Empowering better nutrition
A growing number of consumers want foods and beverages that deliver distinct nutritional value. More than the sum of their parts, these products need to be fortified with ingredients that bring quantifiable nutrition and also taste great. Help consumers take control of their health with products they can enjoy and feel good about.
Whether your challenge is addressing digestive, immune or bone health, or blood sugar, energy or weight management, you can bring new effectiveness and appeal to your products.
Protein is top of mind among consumers these days. We’re seeing people of all ages embracing vegetable-based proteins as an alternative to animal-based proteins. Consumers are gravitating to pulse ingredients made from dried peas, beans, lentils and chickpeas.
Our line of VITESSENCE™ pulse proteins are free from 14 allergens including gluten, providing the goodness consumers want in their snacks, pastas and more.
HI-MAIZE® 260 resistant starch is a dietary fibre which enhances the nutritional profile of everyday foods such as white bread, muffins, crackers, cakes and pasta, helping you meet the consumer demand for fibre enrichment. Comprising approximately 56% resistant starch (dietary fibre) and 40% digestible starch, HI-MAIZE® 260 resistant starch can be easily added to standard recipe formulations by partially replacing regular flour. Additionally HI-MAIZE® 260 resistant starch contains fewer calories than flour, enhancing the nutritional profile of the food whilst not impacting taste, appearance or texture, so consumers can enjoy the foods they love, with the added benefit of getting the nutritional goodness they need. A substantiated approved EU health claim demonstrates that HI-MAIZE® 260 resistant starch helps maintain healthy blood sugar levels: it meets the criteria of a dietary fibre in the EU and can be formulated into clean label and gluten-free bakery products.
Share your challenges with us. We’ll help you combine great taste and texture with innovative nutrition solutions.
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