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Ingredion Idea Labs

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  • Create affordable dairy products in the Middle East
    Create affordable dairy products in the Middle East
    Esra Akmanli and Ahmed Abdallah from Ingredion Incorporated Recorded: Dec 10 2018 27 mins
    In the Middle East, finding the ‘delicious balance’ between quality, compliance and profitability is top of the agenda for dairy manufacturers. Consumers have a wide range of products to choose from and the pressure on producers is getting higher. Our webinar will reveal the best secrets on ingredient solutions that can help you find the delicious balance. In the webinar, we’ll show you how starch can reduce costs and improve the eating experience of dairy products and will discuss specialist co-texturisers for cost-effective fat replacement in dairy applications.
  • Top formulation solutions for facing the challenges in the meat industry
    Top formulation solutions for facing the challenges in the meat industry
    Constantin Drapatz and Charmaine Shetlele from Ingredion Incorporated Recorded: Dec 3 2018 33 mins
    In Africa, finding the ‘delicious balance’ between quality, compliance and profitability is top of the agenda for meat manufacturers. Consumers have a wide range of products to choose from and the pressure on producers is getting higher. Our webinar will expose the top formulations for reducing costs while maintaining quality and enhancing overall eating experience in processed and fresh meat.
  • Create affordable dairy products in Africa
    Create affordable dairy products in Africa
    Gary Pon and Lawrence Mbithi from Ingredion Incorporated Recorded: Nov 19 2018 27 mins
    In Africa, finding the ‘delicious balance’ between quality, compliance and profitability is top of the agenda for dairy manufacturers. Consumers have a wide range of products to choose from and the pressure on producers is getting higher. Our webinar will reveal the best secrets on ingredient solutions that can help you find the delicious balance. In the webinar, we’ll show you how starch can reduce costs and improve the eating experience of dairy products and will discuss specialist co-texturisers for cost-effective fat replacement in dairy applications.
  • Beneficios saludables de añadir fibra en panificación
    Beneficios saludables de añadir fibra en panificación
    Francisco Ibarzabal, Gerente de Marketing Segments, Ingredion México Recorded: May 22 2018 41 mins
    Conoce las cuales son los beneficios de utilizar fibra en tus productos de panificación, así como la percepción de los consumidores mexicanos. Presentado por: Francisco Ibarzabal, Gerente de Marketing Segment
  • Tu consumidor está cambiando. Lo que los mexicanos buscan en alimentos y bebidas
    Tu consumidor está cambiando. Lo que los mexicanos buscan en alimentos y bebidas
    Rodolfo Garza de Ingredion México Recorded: Feb 26 2018 34 mins
    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.
  • CLEAN & SIMPLE REDEFINED: The most accepted ingredients around the world now
    CLEAN & SIMPLE REDEFINED: The most accepted ingredients around the world now
    Jennifer Tracy, Sharon Chittkusol, Stephanie Gawne, Ketaki Dravid from Ingredion Incorporated Recorded: Jan 30 2018 60 mins
    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
  • Nutrición Más y Nutrición Menos : Las tendencias globales de salud y nutrición
    Nutrición Más y Nutrición Menos : Las tendencias globales de salud y nutrición
    Zulma Ramírez, Profesional de Asuntos Regulatorios y Nutrición de Ingredion Colombia. Recorded: Dec 12 2017 32 mins
    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: New insights and strategies for success
    Sugar reduction: New insights and strategies for success
    Kurt Callaghan, Afrouz Naeini, and Dina Yeon from Ingredion Incorporated Recorded: Oct 26 2017 47 mins
    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.
  • Gluten-free baking webinar: Addressing the trends, challenges and solutions 
    Gluten-free baking webinar: Addressing the trends, challenges and solutions 
    Elena De La Peña, Ph.D., Associate, Global Applications and Jennifer North, Vice President, Beyond Celiac  Recorded: Sep 20 2017 61 mins
    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 
  • Delivering differentiation in clean labels
    Delivering differentiation in clean labels
    Daniel Haley, Angelina DeCastro,and Janin Zippel from Ingredion Incorporated Recorded: Aug 24 2017 54 mins
    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.

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