Global ingredient supplier Ingredion Incorporated, Westchester, Ill., used this summers’ annual IFT exhibition to launch Idea Labs, a 24-site global network of customer innovation centers. Then in mid-October, officials hosted customers and media at Ingredion’s Bridgewater, N.J., location, a global Idea Lab resource and one of three U.S. Idea Lab sites.

Ingredion Incorporated says a number of the company’s key texturizer and nutrition solutions have achieved Non-GMO Project Verified status.

Texture plays an integral role in food.

The technical experts at BENEO, a leading manufacturer of functional ingredients, have conducted technical trials to improve the shelf life and quality of glazed and iced, freshly and frozen packed donuts.

Ingredion Incorporated announced the results of a new clinical trial conducted using HI-MAIZE® high amylose resistant starch, which shows that the ingredient may improve insulin sensitivity in women.

Penford Food Ingredients used SupplySide West to launch GumPlete® systems, a synergistic blend of starches and gums that can improve texture and allow for a clean flavor release more effectively than using an individual gum or starch independently.

Tate & Lyle’s new CLARIA® Functional Clean-Label Starches give manufacturers similar functionality to modified food starch—plus the added benefits of a clean taste and clean label.

Nagase America will use SupplySide West to highlight the benefits of TREHA™ trehalose in beverage and snack applications.

Ingredion Incorporated offers a free white paper, titled, “Formulating Gelatin-Free Yogurt with a New Cost-Effective Ingredient.”

TIC Gums used IFT Food Expo to debut a gluten-free product line and showcase innovative agglomerated xanthan products.