Ingredion has completed its rice manufacturing expansion in Banglen, Thailand. The move is part of the company’s ongoing investments to grow its specialty food ingredients business to support customers further globally and enhance its capabilities by expanding its rice production in Asia. 

“Thailand is one of the largest exporters of rice globally, with around 16 million of the population employed in rice farming. We are upgrading and expanding our capabilities right at the heart of rice cultivation and processing, letting us combine the local know-how and experience with our own clean label expertise. This unique position will enable us to fast-track our customers’ growth projects in the clean and simple space,” explains Rishan Pillay, Vice President and General Manager for ASEAN and India at ingredion. 

According to Daniel Haley, Global Platform Leader, Clean and Simple, Ingredion, the company is a pioneer in the clean label movement. “We understand consumer attitudes and preferences toward specific ingredients and claims, thanks to more than 25 years of experience in this space and the largest consumer research globally conducted regularly. Being a well-recognized kitchen cupboard staple, non-GMO, hypoallergenic and gluten-free, rice continues to be an on-trend ingredient,” he says. 

“In the APAC region, rice flour is considered to be one of the most recognized and accepted texturizing ingredients by consumers. Its creamy texture combined with its functionality makes it ideal for a variety of uses,” states Valdirene Licht, Senior Vice President for APAC at Ingredion. 

In addition to processing regular rice-based products, the facility has also enabled the development of multi-functional waxy rice flours. These deliver smooth and creamy textures, with moderate to high process tolerance and offer superior stability in ambient, refrigerated and freeze/thaw conditions. 

These innovative products complement the company’s functional native clean label portfolio, providing customers with choices that best meet their processes, recipes, desired sensory experiences and consumer preferences.