Remove to improve

The unique taste and texture of fruit juice, without all the sugar. Moist, chewy cookies that are reduced in calories and entirely gluten-free. Creamy carbonara pasta sauce that’s rich in flavour but lower in fat. Can consumers really have it all? Yes they can. And with science-based problem solving at Ingredion Idea Labs™ innovation centres, it’s easier than ever.

We’ll help you reduce sugar and fats in your products while maintaining every bit of taste, texture and functionality. With a global network of innovators in constant collaboration with customers and each other, we are always uncovering new ingredients and revolutionary ways to use them. This makes removing ingredients just another way of giving your foods and beverages an edge with consumers.

Taste and text like full-sugar and full-fat versions

Create reduced-oil or -egg dressings that consumers can’t distinguish from full-fat or full-egg versions. Offer a reduced-fat sour cream that matches the gold standard, or soup with the same indulgence of a cream-containing product. The just-right thickness and body come from N-DULGE^® and PRECISA^® optimised texture systems.

Using our unique DIAL-IN^® Technology, a rapid, robust, consumer-centric approach to texture optimisation, we can help you achieve your desired textures quickly—from glossy sauces and seemingly high-calorie side dishes to spoonable dressings and pulpy tomato  sauces. Our formulation, CULINOLOGY^® and processing experts make it all straightforward—transforming your better-for-you products into consumers’ all-time favourites.