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Westchester, Illinois-based Ingredion has been working towards tapping into the dairy and vegan spaces by expanding its portfolio to give formulators healthier options for their products. Last week, Ingredion debuted a new product made from a functional native corn starch base to improve the texture of somechelated iron vs gentle iron plant-based items. The ingredient, called Novation Indulge 2940, ferrous fumarate 305mg tabletsaims to achieve a gelled texture for application in dairy and dairy-alternative products like yogurts, puddings and cheeses. The ingredients giant is hoping the reorganization of its operations toward a global focus will have a positive impact on the company’s market share in emerging consumer trends. “The new structure will allow for greater transparency into our product capabilities, improve our focus on growing market opportunities and serving customers, and provide greater insight to financial stakeholders,” president and CEO Jim Zallie said in a statement. With its new focus tmagnesium glycinate danskhe company is tapping into seemingly lucrative consumer trends: texture and healthier ingredients. Recent reports have shown that many consumers are not happy with the ingredients used in popular plant-based alternatives, specifically meat and dairy. Meanwhile, the need for achieving a satiating texture for these products has yet to be met. Ingredion is not the only company hopping on this trend. Alternative protein company Pureture recferrous fumarate 140mg/5ml oral solutionently lferric phosphate toxicityaunched a plant-based casein product to improve the texture of plant-based milk and dairy products without sacrificing clean and healthy ingredients.