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.

showing 1-11 of 11 articles

Naturally non-G.M.O.

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

Leverage for low-glycemic claims

Supplier Innovations
Resistant starch is up for an F.D.A. health claim while a European panel speaks favorably of non-digestible carbohydrates.

New patent covers wheat with resistant starch

New wheat lines from Arcadia Biosciences may lead to food products with a lower glycemic index.

Sizing up starch selections

Supplier Innovations
Increasing yield in poultry and improving quality in gluten-free products are two opportunities.

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.