State-of-the-art plant protein facility has been officially recommended for GFSI (FSSC 22000) food grade certification
Company advances production of plant-based proteins to capitalise on trends shaping the food industry to support global consumer demand
Ingredion Incorporated (NYSE: INGR), a leading global provider of ingredient solutions to the food and beverage manufacturing industry, today announced two new additions to its range of plant-based proteins produced at the Company’s new protein manufacturing facility in South Sioux City, Nebraska, USA, VITESSENCE® Pulse 1853 pea protein isolate and PURITY® P 1002 pea starch. These ingredient solutions are 100% sustainably sourced from North American farms, enabling food and beverage manufacturers to create the innovative plant-based food and beverages consumers prefer.
During a virtual global customer event celebrating the plant protein facility, Jim Zallie, Ingredion’s president and chief executive said, “I am incredibly proud of this milestone and of our employees, particularly the team in Nebraska, who rallied together throughout unprecedented times to help make this facility a reality. We are committed to shaping the future of plant-based foods — and we’re continually investing to help our customers formulate and innovate in this rapidly developing space. I am confident that by working together, we will fulfill our purpose of bringing together the potential of people, nature, and technology to make life better.”
The state-of-the-art South Sioux City facility was recommended for GFSI (FSSC 22000 standard) food grade certification status in early 2021. The new isolate and pea starch products join the Company’s portfolio of plant-based proteins and ingredients, which includes the plant protein CONTACT: Media: May Pay, +65 9772 3813 firstname.lastname@example.org concentrates and flours produced in Vanscoy, Saskatchewan. With this, Ingredion is well placed to offer a complete range of plant protein isolate, concentrates and flours, from 10% to 85% protein on a dry basis. These on-trend, high quality ingredients are backed by the plant protein experts at 32 Ingredion Idea Labs® innovation centres globally, bringing a global reach and local knowledge to manufacturers looking to boost protein and solve texture challenges sustainably.
Sustainability, healthy eating, and recognisable ingredients remain increasingly important to consumers. For many food and beverage manufacturers, designing products with clean and simple labels while delivering a great eating experience and plant-protein appeal can be a challenge. “The addition of the new, higher protein pea isolate and the versatile pea starch amplifies our ability to help our customers deliver consumer-preferred products to global markets,” said Jorgen Kokke, Ingredion’s executive vice president and president, Americas.
“Ingredion not only has a broad portfolio of plant-based protein ingredients to offer food and beverage manufacturers, we also have the manufacturing capabilities to innovate more quickly and boldly in this space. Coupled with our suite of ingredients and formulation expertise, we are well positioned to bring plant-based food innovations into this rapidly growing segment from our Singapore Idea Labs® innovation centre,” said Valdirene Licht, Ingredion’s senior vice president and president, Asia-Pacific.
VITESSENCE® Pulse 1853 pea protein isolate offers 85% protein (dry basis) to heighten protein content across a wide variety of applications and does not label as a major allergen. It supports a clean label labeling and meets the consumer demand for increased protein delivery.
PURITY® P 1002 native pea starch combines versatility, functionality, and clean label appeal to deliver just-right texture for applications as diverse as plant-based cheese, gelatin-free confectionery to gluten-free baked goods.
Join us at https://sscevent.ingredion.com/ for a 360° plant tour experience. For more information, please visit http://go.ingredion.com/plantthefuture