Ingredion
Global business-to-business supplier of starches, sweeteners, plant proteins, texturizers, and other food and industrial ingredients.
Last updated August 21, 2026
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Overview
Ingredion is a United States-based ingredient solutions company serving food, beverage, brewing, pharmaceutical, nutrition, personal-care, paper, and other industrial customers. The company converts corn, tapioca, potatoes, rice, peas, quinoa, stevia, fruits, vegetables, grains, gums, and other plant materials into functional ingredients. Its portfolio is used to provide sweetness, texture, viscosity, stability, binding, color, nutrition, and processing performance in finished products. The business traces its history to the 1906 merger that created Corn Products Refining Company. Its early consumer and industrial products included Argo laundry starch and Mazola corn oil, while later developments included crystalline dextrose, malt syrup, corn syrups, and starch-based ingredients. The company expanded internationally during the twentieth century and changed its corporate identity several times. In 1958, Corn Products Refining Company merged with The Best Foods, Inc.; in 1969 the combined business adopted the name CPC International. The Bestfoods packaged-food operations were separated from the corn-refining activities in the 1990s, and the ingredient business became Corn Products International. Ingredion broadened its capabilities through acquisitions and partnerships. National Starch joined the company in 2010, adding specialty starches, texturizers, and related technologies. The company later added potato-starch derivatives, fruit and vegetable concentrates, specialty gums, rice ingredients, plant proteins, stevia sweeteners, and stabilization technologies through acquisitions and joint ventures involving Penford, Kerr Concentrates, Shandong Huanong, TIC Gums, Sun Flour Industry, Verdient Foods, PureCircle, Katech, and others. It has also invested in emerging fermentation, pulse-protein, quinoa, and alternative-protein technologies. The Ingredion name was adopted in 2012 as the company positioned itself as a broader ingredient-solutions provider rather than solely a corn refiner. Its commercial model is primarily B2B: it combines raw-material processing, formulation expertise, technical service, and customer co-development. The company operates innovation centers known as Idea Labs, where scientists and customers work on applications such as clean-label formulations, reduced sugar, plant-based foods, alternative dairy, sports nutrition, bakery, snacks, beverages, and industrial materials. Ingredion's major product families include starches and modified starches, glucose and other syrups, dextrose, maltodextrins, polyols, high-fructose and high-maltose sweeteners, caramel color, stevia-based sweeteners, plant proteins, fibers, hydrocolloids, fruit and vegetable concentrates, and biomaterial solutions. Its customers use these products in recipes and manufacturing processes rather than typically selling them under the Ingredion name to consumers. The company has emphasized responsible sourcing, sustainable manufacturing, plant-based nutrition, and reformulation support. It serves customers in more than 120 countries and has a manufacturing and innovation footprint spanning multiple regions. James Zallie has led the company as president and chief executive officer since 2018, following Ilene S. Gordon. The company remains listed on the New York Stock Exchange under the symbol INGR.
History
Ingredion's history begins in 1906, when leading United States corn refiners combined to form Corn Products Refining Company. The company was incorporated in New Jersey and initially developed both household and industrial applications for corn-derived materials. Argo laundry cornstarch entered production in 1908, followed by Mazola corn oil in 1911. In 1919, the company acquired Canada Starch Company, later associated with the Casco business. During the 1920s and 1930s, the company expanded its product range and geographic reach. It developed crystalline dextrose, marketed as Cerelose, and sold Bosco chocolate-flavored malt syrup. Operations extended into South America, Mexico, and Asia, while the Karo name was introduced for waffle syrup. These activities established a foundation spanning sweeteners, starches, syrups, and food products. In 1958, Corn Products Refining Company merged with The Best Foods, Inc., creating Corn Products Company. During the 1960s, the combined business entered additional markets including Chile, Pakistan, and Malaysia and began producing high-fructose corn syrup at its Argo facility. In 1969, it changed its corporate name to CPC International. During the 1970s and 1980s, CPC continued international expansion and built or developed plants in North America, South America, Africa, and other regions. It also explored bioethanol through a partnership with Texaco before the relevant plant was later sold. CPC's European starch operations were sold in 1987 and became associated with Cerestar, which was subsequently acquired by Cargill in 2002. Separately, the company's Bestfoods division developed a major packaged-food portfolio including Maizena, Knorr, Hellmann's or Best Foods mayonnaise, and Skippy. In 1997, CPC International renamed itself Bestfoods and separated its corn-refining business, which became Corn Products International. This separation allowed the ingredient business to focus more directly on starches, sweeteners, and related industrial applications. Corn Products International expanded again in 2010 by acquiring National Starch. The transaction added specialty starches and functional systems used in food, beverages, pharmaceuticals, paper, and other industries. In 2012, the company adopted the Ingredion name and was added to the Fortune 500. The new identity reflected a strategy centered on ingredient solutions, technical collaboration, and a broader raw-material base. The 2010s brought a series of capability-building acquisitions. Ingredion acquired Penford in 2015, adding potato-starch derivatives, and Kerr Concentrates, adding fruit and vegetable concentrates and purees. It acquired a Chinese specialty corn-starch operation in 2016, followed by TIC Gums and Sun Flour Industry in 2017. In 2018, it formed a venture with Verdient Foods to develop plant proteins and pulse-based flours, later acquiring Verdient outright. It also began producing the Astraea Allulose sugar alternative in Latin America. In 2019, Ingredion participated in financing for The EVERY Company, which was developing fermentation-derived animal-free egg-white protein, and acquired Western Polymer, a producer of potato starch for applications including paper. In 2020, Ingredion acquired PureCircle, adding a major stevia platform. It also marketed quinoa ingredients supplied by NorQuin and increased investment in plant-based meat alternatives. In 2021, the company acquired Katech, a German provider of texture and stabilization solutions, formed regional ventures with Grupo Arcor, and partnered with Amyris on fermentation-derived Reb M sweetener. It opened a plant-protein facility in South Sioux City, Nebraska, designed to manufacture isolate, concentrate, flour, and starch products in North America. In 2022, it invested in InnovoPro, which develops chickpea protein concentrate. Ingredion's contemporary business combines large-scale agricultural processing with specialty formulation and customer application work. Its innovation centers, technical teams, and global manufacturing network support customers seeking lower sugar, plant-based nutrition, clean-label texture, improved stability, and more sustainable materials. The company operates internationally and continues to serve food, beverage, brewing, pharmaceutical, nutrition, and industrial markets under the leadership of James Zallie, who became president and chief executive officer in 2018.
- 2022
Investment in InnovoPro
[1]Ingredion took a stake in the developer of chickpea protein concentrate.
- 2021
North American plant-protein facility opens
[1]A South Sioux City, Nebraska facility began producing several forms of plant protein and pulse-based ingredients.
- 2020
PureCircle joins Ingredion
[1]The acquisition strengthened the company's stevia sweetener and flavor portfolio.
- 2018
Plant-protein strategy expands
[1]Ingredion formed a venture with Verdient Foods and began producing the Astraea Allulose sugar alternative in Latin America.
- 2014
Idea Labs network is launched
[1]Ingredion created collaborative innovation centers for customer-focused ingredient development.
- 2012
Ingredion name is adopted
[1]Corn Products International rebranded as Ingredion and joined the Fortune 500.
- 2010
National Starch is acquired
[1]The transaction added specialty starches and functional ingredient technologies.
- 1997
Ingredient operations become Corn Products International
[1]The corn-refining business was separated from the Bestfoods packaged-food company.
- 1969
The company becomes CPC International
[1]The corporate name changed as the organization continued international expansion.
- 1958
Merger with The Best Foods
[1]The merger created Corn Products Company and linked the business to Best Foods' packaged-food activities.
Products and positioning
A global, technically oriented B2B ingredient partner positioned around formulation expertise, functional performance, plant-based nutrition, reduced sugar, clean-label development, and sustainability.
Texture and processing ingredients
Starches and modified starches
Ingredion supplies native and modified starches made from corn, tapioca, potatoes, rice, and other crops. These ingredients can thicken, bind, stabilize, gel, encapsulate, or improve mouthfeel. Customers use them in bakery, dairy alternatives, sauces, soups, snacks, confectionery, brewing, pharmaceuticals, paper, and other applications. Specialty starch systems are formulated for processing tolerance, freeze-thaw stability, clean-label positioning, and specific texture requirements.
Sweeteners
Sweeteners and syrups
The portfolio includes glucose syrup, high-maltose syrup, high-fructose corn syrup, dextrose, maltodextrins, glucose solids, syrup solids, and polyols. These ingredients provide sweetness, solids, browning, moisture management, crystallization control, and body. They are supplied to food, beverage, brewing, confectionery, dairy, and pharmaceutical manufacturers for formulation and process control.
Plant-based sweeteners · 2020
Stevia sweeteners and flavors
Through PureCircle, Ingredion offers steviol glycoside sweeteners and related flavor solutions derived from stevia. These ingredients support sugar reduction and calorie-management programs in beverages, dairy products, nutrition products, and other foods. The range is designed to help formulators manage sweetness quality, taste profile, and application performance.
Nutrition ingredients
Plant proteins
Ingredion produces and develops pea and other plant-based protein ingredients, including isolates, concentrates, flours, and related pulse ingredients. They are used in sports nutrition, bakery, snacks, alternative dairy, meat alternatives, and protein-fortified foods. The company has expanded this area through Verdient Foods, plant-protein manufacturing, and investment in chickpea-protein technology.
Hydrocolloids and texturizers
Gums and stabilization systems
Ingredion's gums, hydrocolloids, and stabilizer systems help control viscosity, suspension, emulsion stability, gel structure, and mouthfeel. TIC Gums and Katech expanded the company's ability to provide application-specific texture and stabilization solutions for beverages, dairy alternatives, dressings, sauces, desserts, and other formulated products.
Fruit and vegetable ingredients · 2015
Fruit and vegetable concentrates
Fruit and vegetable concentrates and purees add flavor, color, solids, and recognizable plant-based content to food and beverage formulations. The capability entered the portfolio through Kerr Concentrates and complements Ingredion's starch, sweetener, and texturizer systems in product development and reformulation work.
Sugar alternatives · 2018
Astraea Allulose
Astraea Allulose is a sugar-alternative ingredient that Ingredion began manufacturing and marketing in Latin America. It is intended for reduced-sugar formulation work where developers seek sweetness and functional properties distinct from conventional sugar.
Brand decisions
2021
Expand plant-protein manufacturingStrategyBackground
Customers were seeking scalable plant-based protein ingredients for alternative meat, dairy alternatives, nutrition products, and snacks.
Action taken
Ingredion opened a South Sioux City, Nebraska facility producing plant-protein isolate, concentrate, flour, and starch products.
Aftermath
The facility broadened the company's North American supply and application platform for plant-based proteins.
2020
Acquire PureCircleM&ABackground
Demand for plant-based and reduced-sugar sweetening systems was increasing across food and beverage categories.
Action taken
Ingredion acquired PureCircle and integrated its stevia sweetener and flavor capabilities.
Aftermath
Ingredion strengthened its position in stevia-based reformulation and plant-derived sweeteners.
2014
Create a global Idea Labs innovation networkStrategyBackground
Ingredion sought to make technical collaboration and customer co-development a larger part of its value proposition.
Action taken
The company opened a network of innovation centers where scientists work directly with customers on applications and formulations.
Aftermath
The network became a visible part of Ingredion's innovation-led B2B positioning.
2012
Rebrand from Corn Products International to IngredionStrategyBackground
The company had expanded beyond conventional corn refining into specialty starches, sweeteners, texturizers, nutrition ingredients, and other plant-based solutions.
Action taken
It adopted Ingredion as its corporate and market-facing name.
Aftermath
The new identity emphasized a diversified ingredient-solutions model and supported the company's broader international positioning.
Recent events
- 2022
Ingredion acquires a stake in InnovoPro[1]
M&A
The investment expanded Ingredion's exposure to chickpea-derived protein concentrates.
- 2021
Ingredion expands plant-protein and pulse-ingredient activities[1]
Product launch
The company opened a North American plant-protein facility and developed additional partnerships for plant-based and fermentation-derived ingredients.
- 2020
Ingredion acquires PureCircle[1]
M&A
The acquisition strengthened Ingredion's position in plant-based stevia sweeteners and related flavor systems.
- 2015
Ingredion acquires Penford and Kerr Concentrates[1]
M&A
The transactions added potato-starch derivatives and fruit and vegetable concentrates to the portfolio.
- 2014
Ingredion expands its innovation-center network[1]
Other
The company established a global network of Idea Labs for collaborative product and application development.
- 2012
Corn Products International adopts the Ingredion name[1]
Other
The renamed company presented itself as a broader ingredient-solutions provider rather than only a corn-refining business.
- 2010
Ingredion acquires National Starch[1]
M&A
The acquisition expanded Ingredion's specialty starch, texturizer, and functional-ingredient capabilities.
Sources8 sources
- 1Ingredionen.wikipedia.org
- 2Ingredion corporate websiteingredion.com
- 3Ingredion acquires PureCircle, appoints its new CEOfoodprocessing.com.au
- 4Ingredion Acquires Texture and Stabilization Solutions Firmpowderbulksolids.com
- 5Ingredion acquires texture specialist KaTechbakeryinfo.co.uk
- 6Ingredion appoints Diego Reynoso as new chief financial officer | FoodBev Mediafoodbev.com
- 7Ingredion signs joint venture with Grupo Arcor in South Americafoodnavigator.com
- 8Stevia sweeteners: Ingredion acquires exclusive license to sell and market Amyris’s Reb M, produced via fermentationfoodnavigator.com
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