Eric Weiser, head of open innovation and customer innovation at Ingredion, and Daphne Brands, associate scientist in global applications for snacks, bakery, and confectionery at the company, reflect on innovation, start-up collaboration, and the key takeaways from last year’s MISTA Growth Hack for healthy nutrition. They discuss how co-creation with start-ups is shaping the development of multifunctional ingredients, from bio-fermentation to postbiotics and fibers, while keeping the consumer experience front and center. The experts detail how combining health, texture, and sustainability drives repeat purchases. They also explore emerging innovation themes, such as precision fermentation and nutrient-dense snacks as meal replacements.