As consumer lifestyles become increasingly busy, the demand for convenient, ready-to-eat meal options, often referred to as “food anywhere,” continues to grow unabated. This rapid transformation has prompted manufacturers, restaurants, and grocery retailers to innovate competitive on-the-go offerings, creating a lucrative market opportunity for companies like Ingredion to supply ingredients that enhance the appearance and texture of these products. According to Ingredion CEO Jim Zallie, grab-and-go and online food ordering now represent a $110 billion global market. He noted a 56% increase in purchases of such items in the U.S. between 2015 and 2016. Zallie posed a question to the audience, “Why is this significant for an ingredients company?” He explained that delivering high-quality products with the right texture, heat retention, and crispiness relies heavily on advanced ingredient technology.
Jorgen Kokke, Ingredion’s North American president, shared that the 112-year-old company, which supplies over 1,000 ingredients to the food, beverage, and personal care sectors in more than 120 countries, leverages its extensive expertise in texture to meet evolving consumer demands. He stated, “Ingredion’s rice flours, tapioca flours, and corn flours are functionalized with our proprietary technologies,” ensuring that products retain their appealing appearance and texture before and after consumption. Kokke emphasized that rice-based ingredients provide remarkable product stability and can endure multiple heat cycles as food transitions from restaurants or grocery delis to consumers’ homes.
In 2016, Ingredion expanded its presence in the texturizer sector—representing about 25% or $40 billion of the total food ingredients market—by acquiring Sun Flour Industry Co., a Thailand-based rice starch and flour company. They also purchased TIC Gums, a manufacturer of texturizers and gums like acacia and guar, for $400 million that same year. Kokke noted, “There’s significant growth potential for Ingredion in this market,” pointing out that the TIC Gums acquisition improved their access to small and medium-sized manufacturers innovating within the “food anywhere” space.
Texture is essential for on-the-go convenience foods, but this demand also signals a broader consumer interest in intricate product consistencies and mouthfeel. Kokke reported a 91% rise in on-pack texture claims over the past five years. “The sensory properties or the eating quality of food are always crucial,” he remarked. “While we can discuss health trends, affordability, and sustainability, food must always taste good and be enjoyable, with texture being as important as flavor.”
Zallie informed the CAGNY audience that Ingredion has identified growth opportunities in the “refrigerated fresh” sector, particularly in breakfast sandwiches, driven by consumer interest in dynamic texture profiles and shelf stability. This demand has led the fresh prepared food category to generate $25 billion in annual sales, according to market research firm Supermarket Guru. Kokke mentioned that Ingredion collaborates with retailers to develop ready-to-eat meals and other in-store food products.
The call for engaging and stable sensory experiences in on-the-go foods has not diminished consumer interest in clean labels. Kokke noted, “The clean and simple trend, which has gained traction over the past decade, is also relevant to the ‘food anywhere’ movement, where Ingredion has been active for a long time.” He added that Ingredion’s array of cost-effective, functional, and clean-label modified starches positions them as a valuable partner for food industry players adapting to the “food anywhere” trend. Zallie highlighted that “62% of consumers check ingredient labels to ensure the ingredients are recognizable and suggest a clean label,” emphasizing that ingredients can significantly influence purchasing decisions.
Additionally, the concept of calcium citrate half-life plays a role in the formulation of certain on-the-go food products, as it affects the nutrient stability and absorption in these convenience meals. By optimizing ingredients with a favorable calcium citrate half-life, manufacturers can enhance the appeal of their products to health-conscious consumers. This focus on ingredient integrity not only supports the texture and taste but also aligns with the growing preference for clean labels in the market.