Ingredion on Bioeconhttps://en.bioecon.ru/companies/ingredion/Recent content in Ingredion on BioeconHugoen-USTue, 07 Jul 2026 00:01:46 +0700Food biopolymers (starches, polysaccharides, plant proteins)https://en.bioecon.ru/technology/food-biopolymers-starches-polysaccharides/Mon, 06 Jul 2026 00:00:00 +0000https://en.bioecon.ru/technology/food-biopolymers-starches-polysaccharides/B2B food-grade biopolymers — modified starches, plant-protein isolates and hydrocolloids — produced by reactive extrusion, wet fractionation and isopropanol precipitation for texture, structure and clean-label formulation across the food industry.Rare sugars and enzymatic sweetenershttps://en.bioecon.ru/technology/rare-sugars-enzymatic-sweeteners/Mon, 06 Jul 2026 00:00:00 +0000https://en.bioecon.ru/technology/rare-sugars-enzymatic-sweeteners/Enzymatic epimerization turns commodity starch and fructose into allulose and tagatose — naturally occurring low-calorie sugars with sugar-like taste — while a separate fermentation route delivers stevia-derived sweeteners, moving allulose from ‘unicorn ingredient’ to commercial reality.Deep grain processing (maltodextrin, starches, amino acids)https://en.bioecon.ru/technology/deep-grain-processing/Sun, 05 Jul 2026 00:00:00 +0000https://en.bioecon.ru/technology/deep-grain-processing/Wet milling and enzymatic hydrolysis convert corn and wheat into maltodextrin, glucose syrups, modified starches and fermentation-derived feed amino acids (lysine, threonine), replacing petrochemical and animal-protein inputs across food, feed and industrial B2B supply chains.