Ingredion Idea Labs

Rodolfo Garza, Gerente de Innovación en Ingredion México, hablará sobre la conferencia TU CONSUMIDOR ESTÄ CAMBIANDO con insights e información valiosa del estudio que realizamos con consumidores mexicanos acerca de su percepción en productos saludables impartida durante The MEXICAN Healthy Product Summit 2018.

As the clean label trend gains traction across the globe, how can manufacturers develop relevant and differentiated products for consumers with a wide range of preferences?

With unprecedented demand for clean label products and a seemingly endless stream of “on-trend” ingredients, manufacturers are challenged to find ingredients that both offer functionality and have lasting appeal to consumers. How can manufacturers be sure their products will gain traction in different areas of the globe and avoid becoming the latest passing trend?

Join the clean label experts for this research-driven webinar, in which we will discuss:
-Which ingredients are most appealing to consumers and why
-Top-ranked claims by region
-How consumers determine if a product is “healthy”
-Specific manufacturer opportunities in formulating clean label

Las tendencias globales de salud y nutrición se enfocan principalmente en agregar (nutrición más) o quitar (nutrición menos) ingredientes. Los consumidores cada vez están buscando más productos fortificados con proteínas, fibra y otros nutrientes y reducir o eliminar azúcar, grasa y calorías de sus dietas alimenticias.
¿Cómo puede responder la industria a estas tendencias?
En este Webinar compartiremos nuestro conocimiento y experiencias como:
•Panorama de la situación nutricional en Colombia
•El latente problema de la obesidad
•Los cambios en patrones alimentarios
•Rotulado en alimentos
•Nuestras soluciones de ingredientes
Acompáñanos el 12 de diciembre de 10 a 11 a.m. para abordar juntos estos desafíos.

Sugar reduction is a major trend—consumers want healthier products, and new government regulations could steer consumers away from added sugars. Of course, consumers still want sweet foods and drinks. How can manufacturers respond?
This webinar will share proprietary insights on:
•Sugar reduction trends across the globe, including consumer preferences in the U.S. and the Asia Pacific region
•How government regulations could affect consumers’ expectations around sugar
•New solutions that address common reduced-sugar formulation challenges

Join us to learn more about taking sugar to new lows.

Of the 100 million Americans who consume gluten-free products, only around 25 percent have a gluten intolerance or wheat allergy (or believe they do)*. Therefore, those who voluntarily go gluten-free are driving market growth. To satisfy the quality demands of these consumers, it is essential to replicate the experience, shelf life and nutrition of gluten-containing products. This presentation will focus on the functionality of flours, starches, proteins and hydrocolloids in gluten-free products, along with case studies and formulation guidelines to offer high-quality solutions to gluten-free challenges.
 
*Ingredion Proprietary Research, Mintel, 2016 

This research-driven webinar will focus on current global trends in clean label ingredients, consumer perception of flours compared to other common texturizers, and differences in ingredient perception by application.

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

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.

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

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.