Following the launch of its beverage and dairy labs, Ingredion has extended its virtual lab, Inside Idea Labs, to the bakery and snacks market in the Asia-Pacific (APAC) region. The platform gives food and beverage manufacturers 24/7 online access to essential information on bakery and snack applications. It is pegged as a “one-stop repository” of the collective knowledge developed across Ingredion’s brick-and-mortar labs around the world.
Visitors to the lab can find inspiring concepts and ideas, on-trend insights, ready-to-use formulations, science-based research, tools, tips and responses to frequently asked questions. The comprehensive resources cover key areas in bakery and snack development such as moisture management, texture enhancement and fibre fortification. Ingredion says that these allow manufacturers to innovate and keep up with consumers’ evolving preferences.
One of the key drivers for Ingredion to expand its virtual labs to the APAC region is that it has seen an increase in demand for cakes with moist texture claims, and an increase in product launches for bakery and snack products with texture and fibre claims. Focusing on these key areas lets manufacturers address aspects such as ensuring long-term freshness in cakes, creating signature textures in snacks and baked goods, tackling specific consumer requirements or boosting the nutritional profile of their products.