Ingredion targets ‘emerging’ customers 11.02.2017 By Jeff Gelski The recent acquisition of TIC Gums allows the company to broaden its customer base.Read More
Tapping into the plant-based protein trend with pulses 10.16.2017 By Jeff Gelski Flours, concentrates and isolates all bring specific benefits.Read More
Reduce sugar content with new glucose syrups 10.05.2017 By Jeff Gelski Ingredion’s Versasweet low-sugar glucose syrups have a lower percentage of mono- and disaccharides.Read More
New slowly digestible carbohydrate works with energy products 09.26.2017 By Jeff Gelski Ingredion’s proprietary research shows Sustra 2434 promotes a lower glycemic index.Read More
Ingredion selects Zallie as new president and c.e.o. 09.18.2017 By Eric Schroeder Leadership change part of long-term growth plan.Read More
Recent acquisition of TIC Gums lifts Ingredion earnings 08.04.2017 By Jeff Gelski Second-quarter net income rises despite strike in Argentina.Read More
Ingredion to expand South Carolina operations 07.27.2017 By Matt Hamer Company to double export capabilities with added space, jobs.Read More
New rice flours work in clean label and gluten-free items 06.08.2017 By Jeff Gelski Ingredion says the new flours achieve the functionality and shelf life associated with the use of hydrocolloids and modified starches.Read More
Ingredion delivering on demand for textures, emulsifiers 05.04.2017 By Eric Schroeder Companywide sales climb 7% during first quarter of 2017.Read More
Microbiome, inflammation on the Ingredion radar 03.27.2017 By Josh Sosland At CAGNY, Zallie and Kokke describe vast array of health/wellness opportunities.Read More