Ingredion to showcase protein fortification and sugar reduction at Vitafoods Europe 2026

Ingredion is putting texture at the center of its latest protein push, using Vitafoods Europe 2026 in Barcelona to show how formulators can raise protein, cut sugar and still avoid the chalky, gritty finish that often sinks better-for-you launches. In its April 23 announcement, the company framed the message for EMEA product developers who need cleaner labels and stronger nutrition claims without giving up taste.

The company said its plant protein systems are built for ready-to-drink beverages, cold-pressed protein bars, dairy alternatives, snacks, tortillas, sauces, ready meals and meat alternatives. Ingredion says those solutions are meant to deliver great taste and texture while boosting nutritional value, and to support vegan, gluten-free, clean-label and allergen-free positioning. That mix matters because protein fortification is no longer just a numbers game; brands now need systems that hold up across multiple formats without destabilizing the product or dulling the eating experience.

Ingredion has been building that message for years. In July 2024, it introduced VITESSENCE® Pea 100 HD in the United States and Canada as a pea protein designed for cold-pressed bars. The company said the ingredient helps maintain softness throughout shelf life and reduces chalky, gritty textures, a reminder that sensory quality remains one of the hardest problems in bar development. Ingredion also created a Texture & Healthful Solutions segment in 2024, and its annual report said that business posted double-digit organic sales volume growth in the second half of the year.

The company’s broader financial scale underscores the push. Ingredion reported 2024 net sales of $7.4 billion and cash from operations of more than $1.4 billion, while reorganizing around segments that better fit customer demand for differentiated formulations. That shift has lined up with a wider theme in Ingredion’s 2026 commentary: ingredient suppliers are increasingly selling complete formulation systems, not isolated proteins or fibers.

The timing also tracks with changing eating habits linked to GLP-1 medications. In January 2026, Ingredion said appetite suppression and smaller portions were increasing demand for nutrient-dense, high-protein foods, and pointed to reformulation tools including resistant starches, prebiotic fibers, pulse proteins and low- and no-calorie sweeteners. Its EMEA protein-enrichment materials also highlight pulses as protein-rich, high in dietary fiber and micronutrients, while supporting vegan, gluten-free, allergen-free and clean-label goals. In Barcelona, that argument is likely to land squarely with formulators looking for protein systems that solve taste, texture and sugar reduction at the same time.