Plant the future

Plant the future

Watch and discover how Ingredion is reshaping the future of plant-based proteins.

Green corn maize field in early stage

Connect to create: The consumer shift into plant-based diets

Plant-based lifestyles are taking centre stage, revolutionising consumption behavior, foodservices and retail shelves alike. A shift towards a diet that is healthier, more sustainable and animal friendly has been evident globally, but is it the same for consumers in Asia-Pacific?

What health benefits do consumers expect from their protein intake and sources? Where do we see opportunities with plant-based proteins?

Join Chris Weng, Regional Growth Platform leader for Plant-based Proteins at Ingredion Asia-Pacific, where she will present consumer insights on this growing trend, and how pulse proteins are well positioned to ride this wave.

Watch webinar now.

Navigating the new plant-based world

As demand for plant protein reaches new heights in the food industry, you've got to be fast — to formulate to your own standards, as well as ever-changing consumer tastes. Here's where Ingredion’s plant protein expertise moves you ahead. With our full formulation and applications capabilities, and continuously growing portfolio that includes isolates, concentrates, and flours, the future of sustainably sourced, nutritious plant-based protein is yours to explore. We're committed to plant protein­ — and we're continually investing to help you navigate this developing plant-based world.

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Where can we help you today?

Have a plant-based vision for your specialized food application? From expert nutrition and regulatory guidance, to our centers of excellence for plant-based dairy and meat products, we put our deep capabilities and ingredients portfolio to work to set your products apart. Here are just a few areas where we're helping customers break through with plant proteins:

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Go plant-based for dairy alternatives with extra appeal

For just-right texture and nutritional profiles in plant-based beverage, plant-based instant beverage and vegan cheese, the Ingredion Idea Labs® innovation centres in Asia Pacific await your co-creation projects.

47% of APAC consumers reported they are currently eating alternative milk, non-dairy yoghurt or non-dairy cheese in 2019.1 Plant-based dairy are filling even more shopping baskets since the start of COVID-19.2

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Go plant-based for meat alternatives that taste meat-like

Achieving meat-like textures and tastes in meat alternatives, and in the formats appealing to APAC, can be challenging. Ingredion’s technical capabilities and footprint in the region can support you in achieving the texture and taste that your consumers are looking for. 

45% of the population in Asia-Pacific are expected to move towards a meat minimising diet.

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Go plant-based for baked treats that are nutritionally better

Delight your customer with new eating experiences and better-for-you baked goods and snacks with plant proteins that showcase enhanced nutrition and differentiated textures.

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Balance the body and mouthfeel of your RTD beverages with a shorter, more appealing ingredient list. Visit beverages applications page.

Pet food

Enrich the protein and keep a clean label to attract pet owners looking for premium products. Visit animal and pet nutrition applications page.

Pulse proteins — a force of nature

The future of protein is plant-based ­— and pulses lead the way. These nutritional wonders are rich in protein and fiber, free of GMOs and low in allergenicity. They enable clean labels and on-trend claims that set your products apart and strengthen their appeal, especially for consumers moving away from soy and wheat protein.

That's why Ingredion’s ever-growing portfolio of plant-based proteins includes isolates, concentrates and flours made exclusively from non-wheat and non-soy-based ingredients like peas, lentils, faba beans, chickpeas and more.

And it's why we've invested in new manufacturing facilities for safe, sustainable plant protein sourcing and processing. By ensuring consistent quality and reliable performance, we're making pulse flours and proteins easy to work with — so you can produce products with great taste, texture and appearance.


1. Ingredion proprietary quantitative study 2019 (India, Indonesia, Thailand, South Korea) 

2. International Food Information Council (IFIC) 2020 Food and Health Survey, June 2020