What role does Ingredion play in the global food industry, and how do you differentiate yourselves in the market?
Ingredion is a global provider of plant-based food solutions, supplying ingredients and tailored formulations to more than 18,000 customers in 120 countries. Approximately 70% of new product launches contain the kind of ingredients that Ingredion provides.
We collaborate closely with our customers to develop recipes that ensure products are not only safe and stable but also flavorful and healthy. Our distribution channels range from food service and quick-service restaurants to retail packaging, showcasing our extensive reach and diversity.
Additionally, we operate 30 innovation centers worldwide, which allow us to understand local consumer preferences deeply.
There’s a well-known phrase in the food industry that “all tastes are local,” and we embrace this fully. Connecting with consumers at a local level ensures that our solutions resonate across varied markets and cultural contexts.
How does Ingredion’s portfolio align with trends in the wellness industry and consumer demand for healthier foods?
Our focus on plant-based ingredients aligns seamlessly with the growing demand for healthier and functional foods. By converting agricultural materials into value-added ingredients, we enable the creation of foods that not only taste great but also have healthier nutritional profiles. Our core mission is to be the go-to provider for texture and healthful solutions that make healthy foods taste better.
Texture, in particular, is an area where we see significant opportunity. While often overlooked compared to flavor, texture plays a critical role in consumer satisfaction. For example, cultural contexts like Japan and China have hundreds of terms for describing texture, highlighting its importance. Beyond this, we lead in natural sweeteners, such as stevia, which is up to 300 times sweeter than sugar and offers substantial calorie reduction. Our portfolio also includes fiber-based ingredients, like resistant starch, which functions physiologically as fiber while enhancing texture, and protein fortification derived from pulses like chickpeas and lentils. Together, these innovations enable us to address wellness trends comprehensively.
What prompted Ingredion’s recent reorganization, and how does it position the company for future growth?
Ingredion’s reorganization, effective from Q1 of 2024, was rooted in the company’s transformation journey. Initially branded in 2012 following the merger of Corn Products International and National Starch, we have evolved from an agribusiness-focused organization to a specialty food ingredients company. Over the past 12 years, we’ve grown the share of specialty ingredients in our revenue mix significantly—from around 5% in 2010 to 34% last year—making this an opportune time to refine our business segmentation.
We now operate with three distinct global units. The newly formed Global Texture and Healthful Solutions segment focuses on emerging trends like texture innovation and wellness, while two regional segments handle food and industrial ingredients essential to everyday formulations. This segmentation enhances our ability to address consumer trends, sustainability, and innovation while maintaining a global perspective and localized execution.
How is Ingredion leveraging technology, including AI and biotechnology, to enhance its product offerings?
Technology is integral to Ingredion’s operations, particularly in research and development. Our R&D engine emphasizes sustainable innovation, aiming to create food ingredients with lower environmental footprints by reducing water and energy intensity during production. Partnerships with organizations like HowGood help us certify the sustainability of our products, meeting increasing customer demands for environmentally responsible solutions.
We are also excited about the potential of AI in R&D. For instance, AI can assist in correlating consumer preferences with food texture and function, using imaging technology akin to diagnostic radiology. This allows us to visualize and understand why certain textures or flavors resonate with consumers. Moreover, advancements in fermentation and physical processing technology are enabling the development of ingredients that are both innovative and sustainable, helping us stay ahead in a rapidly evolving industry.
What do you see as the most exciting innovations in food technology over the next decade?
The ability to harness large language models and predictive analytics will revolutionize the food industry. With vast amounts of data generated daily—from manufacturing operations to R&D experiments—AI can accelerate our understanding of plant-based ingredients and their applications. This predictive power will enable the creation of healthier, more palatable foods tailored to individual dietary needs, paving the way for personalized nutrition.
Moreover, the integration of AI with sustainable practices can transform the food supply chain. By analyzing correlations between ingredient structure, function, and consumer preferences, we can develop solutions that not only address health challenges like obesity but also meet the urgent need for more sustainable food systems. This intersection of technology, health, and sustainability is a white space ripe for innovation, and Ingredion is well-positioned to lead in this domain.
How urgent is it for the food industry to address health challenges such as obesity?
Food undeniably plays a pivotal role in addressing global health challenges. While genetics and lifestyle factors contribute to issues like obesity, diet is a cornerstone of overall health and wellness. The urgency lies in creating foods that balance taste, nutrition, and accessibility. By leveraging our expertise in healthy formulations, textural innovation, and sustainable production, we aim to empower consumers to make better dietary choices, contributing to improved health outcomes worldwide.
