This audio is automatically created. Please let me know if there is feedback.
As food manufacturers launch dizzy products that deal with consumer demand for health and health, it is not worth increasing the possibility of success in the market.
This property affects everything from the exterior and taste of food to the method of taste and overall similarity.
Inland a Methodology using monopoly dictionary and texture 274 Sponge, sticky, sticky terminology or attribute, firm, tough, juicy, peeled, creamy.
In the interview, “The texture is very free for many healthy things. “We think we are there We will continue to grow. ”
According to the company, textures are one of the most important measures to consider as the company introduces a healthier product or reconstructs existing products in the market.
The texture can affect how fast people eat, feel, the value of the nutritious of the food and how to recognize the overall satisfaction. INGREDION said more than 50% of consumers would reject food if they didn’t like the texture.
As the demand for clean labels and health foods increases, the company wants to change or slim the list of ingredients. However, the removal of some ingredients from food can make the product less attractive or eatless without replacing the quality of the organization, the ingredients pointed out.
Ritchie said, “As we have been reformed or new brand launches, we believe that texture plays as much as flavor in consumer decisions.
For example, sauce and flavorful items are often high in calories. Reducing or removing fat from the dressing can cause cream and less indulgent products. Ingredion’s portfolio has a clean label text design that maintains the desired cream and indulgence without high -fat content.
In baked products, it can help to achieve healthier products by using resistant starch that is not easily disassembled by the enzyme of the body and not absorbed at the minimum during digestion, but it can still help maintain the texture of traditional high carbonated items such as bread, bagels or muffins.
Grade in 2024 We reconstructed our business to hone our global focus. Texture and healthy solution. Through this change, INGREDION has been able to more effectively overlook the texture options for customers and emphasize the expertise built through investments in technology, consumer insights and sensory data.
Ingon said in February Spend more than $ 100 million It produces more texture -based ingredients while providing additional flexibility to new products to the portfolio of Indianapolis facilities.
The texture is so powerful that the description of the product label can induce up to 70%of the consumer preference for the product, the company pointed out. Even less dense or light texture items can be more healthy.
Citting data from Innova Market Insight, INGREDION mentioned that 84%of consumers have associated the texture of light with a healthier option.
INGREDION CFO JIM Gray said that some customers of the company are contacting Illinois -based companies that want to create new products or reform existing products. In some companies, especially if you have high -gun vegetarians, sugar, vegetable or protein, it can be particularly difficult.
“There is a way to work in the brand,” Gray said.
