Ingredion (NYSE: INGR) is a leading global ingredient solutions provider serving customers in more than 120 countries.
Westchester, IL
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“Texture is one of the most powerful and yet somehow underrated parts of the food experience.” The Associated Press recently featured insights from Patrick Kalotis on why texture remains key to consumer preference, differentiation and #FoodInnovation bit.ly/4zbPjPv
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On #WorldFoodDay, we’re reflecting on the role we all play in shaping the future of food. Together, through collaboration and shared purpose, we can help move the food system forward. Hear from Larry Fernandes in the video below. 🌍🤝
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Living our values starts with showing up for the communities where we live and work. We recently volunteered at Loaves & Fishes in Illinois, sorting fresh produce and packing food for families across the region.
#WeAreIngredion #OurPurposeInAction #CommunityImpact
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#CleanLabel is about transparency, trust and helping consumers feel confident in their food choices. 🌱 Our blog explores some of the biggest questions shaping clean label today, from changing consumer expectations to what brands can do to stay ahead. bit.ly/4rDnAEp
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Consumers expect ingredient labels they recognize and products they love. We help brands achieve both with #CleanLabel solutions that maintain texture, stability and sensory appeal. Explore what's possible! 🔗 bit.ly/4AlrllI
#FoodInnovation #ProductDevelopment
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Integrity Works Here: Building a Culture of Trust Together. For the 5th consecutive year, colleagues worldwide celebrated our shared values and commitment to compliance and ethics during Global Business Integrity Week. #Integrity #WeAreIngredion
🔗 bit.ly/4ivL1Ng
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#Cleanlabel is no longer about simplifying ingredient lists. Daniel Haley, VP of global texture value enhancement, shares how consumer priorities are evolving & why holistic product design is shaping what’s next. foodingredientsfirst.com/new…
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What will shape the future of #BakeryInnovation & #SnackInnovation? Texture, taste, health & value are increasingly connected as consumer expectations rise. Explore the trends driving the category in our latest blog. #Bakery #FoodInnovation👉 bit.ly/4xCbWLO
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Are we visiting your campus this #careerfair season? 🎓 Stop by our booth to explore #IngredionCareers, learn more about our culture & connect with our team. #CampusRecruiting #WeAreIngredion bit.ly/4gCXJai
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Reformulating with less sugar means addressing more than sweetness. Adams Berzins discusses how innovations combining stevia & sweet proteins are helping close flavor & functionality gaps while delivering a more sugar-like taste experience. #SugarReduction bit.ly/4xpMCIR
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Better-for-you foods are about more than nutrition. Hear Patrick Kalotis discuss the growing role of texture in food innovation and what’s shaping formulation decisions in this FoodNavigator video. Learn more ⬇️ #FoodInnovation bit.ly/4zIcEsp
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AI-guided support is transforming formulation workflows. 💡 Ask Ingredion helps R&D teams move from challenges to solutions faster with conversational guidance in MyIngredion.
Read the blog to see what's possible.🔗 lnkd.in/ebQ67EC5
#FoodInnovation #AI
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Consumers want snacks that do more. “Snealing” is fueling demand for products that combine meal-like functionality with on-the-go convenience. Great insights from Nina Guest on what this trend means for future #FoodInnovation. #ConsumerTrends ⬇️ bit.ly/3U85k9b
‘Snealing’ reshapes snack category
Protein, fiber drive latest trend in snacks.
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Strong partnerships help drive food innovation. Recently, a trade delegation from the Thailand Ministry of Commerce and Thai Trade Center Chicago to discuss our business in #Thailand and the role tapioca plays in food and beverage innovation. Thank you for the great discussions.
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How is gut health innovation evolving? Sebastian Smith discusses science-backed solutions, including Benicaros® soluble carrot fiber, and the future of microbiome health. bit.ly/3TJhvcu #GutMicrobiome #NutritionScience
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Through high-impact prototypes, MyIngredion, and thought leadership, we showed how to navigate formulation complexity, differentiate with texture & clean labels, and meet evolving nutrition expectations at #IFTFIRST2026. ➡️ bit.ly/4gnzFJx
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From taste to texture, our global applications and culinology teams help turn consumer insights into successful food and beverage products. ✨
See how they're helping shape what's next: Learn more bit.ly/4x4fUgl
#FoodInnovation #TasteAndTexture
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Cheers to an incredible summer! 🎉 Thank you to our USCA interns for the impact, innovation, and energy they brought each day. Proud to be recognized by @wayup as a Top 100 Internship Program. 👏
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AI is most powerful when it enhances expertise, not replaces it. Hear Ingredion’s Larry Fernandes and Knowde’s Charlie Beall discuss how Ask Ingredion helps food developers solve formulation challenges faster. Watch: Watch the conversation🔗 bit.ly/4hSQLAa
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