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.
7/26/2016 - With pulse concentrates and flours, bakers and snack producers can hit all the hottest health trends.
5/3/2016 - After gelling, starch retrogrades over time affecting the quality of baked goods.
11/11/2015 - Wheat, gums, emulsifiers and oils may ease the transition to non-bioengineered products.
8/19/2015 - Grain-based foods have a natural affinity for fiber, which may need to be added to meet consumer expectations.
4/2/2015 - Why add starch when so much is present in the flour already?