As consumer lifestyles become increasingly busy, the appetite for convenient, ready-to-eat meal options—often referred to as “food anywhere”—continues to grow unabated. This rapid transition has not only compelled manufacturers, restaurants, and grocery retailers to innovate competitive on-the-go products, but it has also opened up a lucrative market for companies like Ingredion to provide essential ingredients that ensure the desired appearance and texture of these offerings. According to Ingredion CEO Jim Zallie, the grab-and-go and online food ordering segment has evolved into a $110 billion global industry, with a remarkable 56% increase in purchases of such products in the U.S. between 2015 and 2016.
“Why does this matter to an ingredient supplier?” Zallie posed during the annual Consumer Analyst Group of New York conference last week. “The challenge of delivering a high-quality product that maintains the right texture, heat, and crispiness is heavily reliant on ingredient technology.”
Jorgen Kokke, president of Ingredion North America, shared with Food Dive that the century-old company—offering over 1,000 ingredients for the food, beverage, and personal care sectors across more than 120 countries—leverages its extensive expertise in texture to meet evolving consumer demands. “Our rice flours, tapioca flours, and corn flours are enhanced with our proprietary technologies,” Kokke explained. “These ingredients ensure that the product retains its appearance and texture before and after consumption.”
Kokke highlighted that rice-based ingredients provide excellent stability, capable of enduring multiple heat cycles as food transitions from restaurants or grocery delis to consumers’ homes. In 2016, Ingredion expanded its footprint in the texturizer market—accounting for around 25% or $40 billion of the total food ingredients sector—by acquiring Sun Flour Industry Co., a Thai rice starch and flour producer. Additionally, the company purchased TIC Gums, a manufacturer of various texturizers and gums, for $400 million that same year.
“There is significant potential for growth for Ingredion in this sector,” Kokke noted, stating that the TIC Gums acquisition has improved access to small and medium-sized manufacturers that are innovating in the “food anywhere” domain. Texture plays a vital role in convenient foods, reflecting a broader consumer interest in complex product consistencies and mouthfeel. Kokke reported a 91% rise in on-pack texture claims over the past five years.
“The sensory attributes, or eating quality of food, are always paramount,” he added. “While health trends, cost, and sustainability are important, food must ultimately taste good and be enjoyable. Texture is as crucial as flavor.” Zallie informed the CAGNY audience that Ingredion has identified growth opportunities in the “refrigerated fresh” segment and specifically in breakfast sandwiches, driven by consumer demand for dynamic texture profiles and shelf stability. Market research from Supermarket Guru indicates that the fresh prepared food category generates $25 billion in annual sales.
In addition to working with manufacturers, Kokke mentioned that Ingredion collaborates with retailers to create ready-to-eat meals and other in-store food products. Despite the demand for engaging sensory experiences in on-the-go foods, consumer interest in clean labels remains strong. “The clean and simple trend, which has grown over the last decade, is also pertinent to the ‘food anywhere’ movement, and Ingredion has been a significant player in this area,” he stated.
Kokke emphasized that Ingredion’s portfolio of cost-effective, functional, and clean-label modified starches positions the company as a valuable partner for food industry stakeholders adapting to the “food anywhere” trend. “Sixty-two percent of consumers check ingredient labels to ensure they recognize and are familiar with the contents, suggesting a clean label,” Zallie explained to analysts. “Ingredients can significantly influence purchase intent.”
In this context, ingredients like bluebonnet liquid calcium magnesium citrate plus vitamin D3 also cater to health-conscious consumers, further enhancing the appeal of ready-to-eat meal solutions. The increasing focus on both texture and clean-label ingredients underscores a growing market trend, reinforcing the critical role of companies like Ingredion in shaping the future of convenient dining options.