Ingredion to acquire 100% ownership of Verdient Foods advancing pulse-based protein production

By Mary Ellen Shoup

- Last updated on GMT

©GettyImages / igoriss
©GettyImages / igoriss

Related tags Ingredion Verdient Foods plant-based protein

Ingredion has signed an agreement to acquire the remaining portion of ownership in Verdient Foods in Vanscoy, Saskatchewan, increasing its investment in the plant-based proteins space from $185m to more than $200m over the last two years.

Last year, the company announced it had expanded its partnership with Verdient Foods​ to produce a variety of protein concentrates and flours from lentils and fava beans as well as peas.

Additional investments in the plant-based protein sector made by Ingredion in 2019 include an investment in San Francisco-based Clara Foods​ to produce egg proteins via microbial fermentation, and the creation of a dedicated innovation lab in Englewood, Colorado, to focus on the development of plant-based meat alternatives. 

Earlier this year, Ingredion also invested in a Process Innovation Center in Bridgewater, New Jersey, to enable customers to test and develop formulations, ideas, and solutions for plant-based meat alternatives. 

The global ingredients supplier has also hired two key executives to lead its specialty plant-based protein business including the appointment of Beth A.C. Tormey (formerly from Lonza where she led the consumer health and nutrition division) as vice president of plant-based proteins. On Oct. 1, 2020, Ingredion brought on Jeremy Xu as its senior vice president and chief innovation officer, who joined the company from Royal DSM.

“Over the last two years, we have strategically invested over $200m to build a leadership position in consumer-preferred plant-based proteins, which is central to Ingredion’s strategy and accelerating our Driving Growth Roadmap. We are well positioned to continue capitalizing on and benefiting from the megatrends driving the changes in the global food and beverage industry,"​ stated Jim Zallie, Ingredion’s president and CEO. 

“Acquiring 100% ownership in Verdient Foods enables Ingredion to accelerate net sales growth, further expand our manufacturing capability and co-create with our customers to serve the increasing consumer demand for plant-based foods."

As a result of the recent acquisition, Ingredion will operate two production facilities in Vanscoy, Saskatchewan, which will both produce a range of specialty pulse-based ingredients.

Related news

Show more

Related products

show more

Replacement Isn't the Future. Variety Is.

Replacement Isn't the Future. Variety Is.

Content provided by ADM | 22-Mar-2024 | White Paper

Successfully navigating the intersection of food and technology can help your business meet evolving consumer demands.

Consumer Attitudes on Ultra-Processed Foods Revealed

Consumer Attitudes on Ultra-Processed Foods Revealed

Content provided by Ayana Bio | 12-Jan-2024 | White Paper

Ayana Bio conducted the Ultra-Processed Food (UPF) Pulse survey, offering insight into consumers’ willingness to consume UPFs, as well as the variables...

Future Food-Tech San Francisco, March 21-22, 2024

Future Food-Tech San Francisco, March 21-22, 2024

Content provided by Rethink Events Ltd | 11-Jan-2024 | Event Programme

Future Food-Tech is the go-to meeting place for the food-tech industry to collaborate towards a healthier food system for people and planet.

Palate Predictions: Top Flavor Trends for 2024

Palate Predictions: Top Flavor Trends for 2024

Content provided by T. Hasegawa USA | 08-Jan-2024 | Application Note

As consumers seek increased value and experience from food and beverages, the industry relies on research to predict category trends. Studying trends that...

Related suppliers

Follow us


View more