Ingredion is teaming up with Cosaic, gaining access to the startup’s innovative product to enhance plant-based and dairy products while also accelerating efforts to leverage external innovation to expand its product portfolio.
Ingredion has been monitoring Cosaic for 18 months, according to Eric Weisser, Ingredion’s head of open innovation and customer innovation. The company was impressed by Cosaic’s yeast-based emulsion, which is a clean-label solution that improves the creaminess and stability of products while providing nutrients like protein and fiber without the need for additives.
What intrigues Ingredion about Cosaic Neo, the Swiss biotech’s ingredient, is its multifunctional attributes. Cosaic Neo offers stabilizing, emulsifying, and texturizing functions, making it a unique ingredient due to the combination of multiple attributes.
Cosaic Neo also aligns with the preferences of food manufacturers, as it is clean label, non-GMO, and allergen-free. Its fermentation process allows for flexibility in adjusting fat, protein, or fiber content based on the goals of food companies.
While Ingredion has previously partnered and invested in other companies, such as The Every Company for sugar-reducing technology and Oobli for sweet proteins, Cosaic is at an earlier stage, making it more suitable for a collaborative relationship rather than an equity investment.
Adding Cosaic Neo to its offerings provides Ingredion with a unique value proposition and helps the company expand its presence in biotechnology-based ingredients, such as fermentation.
Tomas Turner, co-founder and CEO of Cosaic, stated that the partnership with Ingredion signifies a significant milestone for the company, enabling them to commercialize Cosaic Neo in the U.S. and collaborate on new products. Cosaic’s current portfolio includes solutions for sauces, dressings, and protein shakes.
Ingredion plans to engage more closely with startups through partnerships and equity investments as part of its strategy to leverage external innovation efficiently.
“It has to be part of our DNA going forward,” Weisser added.