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.
Photo © AdobeStock.com/jotily
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.
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