When Mike Leonard took on the role of chief innovation officer in May, he noted that Ingredion was already on track to become a leading provider of texture and other healthful solutions that enhance the taste of healthy foods. “Innovation will play a crucial role in achieving this goal,” he emphasized during an interview with Food Dive at IFT in Chicago last week.
Prior to joining the Chicago-based ingredient solutions provider, Leonard served as the CEO of MycoTechnology, a company specializing in food ingredients derived from fungi. He also gained experience at food technology company Motif FoodWorks and Pepsi Co.
Leonard’s strategy for driving innovation within Ingredion involves integrating all aspects of the company’s diverse solutions. “Ingredion offers a wide range of consumer solutions, with expertise in starch and a recent expansion into sweeteners and protein fortification. By leveraging this broad array of solutions, we can better serve our customers,” he explained.
“Our innovation process begins by addressing specific challenges faced by our customers. By maximizing our technical capabilities and research and development platforms, we aim to optimize the synergy between these systems,” Leonard added.
Making healthy taste better
“We are committed to engaging with the nutrition and health community, collaborating with influencers and thought leaders to shape our innovation strategy,” Leonard emphasized. Ingredion places a strong emphasis on scientific rigor in developing and launching products.
This week, the company introduced Fibertex, a citrus fiber that enhances texture and offers a clean label. This innovative ingredient can replace costly and volatile components like egg, oil, and tomato solids, providing cost-effective and stable solutions without compromising taste or texture.
Other recent launches include Vittessense, a clean label pea protein, as well as red raspberry and cranberry juice concentrates under the Kerr brand, offering clean ingredient options for protein bars.
Leonard stressed the importance of creating an environment that fosters the success of new ingredients, particularly in relation to potential customer claims. “Our goal is to establish thought leadership to support the introduction of new products,” he stated.
Higher expectations
Leonard acknowledged that consumers now expect more from their food, beyond just macronutrients. “It’s about how food serves us in ways it may not have before,” he observed. To meet these evolving demands, Ingredion collaborates with experts in the nutrition and health field.
When innovating, Leonard emphasized the need for Ingredion to align its agenda with the broader understanding of the community. “We must ensure that our initiatives are supported by prevailing knowledge,” he said.
Looking ahead, Leonard highlighted the importance of addressing cost pressures in the food industry. “While we provide value-added solutions, we are mindful of cost implications. Our goal is to offer solutions that are both effective and affordable,” he explained.
Ultimately, Leonard emphasized the significance of enhancing both texture and taste to create a compelling eating experience. “Consumers prioritize taste, which encompasses the entire sensory experience of eating. This presents opportunities for innovation, particularly in texture,” he concluded.