Ingredion has entered a strategic partnership with Swiss biotech startup Cosaic to commercialize and scale its yeast-based ingredient, Cosaic Neo, as the Illinois-based giant accelerates its strategy to expand through external innovation.
For the past 18 months, Ingredion has tracked Cosaic’s progress, with Eric Weisser, head of open innovation and customer innovation, calling the ingredient a standout for its multifunctionality. Cosaic Neo is a clean-label, non-GMO, allergen-free emulsion that naturally enhances creaminess, stability, and texture in both dairy and plant-based products—while delivering protein and fiber without the need for additives.
A Novel Ingredient with Multiple Functions in One
What makes Cosaic Neo particularly attractive, Weisser said, is that it brings “more than one primary attribute to the party.” The ingredient offers stabilizing, emulsifying, and texturizing capabilities simultaneously, making it uniquely positioned for applications ranging from sauces and dressings to protein shakes.
Its fermentation-based production allows companies to tweak fat, protein, or fiber content to meet specific product goals, adding further flexibility for formulators.
A Different Kind of Early-Stage Partnership
Ingredion has previously aligned with emerging tech companies—including Every Company and Oobli—but Cosaic is earlier in its development, making it better suited for a partnership rather than an equity investment. The collaboration allows Ingredion to expand into innovative ingredient technologies without building everything in-house.
“We shouldn’t be exploring every possible space ourselves,” Weisser noted. “Leaning into new ingredient technologies gives us solutions where we don’t currently have ready-to-market options.”
Strengthening Presence in Fermentation-Derived Ingredients
As Ingredion serves over 18,000 customers globally, adding Cosaic Neo enhances its portfolio with an ingredient rooted in biotechnology—an area the 120-year-old company has identified as a key priority.
For Cosaic, the deal is transformative. CEO Tomas Turner described the partnership as a “pivotal moment” that validates years of research. With Ingredion’s scale and technical expertise, the startup aims to make “clean-label creaminess a scalable reality.”
Path to Commercialization
Under the partnership, Ingredion will support the commercialization of Cosaic Neo in the U.S. market and co-develop new applications. Although Cosaic already offers solutions for sauces, dressings, and shakes, the ingredient is still being scaled for broader deployment.
Looking ahead, Weisser expects more collaborations with startups, saying Ingredion must embrace the external innovation ecosystem to move faster:
“It has to be part of our DNA going forward.”