In this Taste Radio conversation, host Ray Latif sits down with Adams Berzins, Innovation Project Manager at Ingredion, to discuss how the company is helping modern food and beverage brands navigate the evolving landscape of sweetness, formulation, and consumer expectations. With 20 years in the industry and deep expertise in sugar reduction, Berzins explains how his creative and scientific background drives innovation across Ingredion’s portfolio. He shares how the company develops next-generation sweetness solutions and practical formulation tools that help brands build products that align with cost, taste, and sustainability goals.
Berzins also sheds light on changing consumer preferences, noting a measurable shift toward lower sweetness levels and growing acceptance of plant-based sweeteners like modern stevia. He discusses Ingredion’s global research, ethical sourcing practices, and expanded capabilities in areas like texture, protein, and fruit and vegetable ingredients. For startups and emerging brands, he highlights Ingredion’s Catalyst program, which provides rapid, end-to-end product development support through a more flexible, entrepreneur-friendly model. He encourages founders to connect through Ingredion.com or LinkedIn to tap into the company’s labs, experts, and innovation network around the world.
