Starches

Shape of Things to Come: Innovations in Pasta

By remaining adaptable in form and formulation, there’s no taste or trend that pasta can’t evolve to meet. ...More
January 17, 2012
Posted in Articles, Fiber, Sauces / Gravies / Soup
Salty Food Preference Shaped During Infancy

Infants exposed early to starchy, salty foods will develop a greater preference for salty taste, by as early as 6 months of age, than will infants who have not been given salty foods, according to a new study published in the American Journal of Clinical Nutrition. ...More
December 21, 2011
Posted in News, Bakery / Cereal
2011 Fi Excellence Award Winners

Food Ingredients Europe & Natural Ingredients recently announced the winners of the Fi Excellence Awards 2011 honoring professionals and companies for their ability to demonstrate and stimulate innovation, and for their contribution to the food industry. The awards are ...More
December 12, 2011
Posted in News, Bakery / Cereal, Colors, Flavor
Starch Intake Linked to Breast Cancer Recurrence

Women who increase their intake of starch may have a greater risk for breast cancer recurrence, according to new research presented at the 2011 CTRC-AACR San Antonio Breast Cancer Symposium. ...More
December 12, 2011
Posted in News
Penford to Acquire Carolina Starches

Penford Corp. has entered into an agreement to acquire Carolina Starches, including company interests and certain assets of the businesses currently operated by Carolina Starches LLC and Keystone Starches LLC. The deal, subject to certain conditions, is expected to close by ...More
November 17, 2011
Posted in News
Seesaw Science: Balancing Kids’ Calories

Calorie-reduction strategies for foods and beverages targeted to kids. ...More
November 16, 2011
Posted in Articles, Bakery / Cereal, Fiber
Grain Processing Names Senior VP Sales

Grain Processing Corporation promoted Patrick M. Homoelle to Senior Vice President, Sales ...More
November 14, 2011
Posted in News, Bakery / Cereal, Fiber
Potato-Based Resistant Starch

A potato-based resistant starch, by Penford Food Ingredients, contains about 85% dietary fiber on dry solids basis while its bland flavor and color adapts well to a wide variety of food applications. ...More
November 1, 2011
Posted in News, Bakery / Cereal, Fiber, Sauces / Gravies / Soup
Getting Sauced

Innovative ingredients that boost nutrition and maintain appeal of ready-to-use sauces. ...More
October 19, 2011
Posted in Articles, Fiber, Flavor, Nutraceuticals, Sauces / Gravies / Soup
Stabilizing Frozen Products

Frozen products need specialized systems to keep them from deteriorating under frozen conditions and temperature fluctuations. ...More
October 17, 2011
Posted in Articles, Bakery / Cereal