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A safe pair of hands

Helping you to deliver functional, nutritious solutions

The demands placed upon manufactures of foods for clinical nutrition are tightening all the time. Strong scientific credentials are needed at every turn and the strictest micro standards place unique pressures on producers to get it right first time.

If you’re looking to enhance the nutritional profile of your products, while supporting improved texture delivery, Ingredion can help you safely and securely balance your priorities. With a strong track-record in developing specialty ingredients for new-borns to elderly patients or those suffering from swallowing difficulties– we’ve got all your bases covered. ​

How our products add value 

Our specialist portfolio of clinical nutrition ingredients can help you develop consumer-winning products every time through:

  • Our safety first approach: delivering nutrients in a safe and consistent manner​ with a reliable supply and batch to batch consistency
  • Enhancing texture: enabling manufacturers to create premium products through texture enhancement to help dysphagia sufferers swallow better and for clinical sip and tube feeding.
  • Hypoallergenic and special needs formulations: helping to create solutions free-from common allergens meeting the specific needs of hungry babies or those which need an anti-regurgitation formula
  • Fibre enrichment: our starch solutions are neutral in flavour, fibre-providing and non-allergenic.

Our portfolio of clinical and infant nutrition products help to deliver nutritional needs and perform a range of functions to help you create consumer-winning products through:

To get the best start in life, infants and toddlers need a well-formulated, nutritious diet. Ingredion can help you deliver the products parents are looking for to help new generations grow up healthier. 

Explore our ingredient solutions:

  • BIOLIGO® GL 5700 IMF galacto-oligosaccharide (GOS) is a non-digestible carbohydrate made from lactose in the form of a syrup. To enable manufacturers to make an easy substitution of other GOS ingredients, BIOLIGO® GL 5700 IMF​ GOS is equivalent to the sugar profile of other forms of GOS.
  • UNI-PURE® IMF​ starches are produced from maize or rice and manufactured to the highest microbiological standards. These products deliver viscosity and can be used in products for infants with particular dietary requirements. ULTRA-SPERSE® IMF starch is a spray-dried and agglomerated starch that supports the anti-regurgitation effect and delivers a smooth texture. 
  • NOVATION®   INDULGE 3920 — co-texturiser clean label tapioca starch
  • NOVATION®  range of clean label texturisers with rice, corn, potato and tapioca bases.

Elderly people and those with specific nutritional needs or food intolerances should have access to nutritious, satisfying foods and beverages. You can offer high-quality and scientifically backed nutrition ingredients in your foods and beverages for people with special nutritional needs.

Take advantage of our nutrition plus ingredient solutions, including:

  • CRYSTAL TEX 626 - Tapioca Dextrin for specialised drinks.
  • NOVELOSE® 3490 - Resistant starch

BIOLIGO® GL 5700 IMF GOS

Meeting high standards for infant formula

Explore health & nutrition challenges

Nutrition plus 

Increase the nutritonal profile of your products

Digestive health 

Make more products more attractive to consumers

Nutrition minus 

Building back texture when removing ingredients

Reduce sugar 

Make your products more attractive with consumers

Clinical and infant nutrition 

Creating safe and healthy products

Gluten free 

Create superior gluten free products

Free-from 

Develop products without allergens

Feature Description

Explore our applications

Animal and pet nutrition 

Grain free, gluten-free pet food solutions

Bakery and snacks 

Increase the consumer appeal of your bakery and snack products

Batters and coatings 

Create differentiated textures

Beverages 

Emulsification, encapsulation, sugar reduction and more

Dairy 

Creating great textures and achieve shelf life stability

Clinical and infant nutrition 

Ensuring product safety and nutrition

Colours and flavours 

Replace expensive ingredients

Meat 

Improve yield, texture and consumer appeal

Savoury 

Create great textures and improve product quality
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