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Practicing CULINOLOGY® - the best of food science and culinary arts

 The best of food science and culinary arts

"How do I take chef-inspired recipes from the kitchen to the manufacturing line?"

"It looks great on the bench, but how can I be sure it will scale up?"

"What can I use to make low fat products taste like they've got it all?"
Ask an Ingredion Europe CULINOLOGY® expert. No matter how broad or complex the question, we can help you find the answer. Ingredion CULINOLOGY® experts offer a unique blend of skills - they're experts in both culinary arts and food science - allowing you to translate consumer desire into winning food formulations. We have the expertise that addresses efficiency and cost considerations as well as taste appeal.

New product successes come from experimenting and making process modifications. At the Ingredion Texture Centre of Excellence, culinologists experts leverage their deep understanding of starch, clean label/organic ingredients, functional flours, consumer testing, prototyping and pilot plant capabilities to help you scale up and introduce successful new products at a rapid pace. Tap into our CULINOLOGY® team to help you:
  • Optimise formulations
  • Generate new brand extensions
  • Scale up marketplace products at our pilot plant facility or at yours
  • Reformulate existing products

Talk CULINOLOGY® with Chris

Trained under leading Michelin-starred chefs, Chris Lightfoot has valuable technical and culinary expertise. He has worked closely with Ingredion Europe since 2004, and joined the company full-time in 2010 as an executive chef in the UK. His skills help support new product development and go-to-market strategy for retailers and manufacturers, offering extensive expertise in recipe formulation, product performance and sensory attributes. Speak to Chris today ​to learn how you can scale up recipes to create consumer-winning products.


*CULINOLOGY® is a registered trademark of the Research Chefs Association. Used with permission


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