Company description

Ingredion is a leading global ingredient solutions provider serving customers in more than 120 countries. The company turns grains, fruits, vegetables and other plant-based materials into value-added ingredient solutions for the food, beverage, animal nutrition, brewing and industrial markets. With Ingredion Idea Labs® innovation centers around the world and approximately 12,000 employees, the company co-creates with customers and fulfills its purpose of bringing the potential of people, nature and technology together to make life better.
Our plant-based proteins, starches, sweeteners, texturants and nutritionals are used by our customers to provide everything from sweetness, taste and texture to immune system support, fat replacement and adhesive strength. We make foods and beverages taste better, baby powders and cosmetics smooth to the touch, cereals and crackers crisper, breads brown evenly, IV solutions for patients in need, and much more.

Quick facts

Sales markets Africa; Asia; Australia; Central/South America; Eastern Europe; Middle East; North America; Western Europe
Primary business activity Manufacturer: Ingredients / Additives
Affiliated categories: Antioxidant More

News about Ingredion

Ingredion debuts polyol sweetener as sugar replacement

11 May 2020

Ingredion debuts polyol sweetener as sugar replacement

Ingredion launched Erysta, its first polyol sweetener that comes in a range of crystalline particle sizes for different moisture applications. This sugar alcohol is 70% as sweet as sugar and has zero calorie content. According to a statement from the company, the sweetener is intended to provide an avenue for manufacturers to place value-add labels on their packaging, such as “no added sugar” and “reduced calorie.”

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6 Apr 2020

Is animal-free meat, dairy and egg just around the corner?

Animal food products made without animal agriculture are gaining ground, with a handful of companies now making nature-identical products and ingredients that are (very nearly) supermarket-ready.

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9 Mar 2020

Targeting texture in indulgent foods and drinks

Despite consumer assertions that they want healthier foods, sales of indulgent products continue to grow, providing opportunities for creamy, crunchy and contrasting textures in various categories.

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24 Feb 2020

Are plant-based eggs the final frontier in faux food?

Following on from plant-based proteins that mimic real meat, vegan egg substitutes have started to gain attention, with pioneering companies claiming that their products are convincing alternatives to the real thing.

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