Ingredion has expanded its range of ingredient solutions with Vitessence Pea 100 HD, a pea protein optimised for cold-pressed snack bars.

Ingredion has partnered with Swiss biotech start-up Cosaic, aiming to enhance the taste and texture of animal-free foods and beverages using Cosaic’s yeast ingredient.

Matthieu Bertoux, marketing director at Ingredion, and Olivia Fannon, technical service technologist for Western Europe, explain how brands can create vegan batters and breadings that satisfy on every sensory level while still meeting clean label demands.

Agrana has entered into a joint venture agreement with Ingredion, marking a new step in the evolution of starch production in Romania.

Ingredion has announced a new long-term collaboration with Lantmännen, aiming to meet market demand for high-quality plant-based protein.

Protein Industries Canada has announced a new project involving several food industry partners, aiming to improve vegan cheese options.

Louisa Parrillo at Ingredion discusses how manufacturers can tap into the growth of plant-based cheese by focusing on indulgent texture.

Ingredion has launched Novation Indulge 2940, a functional native corn starch that promises ‘unique’ gelling and film-forming properties.

Ingredion's Sue Bancroft explores how to address the needs of plant-based sports beverage consumers.

Speciality ingredient solution provider Ingredion has launched a new pea protein optimised for cold-pressed bars.