When we think about food texture — whether it’s the creamy mouthfeel of yogurt or the satisfying stretch of plant-based cheese — we often imagine chefs and food scientists working their magic in kitchens and labs. But the journey to perfect texture starts much earlier. It begins in the field, with the plants themselves.

At Ingredion, texture isn’t just a result — it’s a design. Through advanced plant science and ingredient innovation, we are redefining how texture is created, controlled and delivered in food products.

Watch our short video to discover how plant science and consumer insights come together to design texture from the ground up — delivering consistency and innovation for every application.

From seed to solution: Designing texture at the source

Ingredion’s approach is unique in the industry. Rather than relying solely on commodity crops, our plant scientists develop proprietary corn and cassava hybrids tailored for specific texture outcomes. These hybrids are bred with starch traits that support clean label requirements, consistent functionality and climate resilience.

This isn’t a quick fix — it’s years of crop breeding and research. Our breeders learn starch genetics and change "normal" starch traits to higher amylose or waxy types that solve problems for our customers. These innovations address not only functionality, but also sustainability and climate challenges.

Breakthroughs in texture innovation

Ingredion’s collaborative model — uniting plant science, chemistry and applications expertise — is driving major breakthroughs in texture innovation. In plant‑based cheese, the ARC team identified a key challenge: achieving the signature stretch and melt of dairy using clean label ingredients.

To address this, they pinpointed a protein fraction responsible for those functional properties, and the plant science team bred crops with higher concentrations of that fraction. Working together, these teams enabled the applications group to formulate a plant‑based cheese that closely mirrors traditional dairy in texture and sensory experience.

This cross‑functional effort ultimately led to the development of WAXIPLUS™ — our first native starch engineered to deliver the demanding stretch required in clean label plant‑based cheese, offering brands a powerful combination of performance, simplicity and consumer‑preferred functionality.

Precision tools for texture testing

Texture performance isn’t left to chance. Ingredion uses a multilayered testing approach that includes analytical, functional and instrumental methods. These tools simulate real-world conditions — like processing environments and consumer experiences — to ensure ingredients meet expectations. RVA testing and amylose analysis are just a few of the techniques used to refine and validate ingredient performance.

Driving speed through collaboration

What sets Ingredion apart is our end-to-end support and cross-functional collaboration. From plant breeding to formulation, teams work together to turn complex challenges into fast, effective solutions. This integrated approach accelerates innovation and ensures that every product lands exactly as intended.

Unlocking nature’s potential

Ingredion’s work at the intersection of plant science and food texture is transforming how ingredients are developed and applied. By unlocking the potential of nature, we help food and beverage brands of every size create sustainable, high-performing solutions that meet evolving consumer and industry demands.

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Related Content and Resources

Ready to explore more ways plant science and texture innovation can transform your formulations? These resources dive deeper into the strategies, insights and breakthroughs shaping the future of food and beverage. From mastering the Texture Equation℠ to creating dairy alternatives and plant-based cheese that deliver on taste and texture, discover the tools and knowledge to stay ahead.