Creating the Crunch Consumers Crave: Developing Snacks with Standout Textures

Food, Food Manufacturing & Supply Chain, Food Ingredients & Innovations,
  • Monday, August 26, 2019

Texture is what takes a snack from “one of many” to “one of a kind.” In this webinar, participants will learn how specialty starch-based texturizers can make a sheeted or baked snack’s texture loud and crunchy or light and crispy — and hear market insights on how achieving that just-right texture can help snacks stand out in a competitive marketplace.

Participants will also discover how to select the right starch for a given snack and what impact the starch will have on the food manufacturing process.

Key Applications:

  • Pizza  –  Brittle  –  Beet crackers  –  Gluten-free pulse crackers
  • Coated nuts  –  Thin cookies
  • Sweet  –  Salty  –  Savory
  • Plant-based  – Protein  –  Gluten-free


Carolyn Phillips, Market Insights Manager, North America, Ingredion

Carolyn Phillips has a long tenure in market research and consumer insights with a focus on primary custom research. At Ingredion, she leads the insights function for North America, partnering with the marketing and strategy teams to build knowledge and expertise about the markets Ingredion serves, with an emphasis on the consumer.   

Prior to joining Ingredion, Carolyn held market insights roles on the supplier side and the client side, with responsibility for delivering strategic and actionable insights to inform business decisions and guide consumer strategy. She has experience in the healthcare/pharmaceutical, CPG and B2B space. She holds a Bachelor’s degree in Marketing from St. Joseph’s University and received an MBA from Temple University.

Message Presenter
Jinat Mansuri, Ingredion

Jinat Mansuri, Project Leader, Technical Service, US/Canada Ingredient Solutions, Ingredion

Jinat Mansuri has been with Ingredion for several years and is responsible for providing customer solutions and product innovation in the East Coast region, collaborating with sales and marketing on a total go-to-market approach. Jinat holds a Bachelor’s degree inBiology from Rutgers University.

Message Presenter

Who Should Attend?

This webinar will appeal to food and beverage manufacturers, as well as people with the following job titles:

  • R&D and product developers
  • Marketing and innovation managers
  • Entrepreneurs/emerging businesses

What You Will Learn

Attendees will gain insights into:

  • The importance of texture in snack foods
  • Benefits and applications of different texturizers
  • How texturizers impact food manufacturing 
  • The impact of texture on market success 

Xtalks Partner


Ingredion Incorporated (NYSE: INGR), headquartered in the suburbs of Chicago, is a leading global ingredient solutions provider serving customers in more than 120 countries. With annual net sales of nearly $6 billion, the Company turns grains, fruits, vegetables and other plant materials into value-added ingredients and biomaterial solutions for the food, beverage, paper and corrugating, brewing, and other industries. With 28 Ingredion Idea Labs® innovation centers around the world and more than 11,000 employees, the Company develops ingredient solutions to meet consumers’ evolving needs by making crackers crunchy, yogurt creamy, candy sweet, paper stronger, and adding fiber to nutrition bars.

 Work with Ingredion to create dairy and alternative dairy products that deliver a superior, indulgent eating experience. Or differentiate your products with most-desired nutritional benefits. With our formulation expertise, broad range of capabilities and portfolio of innovative ingredients, including plant proteins, texturizers, sweeteners, starches, fibers and multi-functional flours, you can capitalize on the trends and get to market quickly with the products your consumers truly want.

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