05.29.19
Booth 2035
Ingredion Incorporated is inviting food and beverage manufacturers at IFT to learn more about Clara Foods’ protein portfolio. The company said Clara’s proteins have the superior taste and functionality of animal proteins but with the sustainability and vegan-friendly profile of plant proteins. Whether manufacturers are looking for egg albumen for baking, clean-label antimicrobials, digestive health supplements or pure, clean protein for food or beverages, Clara Foods’ innovative technology is tailor-made for consumers’ preferences. Food scientists and business development leaders from both Clara Foods and Ingredion will be onsite from June 2-5, 2019 in New Orleans, LA and available to meet with manufacturers to offer technical expertise and answer any product development questions.
Clara Foods’ proprietary fermentation technology aims to reduce the production and environmental costs of animal proteins.
“We are thrilled to partner with Ingredion to bring these first ingredients to market and redefine how the world produces animal protein at scale,” said Arturo Elizondo, founder and CEO of Clara Foods. “Their global reach across 120 countries and their applications expertise will dramatically expand Clara’s ability to disrupt the protein market as the world's leading animal-free, animal protein ingredient manufacturer.”
“We recognize that animal-free protein is emerging as a trend and we want to provide our customers with a full range of solutions that work across a wide range of foods and beverages,” said Joe Light, Ingredion’s vice president, global development and ingredient technology. “We’re excited to partner with Clara Foods and we look forward to meeting with food and beverage manufacturers at IFT to scale this technology.”
In April 2019, the company announced it would lead the Series B funding round in Clara Foods and under the terms of the agreement, it will partner to globally distribute and market multiple proteins derived from yeast that are traditionally found in eggs.
Ingredion Incorporated is inviting food and beverage manufacturers at IFT to learn more about Clara Foods’ protein portfolio. The company said Clara’s proteins have the superior taste and functionality of animal proteins but with the sustainability and vegan-friendly profile of plant proteins. Whether manufacturers are looking for egg albumen for baking, clean-label antimicrobials, digestive health supplements or pure, clean protein for food or beverages, Clara Foods’ innovative technology is tailor-made for consumers’ preferences. Food scientists and business development leaders from both Clara Foods and Ingredion will be onsite from June 2-5, 2019 in New Orleans, LA and available to meet with manufacturers to offer technical expertise and answer any product development questions.
Clara Foods’ proprietary fermentation technology aims to reduce the production and environmental costs of animal proteins.
“We are thrilled to partner with Ingredion to bring these first ingredients to market and redefine how the world produces animal protein at scale,” said Arturo Elizondo, founder and CEO of Clara Foods. “Their global reach across 120 countries and their applications expertise will dramatically expand Clara’s ability to disrupt the protein market as the world's leading animal-free, animal protein ingredient manufacturer.”
“We recognize that animal-free protein is emerging as a trend and we want to provide our customers with a full range of solutions that work across a wide range of foods and beverages,” said Joe Light, Ingredion’s vice president, global development and ingredient technology. “We’re excited to partner with Clara Foods and we look forward to meeting with food and beverage manufacturers at IFT to scale this technology.”
In April 2019, the company announced it would lead the Series B funding round in Clara Foods and under the terms of the agreement, it will partner to globally distribute and market multiple proteins derived from yeast that are traditionally found in eggs.
