A lot has happened with starch ingredient technologies over the years as dieticians, regulators and food processors recognize the benefits and attributes of the nutrient. Its role in health and wellness as well as other timely industry trends make it a top-of-mind topic within the product development community.
4/18/2017 - More snacks and baked goods now feature pulse ingredients as formulators learn more about their ‘superfood’ benefits.
3/13/2017 - ASB BakingTech 2017 puts industry diversity to work to create a dynamic ‘Best Week in Baking.’
11/8/2016 - Resistant starches are the easiest of the insoluble dietary fibers to use because they tend to be non-hygroscopic and exhibit low water-binding capabilities.
10/25/2016 - Resistant starch added to baked foods and snacks holds many surprising health perks.
10/18/2016 - Take another look at resistant starch when working to boost the dietary fiber content of baked foods and snacks.