Accelerate your growth and deliver business value
Did you know that you can easily enhance the taste and texture of your sauces and gravies with healthy ingredients while retaining a simple label? Our innovative starch solutions are designed to help you create delicious soups, sauces and gravies that consumers love.
Best of all, they are always stable, from your bench or production line to consumers’ houses. We achieve this by building cold temperature stability and process tolerance into our starches.
We combine market-leading problem solving expertise with an extensive range of innovative ingredient solutions to help you overcome your most critical formulation challenges.
Derived from pea and faba bean, VITTESSENCE® Prista's designed to help you build the right taste, nutritional profile, and consumer-preferred natural and non-soy based claims.
Create plant-protein enhanced food without the plant flavour, bitter taste or uncontrolled microbial levels inherent in dry-milled pulse products.
A revolutionary line of ultra-performance pulse concentrates for pristine taste and functionality
Create the right texture and a stable emulsion in vegan mayonnaise & dressings with VITESSENCE® Prista.
Are you feeling the pressure to reduce sugar content but don’t know where to start? Are you worried about the impact on taste, texture, affordability and clean label? Ingredion can help you break free.
With our formulation capabilities and broad ingredient portfolio, you can create delicious reduced sugar sauces and dressings. Freedom from sugar never tasted so good.
Experience the amazing results of our sugar reduction solutions for yourself with one of our exclusive tasting kits.
From flavourful pasta sauces and tangy salad dressings to indulgent mayonnaise, our reduced-sugar concepts will exceed your expectations.
All you have to do is open and enjoy.
Sign up to receive email alerts from Ingredion’s dedicated sugar reduction team. You’ll be the first to know about our latest sugar reduction ingredient solutions, upcoming events, tasty new recipe ideas and much more.
Extensive formulation capabilities. Broad portfolio of sweeteners, flavour modifiers and texturisers. Market research and consumer insights. Discover how we can help you develop what’s next in reduced sugar sauces and dressings.
*CULINOLOGY is a registered trademark of Research Chefs Association. Used with permission.