Topic: Starches


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    Ingredient Economics
    10/19/2009 - Food product developers strive to deliver consumer-pleasing products while piecing together penny-saving formulas. Knowing how to squeeze maximum flavor, functionality and cost benefits out of new and existing formulas begins with a few basic principals and some ingredient know-how. ...
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    PROMITOR™ Good for Gut
    10/14/2009 - Tate & Lyle, a leading renewable food and industrial ingredients company released new clinical research demonstrating resistant starch as an important fiber for a healthy gut. ...
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    Cost-Saving Starch
    10/08/2009 - Recently launched in Europe, CREAMIZ, a starch from Tate & Lyle, helps reduce fat content by up to 30%, while maintaining mouthfeel and texture in dairy and convenience foods. The starch is part of the company’s Optimize™ platform and will help deliver cost savings for food manufacturers. Visit tateandlyle.com  ...
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    Canada May Add Acrylamide to Schedule 1
    08/31/2009 - Health Canada is considering implementing a three-pronged risk management approach to cut the exposure of Canadians to acrylamide. ...
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    High-Fiber Pasta Solutions
    08/20/2009 - Adding fiber to pasta seems a natural fit, but it can be challenging. Fiber-rich ingredients can dictate changes to formulas and processing steps. ...
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    Non-GMO Pea Ingredient
    08/17/2009 - A non-GMO pea ingredient from A&B Ingredients, Swelite, contains both dietary fiber and starch.  Harvested from yellow peas, the allergen-free ingredient acts as a water and fat binder in meats and vegetables, and also improves texture and yield.  Visit abingredients.com...
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    High-Fiber Grains
    08/04/2009 - Because whole grains are a naturally excellent source of fiber, food developers have an opportunity to help consumers meet a trifecta of dietary goals: increased fiber and whole-grains intake, as well as possible weight-reduction benefits. ...
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    Starch in Frozen Sauces
    07/31/2009 - Starches have long been used for textural assistance in sauces, but the growing interest in frozen products has presented new challenges for developers. ...
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    Better Gluten-Free Baking
    07/22/2009 - Food designers are busy getting the gluten out of formulations, but creating healthful and palatable alternatives can be challenging to overcome in baked goods, where enriched wheat flour has historically been the base grain of choice. ...
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    Modified Starch 101: Principles, Functionality, and Applications
    06/26/2009 - An indispensable part of any product designer's toolkit, modified starch provides a variety of functionalities: as thickeners, texture agents, fat replacers and emulsifiers. The sophisticated technology behind these starches provides ingredients that can be fine-tuned to meet ... ...
 

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