prefer food products which are fully natural.

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Items Tagged with 'Ingredion'

ARTICLES

Ingredion introduces U.S.-made pea protein, starch

Ingredion to acquire controlling stake in stevia producer PureCircle

Starches continue in multifunctional role as consumer demand for clean-label products grow

Ingredion to acquire TIC Gums for $400 million

Clean labels, production efficiencies inspire starch innovation

Ingredion to acquire Penford Corp. for $340M

How to move to the forefront of the non-GMO trend

Ingredion showcases innovative solutions for today’s top trends at IFT

New book details food texture design, optimization

Sweetening Consumers’ Candy Choices

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