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Responding to trends with texture

Texture makes foods and beverages vividly memorable and enjoyable. It's in line with taste in defining the eating and drinking experience, sparking greater innovation among manufacturers. 

At Ingredion Idea Labs™ innovation centers, the experts of the Texture innovation springboard have been helping customers develop innovative chewiness, crunchiness, creaminess, body and mouthfeel tailored to their consumers’ evolving preferences for nearly two decades. Today we’re using groundbreaking research in consumer mouth behaviors to develop new ingredients and processes to help solve your latest texture challenges.

Working together

From perfecting a multi-textural cupcake—one that delivers a tender crumb, a creamy icing and a crunchy sprinkle in close succession—to creating a next-generation vegan cheese, we’re collaborating with you to shape the future of texture.

You get to market faster with DIAL-IN® Technology, our proprietary five-step approach to achieving the right textures and sweetness in your products.

Unleash the power of texture—and all it can do for your products.

Here are just a few of the ways you can meet the trends with our texture innovations.

Affordability advances.

Cheese is a vibrant growth segment in many parts of Asia Pacific, with many companies trying to counter rising costs. Ingredion’s experts integrate multiple capabilities to optimise our new cheese solutions, using consumer insights and deep formulation, applications, sensory and CULINOLOGY® expertise to delight consumers and overcome the challenges of formulation, processing and scale-up.

In 19% cheddar cheese reduced processed block cheese , for example, PRECISA TM 600 series helps you achieve firmness, shreddability and meltabiltiy. At the same time, PRECISATM 600 series solutions deliver the emulsification and water-holding capacity you need to achieve process efficiencies and reduce product defects. We are helping customers use PRECISA TM 600 starch and GEL ‘N’ Melt starch to achieve pizza cheese that stretches and shreds to delight the taste buds. And there’s a PRECISATM  series solution for more delicious sliced cheese as well as cheese spreads and sauces. 

Sensory innovation.

Consumers everywhere are enjoying snacks—from tender, delicate crispy textures to snapping or shattering crunchy textures. More than half of consumers (51%) report that they eat snacks at least twice a day. More than a third say they’re snacking more frequently than they were two years ago[1]. And they're snacking on different things too. In salty snacks, for example, consumers seek multi-textural experiences, including different levels of crunch in one product[2].


[1] The Snacking Occasion consumer Trend Report, Technomic, Inc., 2014
[2] Voice of the Consumer: Texture and Salty Snacks, conducted by The Cornell Group for Ingredion, March 2014






Just right batters and breadings

Using our wide range of functional ingredients, we can help you achieve your batter and breading goals.

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