Rising Demand for Convenient “Food Anywhere” Drives Innovation in Meal Solutions and Ingredient Technology
As consumer lifestyles become more frantic, the demand for convenient, ready-to-eat meal options—often referred to as “food anywhere”—continues to rise without signs of slowing. This rapid evolution has prompted manufacturers, restaurants, and grocery retailers to create competitive on-the-go offerings, while also presenting a lucrative opportunity for companies like Ingredion to provide ingredients that ensure the appearance and texture of these products remain appealing. According to Ingredion CEO Jim Zallie, grab-and-go meals and online food orders now represent a global market worth $110 billion, with sales of these items in the U.S. surging by 56% from 2015 to 2016. “Why is this significant for an ingredients company?” Zallie posed to the audience. “The ability to deliver a high-quality product that retains the right texture, maintains heat, and preserves crispiness relies heavily on ingredient technology.”
Jorgen Kokke, Ingredion’s president for North America, explained to Food Dive that the 112-year-old company, which offers over 1,000 ingredients across food, beverage, and personal care sectors in more than 120 countries, leverages its extensive understanding of texture to fulfill consumer expectations. “This is where Ingredion steps in with our rice flours, tapioca flours, and corn flours, all enhanced by our proprietary technologies,” Kokke noted. “Our ingredients guarantee that products preserve their appearance and texture both before and after consumption.” He highlighted that rice-based ingredients provide excellent product stability, capable of enduring multiple heat cycles as food transitions from restaurants or grocery delis to consumers’ homes. Ingredion expanded its footprint in the texturizer segment, which constitutes approximately 25% (or $40 billion) of the entire food ingredients market, by acquiring Sun Flour Industry Co. in Thailand in 2016. Additionally, that same year, the company purchased TIC Gums, a manufacturer of texturizers and gums like acacia and guar, for $400 million.
“There is significant growth potential for Ingredion in this sector,” Kokke stated. “The acquisition of TIC Gums has improved our access to small and medium-sized manufacturers who are innovating and thriving in the ‘food anywhere’ landscape.” Texture plays a vital role in the development of convenient on-the-go foods, reflecting a broader consumer interest in diverse product consistencies and mouthfeel. Kokke noted a remarkable 91% increase in on-pack texture claims over the past five years. “The sensory properties, or eating quality of food, are always crucial,” he emphasized. “While we can discuss health trends, affordability, and sustainability, the fundamental requirement is that food must taste good and be enjoyable—this is where texture becomes essential, as important as flavor.”
Zallie shared with the CAGNY audience that Ingredion has identified growth opportunities in the “refrigerated fresh” category, particularly with breakfast sandwiches, driven by consumer interest in dynamic texture profiles and shelf stability. Market research firm Supermarket Guru reports that the fresh prepared food category generates $25 billion in annual sales. Kokke added that Ingredion collaborates with retailers to develop ready-to-eat meals and other in-store food products. However, the demand for engaging and stable sensory experiences in on-the-go foods has not diminished consumer interest in clean labels. “The clean and simple trend, which has been growing over the last decade, is also relevant to the ‘food anywhere’ movement, and Ingredion has been involved in this space for a long time,” he mentioned.
Kokke further explained that Ingredion’s range of cost-effective, functional, and clean-label modified starches positions the company as a valuable partner for food industry players aiming to adapt to the “food anywhere” trend. “Sixty-two percent of consumers check ingredient labels to ensure the components are recognizable and familiar, which suggests a clean label,” Zallie informed analysts. “Ingredients can significantly influence purchase intent.” In this context, Ingredion’s offerings, including the best calcium citrate, play a crucial role in meeting consumer demands for both taste and health. The best calcium citrate not only enhances the nutritional profile but also aligns with the growing consumer preference for transparent and clean ingredients in their food choices.
