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Remove to improve

The unique taste and texture of fruit juice, without all the sugar. Moist, chewy cookies that are reduced in calories and entirely gluten-free. Creamy carbonara pasta sauce that’s rich in flavour but lower in fat. Can consumers really have it all? Yes they can. And with science-based problem solving at Ingredion Idea Labs™ innovation centres, it’s easier than ever.

We’ll help you reduce sugar and fats in your products while maintaining every bit of taste, texture and functionality. With a global network of innovators in constant collaboration with customers and each other, we are always uncovering new ingredients and revolutionary ways to use them. This makes removing ingredients just another way of giving your foods and beverages an edge with consumers.

Reduce sugar and deliver sugar-like taste profiles with fewer calories and simple labels. For example, reduce sugar in your formulations while imparting a consistent clean sweet taste with our ENLITEN® Reb A stevia sweeteners, extracted from pure, high-quality stevia leaves. For cost optimised sweetening solutions try our new ENLITEN®   Fusion sweetening systems created to give you more options and choice in sugar reduction. 


NOVATION® Indulge 3920 starch is a co-texturiser to replace fat, protein and other ingredients in foods to mimic and improve the texture and mouthfeel in foods, offering increased indulgence, improved quality and/or cost savings. Use along with HOMECRAFT® flours and NOVATION® starches and flours to create the products like the full fat versions.

As consumers look for allergen free products, the removal of allergens such as gluten, dairy and egg is key to creating safe to eat consumer products.  While removing allergens, Ingredion can also help put back in allergen free goodness to your products to increase the nutrition profile with fibre and reduced carbs.

A breakthrough in sweetness

Get the facts about BESTEVIA® Reb M stevia leaf sweetener

Explore health & nutrition challenges

Nutrition plus 

Increase the nutritonal profile of your products

Digestive health 

Make more products more attractive to consumers

Nutrition minus 

Building back texture when removing ingredients

Reduce sugar 

Make your products more attractive with consumers

Clinical and infant nutrition 

Creating safe and healthy products

Gluten free 

Create superior gluten free products


Develop products without allergens

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