Starch

Ingredion doubles down on specialty starches investment

NEWS IN BRIEF

Ingredion doubles down on specialty starches investment

By Mary Ellen Shoup

Ingredion has completed one-third of its planned $160m capital investment into expanding capacity for its clean label specialty starches to improve its operational flexibility amid ongoing supply chain disruptions.

IAG has launched NuBana N200 banana flour that contains a high level of health-beneficial resistant starch. Pic: IAG

Gluten-free green banana flour high in RS2 could cut down waste

By Gill Hyslop

US ingredient technology company, International Agriculture Group (IAG), has launched a clean label green banana flour that contains a high level of resistant starch to capitalize on the growing demand for the dietary fiber and perhaps cut down on banana...

Ingredion's researchers have created a range of clean-label tapioca flours that it is launching globally. Pic: ©iStock/Boonchuay1970/fototips

Ingredion launches range of clean label tapioca flours

By Gill Hyslop

Food scientists at Ingredion Incorporated’s Idea Labs have developed a range of multi-functional tapioca flours, based on more than two decades of research to understand the role tapioca can play in clean label applications.

Cassava could be used in a similar way to corn to provide starch sweeteners

Cassava shapes up as an alternative source for starch sweeteners

By Paul Gander

New research led by Du Pont Industrial Biosciences concludes that enzyme technology currently used with maize and wheat could be applied far more widely to cassava root starch to produce sweeteners such as glucose, fructose and maltose.

'Low-carb bakery hasn’t proven itself yet, but it’s one of the biggest outstanding areas developing over the last couple of months,' says Jos Vast, Bakery Academy founder

Low-carb bakery to go mainstream, says expert

By Kacey Culliney

Low-carb baked goods will soon hit mainstream as companies work to overcome formulation and processing challenges to industrialize products, says the founder of consultancy firm the Bakery Academy.

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