Ingredion invests US$100M to enhance texture in food products

USA – Ingredion has announced a significant investment of over US$100 million aimed at producing more texture-based ingredients, along with increasing flexibility in its product offerings at a facility in Indianapolis.

The company emphasizes that texture can affect everything from a food product’s appearance and mouthfeel to its taste and overall appeal.

In the case of baked goods, using resistant starches—carbohydrates that are not easily broken down by enzymes and are minimally absorbed during digestion—can help create healthier options while still preserving the texture of traditional high-carb items such as bread, bagels, and muffins.

Ingredion has developed a proprietary dictionary and methodology for measuring texture, utilizing 274 specific terms or attributes such as spongy, sticky, gooey, firm, chewy, juicy, flaky, and creamy.

Rob Ritchie, Senior Vice President for Food and Industrial Ingredients at Ingredion elaborated that texture complements many healthy attributes, and at Ingredion they believe that there is untapped market potential that they will continue to explore.

The company asserts that texture is one of the most critical factors for consideration when introducing healthier products or reformulating existing ones.

Research indicates that texture can influence how quickly people eat, how full they feel, their perception of a food’s nutritional value, and their overall satisfaction. Ingredion found that over 50% of consumers would reject a food product if they disliked its texture.

In response to the rising demand for clean-label and healthy foods, many companies are modifying or simplifying their ingredient lists. However, Ingredion warns that removing certain ingredients without replacing their textural qualities can render products less appealing or even inedible.

“As companies embark on reformulating products or launching new brands, we believe that texture is almost as important as flavor in influencing consumer choices,” Ritchie noted.

In 2024, Ingredion reorganized its operations to sharpen its global focus on texture and healthful solutions.

This strategic shift has enabled the company to outline texture options more effectively for its customers and to showcase the expertise it has developed through technology investments, consumer insights, and sensory data.

The company highlights that texture is so influential that descriptions on a product label can account for up to 70% of consumer preference. According to data from Innova Market Insight, 84% of consumers associate lighter textures with healthier options.

Ingredion’s CFO, Jim Gray, mentioned that some customers contact the company to create new products or reformulate existing ones. This process can be particularly challenging for companies offering vegan, no-sugar, plant-based, or high-protein products.

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