The mechanics of success
Perfect, satisfying texture is at the heart of almost every product, from the shatter of a crisp cracker to the luscious viscosity of a pudding. In order to improve these complicated and crucial qualities, our ingredient solutions often change the mechanical properties of foods and beverages—which means we have to understand and manipulate food at the microstructural level. That’s where our deep structural expertise and cutting-edge equipment come in. Through mechanical testing and analysis, we can perfect the consistency of your potato chips and crackers. Through the science of rheology, focusing on the flow of soft materials, we can create smooth yoghurts, sauces and so on. And through the study of tribology, we can improve low-viscosity liquids, like non-dairy beverages and soft drinks.
Our food science and structure expertise and technology allow us to focus on optimising only the most promising solutions for you—so that you get the very best results in a fraction of the time. Collaborate with us to create products with signature textures that will stand out in the market—and get there more quickly.
Advanced technology and technique
The success of our food material science relies on advanced microscopy techniques. By looking inside the microstructure of food, we are able to understand and manipulate texture—and reach solutions faster. Our pioneering facilities also include an automated rheology lab, the Texture Robotic Experimenter, or T-REX™. Based in the Ingredion Idea Labs™ global center in Bridgewater, N.J., U.S.A., T-REX™ allows us to precisely screen texture systems up to 10 times faster than using traditional methods.
Bakery and Snacks
Batters and Coatings
Paper, Board and Tissue
Colours and Flavours