Corn Products/National Starch Unified by One Name
Corn Products International has changed its name to Ingredion (booth 1211) to better reflect the company’s position as a leading ingredients supplier to a range of industries. The name change is the culmination of a long-term growth strategy that included Corn Products’ acquisition of National Starch in 2010. The U.S. units making the name change in June include Corn Products U.S. and National Starch.
“We are thrilled to face the marketplace with a name that says ‘ingredient solutions,’” said Ilene Gordon, Corn Products’ Chairman, President, and Chief Executive Officer. “We’re proud of our legacy in providing consistently high-quality ingredients to our many customers and helping them succeed in new realms with these innovations. And we will continue to build our expertise and ingredient solutions portfolio to help our customers address trends and compete better around the world.”
Many of Ingredion’s latest innovations in sweetness, texture, nutrition, delivery systems, and clean-label ingredients are on display at the IFT Food Expo. The prototype products at the company’s Booth 1211 highlight the diversity of the two companies now unified by one name. Prototypes representing various sectors (beverages, sauces, dairy, and bakery) are made with ingredient solutions from the company’s portfolio. Here are some examples of the prototypes available for sampling.
• Beverages. Mandarin Orange Beverage is a high-oil-loading product that allows beverage manufacturers and flavor houses to produce concentrated, non-weighted emulsions for cost savings. Reduced-Sugar Sangria-Flavored Beverage, uses Q-Naturale®—a natural emulsifier with three to four times the oil load capacity of gum arabic for the highest clarity—and naturally based, clean-tasting Enliten® Reb A stevia for sweetness. Almond Milk is fortified with Aquamin® calcified mineral source, giving the beverage a higher calcium content and making it nutritionally competitive with dairy milk without affecting the taste of the end product. The formulation also contains NutraFlora® prebiotic soluble fiber, which promotes greater calcium absorption that could lead to improved bone health, and provides a good source for fiber claim.
• Sauces. Pourable Salad Dressing is formulated with cold-water-swelling starches that can reduce costly vegetable oil. South African Curry Stir-Fry with beef is made with a functional native starch that has exceptional freeze-thaw stability. Sugar-Reduced Topping for Gluten-Free Pancakes is sweetened with Enliten Reb A stevia. Homecraft® GF 10, co-processed gluten-free flour, gives the pancakes the taste and texture customers expect without the dry, gritty qualities so often found in gluten-free formulations. Coconut Lucuma Fruit Topping for Cheesecake is thickened with Novation® Prima 600 functional native starch. The cheesecake gets its creamy smoothness from Novation Indulge 3340 texture system.
• Dairy. Frozen yogurt, made with a naturally based sweetener is cool and creamy, and yet tangy and tart. Queso Salsa Yogurt Spread for fish tacos is formulated with Greek-style yogurt.
• Bakery. No Sugar Added Yellow Cupcake features Enliten Reb A stevia sweetener, which gives the product a clean taste from a natural source, and Maltisweet®CM40, a crystalline maltitol replacement for corn syrup and sucrose that supplies sucrose-like viscosity and flavor release. High-Fiber, Reduced-Sugar Blueberry Muffin, developed to help maintain healthy blood sugar levels and support weight management, incorporates Hi-maize® 260 resistant starch for its dietary fiber and proven health benefits, as well as Enliten Reb A stevia for its sweet taste. Other formulations include Tart Cherry Almond Cereal Bar (a sugar-free, chewy bar made with polyols), a fiber-fortified tortilla made with resistant starch, the gluten-free pancakes, and a cheesecake dessert.
The Ingredion booth demonstrates these prototypes in five kiosks—Nutrition Worth Eating, Value Matter$, Healthy Reduction, Taste, and Natural/Clean Label.
In addition, the company provides a number of technical presentations. For example, a poster, “Impact of Processing Conditions on Stirred Yogurt Texture: Understanding the Role of Starch Functionality and Different Starch Sources,” analyzes the results achieved in a stirred yogurt formulation using three types of starch texturizers under different process parameters. The findings identify optimum process conditions for creating the preferred texture. (Thursday, June 28, 1:30 p.m. to 4 p.m., Hall C5)
A poster presentation on “Impact of Functional Native Starch Characteristics on Storage Stability of Formulated Food Products” covers the effect of such factors as starch base, food processing, and formulation on the stability of soups, sauces, and fruit preparations stored under ambient, refrigerated, and frozen conditions. Mechanisms that lead to instability and ways of detecting them are also presented in this poster. (Wednesday, June 27, 11 a.m. to 1:30 p.m., Hall C5)
Other presentations include “Healthy Ethnic Foods and Ingredients: A Culinary Perspective” (Tuesday, June 26, 10:35–10:55 a.m., Room N119); “Fiber for Health: Innovation in Nutritional Ingredients” (Tuesday, June 26, 10:55–11:15 a.m., Room N114); “Making Yogurts Even Healthier: Fat and Sugar Reduction” (Tuesday, June 26, 3–5 p.m., Hall C5); “Advances in Carbohydrate Texturizers to Address Texture Challenges with Removing Wheat and Eggs” (Wednesday, June 27, 9:15–9:35 a.m., Room N114); and “Leveraging Sustainability for Your Business Strategies” (Thursday, June 29, 7:30–7:40 a.m., Room N110).