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.

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Pyler says Starch gels at baking temperatures

- After gelling, starch retrogrades over time affecting the quality of baked goods.

Naturally non-GMO

- Wheat, gums, emulsifiers and oils may ease the transition to non-bioengineered products.

Bakeries claim fiber to get consumer attention

- Grain-based foods have a natural affinity for fiber, which may need to be added to meet consumer expectations.

Why adding starch can help a forumula

- Why add starch when so much is present in the flour already?

Exploring gums and hydrocolloids part 1

- Know your gums to know their best applications, say experts from Gum Technology.
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