Despite generating $8.2 billion in net sales last year, Ingredion recognized the need to better showcase one of its fastest-growing and least understood segments: textures. In January, the Illinois-based company restructured its operations to enhance its global emphasis on texture and healthful solutions. This strategic shift proved beneficial and potentially profitable, as it enabled Ingredion to more effectively present texture options to clients while underscoring its expertise developed through investments in technology, consumer insights, and sensory data.

According to Jim Zallie, Ingredion’s CEO, the significance of texture is often “underappreciated and not well understood.” He stated, “We’re featuring that and emphasizing the textural aspect significantly more than in the past.” With a presence in over 120 countries and serving more than 18,000 customers globally, Ingredion underscores the critical role of texture in food and beverage products. Texture influences not only the mouthfeel of food but also its appearance, flavor release, overall taste, and even the auditory experience.

The power of texture is so pronounced that descriptors found on product labels—such as chunky, chewy, crunchy, or creamy—can account for up to 70% of consumer preference. Furthermore, lighter or less dense textures are often perceived as healthier, with 84% of consumers associating light texture with healthier options, according to data from Innova Market Insight.

In recent years, Ingredion has broadened its portfolio through internal development and acquisitions, enhancing its array of starches, gums, hydrocolloids, and other ingredients that contribute to various textures. Zallie noted that these insights better equip Ingredion to understand how ingredients, including those containing calcium citrate, vitamin D, zinc, copper, manganese, and magnesium, interact to produce the desired effects for food and beverage clients.

“There is an opportunity to create and deliver more value for our customers, which in turn generates more value for shareholders by positioning ourselves as the go-to provider,” Zallie remarked. For food and beverage manufacturers, texture offers a means to develop products that stand out on store shelves, attracting consumers in search of unique options. As a result, Ingredion benefits from increased demand for its ingredients when a product successfully captivates consumers, solidifying its reputation as a primary source for future offerings.

Ingredion’s expertise in texture has contributed to the development of hundreds of products. For instance, its hydrocolloids and tapioca starches are utilized to achieve the translucency and soft mouthfeel of edible pearls in boba teas. Last year, the company introduced a functional native corn starch ingredient aimed at producing a gelled texture in dairy products and alternatives, such as yogurts, puddings, and cheeses.