Ingredion Idea Labs
4 Eating Styles: Yoghurt Case Study
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Severine Bensa & Virginia Clifford
Recent research has uncovered that consumers fall into one of four categories of eating style - crunchers, chewers, smooshers or suckers.
According to the research, chewers enjoy a prolonged chewing action, crunchers like the sound and feeling of a hard bite, smooshers enjoy manipulating soft food in their mouths, and suckers enjoy extracting as much flavour as possible.
We can help food companies use these findings to improve formulations and their front-of-pack messaging. By understanding each eating style, manufacturers can develop more successful products. In this webinar, we focus on yoghurts to show you how you can use these innovative insights.
In this webinar, you’ll learn about:
•The importance of Sensory Experience to consumers
•The differences in eating styles
•New consumers insights in yoghurts which you can use to develop your products
•Ingredion’s texture capabilities and expertise
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According to the research, chewers enjoy a prolonged chewing action, crunchers like the sound and feeling of a hard bite, smooshers enjoy manipulating soft food in their mouths, and suckers enjoy extracting as much flavour as possible.
We can help food companies use these findings to improve formulations and their front-of-pack messaging. By understanding each eating style, manufacturers can develop more successful products. In this webinar, we focus on yoghurts to show you how you can use these innovative insights.
In this webinar, you’ll learn about:
•The importance of Sensory Experience to consumers
•The differences in eating styles
•New consumers insights in yoghurts which you can use to develop your products
•Ingredion’s texture capabilities and expertise
May 2 2017
39 mins
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4 Eating Styles: Yoghurt Case Study Severine Bensa & Virginia Clifford Recorded: May 2 2017 39 mins
Recent research has uncovered that consumers fall into one of four categories of eating style - crunchers, chewers, smooshers or suckers.
According to the research, chewers enjoy a prolonged chewing action, crunchers like the sound and feeling of a hard bite, smooshers enjoy manipulating soft food in their mouths, and suckers enjoy extracting as much flavour as possible.
We can help food companies use these findings to improve formulations and their front-of-pack messaging. By understanding each eating style, manufacturers can develop more successful products. In this webinar, we focus on yoghurts to show you how you can use these innovative insights.
In this webinar, you’ll learn about:
•The importance of Sensory Experience to consumers
•The differences in eating styles
•New consumers insights in yoghurts which you can use to develop your products
•Ingredion’s texture capabilities and expertise- BrightTALK
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Clean-taste pulses: Bringing delicious nutrition to more foods and beverages Pat O’Brien and Dilek Uzunalioglu, Ph.D. Recorded: Apr 25 2017 55 mins
Research shows that today’s consumers want great-tasting foods and beverages that offer enhanced nutrition and clean labels. They’re also looking for plant-based protein and sustainably sourced ingredients. Pulses help you meet these hot consumer trends—and we see their use in formulations skyrocketing. But when should you leverage their natural, beany flavor profile and when should you choose a clean-taste version? Get consumer insights and formulation tips in this pulse-focused webinar.- BrightTALK
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清洁标签在中国有市场么? 张慧菁，宜瑞安亚太清洁标签市场经理；张茜,宜瑞安中国清洁标签市场经理 Recorded: Jan 10 2017 46 mins
随着清洁标签趋势在全球的持续流行，并成为食品行业不可忽略的首要趋势，您是否想要不断获取更多有关清洁标签的情报以帮助产品的开发？
Ingredion（宜瑞安）作为清洁标签领域的先行者将与您分享最新的清洁标签消费者洞察；分析解说在中国如何满足消费者对“天然&安全”、少加工、不含化学添加等诸类需求。
要点聚焦:
• 食品标签趋势解析
• 中国消费者对食品清洁标签的理解洞察
• 如何将清洁标签转化为吸引消费者的市场定位
时间：2017年1月10日，上午10:00-10:45- BrightTALK
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Seize the power of pulses: tips to address the hottest food & beverage trends Dr. Yadu Dar, Ingredion Incorporated and Dr. Mehmet Tulbek, AGT Foods Recorded: Dec 7 2016 59 mins
As one of the few plant-based, sustainable, high-quality proteins, pulses have gained widespread attention in recent years. The United Nations designated 2016 as the International Year of Pulses. In this webinar, you’ll see how pulse flours and proteins compare to other commonly used flours and proteins. You’ll also learn how to leverage pulses’ functional and textural benefits and how to overcome formulation challenges. Case studies will highlight protein enhancement, allergen replacement (including gluten-free products) and cost savings across a variety of application areas—from bakery, snacks and pastas to dairy, soups, sauces and dressings. Discover how to meet demand for plant-based protein in deliciously differentiated foods and beverages with pulses. Register today.- BrightTALK
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Your next success story with real solutions in processed and imitation cheese Mary Lynne Shafer, Senthil Ganesh and Xin Yang from Ingredion Incorporated Recorded: Nov 9 2016 59 mins
In the last instalment of the Ingredion cheese series you heard from our experts on the direction the industry is taking, the challenges they continue to face and the growing trends in cheese consumption globally. In this upcoming webinar we will now focus on how Ingredion is bringing innovation to address your biggest cheese challenges. Learn about how we design and develop ingredient solutions based on industry needs that can be combined with our proprietary understanding of consumer eating style preferences leading to finished products that will delight a broader consumer base. Register now.- BrightTALK
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Is there a market for clean label in Asia Pacific? Dr Nazlin Imram & Hui Cheng Chong, Ingredion Singapore Pte Ltd Recorded: Oct 20 2016 30 mins
As the clean label trend continues to grow globally, you will need every advantage to stay ahead. Get the latest insights into what defines “clean and simple” labels for consumers in Asia Pacific, who are looking for products that are “natural,” less processed, and free from chemicals and other undesirable ingredients.
Key highlights include:
• Understand the food label landscape in Asia Pacific
• Learn how consumers in Asia Pacific perceive Clean Label across food categories
• Translate clean label into consumer language for positioning opportunities- BrightTALK
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Translating “clean label” and “simple label” into consumer language Daniel Haley, Ingredion Incorporated Recorded: Jul 28 2016 37 mins
What do those terms really mean, and how can you make them add value?
“Clean label” and “simple label” are terms we hear used every day in our industry, yet most consumers have never heard of them. The trend toward clean and simple is now global and a major challenge for processed food manufacturers, but the indicators used to analyze the trend can be misleading. Drawing on deep consumer and manufacturer research, this webinar addresses what “clean label” and “simple label” really mean for consumers, how the two terms differ, and how we can most effectively market them.- BrightTALK