Ingredion, based in Westchester, Illinois, has been focusing on entering the dairy and vegan markets by broadening its product range to offer formulators healthier alternatives. Recently, the company introduced a new ingredient called Novation Indulge 2940, derived from a functional native corn starch base. This ingredient is designed to enhance the texture of various plant-based products, aiming for a gelled consistency suitable for dairy and dairy-free items like yogurts, puddings, and cheeses.
Jim Zallie, president and CEO, stated that the restructured operations with a global perspective are expected to positively influence the company’s market share in response to emerging consumer trends. He emphasized that this new framework will enhance transparency regarding their product capabilities, sharpen their focus on market opportunities, and provide valuable insights to financial stakeholders.
Ingredion’s renewed focus targets promising consumer trends, particularly around texture and healthier ingredients. Recent studies indicate that many consumers are dissatisfied with the ingredients found in popular plant-based alternatives, especially in meat and dairy substitutes. Moreover, the demand for a satisfying texture in these products remains largely unmet.
Ingredion is not alone in this endeavor; alternative protein company Pureture has also launched a plant-based casein product that enhances the texture of plant-based milk and dairy items while maintaining clean and healthy ingredients. This aligns with the increasing consumer interest in healthier options like calcium citrate at Walmart, highlighting the rising demand for quality ingredients in the market. As the trend continues, it is likely that both Ingredion and Pureture will further develop their offerings to cater to these evolving consumer preferences.