Living our values starts with showing up for the communities where we live and work. We recently volunteered at Loaves & Fishes in Illinois, sorting fresh produce and packing food for families across the region. #WeAreIngredion #OurPurposeInAction #CommunityImpact

#CleanLabel is about transparency, trust and helping consumers feel confident in their food choices. 🌱 Our blog explores some of the biggest questions shaping clean label today, from changing consumer expectations to what brands can do to stay ahead. bit.ly/4rDnAEp

Consumers expect ingredient labels they recognize and products they love. We help brands achieve both with #CleanLabel solutions that maintain texture, stability and sensory appeal. Explore what's possible! 🔗 bit.ly/4AlrllI #FoodInnovation #ProductDevelopment

Integrity Works Here: Building a Culture of Trust Together. For the 5th consecutive year, colleagues worldwide celebrated our shared values and commitment to compliance and ethics during Global Business Integrity Week. #Integrity #WeAreIngredion 🔗 bit.ly/4ivL1Ng

#Cleanlabel is no longer about simplifying ingredient lists. Daniel Haley, VP of global texture value enhancement, shares how consumer priorities are evolving & why holistic product design is shaping what’s next. foodingredientsfirst.com/new…

What will shape the future of #BakeryInnovation & #SnackInnovation? Texture, taste, health & value are increasingly connected as consumer expectations rise. Explore the trends driving the category in our latest blog. #Bakery #FoodInnovation👉 bit.ly/4xCbWLO

Are we visiting your campus this #careerfair season? 🎓 Stop by our booth to explore #IngredionCareers, learn more about our culture & connect with our team. #CampusRecruiting #WeAreIngredion bit.ly/4gCXJai

Reformulating with less sugar means addressing more than sweetness. Adams Berzins discusses how innovations combining stevia & sweet proteins are helping close flavor & functionality gaps while delivering a more sugar-like taste experience. #SugarReduction bit.ly/4xpMCIR

Better-for-you foods are about more than nutrition. Hear Patrick Kalotis discuss the growing role of texture in food innovation and what’s shaping formulation decisions in this FoodNavigator video. Learn more ⬇️ #FoodInnovation bit.ly/4zIcEsp

AI-guided support is transforming formulation workflows. 💡 Ask Ingredion helps R&D teams move from challenges to solutions faster with conversational guidance in MyIngredion. Read the blog to see what's possible.🔗 lnkd.in/ebQ67EC5 #FoodInnovation #AI

Consumers want snacks that do more. “Snealing” is fueling demand for products that combine meal-like functionality with on-the-go convenience. Great insights from Nina Guest on what this trend means for future #FoodInnovation. #ConsumerTrends ⬇️ bit.ly/3U85k9b

Strong partnerships help drive food innovation. Recently, a trade delegation from the Thailand Ministry of Commerce and Thai Trade Center Chicago to discuss our business in #Thailand and the role tapioca plays in food and beverage innovation. Thank you for the great discussions.

How is gut health innovation evolving? Sebastian Smith discusses science-backed solutions, including Benicaros® soluble carrot fiber, and the future of microbiome health. bit.ly/3TJhvcu #GutMicrobiome #NutritionScience

Through high-impact prototypes, MyIngredion, and thought leadership, we showed how to navigate formulation complexity, differentiate with texture & clean labels, and meet evolving nutrition expectations at #IFTFIRST2026. ➡️ bit.ly/4gnzFJx

From taste to texture, our global applications and culinology teams help turn consumer insights into successful food and beverage products. ✨ See how they're helping shape what's next: Learn more bit.ly/4x4fUgl #FoodInnovation #TasteAndTexture

Cheers to an incredible summer! 🎉 Thank you to our USCA interns for the impact, innovation, and energy they brought each day. Proud to be recognized by @wayup as a Top 100 Internship Program. 👏

AI is most powerful when it enhances expertise, not replaces it. Hear Ingredion’s Larry Fernandes and Knowde’s Charlie Beall discuss how Ask Ingredion helps food developers solve formulation challenges faster. Watch: Watch the conversation🔗 bit.ly/4hSQLAa

Today, we released second quarter 2026 results. bit.ly/4fO3Xnl

#FoodInnovation starts with understanding ingredients. See how #plantbased ingredient research helps unlock texture, functionality and performance in everyday foods. ➡️ bit.ly/4wnB0p2 #FoodScience #FoodTech:

Fiber-forward innovation is helping brands deliver digestive health benefits in familiar foods—without sacrificing taste, texture or stability. Insights from Ingredion's Vanessa Bailey: Read the article: bit.ly/4b0ryQ8 #GutHealth #FiberInnovation