Ingredion is an ingredients provider for the food, beverage, brewing, and animal nutrition industries. The company processes corn, tapioca, potatoes, stevia, grains, fruits, gums, and vegetables into value-added ingredients. The company has two main product lines: specialty and core ingredients. Specialty ingredients includes starch-based texturizers, natural alternative sweeteners such as stevia, and plant proteins for alternative dairy and snacks. Core ingredients includes sweeteners, such as high-fructose corn syrup, and commodity starches, such as those used for sustainable packaging.

Ingredion Incorporated

A company that produces ingredient solutions for various industries, including food, beverage, paper, and personal care products.

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Ingredion: Clean and Simple

cleanandsimple

Ingredion Incorporated (NYSE: INGR) headquartered in the suburbs of Chicago, is a leading global ingredient solutions provider serving customers in more than 120 countries. With 2023 annual net sales of nearly $8 billion, we turn grains, fruits, vegetables and other plant-based materials into value-added ingredient solutions for the food, beverage, animal nutrition, brewing and industrial markets. With Ingredion Idea Labs® innovation centers located worldwide and approximately 12,000 employees, we co-create with customers and fulfill our purpose of bringing the potential of people, nature and technology together to make life better.

Visit ingredion.com for more information and the latest company news.

To learn more about our career opportunities, please visit www.ingredion.com/careers.

Today at Institute of Food Technologists (IFT) FIRST we launched VITESSENCE® Pea 100 HD, a pea protein grown and produced in North America. This ingredient, made specifically for cold-pressed bars, helps maintain the softness of the product throughout shelf life, provides preferred texture and sensory attributes, and adds nutritional value to boost consumer preference. Read the full press release here: https://lnkd.in/g5qBQXUJ

#IFTFIRST #Protein #FoodInnovation

Want to learn more about career or internship opportunities at Ingredion? Visit us at the IFT Student Association (IFTSA) New Graduate and Internship Meet & Greet to chat with Ingredion’s talent acquisition and business leaders who will share their insights and experiences with you. You will also get a chance to ask questions, learn about career opportunities and receive feedback on your resume and skills. 

Don't miss this chance to discover how you can make a difference at Ingredion. Click the link below to register for the event: https://lnkd.in/efagxS9V

Monday, July 15 • 11:30 AM - 2:30 PM CST
Tuesday, July 16 • 9:00 AM - 12:00 PM CST
Location: McCormick Place, Vista Ballroom (S406)

Connect with our leaders: Joan Garcia Michelle Magliocchetti Jessie Rebstock Daphne Rodriguez Katie Nelson Laura Nutis Fernando Martinez Jr. 

#IFTFIRST2024 #IFTSA #WeAreIngredion #CareerAtIngredion

How can your brands advance texture to create a sensory experience that builds preference and brand loyalty? Join our sponsored presentation with Daniel Kennedy and Yeni Peña at #IFTFIRST2024 to find out. More information here: https://lnkd.in/gH4nsxdA

This is what's next at #IFTFIRST2024! Don't miss our session with Adams Berzins on the newest innovation in stevia that's revolutionizing sugar reduction and making beverage success sweeter than ever. Learn more: https://lnkd.in/gcB_PVTj

O mês de junho teve de tudo: de evento sobre impressão 3D até dicas de como deixar uma ótima impressão no Dia dos Namorados (spoiler: é só dar chocolate com menos açúcar!  🥰). Teve colaborador cheio de orgulho em fazer parte da Ingredion. E teve o grupo PRIDE falando do orgulho LGBTQIA+! 👏 Bora revisitar esse mês super agitado?

From her roots in product development to her impactful work in consumer research, Wei Qin has been a driving force in shaping business strategies and identifying growth areas. Dive into her story in our latest article.

#FeatureFriday #Ingredion #Insights #Trends #GetToKnow

COM:INGREDION

Ingredion

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22/11 14:30

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