Ingredion’s “snacks and sips” product prototypes at IFT FIRST Annual Event and Expo

Ingredion will be showcasing a number of unique product prototypes featuring its portfolio of ingredients and which fit the company’s 360 Value approach.

At this year’s IFT FIRST Annual Event and Expo taking place at McCormick Place in Chicago between July 11-13, Ingredion (Chicago) will be showcasing a number of unique product prototypes featuring its portfolio of ingredients and which fit the company’s 360 Value approach. The Ingredion 360 Value approach is designed to deliver value-driven solutions that meet consumer demands for well-being and environmental sustainability. Ingredion's booth number is S1129.

Prototypes include Cacio e Pepe crisps, a blueberry ginger refresher, and “Swicy” gelatin-free and sugar-free gummies. The crisps are a vegan “cheez” snack without gluten-containing ingredients that has the ideal taste and texture of a cheesy crisp. The combination of Ingredion’s Vitessence Prista P 360 faba bean protein concentrate, Precisa 604 modified potato starch, National 7 modified tapioca starch, N-Creamer 2000 modified food starch and Ticaloid 620 ingredient system provides a great tasting, firm vegan cheez product. This vegan cheez product, combined with Homecraft Prista P 101 pea flour, Precisa Crisp 151 modified food starch and Homecraft Create 390 tapioca flour creates the desired crunchy texture without gluten containing ingredients.

The blue ginger refresher is no-sugar added, protein fortified beverage. Here, Ingredion utilizes its Purecircle Sigma B5 sweetener system to provide a clean sweetness without adding sugar while Purecircle natural flavors enhance berry flavors and upfront sweetness. The Every animal-free soluble egg white protein provides a protein boost without contributing any flavor while the Kerr by Ingredion’s Blueberry Pressed NFC juice and essence delivers a premium on-trend flavor profile.

The “Swicy” gelatin-free and sugar-free gummies are sweet, spicy and soft in texture. Here, Ingredion utilizes the combination of Astraea liquid allulose, Maltisweet CM40 crystalline maltitol and Maltisweet B maltitol syrup to accomplish significant sugar reduction, while Tic Pretested Pectin 1400 is used to replace gelatin and creates a soft, flexible texture.

These are just a few of the prototypes Ingredion is offering visitors at IFT that showcase the versatility of its ingredient portfolio.