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Ingredion introduces virtual lab and dairy expertise for EMEA manufacturers

News Date : 12/20/2018

Ingredion has extended its virtual lab, INSIDE IDEA LABS™ in EMEA, to the dairy market, bringing its application expertise in dairy product formulation to its customers 24/7.

The virtual dairy lab showcases technical resources including sample formulations, white papers and responses to questions that customers frequently ask about topics such as formulating clean label dairy products, reducing protein and removing fat. Visitors will also find information about consumer and market trends driving change in the dairy industry, as well as insights from experts working throughout Ingredion’s network of Idea Labs™ innovation centres.

This is the second INSIDE IDEA LABS™ to be launched by Ingredion in the final half of 2018. The interactive online portal which includes consumer insights, expert advice and tested recipes, gives customers everywhere access to Ingredion’s science-based problem solving developed at the company’s 28 Idea Labs™ innovation centres.

Charlotte Commarmond, Senior Director, Marketing and Innovation, EMEA at Ingredion, said; “Our customers, as well as consumers, are increasingly digitally savvy and the use of digital technologies to source information on products is on the rise. As speed-to-market becomes increasingly important, especially for small to-medium-sized-manufacturers responding quickly to the latest consumer trends, online product development support needs to be available, on-demand, 24/7.

“Our region-specific virtual labs give our customers everywhere timely access to consumer trends, regulatory guidance and sample formulations that reflect the needs of their local market.

This new lab means dairy manufacturers can learn directly from our experts at the company’s brick-and-mortar labs around the world. They can access expertise on a range of topics, from selecting the right clean label ingredient for their yoghurts to reducing the protein content of their analogue cheeses.”

“Our beverage lab, which we launched in the autumn, has already been well-received by our customers and we look forward to extending this rich resource to other application areas in the future.”

INSIDE IDEA LABS™ consists of regionally developed virtual labs focused on specific market segments. These currently include a beverage lab (launched in October) and now dairy. Ingredion experts will continue to create additional resources to serve customers in different markets.

The company also opened a new Idea Lab™ innovation centre in Nairobi, Kenya in November, bringing the total number of brick-and-mortar centres across the globe to 28. This is the first Ingredion Idea Lab™ to open in the region, delivering technical support and culinary know-how to customers across Eastern Africa.  

To learn more about INSIDE IDEA LABS™, visit


INSIDE IDEA LABS™ provides a virtual lab that allows entrepreneurs, small- to mid-sized businesses and major manufacturers in the food and beverages industry to partner with Ingredion Idea Labs® experts. The online interactive portal contains resources developed by the applications and technical services teams that work in the global network of Ingredion Idea Labs innovation centres.  

·  Ingredient selector and sample request tools

·  Responses to frequently asked formulation questions

·  Technical specifications and sample formulations

·  Case studies and success stories

·  Consumer insights and market analysis

About Ingredion

Ingredion Incorporated (NYSE: INGR) headquartered in the suburbs of Chicago, is a leading global ingredient solutions provider serving customers in more than 120 countries.  With annual net sales of nearly $6 billion, the company turns grains, fruits, vegetables and other plant materials into value-added ingredients and biomaterial solutions for the food, beverage, paper and corrugating, brewing and other industries. With 27 Ingredion Idea Labs® innovation centers around the world and more than 11,000 employees, the Company develops ingredient solutions to meet consumers' evolving needs by making crackers crunchy, yogurt creamy, candy sweet, paper stronger, and adding fiber to nutrition bars.  For more information, visit

For further press information, please contact: Victoria O’Toole
Stein IAS, Clarence Mill, Clarence Road, Bollington, Cheshire, SK10 5JZ, UK.
Tel: +44 (0)1625 578578   E-mail:  

Ingredion introduces virtual lab and dairy expertise for EMEA manufacturers
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