Sponsored Workshop: Ingredion Taste and Texture Workshop

Ali Maloney [00:10] Good morning everyone. We're about to get started, um. My name's Ali Maloney. I'm a technologist at Ingredient. I work on our Catalyst team. We have many experts around the room who can raise their hand now if you have any questions later, and you can go to them. Um, we wanna keep this presentation really short and sweet as we really want this to be an interactive session where you come up, taste our prototypes, see our capabilities, and then we can talk to you on how, how we can help elevate your products. So who is Ingredient? We're a leading plant-based ingredient solutions provider. We're a global company with over 32 ID labs across 6 continents. Our corporate headquarters is located right outside of Chicago, and our innovation headquarters is located in Bridgewater, New Jersey. We manufacture hydrocoloids, starches, um, proteins, fruit and juice concentrates, sweeteners, uh, lots of sugar reduction solutions which Adam is gonna talk to a little bit more. We work with over 18,000 customers across all countries and are uniquely qualified to help elevate your brand. We understand how difficult it is to differentiate your product in this highly competitive field, and we just don't want to be another supplier for you. We wanna be a partner with you to help you grow your brand and achieve your dreams. So one way we feel that we differentiate ourselves is through our catalyst program. So what is Catalyst? Catalyst is our fee for service fast track innovation model. We help customers who might not have those technical capabilities or knowledge, um. With, we work with around 20 to 30 customers per year, and with that, you have access to a wide breadth of knowledge. Um, you have access to our insights teams, our regulatory teams as you look to grow your product internationally. Our formulation experts, our sensory teams, um. And a lot of other departments as well. We help customers from ideation all the way to Scala and anywhere in between. We really wanna partner with you as you grow your brand, and we have all these formulation experts here to help you do that. So I'm gonna pass it over to Adam who's gonna talk a little bit about our clean taste solutions.

Adams Brazins [02:36] Thanks Ali. Hi. 00, maybe out here. All right. Hi. So I, I'm Adams Brazins. I lead our global sugar reduction product applications team. So I'm responsible for our network of technologists that support formulation related to taste modulation, sweetness, taste quality, and functional, what we call functional buildback. So, uh, functional buildback includes things like, um. Texture modulation as it relates to beverages and things like that. So if you are worried about grittiness or if you want better mouth feel or if you want better flavor release, that's the kind of stuff that we do across our sugar reduction and fiber solutions portfolio. So, um, what we wanna focus on just a little bit, uh, so we recently executed a, a, a large consumer study both in sweetness perception as well as consumer perception of sweeteners and wanted to highlight that, you know. Consumers are very familiar with stevia and generally feel very comfortable with it, uh, and you know the numbers, the numbers bear that out I think. Janae, how many folks did we get in the atlas how many folks do we typically get from the Atlas? 15,000, something like that, folks on a regular poll, um, where we scrape internet chatter, where we reach out and do specific targeted testing to understand really the consumer perception as it relates to a whole number of things. This is just one focus we had when it was related to plant-based sweeteners, um, you know, and on top of that, right, uh, parents are also looking for. Plant-based sweetness and low sugar and they're they know stevia and do tend to be comfortable with it in relation to other sweeteners as well when you look at things that are that are out there that are options there so just wanted to sort of highlight that in terms of where we look at in terms of plant-based sweetness and obviously. Uh, stevia is not the be all end all, right? You have to have taste modulation as well as the final taste products, right? We know where we are in that flavor cycle, but we continue to develop new solutions as we speak to the plant-based sweetener space. And so one tool that you'll feature through here is a very highly soluble, clean tasting solution that's designed specifically for beverages to handle both in production but also to improve on, uh, it's a. Revolution from the stevia that you know from 10 years ago, the stevia that you find mostly in tabletop packets these days, um, but also even for those of you that are savvy and are in the industry and have, have tasted rebM, it's a stepwise change from that as well, as well as being at least 10 times as soluble, so you can handle that in your bottling operations and canning operations and things like that. It's designed to help in that space. So, uh, and that's featured in two of these, and another one of our general clean taste solutions is featured in. Here, uh, as well as some of our taste modulation technologies, and with that I'll actually hand it over to Kelsey to talk a little bit about some of our other functional ingredients.

Speaker 3 [05:25] Hi everyone, good morning. My name's Kelsey Pusaieri. I work for our technical services department, um, and my main focus is dairy, dairy alternative applications as well as beverage. It's really nice to meet all of you. We have a really exciting ingredient that we just launched recently in our plant-based protein pulse portfolio. So this is our Vitescence P 200. Um, it is bent for RTMs as well as RTDs. It is unhydrolyzed. Um, what's really special about this one is that it has very excellent solubility and lump-free. Um, so it really doesn't detect any grittiness in your RTM, um, as well as, um, it's about 80% protein on a dry basis and has a very clean neutral taste, so you don't get those like vegetable, um, pulsy notes to it, so very clean in your RTM, um, and it has a very nice smooth texture, so really nice mouthfeel, great body. So that actually helps with decreasing some of your other ingredients in your RTMs like hydrocoloids or other ingredients that, you know, could usually help mask that grittiness. So that will save you cost. So guys, we encourage you to get up and taste some of our prototypes here. We have our zero sugar, lemongrass, bay leaf, chamomile, smooth soda. So it has, um, our curb by ingredient, uh, botanical garden, uh, mood enhancing, calmness boosting, um, and this highlights our clean taste solutions, um, as well as our vanilla flavored RTM, um, so this is going to, uh, Promote our Vitessence P 200, um, the more soluble pea protein that we offer, as well as our fruc and prebiotic fiber in there in our clean taste solutions as well. Um, and then over here on the right, we also have our mul peach mocktail, also highlighting our curb eye ingredient ingredients with our pear. Uh, concentrate as well as our peach concentrate and our clean taste solutions. So, yeah, we're all here. So please let us know if you have any questions and we look forward to you trying our prototypes.

Adams Brazins [07:42] Yeah, I mean, please, and don't be shy. You have, you have Rich Stewart who is our USCanada beverage lead. We have Jason Wong who is our global beverage lead as well, uh, Allie, as she said, with Catalyst, uh, really trying to engage on the, on that brand conversation, and then a couple of our lovely salespeople. Should you really just be whisked away by what you're seeing here and need to have a purchasing conversation, uh, or otherwise, so. Uh, yeah, we encourage you to come up if you have specific questions as it relates to anything we've already talked about, you know, we'd really love to get your feedback and think about some of these sort of market-ready prototypes that the team has put together.

Speaker 3 [08:19] All right, thanks everyone.