What will she create next?
Our future depends on food innovators. We’re here to help them create food that knows no boundaries—today and tomorrow.
Innovate with textures
Build stretch, add chew, go soft to surprise and delight your consumers. The stretchy, chewy, and soft elements that originate from glutinous rice cakes from Japan, Mochi, can be applied together, or separately to deliver new and enhanced eating experiences.
Technical documents and samples
Use the website to explore our products, order samples and download technical documentation directly.
Be what’s next™
In a world that rewards the agile, inventive and sustainable, Ingredion has the people, proficiency and passion to help you anticipate what’s next and succeed.
What's next in sugar reduction?
Product developers who think beyond reformulation will lead the evolution of sweetened foods and beverages, says Kurt Callaghan, global strategic lead, Sugar Reduction, at Ingredion.
What's next in clean label?
Traditional dairy and meat categories don't have to lose for plant-based alternatives to win. Daniel Haley, global Clean & Simple platform lead, explains why.
What’s next in CULINOLOGY®?
Virtual co-creation opens doors for a new kind of collaboration, says Janet Carver, global CULINOLOGY® leader at Ingredion. The formulation process may never be the same.