Elena De La Peña, Ph.D., Associate, Global Applications and Jennifer North, Vice President, Beyond Celiac
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.
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.
Dr. Yadu Dar, Ingredion Incorporated and Dr. Mehmet Tulbek, AGT Foods
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.
Mary Lynne Shafer, Senthil Ganesh and Xin Yang from Ingredion Incorporated
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.
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
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.
Eager to elevate every bite and every sip of your food and beverage products? Need to save money or improve sustainability throughout your corrugating operation? Want to get your new product to market faster with greater success and profitability in pet food? You can—with global expertise in consumer insights, applied research, applications knowhow and process technology from Ingredion Idea Labs™.
Imagine solving key product challenges with a team of experts who bring you the latest science and original thinking from our global network. Picture lively collaboration on the fundamental benefits you and your consumers want most: quality, affordability, sensory experience, health and nutrition, and clean and simple products. That’s the experience of working with the experts of the 25 Ingredion Idea Labs™ innovation centers around the world.