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Ingredion is partnering with Cosaic to provide the ingredients giant with access to “new” products from startups that advance plant-based and dairy products, while accelerating its efforts to accelerate external innovation to deepen its portfolio.
Eric Weisser, Ingredion’s head of open innovation and customer innovation, said in an interview that the Illinois-based company has been watching Cosaic for 18 months. His company is excited because: Cosaic’s yeast-based emulsions are a clean label solution that improves product creaminess and stability while providing nutrients such as protein and fiber without additives.
What appeals to Ingredion about the Swiss-based biotech ingredient, called Cosaic Neo, is that it brings “one more key attribute to the party,” Weisser said. This product has stabilizing, emulsifying and texturizing properties, making it a “new ingredient” because it contains multiple properties together.
Cosaic Neo also offers the characteristics food manufacturers want, including clean label, non-GMO, and hypoallergenic. And the fact that it is fermented gives food companies the flexibility to adjust the fat, protein or fiber content depending on their desired goals.
Ingredion has previously partnered with and invested in the following startups: all companies Technology to reduce sugar apologize When it comes to sweet proteins, these businesses have gone even further in raising money. Because Cosaic is so early in the process, it’s more conducive to relationships than equity investments, Weisser noted.
“We cannot afford to explore every available space, nor should we,” Weisser said. “We are leaning heavily on new materials and new material technologies, which provide solutions in areas where there are no ready-to-market options.”
Most of the products Ingredion provides to its more than 18,000 customers worldwide are produced from established materials and manufacturers.
Adding Cosaic Neo to the mix Ingredion’s unique value proposition.It also helps the company build its presence in ingredients produced using biotechnological methods such as fermentation, a priority in the nearly 120-year-old business.
Cosaic co-founder and CEO Tomas Turner said the partnership was a “pivotal moment” for the four-year-old company.
“This is a testament to the years of research we’ve put into reimagining what ingredients can do,” Turner said in a statement. “Ingredion’s global reach and technological excellence allows us to accelerate commercialization and make clean label creams a scalable reality.”
Ingredion will help the Swiss biotech food startup commercialize Cosaic Neo in the U.S. and co-develop new products. Cosaic’s portfolio already includes solutions for sauces, dressings and protein shakes, but Weisser said the ingredients It is becoming. Expanding to serve food and beverage companies.
Weisser said Ingredion expects to work more closely with startups through partnerships and equity investments as part of the company’s broader effort to “rapidly test and test by leveraging the external environment in a practical way.”
“It has to be part of our DNA going forward,” he added.
