Ingredion invests US$100M in Indianapolis plant to improve efficiency
USA — Ingredion Inc., a provider of ingredient solutions, has announced plans to invest US$100 million to improve its facility’s efficiency, production, and reliability, thereby reducing its greenhouse gas emissions.
The company said the investment will allow it to produce more texture-based ingredients while providing additional flexibility to add new offerings to its portfolio. The project is expected to be completed in the second half of 2026.
The company added, “Texture impacts how everything from chips and peanut butter to pizza and snack bars appears, feels, tastes, releases flavour and sounds. More than 50% of consumers would reject a product if they don’t like the texture.
“Texture’s importance provides a huge growth opportunity for ingredients companies as food and beverage manufacturers look to differentiate themselves from their competitors and keep consumers coming back.”
As texture becomes more central to Ingredion’s portfolio, the company invests millions to upgrade the Indianapolis facility and maintain competitiveness in the segment. The Indianapolis facility makes a variety of starches and texturising ingredients for confections, beverages, soups, sauces, batters and breading.
The company’s net sale was US$2.5 billion in 2024, and it projects that the total will rise to US$3 billion in 2028. It also predicted that its texture sales will continue to rise.
Valdirene Evans, Senior Vice President and President of Global Texture Solutions at Ingredion said, “As Ingredion has driven volume growth for texture solutions over the past several quarters, these investments will expand our capacity and support future customer growth.
“Additionally, these investments will enable the Indianapolis plant to continue to lead in supplying the highest quality and most innovative speciality starch-based texturisers for global customers.”
On January 6, 2025, the company halted operations at its plant protein concentrate and flour production facility in Vanscoy, Saskatchewan, Canada.
The company revealed that the decision comes after a strategic review. It also intends to sell the facility and surrounding property.
The Vanscoy facility became part of Ingredion’s portfolio by acquiring Verdient Foods in November 2020. In August 2021, Ingredion introduced new capabilities at the site, enabling it to produce specialty concentrates and flours derived from peas, lentils, and fava beans.
Sign up HERE to receive our email newsletters with the latest news and insights from Africa and around the world, and follow us on our WhatsApp channel for updates.
