Maandelijks archief: mei 2019

Earliest Evidence Of The Cooking And Eating Of Starch

May 17th 2019 Earliest evidence of the cooking and eating of starch. Early human beings who lived around 120 000 years ago in South Africa were “ecological geniuses” who were able to exploit their environment intelligently. New discoveries made atthe … Lees verder

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Our Love Of Starch Changed Our Genes (And Our Spit)

May 15th 2019 A new study clarifies how the pursuit of starch may have driven evolutionary adaptations in mammals. Starch, a complex carbohydrate, is a vital source of nutrition for many mammals. Humans farm it in the form of rice, … Lees verder

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Ingredion Launches Corn-Based Clean Label Starch For Reduced Fat And Indulgent Textures

May 14th 2019 Ingredion introduces new clean label starch to reduce fat and build indulgent textures. Global ingredient solutions provider Ingredion has added a functional native starch to its portfolio of clean and simple co-texturisers with the launch of NOVATION® … Lees verder

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Genetic Differences May Impact How People Digest Starch

May 08th 2019 Personalized platform potential: genetic differences may impact how people digest starch.  The US study highlights the need for personalized nutrition as the industry becomes increasingly engaged with the platform.  A new Cornell University study has found that … Lees verder

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4th Cassava & Starch Africa

May 06th 2019 4th Cassava and Starch Africa on May 22nd & 23rd in Accra, Ghana. “Driving Sustainable Development through Innovative Value Chains” 4th Cassava & Starch Africa Summit brings together industry stakeholders to discuss innovations in farm mechanization, new … Lees verder

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