Beneo Unveils First-Ever Instant Functional Rice Starch

November 23rd 2020

Beneo unveils first-ever instant functional rice starch for sauces, dressings and fillings.

Beneo has revealed its latest creation for enhancing clean label claims in foods. Remypure S52 P is a precooked functional native rice starch that can help manufacturers produce clean label food preparations, such as cold processed sauces, dressings, dairy desserts and bakery fillings.

The new ingredient delivers soft and creamy textures and product stability, even under harsh processing conditions such as shear and acid, according to Beneo.

Benoit Tavernier, product manager specialty rice ingredients at Beneo, says: “We launched our first Remypure product in 2016 and since then we’ve been focused on developing the range further.”

“In 2018, we launched Rempure S52, and the development of a precooked version was the logical next step in the extension of the Rempure product portfolio.”

Remypure S52 P has performed well in taste trials, with spoonable dressings, ranch dips and bakery creams, says Tavernier.
While Rempure S52 can be used in applications produced using hot and harsh process conditions, Rempure S52 P presents new opportunities for cold processed applications that traditionally have to withstand acidity and/or high shear during preparation, Tavernier explains.

“For example, food dressings, sauces and dips, bakery fillings and dairy desserts, are often produced using a cold process, hence the need to develop an instant functional native rice starch.”

Previously, only selected categories stood out with clean labels, such as baby food, Tavernier highlights.

“However, today, clean label claims are included in a strong majority of products and can be found in many applications such as confectionery, bakery, soups and sauces, to name a few.”

This is due to a rise in consumers seeking out products with natural credentials and clean label ingredients because they regard them as healthier, adds Tavernier.

“At the same time, consumers are looking for tasty, delicious and convenient foods. As a result, manufacturers are increasingly being challenged to create product solutions that meet all these demands,” he continues.

“With our Remypure range and, particularly with Remypure S52 P, we can help our customers rise to the challenge and tap into these growing trends with our native functional rice starches.”

Remypure S52 P is now available globally. As international consumers continue to avoid products that contain artificial ingredients, transparent and simple labels are on the rise worldwide.

As such, “Transparency Triumphs” was recently pegged as Innova Market Insights’ Top Trend for 2021, highlighting a burgeoning consumer appetite for traceable, sustainable ingredients.

Recent research has shown that one in four food and beverage launches carry a clean label claim, and this increases to one in three for sauces and seasonings, Beneo reveals.

Global consumers are looking for authentic and natural ingredients.

For example, half of UK shoppers and three out of five German consumers “intentionally avoid foods and/or beverages with artificial ingredients and look for natural products instead,” according to Beneo.

When asked why consumers were interested in eating cleaner, almost three out of every five consumers (62 percent) said it was because it was healthier.

Rice is seen as a familiar and healthy ingredient by the large majority of consumers.

Furthermore, it brings added creaminess and mouthfeel to any recipe, thanks to the rice starch granules’ unique characteristics.

Remypure S52 P performed well in taste trials, with spoonable dressings, ranch dips and bakery creams tested, all receiving positive feedback, particularly regarding the recipes’ creamy textures and stability.
Applications such as food dressings, sauces and dips, traditionally have to withstand acidity and/or high shear during preparation.

“Remypure S52 P has been developed for food producers searching for an instant clean label texturizer for food preparations that can withstand harsh process conditions while giving an additional creamy aspect to the texture of the end product,” Tavernier explains.

“It is the first rice starch of its kind on the market for this type of application and has already been well received in a range of taste tests.”

“With the now extended Remypure range of functional native rice starches, Beneo is well set to support existing and potential new customers in their development process of various new clean label products.”

Beneo expects interest in natural ingredients and clear and transparent labeling, which will continue to increase in 2021 and beyond.

“Already today, two in three consumers worldwide want to see nutritional information that is as simplified and clear as possible, and the majority of consumers regard rice starch as a natural and familiar cupboard ingredient,” Tavernier continues.

“This is why we believe rice starch holds the key to unlocking new opportunities for product development that responds to the growing transparent labeling trend.”

Additionally, rice starch is a plant-based texturizer that provides mouthfeel and stability to dairy alternatives such as drinks, desserts or spreads. With almost one in two European consumers aiming for less dairy and meat products, plant-based rice starch offers manufacturers opportunities to tap into this growing trend, Tavernier highlights.

Beneo has already invested significantly in its rice starches, with the recent launch of its organic starches and €50 million (US$59.3 million) funding into expanding its Wijgmaal rice starch plant in Belgium, which will lead to a 50 percent capacity increase by March 2022.

Source: BENEO Launches First-Ever Instant Functional Rice Starch – Agro & Food Processing (agronfoodprocessing.com)

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Roquette Positions Pea Starch As Gelatin Alternative For Capsules

November 18th 2020

Roquette’s innovative plant-based solution unlocks possibilities for veggie softgel market.

Roquette has unveiled Lycagel, a pea starch technology positioned as a pharmaceutical-grade solution for vegetarian softgel capsule formulations.

As it meets both US and EU pharmacopeia standards, Lycagel is the first vegetarian softgel option that is suitable for nutraceutical supplement softgel products, as well as regulated pharmaceutical drug products, according to Roquette.

“Gelatin is currently the gold standard for softgel capsules in the nutraceutical and pharmaceutical markets. However, gelatin is animal-derived and has incompatibility issues with fill ingredients that can shorten softgel shelf life,” says Steve Amoussou-Guenou, innovation project leader of pharma at Roquette.

Lycagel is designed to be easily adaptable to existing gelatin processes, with only minor production modifications needed to handle the higher gel mass viscosity and temperature requirements.

“A key ingredient in the Lycagel system – pea starch – is the first of its kind to market, supporting high performance and attractive softgel solutions through patented technology.”

Amoussou-Guenou continues that Lycagel’s best characteristics are its strength compared to gelatin and its ability to maintain structural integrity during production and throughout storage.

“Unlike gelatin-based capsules, for example, Lycagel softgels exhibit no crosslinking. In terms of visual appeal, Lycagel capsules have a transparent, shiny finish and excellent reproducibility and can be adapted to the manufacturer’s brand,” he adds.

Another advantage is that Lycagel is processed at higher temperatures than gelatin. “In addition to maintaining its structural integrity at higher temperatures, it also removes the temperature limitations experienced with gelatin.”

This allows manufacturers to include ingredients such as pastes or waxes, as well as giving the option to implement multi-ingredient and complex formulations.

Additionally, some manufacturers may feel that the manufacturing process is much slower for plant-based softgels, and therefore inefficient and more expensive than gelatin versions. However, Roquette has found that manufacturing time with Lycagel is equivalent to gelatin.
Lycagel capsules have a transparent, shiny finish and excellent reproducibility.

Roquette has spent the past two years investing in the R&D around Lycagel. The final formation includes pea starch, carrageenan, Neosorb sorbitol and salt.

Unlike gelatin, hydroxypropyl (HP) pea starch does not possess the gelling properties needed to form a homogeneous softgel film.

Therefore, the team needed to explore ingredient combinations to achieve this characteristic, with carrageenan eventually being selected.

However, when mixed together, pea starch and carrageenan are more viscous. In addition, Roquette found that the formulation was jellifying at temperatures below approximately 85°C.

This meant that in comparison to gelatin, the preparation of the gel mass required a higher temperature, as well as for film casting and capsule sealing.

“We also experienced some challenges with capsule sealing during the initial stages of the development – finding that the capsules were leaking, or the films were too thick,” explains Amoussou-Guenou.

The answer to these R&D challenges was eventually found in a specific cooking procedure for the pea starch and carrageenan system. The teams also implemented some equipment adjustments to avoid the immediate jellifying of the gel mass.

“Following multiple testing phases, a new temperature setting profile was established. Our efforts to optimize and adjust the process parameters for Lycagel subsequently removed challenges with capsule leakage and sealing marks,” says Amoussou-Guenou.

The launch is now supported by the validation of its reproducibility at scale when encapsulating varying fills for different capsule sizes and shapes.
The Roquette R&D team developed a specific cooking procedure for the pea starch and carrageenan system.

This gelatin alternative taps into a growing market for plant-based offerings. Indeed, “Plant-Forward” is Innova Market Insights’ second Top Trend for 2021.

The market researcher reports that plant-based or vegan claims on supplements had an average annual growth of 34 percent between 2015 and 2019.

“With demand for plant-based alternatives showing no signs of abating, pharmaceutical and nutraceutical manufacturers alike require a solution that can help them meet discerning consumer preferences for sustainable, non-animal derived ingredients,” explains Amoussou-Guenou.

He continues that it’s not just people who categorize themselves as vegetarian that are looking to swap animal-based products for plant-based alternatives, with many omnivorous consumers simply reducing their meat intake.

“Religious reasons, as well as an increased awareness of environmental and health concerns regarding meat consumption, are all contributing factors fueling a global drive toward plant-based products and solutions,” he details.

Source: https://www.roquette.com/media-center/press-center/2020-11-18-lycagel-softgel-alternative-to-gelatin-pharmaceuticals-nutraceuticals

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ChickP Protein Has Launched A New Range Of Native Starch

November 17th 2020

Israeli start-up launches clean label native chickpea starch.

The Israeli foodtech start-up says its new ingredient extracted from chickpeas offers food and drink manufacturers a pure, high-value, functional ingredient.

Foodtech start-up ChickP Protein has launched a new range of native starch developed from chickpeas for food and drinks applications. The new ingredient is non-GMO and a by-product of ChickP protein process using proprietary technology.

ChickP’s technology allows the company to separate and purify the solid components of the chickpea (protein, starch, and fibres), which the Israeli start-up offers to food manufacturers as pure, high-value, functional ingredients.

The launch of the novel starch ingredient follows the successful introduction last year of a line of innovative chickpea isolates specifically designed for plant-based dairy alternative products.

“The inspiration for developing a native chickpea starch was to offer another purified fraction from chickpea – similar to ChickP’s isolated protein, which contains 90% protein,” said Ram Reifen, managing director, founder and chief science officer of ChickP. “We’ve extended the purity approach by introducing our pure native chickpea starch, with more than 98% starch content.”

ChickP says its native chickpea starch eliminates food waste during processing and ensures a sustainable, clean ingredient.

The start-up claims the ingredient has high amylose to amylopectin ratio, with neutral taste and no aroma.

It also claims that due to its narrow granules size distribution, compared with pea and potato starches, ChickP native starch provides better gelling and thickening properties.

As a result, it can be used as a thickening/binding agent in a variety of food applications – soups and sauces, confectionery, dairy, baked goods, desserts, meat, plant-based meat, and many more.

According to Innova Market Insights, the use of specifically identified starches in food and drink launches has increased globally, featuring a 7% increase in year-over-year growth when comparing 2019 and 2018 launches.

Last year, the top category of global product launches tracked with starches was bakery (27%), with corn starch being the leading ingredient among the starches tracked. The top positionings of global product launches tracked with starches last year were no additives/preservatives (17%), gluten-free (15%), and vegetarian (9%).

“The ChickP technical team currently is developing food applications using our native chickpea starch,” said Ron Klein, chief executive of ChickP. “We invite companies to collaborate with us to create new plant-based products that meet all the demands of today’s informed consumers.”

Source: https://www.chickp-protein.com/

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Starch Manufacturer Ingredion Seeks $2.6M Tax Break

October 29th 2020

Starch manufacturer seeks $2.6M tax break for expansion plans.

An Indianapolis City-County Council committee has advanced a $2.6 million tax abatement request for a starch and sweetener producer that plans to expand the capacity of its facility southwest of downtown.

Chicago-based Ingredion Inc. plans to spend about $60 million to expand its operations at 1515 Drover St., allowing it to add 22,000 metric tons of capacity to meet customer demand. The company manufactures starches, sweeteners, animal feed products and edible corn oil.

The company does not plan to add any jobs but will retain 374 employees who earn an average hourly wage of $33.92. Ingredion expects to dedicate approximately 5% of its abatement savings toward a job training initiative that will increase maintenance technicians’ skill sets.

The company said the expansion is necessary to keep up with North American and global competition for “clean-label” starches, which typically means free from chemical modification.

The project, which has already begun, will play out in phases through 2024. The expansion is taking place within the facility’s existing footprint.

The company has requested a five-year personal property tax abatement. In year one, the abatement would save the company 100%; 80% in year two; 60% in year three; 40% in year four and 20% in the fifth and final year.

The abatement would save the company about $2.6 million over the five-year period. After the tax abatement expires, Ingredion is expected to pay an estimated $2.8 million in personal property taxes annually on the new equipment.

The Metropolitan and Economic Development Committee approved the tax abatement request on Monday night. It now advances to the full city-County Council, which next meets Nov. 16.

Source: https://www.ibj.com/articles/council-committee-advances-tax-abatement-for-starch-manufacturer-expansion-plans

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Tate & Lyle To Acquire Tapioca Business In Thailand

October 28th 2020

Tate & Lyle to acquire tapioca business in Thailand.

Agreement to purchase 85% shareholding in Chaodee Modified Starch in support of strategy to grow texturant portfolio.

Tate & Lyle PLC (“Tate & Lyle”), a leading global provider of food and beverage ingredients and solutions, announces that it has signed an agreement to acquire an 85% shareholding in Chaodee Modified Starch Co., Ltd. (“CMS”), a well-established tapioca modified food starch manufacturer located in Thailand.

This investment extends Tate & Lyle’s presence in speciality tapioca-based texturants and establishes a dedicated production facility in the main tapioca region of eastern Thailand.  The acquisition will enable Tate & Lyle to offer a broader range of tapioca-based solutions to meet customers’ needs for better tasting and clean label foods in categories including dairy, bakery, snacks, noodles and soup, sauces and dressings.

Tate & Lyle will operate CMS in partnership with the former owner.  Together with its partner, Tate & Lyle intends to invest in the facility over the next three years to increase significantly capacity for higher functionality starches.  The CMS facility will be supplied with substrate by a co-located tapioca starch mill fully owned and operated by Tate & Lyle’s partner.

Nick Hampton, Chief Executive of Tate & Lyle, said: “We are delighted to announce this investment to expand our tapioca offering and grow our texturant portfolio.  CMS brings new tapioca capabilities, raw material sourcing expertise and additional production capacity to Tate & Lyle, and expands our presence in the higher growth Asia Pacific region.”

Closing of the transaction will occur when customary approvals have been received.

Notes to Editor:

1. Thailand is at the centre of tapioca production, with over 90% of tapioca starch output globally. Source: LMC, Commoditia, T&L

2. Tapioca is the most popular and fastest growing texturant source in the Asian diet, and the fastest growing starch in new product formulations. Source: Mintel GNPD 2015-2019 CAGR

3. Tapioca has highly desirable functional properties such as a translucent colour, clean taste, and a soft gel-like texture.

Source: https://www.tateandlyle.com/news/tate-lyle-acquire-tapioca-business-thailand

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Starch Market Outlook Under EU Green Deal

October 19th 2020

CMT’s 1st series of Starch Europe webinar will keep the industry connected to latest news and highlight the dynamic changes of the starch sector.

Managing Covid impacts, disrupted supply chain & uncertain grain production in EU & Black Sea region.

The EU Farm to Fork Strategy, published on 20 May 2020, is at the heart of the EU Green Deal structure and this strategy closely involves the starch industry.

The strategy aims to create a more robust and sustainable food system.

Currently the starch sector is already an important contributor to an EU sustainable food system through its leadership in the EU bioeconomy across food, feed and industrial application.

How can the EU starch stakeholders further play a role for the new F2F strategy’s successful implementation?

Is the market recovering after a year of Covid 19? How much disruption to supply chains has this caused ? Has COVID taken the attention away from other more pressing issues (crop and animal disease etc) and EU/UK trade negotiations?

One of the ambitious targets proposed by the F2F strategy is for the reduction of chemical pesticide and fertiliser use and increased organic farming to 25% of EU’s agricultural land. However many farmers view this as unrealistic as the policy calls for dramatically increasing food production while scaling up organic farming and slashing synthetic pesticide use, all without any clear plan as to how to address agricultural pests and productivity challenges.

EU grain exports in 2020-21 are predicted to decline according to USDA to 25 million tonnes from 28.8 million tonnes, a drop of 13% year-on-year.

Partially owing to extremely challenging planting conditions ,the big unknown for 2020-21 remains the impact of COVID-19 on the grain balances.

CMT’s 1st series of Starch Europe webinar will keep the industry connected to latest news and highlight the dynamic changes of the starch sector.

Supported by Starch Europe, Jamie Fortescue, Managing Director for the Association will represent the starch stakeholders to share the industry’s important role in the EU Green Deal and Bioeconomy strategy.

Webinar sponsor Suez Water Technologies & Solutions – will share solutions to improve water consumption and energy efficiencies in starch processing

Simon Bentley will give an update on the market with current ongoing Covid 19 – what has shifted within this year and was does it mean for the starch market trajectory.

Rabobank will give an outlook on the grains and oilseeds industry outlook in Europe and the Black Sea region.

Source: https://www.cmtevents.com/aboutevent.aspx?ev=WEB201138&

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Tongaat Hulett’s R5.35bn Starch Sale Gets The Green Light

September 22nd 2020

R5.35bn starch sale a relief for Tongaat Hulett.

The R5.35 billion sale of Tongaat Hulett’s starch business to Barloworld got the green light after an independent third party, Rothschild & Co, found that no material adverse change (MAC) had occurred due to the Covid-19 pandemic.

The two companies had reached a deadlock on the agreement for the sale of its starch business to Barloworld in May following the Covid-19 outbreak in the country in March.

Barloworld had said it was reasonably likely that the earnings before interest, tax, depreciation and amortisation (Ebitda) of the starch business for the financial year to end March 2021 would be 82.5 percent or less than the Ebitda of the starch business for the financial year to end March 2020 and that an MAC had, therefore, occurred.

Tongaat chief executive Gavin Hudson said yesterday that the group was pleased that the decision by the independent expert had confirmed Tongaat’s belief that a MAC event had not occurred and that the transaction would now go ahead.

“Throughout this process we have continued to work to close out work streams to meet our other obligations under the agreement reached with Barloworld in February this year, so that we can conclude the sale and move forward. It is expected that we will be able to finalise this process by the end of October with the starch business transferring to Barloworld from November 1,” Hudson said.

Hudson backed the asset and said the starch unit was a great business and Barloworld was fortunate to be buying such a valuable asset.

“However, the rationale for the sale remains unchanged – it will help us to continue meeting our debt reduction targets. Tongaat is a high-potential business with a significant asset base, and this decision will ensure that our focus remains on bedding down the turnaround of our organisation,” he said.

Tongaat has been disposing some of its assets in an effort to reduce its huge debt. In June the group also announced the sale of Tambankulu Estates to eSwatini’s Public Service Pensions Fund for R375 million in a share purchase agreement, with the proceeds earmarked to reduce its R13bn debt.

Tongaat’s target is to reduce its debt levels by R8.1bn by March 2021.

Barloworld said it was pleased that the starch business had shown resilience in the face of the economic challenges posed by the Covid-19 pandemic.

“The business is a highly cash generative, relatively asset light and defensive investment with a leading market position and a strong client base of highly regarded and well established multinational companies. These characteristics have underpinned the resilience of the starch business through the current economic challenges, validating Barloworld’s stated strategy of entering into the defensive consumer foods sector and serving industrial customers as a long term strategic pivot of its portfolio,” Barloworld said.

Barloworld also said it believed that the starch business would continue to show positive momentum into the financial year-end after the government moved the country to level 1 of the lockdown on Monday.

Source: https://www.news24.com/fin24/companies/agribusiness/sugar-producer-tongaats-shares-soar-after-impasse-on-sale-of-starch-business-ends-20200922

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Construction Of Emsland’s New Drum Drying Plant Is On Schedule

September 08th 2020

“Project WaltrAut” — Construction of new roller drying plant is on schedule.

In the past few months, a lot has happened at the Emsland Group’s headquarters in Emlichheim. The construction of the new roller drying plant with autoclave (nicknamed “WaltrAut” for the German Walzentrocknungsanlage mit Autoklav) is progressing rapidly. In addition to necessary excavation and drainage work and the demolition of warehouses, recent weeks have seen the pile foundations successfully set in place.

Because of the peaty subsoil, 150 piles had to be driven up to 20 meters into the ground for WaltrAut’s foundation. On top of that, transformer stations were also installed. The base plate of the plant has been laid and the first walls have been built. Despite the coronavirus epidemic and delivery delays from various suppliers, intensive rescheduling made it possible for the building to be completed shortly after the turn of the year.

Furthermore, the construction of the plant on the company premises has also brought plenty of other tasks with it. Hundreds of tons of steel have to be installed in pipe bridges, which WaltrAut will integrate into the production processes. As part of this huge investment project, large parts of the infrastructure are being overhauled and substantial preparatory work is already being carried out for other major projects to come. “The expertise involved in building this department is being provided by the Emsland Group’s own employees,” explains Florian Schmidt-Hickmann, Process Engineering Project Manager at the Emsland Group.

With all that’s happening, the “skyline” in Emlichheim is growing. The building has a total floor area of about 750 m² and reaches a height of over 31 meters. The integrated stair tower made of reinforced concrete reaches a height of almost 34 meters.
WaltrAut, an investment of over 33.9 million euros, is a new drying plant in which potato and pea starch is physically and chemically modified and dried in pressure reactors to meet the highest demands in technical applications. The extensive product range produced here is used in the surfactant and textile industry as well as in many construction and adhesive industry sectors.

After completion, the most modern equipment and machines will be installed in the new building and assembled into a complete plant. Commissioning is planned for summer 2021.

Source: https://www.emsland-group.de/news/2020

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Emsland Group Offers New Waxy Potato Starch Solution

September 07th 2020

Emsland Group offers new waxy potato starch solution.

EMWAXY® is based on high amylopectin potatoes, containing more than 99% amylopectin, resulting in high quality end products. This natural potato variety is being cultivated through traditional, non-GMO breeding techniques. EMWAXY® is a new commercial available amylopectin potato starch giving improved performance to final products at our customers.

Being specialized in the production, application and supply of vegetable ingredients, the Emsland Group is able to promote constant growth and demand for healthy and genuine ingredients. In close cooperation with their partners, the Emsland Group has now developed high amylopectin potatoes EMWAXY® product range.

By means of contract farming, the Emwaxy potatoes are exclusively grown for the Emsland Group. Therefor the potato meets all the quality requirements of the company. Within the Emsland Group, all products manufactured at all sites are plant based, non GMO, Kosher and Halal.
The EMWAXY® range fits seamlessly with the current product portfolio of the Emsland Group.

The cultivation of this new potato variety is a clear sign that raw material manufacturers still have the ability to truly innovate in the market place. With the introduction of EMWAXY® potato starch, the Emsland Group presents a waxy potato starch, which has an amylopectin content of more than 99%.

Heidrun Lambers, Head of Food Application Technology at the Emsland Group explains “EMWAXY® can provide high transparency, new textures, high viscosity, physical shelf life extension as well as smooth and glossy appealing products”.

In food applications the use of EMWAXY® has next features:
• High viscosity
• Clarity, smooth and glossy appearance
• Clean flavour and bland taste
• Excellent creamy mouthfeel
• New textures, resulting high expanded crispy snack products
• Optimized process possibilities. Lower gelatinization temperature, fast hydration, quicker cooking times and lower energy input in comparison with other starches can be the result.

EMWAXY® is high valuable with a lot of benefits in food applications and offers a good start to create new innovative appealing products. These unique material characteristics of EMWAXY® serves todays trends e.g. easy handling, natural, lower dosage possibilities, non-GMO, kosher & halal, gluten and allergen free as well as clean label opportunities.

Source: https://www.emsland-group.de/news/2020

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Henkel Files Patent For Natural Hair Styling Formula With Saccharose And Starch

September 01st 2020

German personal care major has developed a hair styling blend with saccharose and starch replacing synthetic polymers.

Writing in its international patent, Henkel said it had developed the natural blend using saccharose, hydroxypropyl methylcellulose and carboxymethyl starch. It said the blend could be used to manufacture hair styling gels, foams, mousse, waxes, lotions or clays.

Hair styling gels traditionally contained synthetic polymers – cationic, anionic, nonionic and amphoteric – and/or waxes; the former of which Henkel said were conventionally sourced from fossil substances like crude oil. It therefore remained desirable to design products made from “renewable raw materials with the least possible use of energy”, the personal care major wrote in the patent filing.

“A quantity reduction or even an exchange of said fully synthetic polymers can, however, only be carried out if the substitute polymers produce the properties desired for the intended use and give the keratin-containing fibres a sufficient, stable hold.”

Henkel said its natural blend – made up of 1-5 wt% saccharose, 3-7 wt% hydroxypropyl methylcellulose and 0-3 wt% carboxymethyl starch, with a water content of 60-90 wt% – showed a strong performance, with key hair styling qualities maintained.

“Surprisingly, it has been found that, contrary to expectation, no negative aspects such as plaque formation have been found (…) Other commonly required properties of cosmetic agents for the temporary shaping of keratin fibres, such as long-term hold and low tackiness, remained.”

“…The agents according to the invention have outstanding styling properties that are in no way inferior to or even exceed conventional agents based on fully synthetic polymers,” Henkel wrote.

Positive effects on the hairstyle hold and good application could be achieved if the saccharose (sucrose), hydroxypropylmethyl cellulose and carboxymethyl starch content were kept “within narrower quantity ranges”, it said.

Henkel said it would also be important to incorporate a vegetable oil like wheat germ, jojoba or coconut oil to “give the hair a silky sheen and make the hair more resilient”. The oil component had to be included at 0.05-1 wt%. Vitamins, perfumes and preservatives could also be added.

In addition to the ingredients outlined above, Henkel said it was also possible to work with chemically modified biopolymers for setting agents. Chitosan, for example – a biopolymer obtained from shrimp shell – could be incorporated into the blend as a useful “cheap raw material” that was “available in large quantities”.

“…As already mentioned, the provision of agents based on renewable raw materials is an advantage of the present invention. It is therefore preferred to incorporate only those ingredients into the agents according to the invention which meet these criteria. If necessary, the use of synthetic preservatives may be indicated for legal reasons,” Henkel said.

WIPO Internatinoal Patent No. WO/2020/164769
Published on: August 20, 2020. Filed on: November 11, 2019.
Title: “Natural hair styling gel”
Inventor: Henkel – N. Koomann

Source: https://www.cosmeticsdesign-europe.com/Article/2020/09/01/Henkel-patents-natural-hair-styling-formulation-with-saccharose-and-starch

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Ingredion Broadens Organic Starch Range

July 15th 2020

Ingredion launches range of PURITY Bio Organic native starches.

Ingredion Incorporated, a leading global provider of ingredient solutions to diversified industries, today launched three new organic native starches for the U.S. and Canada, PURITY Bio 201 organic native corn starch, PURITY Bio 301 organic native tapioca starch and PURITY Bio 805 organic native waxy rice starch.

The PURITY Bio range of organic native starches offers food manufacturers a compelling value proposition for converting to a more attractive “organic” corn, rice or tapioca starch label, enabling associated claims. The high-performing, certified organic starches can help manufacturers replace undesirable ingredients in existing products and develop new products with shorter lists of more familiar names to enhance product appeal and cost savings potential.

In food systems, PURITY Bio organic native starches impart a bland flavor and can be dropped into the same food processes where it’s conventional (non-organic) native starch counterparts are used, without any change in functionality or formulation. The new organic native starches are ideal for a wide variety of organic food applications, including yogurt (dairy and plant-based alternative dairy), soups, sauces, dressings, frozen and refrigerated ready-meals, meats, batters and breadings, bakery and confectionery (gummies).

“The launch of PURITY Bio organic native starches builds on Ingredion’s two decades of experience in clean label leadership,” said Jim Low, Ingredion’s vice president and general manager, Systems and Ingredients Solutions. “Our continued investment in an organic supply chain provides food manufacturers with an extensive range of certified organic ingredients to help them attract today’s mindful consumers.”

PURITY Bio 201 organic native corn starch and PURITY Bio 301 organic native tapioca starch exhibit a smooth, short texture when hot, set to an opaque gel when cooled (7% concentration) and form a strong gel after cooled in a cooked dispersion. PURITY Bio 805 organic native waxy rice starch offers superior freeze/thaw stability, high viscosity, excellent water-holding capability, strong adhesion and binding properties, and is characterized by a white color and bland flavor. The three starches can be labeled simply as “organic corn starch,” “organic tapioca starch” and “organic rice starch” respectively.

“PURITY Bio organic native starches, made from corn, tapioca and waxy rice, deliver functionality in organic food processes in place of traditional native starches — no special preparation or equipment needed,” said Patrick O’Brien, Ingredion’s regional platform leader for Clean & Simple Ingredients in the U.S. and Canada. “The launch of this product line, with its unique inherent base characteristics, means that food manufacturers now have access to a broader range of high-performing certified organic solutions for developing on-trend products that deliver the taste, texture and performance that consumers demand.”

Source: https://www.ingredion.us/MeetIngredion/News/Ingredion-Broadens-Organic-Ingredient-Solutions-Lineup.html

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BENEO Invests $56 Million In Increasing Capacity At Wijgmaal Rice Starch Plant

July 09th 2020

50% Capacity expansion of production facility in Belgium by 2022.

BENEO, one of the leading manufacturers of functional ingredients, has announced a 50 percent production capacity increase at its Wijgmaal facility to respond to rising customer demand for its rice starches. A two-stage expansion process valued at $56 million, will lead to increased capacity by March 2022.

BENEO forecasts that the growing demand for natural and clean label products, in applications such as coated confectionery, will intensify in major existing markets, including the Americas and Europe. Rice is widely considered a familiar and recognizable product, with 61% of consumers worldwide regarding rice starch as naturali, making it the ideal ingredient for the development of products that respond to the increasing trend for clean and clearer labels.

Roland Vanhoegaerden, Operations Managing Director Speciality Rice Ingredients at BENEO notes that the nature of the ingredients business is one of long-term thinking and economic resilience. “We fundamentally believe in the value of this investment with demand for rice starch coming from both natural and organic growth, as well as from new projects and applications. One of the key reasons for our confidence is the ‘clean label’ trend, where food manufacturers are moving away from artificial additives and replacing them with natural alternatives, such as rice starch.”

Rice starch is capable of filling up all of the micropores on the surface of coatings due to its very fine particle size. This so-called “smoothing effect” is especially beneficial for confectionery manufacturers during the production process, since it ensures a stable result where edges do not crack or splinter. Additionally, rice starch allows for the preservation of a brilliant white color for months.

Since January 1, 2020, titanium dioxide, which is used to fill microscopic irregularities in coatings, is no longer permitted for use in food products in France. There are expectations that other EU markets may follow the country in banning the additive. “We are already seeing some major companies looking at rice starch and we will soon have a much larger capacity in place to address this rising demand,” Vanhoegaerden explains.

Technical trials by the BENEO-Technology Center have shown that clean label rice starch can also play an important role in a variety of other applications including baked goods and products that need to undergo severe processing conditions, such as sauces and dressings, as well as pet food.

The Wijgmaal plant has a proud 160-year history in the area and BENEO has been significantly investing in the facility in recent years to make it a frontrunner in sustainability. A recent investment into its docking station means that the company can now accept two barges at its plant, rather than one. As a result, two-thirds of rice raw material is now received by barge and just one-third by truck. “The impact is on cost saving, but also on the environment, due to lower carbon emissions and a reduction in traffic. Our factory is in the middle of an urban area and by increasing barge use we can reduce congestion and noise levels in the neighbourhood,” Vanhoegaerden explains.

Rice starch production consists of several phases: rice cleaning, soaking, milling, sieving, separation, dewatering, and finally drying. BENEO’s investment at the Wijgmaal facilities will increase the number of production lines from two to three. The first phase of the BENEO investment will take place at the tail-end of the production process for existing lines. The installation of a third drier and dewatering line allows the company to reduce bottlenecks and further increase efficiency. The second expansion phase will involve the front-end of the production process, starting from soaking through to the separation of the starch from the proteins in the valorization step.

The facility, which currently employs 180 people, will add up to 20 full-time positions during the course of the expansion, as well as offer further work to maintenance and engineering contractors in the vicinity.

BENEO’s Wijgmaal plant, formerly known as Remy Industries, is a true hidden champion in the Flanders region. The factory is the source for more than half of the world’s rice starch, despite the rice crop being primarily imported from South East Asia. The plant was founded by Edouard Remy in 1856 and remained in family hands until the early 20th century. In the early 1990s, a German investor (Rutgers) installed a completely new starch line in a modernization move that reduced operational costs at Wijgmaal. The Remy plant was indirectly acquired by German-headquartered Südzucker in 2001, through their Raffinerie Tienen operations. It became part of the newly formed BENEO Group, when Südzucker founded a new three-pronged ingredients business unit in 2007, together with the legacy Orafti (Oreye, Belgium) and Palatinit (Mannheim, Germany) businesses.

Source: http://www.beneonews.com/Press_Releases/2020/Capacity_increase_Wijgmaal_plant/

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Tongaat, Barloworld Appoint Third Party To Check For Material Adverse Change

July 08th 2020

Tongaat, Barloworld appoint third party to check for material adverse change.

JSE (Johannesburg Stock Exchange)-listed companies Tongaat Hulett and Barloworld have appointed Rothschild and Co South Africa as the independent third party to evaluate whether a material adverse change (MAC) had occurred in the sale and purchase agreement terms between the companies.

The sale and purchase agreement relates to sugar manufacturer Tongaat disposing of its starch business to a Barloworld subsidiary, KLL Group, which was first announced in February.

Barloworld in May raised concern about the starch business, believing that Covid-19-related impacts on the earnings of the business had resulted in an MAC to the terms of the agreement.

The industrial group said it was reasonably likely that the starch business would achieve 82.5% lower earnings before interest, taxes, depreciation and amortisation for the financial year ending March 31, 2021, compared with the year ended March 31, 2020.

Tongaat, however, disagrees that an MAC has occurred.

The companies, therefore, decided to refer the matter to an independent accountant to determine if such a change had taken place.

South Africa’s competition authorities have this week given their approval for the transaction, which cannot be completed until the MAC matter is resolved.

Source: https://www.engineeringnews.co.za/article/tongaat-barloworld-appoint-third-party-to-check-for-material-adverse-change-2020-07-08

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Tribunal Approves Sale Of Tongaat Hulett’s Starch Business

July 07th 2020

Tongaat Hulett welcomes approval of Starch business acquisition by Barloworld subsidiary.

Agriculture and agri-processing company Tongaat Hulett said today it was pleased at the decision by South Africa’s Competition Tribunal to approve the acquisition of its Tongaat Hulett Starch business by the KLL Group, a wholly owned subsidiary of Barloworld.

It said the decision was the third approval in the jurisdictions relevant to the transaction, with the Botswana Competition Commission and the Common Market for Eastern and
Southern Africa (Comesa) Competition Commission having already approved the transaction without conditions.

The final approval is awaited from the Indonesian Competition Commission, probably in the first week of August.

Tongaat chief executive Gavin Hudson said the approval by the SA Competition Tribunal had been achieved within anticipated timelines, despite the impact on the process of the Covid-19 pandemic.

“This is good news and means we can focus on closing the final conditions relating to the deal,” he said.

“These involve obtaining the consent of our lenders, and the resolution of the MAC (material adverse change) event that Barloworld has called,” he said.

In May, Barloworld indicated it believed a material adverse change had occurred in relation to the sale of the starch business, but on Tuesday Tongaat said it remained “firmly of the view that a MAC has not occurred”. The matter has been referred to an independent third party for determination.

Hudson said the company was still committed to finalising the disposal of the business, one of a range of initiatives Tongaat Hulett has initiated as part of its broader business turnaround process.

“The successful execution of any of these transactions, or a combination of them, will ensure we can deliver on our strategic business partnerships; step-changing our transformation initiatives, protecting employee jobs and helping support the economies of the countries in which we operate,” he said.

Tongaat Hulett Starch is Africa’s largest producer of starch, glucose and related products using maize as its raw material at its five mills.

Source: https://www.africannewsagency.com/business/Tongaat-Hulett-welcomes-approval-of-Starch-business-acquisition-by-Barloworld-subsidiary-26123336

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Unconventional Food Plants As An Alternative In Starch Production

June 30th 2020

Tropical plants could provide clean label starch solution.

The international starch production sector for the food industry is somewhat restricted in the use of chemically modified starches due to country-specific regulations. Therefore, concentrated efforts are needed to identify starch sources with functional characteristics that are similar to chemically modified starches. From this perspective, the potential of five unconventional tropical food plant species is discussed: Canna edulis, Cyperus esculentus, Dioscorea bulbifera, Hedychium coronarium, and Xanthosoma sagittifolium. These tropical food plants can be grown using rustic agronomic management and have high productivity and easily extractable starchy tubers, roots, or rhizomes, which may open possibilities for the substitution of these native starch sources for chemically modified starches in food products.

Starch is the main reserve substance in plants, and it stands out as an abundant, nontoxic, renewable, and low-cost food ingredient. Starch accounts for about 80–90% of all polysaccharides present in human foods. Billions of dollars are spent annually worldwide on the marketing of starch products that serve a wide range of industrial segments, and starches are a major component in food product applications, as either ingredients or food additives.

Corn, potato, wheat, and cassava starches are the most widely used starches in the food industry, serving as thickeners, colloid stabilizers, gelling and volume agents, adhesives, moisture retainers, texturizers, and fat substitutes . In their native form, applications for starches are restricted because they usually have unwanted functional characteristics. They produce thin, elastic, and cohesive pastes, mainly due to their high hygroscopicity, rapid swelling, loss of viscosity, high tendency to retrograde, low shear strength, and heat treatments.

To overcome these limitations, modification processes are often employed. Chemical, physical, enzymatic, or a combination of these processes are currently employed to obtain customized starch products that meet the requirements for specific food applications.
Chemically modified starches are the most widely used. However, the use of new chemical reagents in starch modification is restricted by country-specific regulations that have increasingly stringent limits related to consumer and environmental protections and occupational safety. As a result, the food industry has been looking for new ways to modify starches or for native starches that have functional characteristics of interest, such as high paste clarity and freeze-thaw stability. In this context, both the food industry and farmers are increasingly interested in the
identification and development of plants that produce native starches with physicochemical characteristics similar to those of modified commercial starches.

Unexplored tubers, roots, rhizomes, bulbs, and corms from tropical plants are emerging as important alternative sources for the starch industry, which could replace chemically modified starches and open new starch markets. In addition, temperate regions have limitations in their ability to cultivate a large variety of starchy tropical plant species due to climatic and environmental factors, creating the promising potential for growth of these species in tropical regions.

Source: https://www.cerealsgrains.org/publications/cfw/2020/March-April/Pages/CFW-65-2-0018.aspx

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Potato Starch Manufacturer Emsland Partners With Plant-Based JUST Egg

June 25th 2020

Emsland Stärke finds cooperation in partnership with plant-pased JUST Egg.

With another forward-looking cooperation, the Emsland Group presents its work with the American company JUST (Eat JUST, Inc.). The company applies cutting-edge science and technology to create healthier, more sustainable foods like the award-winning, plant-based product marketed as JUST Egg in the United States. This is an approach that fits perfectly with the extensive activities of the Emsland Group.

Entirely in the spirit of its corporate philosophy “Using nature to create”, the Emsland Group uses renewable raw materials such as potatoes and peas to produce high-quality products. Overall, each year the company processes more than two million tons of these crops across the seven locations in Germany. The Emsland Group is the largest producer of potato starch in Germany.

Innovation is at the heart of the work of this globally operating company. In addition to its technical work, the company particularly focuses on food applications. In addition to starches and starch derivatives as well as potato flakes and granules, proteins and fibres also play a significant role. Potatoes and peas are the base material. As part of a new process, the Emsland Group also uses mung beans to derive starches and proteins. This takes place in the external factory in Kyritz. “During this newly developed process, the protein is extracted from the mung beans, leaving behind the starch-fiber proportion,” explains Andre Heilemann, Project Lead for Process Engineering at the Emsland Group. “Using our know-how, we are beginning to further separate this blend of starches and fibres to create high-quality starches and fibres.”

Thanks to its special composition, the mung bean starch which is produced has many interesting qualities in addition to its use in Asian noodles. Thus, in addition to derivatization, new clean label concepts can be realized in food production. Heidrun Lambers, Head of Food Application Technology at the Emsland Group, holds the view that the special gel and textural qualities of mung bean starch offer very promising prospects for exciting developments. In addition to use in foods, applications in the technical field are also being considered.

In the partnership with JUST, the focus is on processing mung bean protein. The protein is the main ingredient in JUST Egg and will contribute to ensuring that JUST Egg has a reliable, efficient, and expandable production infrastructure.

The Emsland Group also sees the cooperation with JUST as a very promising alliance to expand the product portfolio and to create additional sales opportunities in the food industry.

Source: https://www.emsland-group.de/news/2020/1009-cooperation-in-partnership-with-plant-based-just-egg

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BENEO Expands Portfolio With New Organic Rice Starch

June 17th 2020

BENEO has announced the expansion of its rice starch ingredient portfolio with a new organic solution.

The launch of the new addition, comprising an organic waxy rice starch, Remyline O AX DR, paves the way for BENEO to strengthen its market leading position.

Consumers worldwide are increasingly seeking out organic products, with figures showing they have become more important to 1 in 4 consumers in the last year and many willing to pay a premium price for them.

This rising demand has been driven by the growing consumer perception of organic products as healthy and natural, and therefore an intrinsic part of a healthier lifestyle.

Organic products and ingredients are also considered a vital element for ethical and sustainable purchasing behaviour, a key trend being seen within the food and beverage industry.

Around the world, there are high expectations for organic products, with a compound annual growth rate of 2% and 2.6% in value predicted between 2019 and 2022 in Europe and the USA respectively , the two largest organic markets.

The addition of BENEO’s new organic waxy rice starch, Remyline O AX DR, completes the existing portfolio of rice starches with the availability of organic solutions for both regular and waxy rice starch. Launching globally from July onwards, Remyline O AX DR is the first of its kind to be brought to market, opening up new possibilities for product development.

As a waxy rice starch, it contains no amylose and therefore delivers better stability and less syneresis, making it easier to maintain a stable texture throughout a product’s shelf life.

Remyline O AX DR is suitable for fruit preparations, as well as meat and poultry applications. Technical trials by experts at the BENEO-Technology Center have shown positive results for these applications, as well as for improving the texture of creamy desserts and yoghurts.

Commenting on the launch of Remyline O AX DR, Marc-Etienne Denis, Commercial Managing Director Specialty Rice Ingredients at BENEO stated: “The launch of BENEO’s new organic waxy rice starch is an important milestone for us as it means we can now offer our customers organic variants for both our waxy and regular rice starches.”

“We see great potential for this new solution, especially within meat and poultry, as consumers worldwide place special emphasis on organic products when buying meat.”

Source: https://nutraceuticalbusinessreview.com/Category/Ingredients

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Tongaat Doesn’t Back Down Over R5.3bn Starch Deal

June 05th 2020

Tongaat not backing down in battle with Barloworld over R5.3bn starch deal.

Sugar producer Tongaat Hulett on Friday rejected concerns raised by Barloworld over the profitability of its starch business, which Barloworld is in the process of buying for R5.3 billion.

Tongaat’s chairperson, Louis von Zeuner, in a special general meeting maintained the business was profitable despite concerns about the impact of the Covid-19 pandemic on operations.

Last year, the KwaZulu-Natal based firm was embroiled in a financial scandal that showed accounting irregularities resulting in inflated profits. Its shares plummeted and were subsequently suspended from the JSE for a period of seven months. Since returning to the market, the company’s stock price has fallen more than 65% and, due to heightened debt levels that are above its market capitalisation, it has had to sell non-core assets.

According to Nolwandle Mthombeni, Investment Analyst at Mergence Investment Managers, the sale of the business would help Tongaat to plug its debt hole.

“Tongaat needs to pay off its debt in order for debtors not to sent them into liquidation and get the debt restructured. The disposing of the assets is part of the agreement they have with the creditors.”

The sale has been placed in jeopardy as the Barloworld subsidiary believes the impact of Covid-19 effected “material adverse changes” on Tongaat’s starch business, which may heavily impact earnings.

The parties remain deadlocked on the transaction and have not yet agreed on an independent accountant to assess the business. In a statement on Thursday, Barloworld said the transaction “cannot complete” until such time as it has been finally determined whether or not a material adverse changes have occurred.

“The parties have differing views and a process would be followed to assess the facts in this matter. Tongaat’s starch business remains an asset that performs well,” said Von Zeuner.

He added that the company, which is the continent’s largest produce of starch, glucose and a wide range of related products, needed to be ready for any eventuality. It is yet to release its financial results for 2020, but is working to reduce its debt by R8.1 billion by March 2021.

“Shareholders will appreciate that although we have not announced financial results for 2020….we can safely say that we have made significant progress in relation to the turnaround strategy we have embarked upon,” said Von Zeuner.

“We have met our commitment to our lenders to date, also we are a business today with improved cash flow.”

Tongaat’s starch and glucose operations have four wet-milling plants, in Kliprivier, Germiston and Meyerton and Bellville. The group’s South African sugar operations generated an operating loss of R283 million against a loss of R121 million in 2018, according to its latest financial report.

Source: https://www.news24.com/fin24/Companies/Agribusiness

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Tate & Lyle announces major sustainability investment at its facility in Lafayette South, Indiana, U.S., on World Environment Day

June 05th 2020

Tate & Lyle announces major sustainability investment at its facility in Lafayette South, Indiana, U.S., on World Environment Day.

Tate & Lyle PLC, a leading global provider of food and beverage ingredients and solutions, is pleased to announce a US$75 million investment in a new natural gas-fired combined heat and power system to deliver significant environmental and economic benefits at its Lafayette South corn wet milling facility in Lafayette, Indiana, US. This investment, announced on World Environment Day, will support the delivery of Tate & Lyle’s ambitious new sustainability targets for 2030 published last month including to reduce greenhouse gas emissions, eliminate coal from its operations and reduce water use.

The new gas turbines will generate electricity and steam to power and heat the facility, delivering a significant improvement in energy and operational efficiency. The new co-generation system will replace the site’s coal-fired boiler, delivering around 40% reduction in greenhouse gas emissions and around 5% reduction in water use.

Work at the site to transition from a coal-fired boiler to new gas turbines is being undertaken with strict safety protocols that include social distancing and other protective measures.

This investment follows completion of a similar system at Tate & Lyle’s corn wet mill in Loudon, Tennessee in 2017. Tate & Lyle has a six-year, US$150 million productivity programme, which is now in its third year, and this investment is part of delivering that programme.

Travis Montoya, Plant Manager at Lafayette South said: “This major investment will make our facility more efficient and directly benefit the local community through improved air quality, decreased water use and less truck traffic. At Lafayette South, we have a strong track record of energy efficiency, having received the U.S. Environmental Protection Agency’s ENERGY STAR accreditation for five consecutive years; this is a real source of pride for the local team.”

Melissa Law, President of Global Operations at Tate & Lyle, added: “A key pillar of our purpose of Improving Lives for Generations, is to care for our planet and to help protect its natural resources for the benefit of future generations. This project at Lafayette South is a great example of our purpose in action and will help us meet our ambitious new environmental commitments, driving important energy-saving and environmental benefits.”

Source: https://www.tateandlyle.com/articles/4

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Ingredion Debuts New Starch For Asian Markets

June 04th 2020

Ingredion debuts new starch for Asian markets.

Ingredion has launched Precisa Cream 7310 starch, a cold-water swelling starch, that delivers an instant thickening effect to a variety of oil- and water-based applications. Specifically, the starch is ideal for salad dressings and sauces, which have seen an increased demand in the region fuelled by the rise in westernized diets and the demand for convenience at home.

Precisa Cream 7310 starch was developed to help manufacturers and foodservice operators meet increasing consumer demand for high-quality dressings and sauces. Using the new starch, manufacturers will deliver superior texture and visual appeal with stable viscosity throughout the shelf life. A versatile ingredient, the starch is also suitable for providing enhanced texture in bakery fillings and premixes, says Ingredion.

“As we foresee more consumers shifting to home cooking, deliveries and takeaways post-pandemic, manufacturers will be looking to win consumers with variety, quality, convenience and affordability. The change in consumers’ lifestyles provides opportunities for new product launches, such as reduced-fat sauces and dressings,” explains Ai Tsing Tan, Innovation Director, Asia-Pacific. “This starch is specifically designed to help our customers lower oil content in their recipes at an optimized cost,” she adds.

“We have responded with agility, producing this starch in Asia to deliver a high-quality ingredient that addresses our customers’ product development needs. This also allows them to enjoy the benefit of proximity with better control of the supply chain and a shorter lead time,” comments Rishan Pillay, Vice President and General Manager for ASEAN and India.

Source: https://apac.ingredion.com/searchresult.html?content-types-search-tag=&q=precisa

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Ingredion Launches NOVATION Lumina Functional Native Starches

June 03rd 2020

High-Performance texturisers enable manufacturers to meet growing consumer demand for “Natural” products.

Ingredion Incorporated, a leading global provider of ingredient solutions to diversified industries, today launched a new addition to its range of clean label texturizers, NOVATION® Lumina functional native starches.

NOVATION Lumina functional native starches are specifically designed for light-colored applications with subtle flavours. The texturisers’ neutral colour and flavour profile give manufacturers the ability to maintain the most appealing qualities of their products – even in the most delicate food applications.

NOVATION Lumina functional native starches deliver viscosity and gel strength comparable to modified starches, provide excellent freeze/thaw and shelf life stability, and have high process tolerance – making them ideal for products that undergo harsh processing conditions.

Of the countries that have provisions in place to regulate the term “natural”, NOVATION Lumina functional native starches meet the criteria of a natural food ingredient in the UK, France and Ireland, as well as associated EU legislation and the global ISO Technical Specification (ISO/TS 19657).

More consumers are shopping for clean and simple labels globally than ever before. According to an Ingredion proprietary study, “natural,” “all natural” and “no artificial ingredients” claims are the most influential factor in consumer purchasing decisions.

Ingredion research also reveals that flours and starches rank in the top 10 of the most consumer-accepted ingredients. Labeled simply as corn starch, NOVATION Lumina functional native starches are also gluten-free, non-GMO and do not require allergen labeling. Manufacturers should carefully consult regulations specific to all target markets.

NOVATION Lumina functional native starches provide neutral flavor and color, enabling formulators to develop creamy, smooth textures without impacting light colors or delicate flavors of finished products. The starches are ideal for a wide range of food applications, including yogurts, dairy desserts and custards, dairy drinks such as drinkable yogurts and flavored milks, white sauces including cooking creams and ready meals, dressings, soups (ready-to-eat) and fruit preps.

NOVATION Lumina functional native starches are produced using Ingredion’s proprietary, innovative technology. The launch represents the first of many product introductions to be based on this proprietary platform.

Sources: https://www.ingredion.us/MeetIngredion/News/ingredion-launches-novation-lumina-functional-native-starches.html

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Emsland Group Announces Strategic Partnership With The Brenntag Group In Russia

May 29th 2020

The Emsland Group is delighted to announce its new strategic partnership with Brenntag Food & Nutrition in Russia.

The Emsland Group’s sales structure in Russia is being reorganized as a result of this strategic partnership. As of July 1, 2020, Brenntag will take over distribution of Emsland’s product portfolio for the food industry, which includes native starches, modified starches, proteins, and fibers made from peas and potatoes.

“We have worked with Brenntag in Norway and Denmark for over 20 years now, and we have confidence in them as a reliable partner with excellent supply chain facilities and a focus on application know-how,” says Christian Kemper, CSO Emsland Group.

“We are happy to be expanding our long-running partnership with the Emsland Group to the Russian market. Thanks to this significant addition to our product portfolio with pea and potato products, we are showing our commitment to providing our Russian customers with sustainable, top-quality ingredients from world-class producers,” said Rudolf Plomer, Business Manager Food & Nutrition at Brenntag Russia.

Source: https://www.emsland-group.de/e

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S.Africa’s Barloworld Hits Hurdle Over Tongaat’s Starch Business Deal

June 04th 2020

S.Africa’s Barloworld hits hurdle over Tongaat’s starch business deal.

South African equipment maker Barloworld Ltd said on Thursday it was unable to reach an agreement with Tongaat Hulett over a condition set during the signing of an acquisition deal for the sugar producer’s starch business.

In February, Tongaat agreed to sell the business to Barloworld for 5.35 billion rand ($290.70 million), including debt, subject to certain conditions including that no “material adverse changes” must occur after the signing of the agreement that could affect the business.

Source: https://www.moneyweb.co.za/mny_sens/tongaat-hulett-limited-further-announcement-regarding-the-proposed-disposal-of-the-starch-business-and-further-cautionary-announcement/

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South Africa’s Tongaat, Barloworld In Deadlock Over Starch Business Deal

May 12th 2020

South Africa’s Tongaat, Barloworld in deadlock over starch business deal.

South Africa’s heavily indebted sugar producer Tongaat Hulett is in a deadlock over the sale of its starch business to Barloworld (BAWJ.J) over a condition set during the signing of deal, the two companies said on Tuesday.

Tongaat agreed to sell the business to Barloworld for 5.35 billion rand ($290.70 million), including debt, in February.

The deal is subject to certain conditions including that no “material adverse changes” (MAC) must occur after the signing of the agreement that could affect the business.

Barloworld said in a statement that a MAC had occurred given the effects of the coronavirus pandemic, which is likely to lead to a drop of about 82.5% in earnings before interest, taxes, depreciation and amortization at the starch business for the financial year ending March 31, 2021.

Tongaat, however, is firmly of the view that a MAC has not occurred and has advised KLL Group, a wholly owned subsidiary of Barloworld, it said in a separate statement.

Since the two companies were unable to reach an agreement over the issue, they said the matter had now been referred for determination by an independent third party.

Tongaat said it was still committed to sell the business, which, according to its website, is Africa’s largest producer of starch, glucose and related products.

Source: https://nnn.com.ng/south-africas-tongaat/

Geplaatst in News | Reacties uitgeschakeld voor South Africa’s Tongaat, Barloworld In Deadlock Over Starch Business Deal

Ingredion Invests In New Modified Starch Complex In China

April 08th 2020

Ingredion to build an integrated modified starch facility in China more than doubling current capacity.

Company advancing its growth strategy in the Asia-Pacific (APAC) region, investing in a new modified starch complex to increase production capacity and expand its ingredient portfolio to meet growing customer demand.

Ingredion Incorporated, a leading global provider of ingredient solutions, today announced it will significantly expand its production capacity and capabilities in Shandong, China. With this investment, the Company will build a new, integrated native and modified starch facility adjacent to its existing Shandong facility. The expanded capabilities will provide additional service and supply benefits for its local and regional customers while further optimising its global supply chain network for specialty starches. The investment is expected to be complete by early 2022.

“We see strong demand for clean-label ingredients and specialty starches coming from our established and emerging food customers,” said Valdirene Licht, senior vice president and president, Asia-Pacific. “Chinese consumers are seeking healthier, more diverse, premium and convenient food options. This investment enables us to further strengthen partnerships with our customers as a well-positioned local supplier.  Ingredion’s local market insights, concept-to-launch expertise and technical and sales services will enable us to deliver consumer-preferred innovation on behalf of our customers.”

The new Ingredion Shandong facility complements the Company’s manufacturing network in Shanghai and is strategically located next to local farmers who provide high-quality raw materials, such as non-GMO corn. “This facility not only provides us with faster access to raw materials, it also allows us to effectively implement our sustainable agriculture program benefiting local farmers. We can produce high quality and diverse products that our customers require to meet the local market trends,” said Jacques Guglielmi, vice president and general manager, Greater China.

Source: https://apac.ingredion.com/meetingredion/news/INGRBuildsCNIntegratedModifiedStarchFacility.html

Geplaatst in News | Reacties uitgeschakeld voor Ingredion Invests In New Modified Starch Complex In China

New Starch/Cellulose Bioplastic Made To Degrade (Eventually)

March 05th 2020

This new kind of starch/cellulose plastic is made to degrade in seawater.

At five sites in the world’s oceans, plastic waste accumulates in large swirling gyres, the largest of which is three times the size of France. Millions of tons of plastic enters the oceans every year, damaging marine ecosystems, harming ocean animals and entering the human food chain.

Japanese researchers have developed a new kind of biodegradable plastic that could help. The material, reported in the journal Carbohydrate Polymers, is made from starch and cellulose, and could be a step towards a low-cost biodegradable plastic that can be mass-produced.

At the G20 Summit in Osaka last summer, member countries agreed to a framework called Osaka Blue Ocean Vision initiated by Japan, which plans to lead global efforts to reduce ocean plastic pollution to zero by 2050.

Biodegradable plastics, which break down in the environment into smaller harmless chemicals, already exist. But they are not as strong or water-resistant as ubiquitous commercial plastics like polyethylene. They also cost twice as much as petroleum-based plastics, and can also only be produced in small amounts.

Researchers at Osaka University made the new transparent plastic from cellulose and starch. Both are common, cheap natural biological polymers. Starch is found in corn and potatoes, while cellulose is the main component of plant walls. “Because these materials are cheap and the manufacturing process is simple, we can expect that the developed material will be put to practical use soon,” said applied chemistry professor Taka-Aki Asoh.

The plastic is a membrane made of starch that is reinforced with tiny, microscopic cellulose fibers. It is strong and does not swell in water. But it breaks down in seawater over time. “We have great expectations that our material will help solve the growing global problem of marine debris accumulation and have a major societal impact,” said Asoh.

Source: http://resou.osaka-u.ac.jp/en/research/2020/20200305_01

Geplaatst in News | Reacties uitgeschakeld voor New Starch/Cellulose Bioplastic Made To Degrade (Eventually)

Tongaat Hulett To Sell Starch Division To Barloworld For R5.35bn

February 28th 2020

South Africa’s Tongaat Hulett to sell starch business to Barloworld.

Tongaat Hulett, South Africa’s heavily indebted sugar producer, said on Friday it would sell its starch business to Barloworld for 5.35 billion rand ($351.10 million), including debt. Tongaat will use the proceeds to reduce its debt.

“This was a compelling offer for our starch business. Our number one priority is to ensure the long-term sustainability of Tongaat and a key element of this is paying down our debt as quickly as possible. Our agreement is to reduce debt by R8.1-billion by March 2021 and we have already met and exceeded the first debt repayment milestone agreed with our lenders,” Tongaat CE Gavin Hudson said in a statement on Friday.

Source: https://www.reuters.com/article/tongaat-hulett-divestiture/south-africas-tongaat-to-sell-starch-business-to-barloworld-idUSL3N2AS4SZ

Geplaatst in News | Reacties uitgeschakeld voor Tongaat Hulett To Sell Starch Division To Barloworld For R5.35bn

Starch Containing Lithium-Ion Batteries Could Hold Quadruple The Charge

February 21st 2020

KIST researchers develop high-capacity EV battery materials that double driving range.

Dr. Hun-Gi Jung and his research team at the Center for Energy Storage Research of the Korea Institute of Science and Technology (KIST, President Lee Byung Gwon) have announced the development of silicon anode materials that can increase battery capacity four-fold in comparison to graphite anode materials and enable rapid charging to more than 80% capacity in only five minutes. When applied to batteries for electric vehicles, the new materials are expected to more than double their driving range.

The batteries currently installed in mass-produced electric vehicles use graphite anode materials, but their low capacity contributes to electric vehicles’ having a shorter driving range than vehicles with internal combustion engines. Consequently, silicon, with an energy storage capacity 10-times greater than graphite, has drawn attention as a next-generation anode material for the development of long-range electric vehicles. However, silicon materials have not yet been commercialized because their volume expands rapidly and storage capacity decreases significantly during charge and discharge cycles, which limits commercialization. A number of methods have been suggested for enhancing the stability of silicon as an anode material, but the cost and complexity of these methods have prevented silicon from replacing graphite.

To enhance the stability of silicon, Dr. Jung and his team focused on using materials that are common in our everyday lives, such as water, oil, and starch. They dissolved starch and silicon in water and oil, respectively, and then mixed and heated them in order to produce carbon-silicon composites. A simple thermal process used for frying food was employed to firmly fix the carbon and silicon, preventing the silicon anode materials from expanding during charge and discharge cycles.

The composite materials developed by the research team demonstrated a capacity four-times greater than that of graphite anode materials (360mAh/g to 1,530mAh/g) and stable capacity retention over 500 cycles. It was also found that the materials enable batteries to charge to more than 80% capacity in only five minutes. Carbon spheres prevent the usual volume expansion of silicon, thereby enhancing the stability of silicon materials. Also, the use of highly conductive carbon and the rearrangement of the silicon structure resulted in a high output.

“We were able to develop carbon-silicon composite materials using common, everyday materials and simple mixing and thermal processes with no reactors,” said Dr. Jung, the lead researcher of the KIST team. He continued, “The simple processes we adopted and the composites with excellent properties that we developed are highly likely to be commercialized and mass-produced. The composites could be applied to lithium-ion batteries for electric vehicles and energy storage systems (ESSs).”

This major KIST research project was conducted with the support of the Ministry of Science and ICT (Minister Choi Kiyoung) and was also a climate change response development project. The research results were published in the most recent issue of Nano Letters.

Source: https://eng.kist.re.kr/kist_eng/?sub_num=3694 and https://www.eurekalert.org/pub_releases/2020-02/nrco-krd022120.php

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South Africa’s Indebted Tongaat In Talks To Sell Starch Business

February 13th 2020

South Africa – Tongaat Hulett to sell starch operations.

South Africa’s heavily indebted sugar producer Tongaat Hulett Ltd has entered negotiations on the potential sale of Tongaat Hulett Starch, it said on Thursday, without providing details on the talks.

The agriculture and agri-processing company is seeking to cut debts through selling assets, cutting jobs, raising equity and other measures aimed at boosting cash flow.

Tongaat said in January it had already met its first debt reduction milestone of 500 million rand ($33.5 million) as defined in its refinancing agreements with funders and assets disposal assessments were at an advanced stage.

At 0738 GMT, shares in Tongaat, which were voluntarily suspended from trade in June until earlier this month as it prepared to restate its financial results, were up 3.6% at 4.02 rand. ($1 = 14.9409 rand)

Tongaat Hulett Starch is Africa’s largest producer of starch, glucose and related products, according to Tongaat’s website. Its five mills make ingredients for alcoholic drinks, baking, jams, canned food and other products.

In the six-months ended Sept.30, the starch and glucose operations reported a flat operating profit of 306 million rand and grew sales volumes by 4.5% to 254,000 tons, benefiting from increased demand in the alcoholic beverages sector and continuing growth in the coffee creamer sector.

Source: https://af.reuters.com/article/investingNews/idAFKBN2070OW-OZABS

 

Geplaatst in News | Reacties uitgeschakeld voor South Africa’s Indebted Tongaat In Talks To Sell Starch Business

Agrana Expands Organic, Non-G.M.O. Starch Distribution

January 31st 2020

AGRANA acquires US-based organic distribution company Marroquin Organic International.

Fruit, starch and sugar group Agrana is expanding its distribution activities in the starch segment with the acquisition of Marroquin Organic International Inc., a Santa Cruz, Calif.-based distributor of organic and non-G.M.O. ingredients.

Marroquin Organic International is a long-standing partner of Agrana with more than $20 million in annual revenue.

“Marroquin Organic International is a pioneer in the organic and non-G.M.O. food ingredient sector in the U.S. and enjoys a correspondingly high reputation in the market,” said Johann Marihart, chief executive officer at Agrana. “This acquisition is a perfect fit in terms of implementing our specialties strategy in the starch segment. Agrana possesses many years of experience in the production of specialty starches and is increasingly focusing on baby food and clean label starches, which have not been chemically modified.

The organic origins and non-G.M.O. status of our products are increasingly appreciated by customers and users alike, particularly in the U.S. where, with starch largely being based on genetically-modified corn, demand for non-G.M.O. starches is rising.”

Agrana’s starch segment offers a variety of products made from potato, corn and wheat. The company has three starch mills in Austria and two production sites in Hungary and Romania.

Source: https://www.agrana.com/en/media/press-releases/news-detail/?news=1669&cHash=1d9516ac6148c5a0fc77da85eaab1cfc

Geplaatst in News | Reacties uitgeschakeld voor Agrana Expands Organic, Non-G.M.O. Starch Distribution

Tate & Lyle Expands Portfolio of Non-GMO Starches

January 23rd 2020

Tate & Lyle expands portfolio of non-GMO ingredients to meet growing consumer demand.

Tate & Lyle announces several new additions to its portfolio of Non-GMO texturisers. These include new gelling starches designed to optimise texture in jelly confections and processed cheese and are the company’s first Non GMO starches made from dent corn in the US.

Tate & Lyle, a global provider of food and beverage ingredients and solutions, today announced the expansion of its portfolio of approved Non-GMO Project Verified ingredient solutions. The recent additions include several new texturants made from Non-GMO dent corn; such as two new gelling starches – THINGUM® 107NG and BRIOGEL® 1082 NG – designed to optimise texture in jelly confections and processed cheese respectively as well as MERIZET® 100 NG, a bulking starch that helps optimise texture attributes in sauces, dressings, bakery and snacks.

“These launches further expand Tate & Lyle’s portfolio of Non-GMO ingredients, which will help our customers increase their inventory of products bearing the Non-GMO Project Verified Certification,” said Werner Barbosa, Tate & Lyle Vice President, Global Lead, Texture Innovation and Commercial Development. “One of the most effective ways to reassure consumers that the foods and beverages they purchase are Non-GMO is to offer products that display the Non-GMO Project Verified on-pack seal.”

Today, Tate & Lyle has over 100 Non-GMO corn, and tapioca texturants available for the North American market, including thickening, film forming, gelling and functional power functionalities.

With 76 percent of consumers globally claiming to read ingredient labels, it is critical that food and beverage manufacturers offer clean label products that consumers can trust. “By broadening its line of Non-GMO ingredients Tate & Lyle is adding another level of trust to its extensive portfolio, ensuring that our customers can respond to the clean label trend,” added Barbosa.

Among clean label claims in new products, Non-GMO claims have seen the largest increase, up 13 percent between 2014 and 2018.

In the U.S. Non-GMO products represent $11 billion in sales, up 10 percent versus last year. In 2018, 48 percent of U.S. consumers said they are avoiding GMO products, up from 29 percent in 2010. Indeed, more than a quarter of U.S. consumers claim to be familiar with the Non-GMO Project Verified Seal and seek it out when making food and beverage choices.

Tate & Lyle continues to provide solutions that meet consumer demands for Non-GMO sweetening ingredients, as well. DOLCIA PRIMA® Allulose, a low-calorie sweetening ingredient, is now available as Non-GMO Project Verified. Allulose has the same clean, sweet taste you expect from sugar (sucrose) but without all the calories. Originally identified in wheat, it has since been found in certain fruits including figs and raisins.

Adding the Non-GMO Allulose variant will broaden the usage of DOLCIA PRIMA® Allulose with customers while meeting the demands of the consumers, particularly those following a keto diet or those managing diabetes as it has no glycaemic impact.

Source: https://www.tateandlyle.com/news/tate-lyle-expands-portfolio-non-gmo-ingredients-meet-growing-consumer-demand

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Novel ‘Waxy’ Wheat Variety Commercialized

January 22nd 2020

Novel ‘waxy’ wheat variety makes commercial debut in Kellogg’s Hi! Happy Inside.

A new type of wheat developed by Agricultural Research Service (ARS) breeders and collaborators has made its first appearance in a breakfast cereal made by the Kellogg Company.

The breakfast cereal giant has incorporated the new varietal – called Waxy-Pen – as the main ingredient in its Hi! Happy Inside cereal, launched last year and targeted at consumers in search of enhancing their overall health and specifically, their gut health.

The new wheat cultivar is a soft white spring wheat with a unique starch content that the ARS researchers claim opens the door to novel food uses.

Soft white wheat is typically used to make cookies, cakes, udon noodles, flatbreads and other Asian or Middle Eastern baked goods. The wheat’s starch consists of two kinds of glucose polymer: a branched form called amylopectin, and a straight-chain form called amylose.

Craig Morris, a research chemist at the ARS Western Wheat Quality Laboratory – part of the Wheat Health, Genetics, and Quality Research Unit – and his team spent more than a decade of conventional breeding to create a wheat kernel with a starch composition that contains 100% amylopectin. Normal wheat kernels typically contain about 75% amylopectin.

According to Morris, Waxy-Pen is the first commercially available, soft white spring wheat that contains 100% amylopectin starch, a trait known as ‘full-waxy’.

Waxy starch gels form a paste at lower temperatures and swell with more water than regular or partially waxy wheat starches (those containing less than 25% amylose).

They also do not lose water upon exposure to freezing and thawing. Food-bodying agents, shelflife extenders and shortening replacement are some potential uses envisioned for full-waxy starches, including those from rice, corn and barley.

“Waxy starch has dramatically different processing properties, such as lower gelatinisation temperature and higher water swelling. It puffs really well, with large expansion and crispy texture,” said Morris.

The researchers developed the new wheat using conventional plant breeding techniques that enabled them to combine three deficient forms of the gene for granule-bound starch synthase (GBSS), the enzyme responsible for making amylose. Since the deficient forms cannot make GBSS, no amylose is made either.

Waxy-Pen was initially released in 2006 – then named Penawawa-X – and Morris approached numerous bakers, millers and food companies to explore possible uses for WaxyPen. Ultimately, Kellogg’s came on board and this month, rolled out the whole-grain ingredient in its Hi! Happy Inside cereal.

ARS is the U.S. Department of Agriculture’s chief scientific research agency.

Source: https://tellus.ars.usda.gov/stories/articles/new-breakfast-cereal-made-with-ars-wheat/

Geplaatst in News | Reacties uitgeschakeld voor Novel ‘Waxy’ Wheat Variety Commercialized

Vietnam Exports Of Cassava Starch Faces Hurdles This Year

January 07th 2020

Vietnam to face difficulties in cassava starch exports.

It is expected that throughout 2020 China will continue making adjustments to the Value Added Tax for cassava starch that are imported through official channels from 13 per cent to 10 per cent, resulting in the price of cassava starch being exported through border areas becoming less competitive.

According to the Agro Processing and Market Development Authority under the Ministry of Agriculture and Rural Development (MARD), Vietnam’s exports of cassava and cassava-based products during 2019 reached 2.5 million tonnes with a value of US$973 million, representing a rise of 3.2 per cent in volume and 1.6 per cent in value against the figures from 2018.

The average export price of cassava and cassava-based products throughout the previous year was at an estimated US$386 per tonne, down 2.3 per cent compared to 2018.
With regard to the market structure, China continued to be the largest importer of the country’s cassava products last year, making up 89.2 per cent of the market share, up 0.6 per cent in volume and down 1 per cent in value compared to 2018.

They were followed by the Republic of Korea’s with 3.1 per cent of the market share, Taiwan at 1.5 per cent, Malaysia at 1.2 per cent, and the Philippines at 1.2 per cent.
Most notably, the import demand for Vietnamese cassava chips and starch from China experienced a downward trend.

In addition, the northern neighbour also tightened regulations regarding labeling, packaging, and information on all cassava starch products coming from Vietnam, while closely monitoring imports through border trade channels in the process.
At present, the supply source of cassava chips from the 2019 to 2020 crop continues to suffer a decline as a result of scarce inputs, while cassava starch processors are speeding up their purchases.

Moreover, the price of maize and wheat has also experienced an upward trend, meaning that the demand for cassava chips within the animal feed industry is predicted to enjoy positive growth over the course of the year.

Source: https://customsnews.vn/exports-of-cassava-starch-to-face-hurdles-this-year-13129.html

Geplaatst in News | Reacties uitgeschakeld voor Vietnam Exports Of Cassava Starch Faces Hurdles This Year

170,000-Year-Old Cooked Starch Found In South Africa

January 02nd 2020

Early modern humans cooked starchy food in South Africa 170 000 years ago.

According to a statement released by the University of the Witwatersrand, researchers including scientists Lyn Wadley and Christine Sievers have found evidence that early modern humans collected and cooked starchy plant parts known as rhizomes some 170,000 years ago. The charred rhizomes were recovered from fireplaces and ash dumps at South Africa’s Border Cave, which is located in the Lebombo Mountains, and identified with a scanning electron microscope as Hypoxis, a plant also known as the Yellow Star flower. The researchers suggests that a wooden digging stick discovered in the cave may have been used to dig such rhizomes out of the ground. Wadley also explained that cooking the rhizomes would have made them easier to peel and digest. She thinks that since the rhizomes were cooked in the cave, rather than in the field, they may have been shared with others who shared the cave as a home base. Today, the plant is still valued for the nutrition, energy, and fiber it provides.

For more details follow the link below.

Source: http://www.wits.ac.za/news/latest-news/

Geplaatst in News | Reacties uitgeschakeld voor 170,000-Year-Old Cooked Starch Found In South Africa

Ingredion Employees Cheer Cedar Rapids Plant’s 125-Year History

December 20th 2019

Ingredion employees cheer Cedar Rapids plant’s 125-year history.

Even more than a century ago, representatives from what now is Ingredion’s plant in Cedar Rapids were bullish on its future in the city.

“There has been a general increase in our business for the last six weeks and there is no indication of a falling off,” an employee with then-Douglas Starch Works told the Cedar Rapids Evening Gazette in an article published Aug. 24, 1914.

“We are running to full capacity seven days a week … . We anticipate a tremendous demand for our products this fall.”

That demand has persisted to the present day. Current holiday shoppers across the nation likely have had products from Ingredion’s Cedar Rapids facility show up on their doorsteps without even knowing it — the plant is the starting point for starches often used to reinforce cardboard boxes for delivery.

More than 100 years after its inception, the Cedar Rapids facility still is chugging along, now manufacturing industrial starch and ethanol, in what plant officials say is a rare show of resiliency in the industrial world.

Plant Manager Roxie Simon attributed that local longevity to the plant’s employee base and its “good, solid Midwestern values.”

“I think it’s the leadership and the vision of those who’ve run the facility to say, ‘OK, we’re going to evolve with changing markets and we’re going to make something that’s going to make money,’ but then you’ve got to have a strong, resilient, team-oriented workforce to make it happen too,” Simon said.

“If you have one and not the other, you’re not going to be successful. For me, I think it’s really the combo of both in terms of how we’ve been able to not just weather but then thrive in different parts of our history.”

When times get tough.

The plant on First Street SW has undergone seven ownership changes over the years — most recently in March 2015, when Westchester, Ill.-based Ingredion, a specialty ingredients company, acquired Penford Corp. to the tune of $340 million.

George Douglas Jr. and his brother Walter originally established Douglas Starch Works in 1903 approximately where Ingredion sits today, after founding what became Douglas and Co. in 1894 — the year Ingredion uses in marking its 125-year anniversary in Cedar Rapids.

Though Douglas Starch Works by 1914 had grown into the world’s largest independent cornstarch works, employees were left to rebuild after May 22, 1919, when a fire of unknown origin resulted in an explosion that reduced the plant to rubble.

Forty-four employees were killed, with numerous others injured, and the company was left to pay more than $44 million in today’s dollars for repairs and payments to the victims’ families.

Shades of that rebuilding process carried over nearly 90 years later, on June 11, 2008, when then-Penford Products was swamped during the Cedar Rapids flood, in some places up to 20 feet, experiencing damages estimated in excess of $56 million.

Though Simon, who has overseen the plant for two and a half years and was not present at that flood, she said those experiences from longtime employees were among the first she heard upon joining.

“This plant was underwater. We were not operating for two months in one part of the plant and our ethanol business was down,” she said, adding that a “can-do attitude” both from leadership and employees helped Penford pull through.

“The stories are pretty remarkable. … When times get tough, you’ve got to make a decision and come together.”

More modernized.

Ingredion’s Cedar Rapids facility currently manufactures dry and liquid industrial starches and fuel-grade ethanol.

Other products the plant has manufactured across its history run the gamut from soap stock and brewer’s grits to 68 different labels of corn syrup and molasses in 1954, when then-Penick and Ford was the world’s largest distributor of those wares.

Among Ingredion’s current largest customers serviced out of its Cedar Rapids plant are Domtar Industries, which uses ethylated starch for the surfaces of copy paper at a mill it operates in Ashdown, Ark., Ingredion production planner Curt Rollo said.

Industrial starch also is shipped to Conyers, Ga., where cardboard box manufacturer Pratt Industries uses the product to create stiff, hard-to-break boxes for customers such as Amazon.com to use for deliveries, Rollo said.

As the Cedar Rapids facility has evolved over the years, so, too, have its technologies.
Employees now can perform basic tasks, such as opening or closing tank valves, with computer commands, rather than walking down a flight of stairs to physically do so, said corn elevator operator Debra Ties-Rodriguez, a plant employee for nearly 27 years.

“Over the years, it’s really come a long way. Everything has gotten more modernized,” said Ties-Rodriguez.

She now weighs corn trucks as they enter and exit the facility, and uses a computer to calibrate their bushels deposited.

Starch building operator James Kersten said he uses about 60 different screens to monitor hundreds of pieces of equipment each day, with access to around 120 screens in total.
Training new employees to make use of the technology takes around three months, and though he estimated it takes most people a year to become fully comfortable overseeing the machines, employees come from all different backgrounds.

“We have everyone from bakers, video-store operators to people with an engineering background,” Kersten said.

Also noticeable among the Cedar Rapids plant’s workforce are what Kersten described as a large number of family members, including his younger brother, Thomas, who joined as a general utility worker in 2015.

“I’ve never been at a place that has so many family members hired,” he said, attributing the trend to Ingredion’s pay, benefits and union representation. “When I first came here, it seemed very alive to me through the years.”

Juan Rodriguez, who works with liquid and natural additives at the facility, said his 28-year-old son also became an employee in April.

“Since I started here, I learned a lot from the older people,” Rodriguez said. “What we try to do is pass it on to the younger people who are coming behind us.”

That current Ingredion employees recommend jobs at the facility to family members is the most “telling” indicator of their engagement, said Simon, the plant manager.

“You look at our economy being so strong and unemployment being so low, people have a choice in where they want to work, especially within manufacturing, and the people who come to work here are referrals,” she said.

“They’re people who say, ‘Yep, my dad works here, my brother works here, my neighbor works here,’ and they say it’s a good place to work.”

By the numbers:

• 100 to 200 1,000-bushel trucks deposit corn at Ingredion’s Cedar Rapids facility each day
• 90,000 bushels of corn grind capacity per day
• 3,200 bags of dried starch packaged at the facility each day
• 580 million pounds of starch dried at the plant on an annual basis
• Four to five 20,000-gallon rail cars transport ethanol from the plant each day
• 200 salaried and hourly employees currently working at the plant
• $5.84 billion in net sales for 2018, across all Ingredion facilities

Source: https://www.thegazette.com/subject/news/business/ingredion-employees-cheer-cedar-rapids-plants-125-year-history-20191220

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ADM Introduces Texture Solutions To Canadian Market

December 19th 2019

Partnership with IMCD expands access to ADM Starch portfolio.

Archer Daniels Midland Company will expand the reach of its starch portfolio to the Canadian market through a partnership with IMCD, a leading distributor of specialty chemicals and food ingredients, effective immediately. ADM texture solutions available to buyers in the Canadian market will include tapioca starch, corn starch and tapioca maltodextrin in addition to a range of other ADM solutions.

“We are excited to partner with IMCD to expand the availability of our texture portfolio to the Canadian market,” said Kristopher DiTommaso, ADM vice president of starches. “In addition to making high-quality, on-trend solutions available to a broader market, we’re also able to support formulators and developers in Canada with access to a wide range of capabilities and value-added services, including market-ready applications support, and assurance of supply backed by ADM’s global supply chain.”

ADM’s clean tasting starch solutions improve texture and tenderness in a variety of foods and play a critical role in helping formulators satisfy growing consumer demand for clean label, gluten-free and plant-based offerings.

“Our strategic partnership with IMCD will enhance the ability of the food industry to innovate and meet consumer needs in the Canadian market,” DiTommaso added.

“ADM is a respected name in the industry, and IMCD is honored to expand our relationship and be the exclusive distribution channel for ADM starches in Canada,” said Devin Chan, IMCD Food & Nutrition vice president of Americas. “Its growing portfolio of clean-label starch solutions complements our existing product offering and our technical value proposition of providing market-trend innovations to our food and beverage customers in this key market in North America.”

Source: https://www.adm.com/news/news-releases

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Nouryon Introduces Natural Starch For The Personal Care Market

December 10th 2019

Nouryon introduces natural starch for the personal care market.

Nouryon has introduced a certified natural starch that can replace petrochemical-based products in a variety of personal care applications. Amaze™ Nordic Barley, derived from barley starch, addresses the fast-growing growing consumer demand for natural, biodegradable and clean label ingredients.

The product is the result of a partnership between Nouryon and Oat Services Ltd, a UK company specializing in products and technologies derived from oats, which will be the exclusive supplier of barley starch to Nouryon.
“Amaze Nordic Barley shows excellent performance in improving the aesthetics of skin and hair care products, including dry shampoos,” said Jens Müller, Global Technical Marketing Manager Personal Care at Nouryon. “It reduces the greasiness of the formulation, while leaving a pleasant after-feel. In dry shampoos, the unique shape of the barley starch provides a soft, conditioned after-feel. It is the ideal choice to develop high-performance products with minimal environmental impact.”

Larry Ryan, Executive Vice President, Performance Formulations added: “This is an important extension to our product range of native and modified starches. It also reflects our focus on working with others to develop more sustainably-sourced products and helping our customers to meet growing consumer demand for more natural products.”

Nouryon has been expanding its range of innovative products to customers in the personal care market, one of the company’s key growth segments. These include a recently launched bio-based polymer that is perfect for natural hair styling products and a film-forming polymer for use in long-lasting, high SPF sunscreen products.

https://www.nouryon.com/news-and-events/news-overview/2019/nouryon-introduces-natural-starch-for-the-personal-care-market/

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9th Starch World Asia

November 28th 2019

9th Starch World Asia.

Key Highlights:

  • An update on the Cassava Mosaic Disease, extent of the damage and how the industry is tackling this issue
  • Changing dynamics of the Thai root market and implications for starch and chip producers
  • Key Role of Tapioca Fiber in the Fast Growing Healthy Processed Food Market
  • Development and breakthrough of novel waxy tapioca starch and trends on clean food solution
  • Promoting circularity concept in the production of amino acids from cassava – the biocycle concept
  • Beverage trends in Asia & the bubble tea phenomenon – We examine the proliferation of bubble tea houses  and how it affects demand for tapioca starch
  • Innovative technology that slows starch digestibility in carbohydrate diet
  • Sustainable starch based polymers & opportunities in Asia
  • Transitioning towards the production of higher value added products from cassava
  • Bioplastics from cassava – Indonesian perspective
  • China Waxy Corn Starch production & supply for the modified starch industry
  • Wastewater treatment in the starch industry – Taking the lead from Thailand
  • High amylose wheat : Opportunity to raise resistant starch levels in foods

Source: https://www.cmtevents.com/aboutevent.aspx?ev=200207&

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Tapioca Starch Imports To Japan Surge

Novermber 25th 2019

Tapioca imports to Japan surge, thanks to bubble tea popularity.

Taiwan has overtaken Thailand as top tapioca starch supplier.

The huge popularity of bubble tea in Japan is driving an import boom in tapioca.

Japan imported some 6,300 tons of tapioca in the first seven months of this year, already more than double the amount for the entire 2018. Imports from Taiwan, in particular, have skyrocketed. The island overtook Thailand as the top supplier to Japan last year.

The export price of tapioca starch also shot to a seven-year high of $550 per ton in May 2018. That price has since fallen to around $450, which is still high by historical standards.

The original bubble tea is a cold, sweet, milky tea drink with dollops of gooey tapioca balls in it. First sold in Taiwan, it is now popular in many forms and flavors throughout Asia.

Indeed, the craze has seized Japan, which imported 2.1 billion yen ($19.4 million) of tapioca and its substitutes during the January-July period, according to government trade data. The volume and the value of tapioca imports in 2018 were record highs.

Imports from Taiwan during the first seven months of this year reached 5435 tons, a whopping 790% leap from the same period last year. Taiwan now has an 87% share of the Japanese market.

Chun Shui Tang and Gong Cha – bubble tea chain stores – have expanded sharply over the past several years. Launched in 2013, Chun Shui Tang has grown to a nationwide chain of 14 shops, mostly in Tokyo and Fukuoka. It is planning to open its 15th store next month in Hiroshima.

Making tapioca drinks and sweets at home has also become a fad among young Japanese. The search frequency for the word “tapioca” in Cookpad, an online cooking recipe site, jumped 560% in August from a year earlier, according to Tabemiru, Cookpad’s search data service.

Many supermarkets now also sell frozen tapioca. Sometimes called pearls, tapioca balls are made from starch extracted from the root of cassava, a woody shrub native to South America. But the plant is now grown in tropical and subtropical regions and can easily be propagated.

Nigeria and Congo are among the leading cassava producers, but the crop is consumed mostly at home in these countries. The top cassava exporter is Thailand. Cassava root prices in the country soared in 2017 due to a supply shortage, but have seen little impact from the bubble tea boom, according to an executive at a Japanese trading house.

Source: https://www.cmtevents.com/eventposts.aspx?feedid=2402&ev=200207

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Scientists Develop Biodegradable Plastic From Cassava Starch

November 12th 2019

Cassava roots: Bioplastic from cassava starch is as tough as traditional plastics made of petroleum.

A team of scientists in Brazil has developed a biodegradable plastic that could be used for food packaging or carrier bags, by applying ozone gas to cassava starch.

The ozone (O3) gas changes the molecular properties of the starch from the root vegetable to produce a bioplastic 30 per cent tougher than those made of the starch of potato, rice or maize, the researchers say.

The world currently produces around 300 million tonnes of plastic waste every year — equivalent to the weight of the entire human population — according to UN Environment.

Carla Ivonne La Fuente Arias, a chemistry engineer at the University of São Paulo’s Luiz de Queiroz College of Agriculture, told SciDev.Net: “Our tests indicate that this new technique is able to generate a biodegradable plastic as strong as traditional ones made of petroleum.”

The ozone gas has also enabled them to improve the transparency of the cassava-based plastic, according to Arias, lead author of the study published in the International Journal of Biological Macromolecules.

Arias said she and her team had requested the patent for their invention and were in talks with a number of companies about developing the technology, but production costs remain unclear.

“At the moment it will undoubtedly be higher than the cost of producing traditional plastics,” she said.. “However, it should drop when produced on a large scale.”

Bioplastics are considered less harmful to the environment because they may be decomposed by the action of living organisms, carbon dioxide (CO2), biomass or water.

Arias is confident that the new material has potential to help tackle the rampant consumption of plastics and pollution generated by their improper disposal.

Alexander Turra, a biologist at the University of São Paulo’s Oceanographic Institute believes, however, that the issue of plastic waste is more complex and related to socioeconomic problems.

“The pollution caused by plastics is related to the way the global economy is structured and also the societies’ consumption logic, which is, in turn, related to the way garbage is discarded,” he said.

“It is essential to think about this in order to change consumer behaviours, even if it involves biodegradable waste,” he points out, although he recognises “this new technological solution is important, and it may act as a palliative measure for the environment.”

An estimated 8.9 billion tonnes of virgin plastic (non-recycled) and secondary plastic (produced from recycled products) have been manufactured since the middle of the last century, when plastics began to be produced on an industrial scale.

About two-thirds of this total — 6.3 billion tonnes — has been discarded as waste, while 2.6 billion tonnes is still in use, according to a study published in 2017 in Science Advances.

The manufacture of virgin plastic so far in the 21st century is equivalent to the volume produced in the previous 50 years. In 2016, production reached 396 million tonnes, says a report by the World Wildlife Fund (WWF) published in March this year.

WWF’s projections indicate that if the increase in production is not contained, the world will have to deal with about 550 million tonnes of the material by 2030.

“It is essential to prevent all sorts of waste, biodegradable or not, from reaching the environment,” added Turra.

To do so, he said, governments should invest in reducing social inequality, tackling access to basic sanitation and efficient waste collection systems, and improving environmental education.

http://humanitariannews.org/20191113/scientists-develop-biodegradable-plastic-cassava-starch-scidevnet

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The International Federation Of Starch Associations

October 15th 2019

International dialogue and cooperation between Starch associations.

Today, the Corn Refiners Association (CRA) joined the starch associations of China, Europe, Mexico, Russia, Turkey and the US are delighted to jointly announce the creation of the International Federation of Starch Associations (IFSA).

The purpose of this Federation will include promoting robust industry dialogue and coordination and the sharing of resources on policy advocacy. Shared policy priorities include health & nutrition, workplace safety, sustainability, product safety and environmental affairs, as well as the coordination of our efforts to communicate on the benefits of starch-based products. IFSA will also aim to act as one voice towards international stakeholders such as the WHO and CODEX.

“America’s corn refiners are committed to working with partners both domestically and around the world to advance recognition of the wide variety of applications and uses for starches – not only in food production, but throughout our economy.” – John Bode, President and CEO, Corn Refiners Association.

“We are delighted with the launch of this Federation today, and look forward to working together with our colleagues from across the globe on the exciting innovations in our industry, as well as the shared challenges we face.” – Jamie Fortescue, Managing Director, Starch Europe.

For more information, visit www.internationalstarch.org today.

Source: https://corn.org/international-starch-associations/

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Swedish Investment In Tapioca Starch Industry Sri Lanka

October 06th 2019

Swedish investment in manioc-based starch industry: organic cassava refining to be introduced in Sri Lanka.



The farmer community in Sri Lanka is in for a bonanza soon when the Starch Industries (Pvt) Ltd, a Sri Lankan agri-pharma company based in Colombo with Scandinavian and Sri Lankan management launches its cassava (manioc) refining industry in Welikanda in the Polonnaruwa district next week.

The market for organic manioc starch is growing at global level. Hence, the Starch Industries will set up a large-scale industrial complex to process manioc roots and refine them into tapioca starch as well as processing cassava leaves into leaf extract powder and capsules.

The business operations of the Starch Industries include production, processing, sales and export of organic cassava and tapioca starch.

Sweden-based starch manufacturer has selected Sri Lanka because this country has a long tradition of manioc cultivation. Sri Lanka is an ideal location for growing cassava.
The company also felt, “Sri Lanka is also a favourable location for directing Foreign Direct Investments due to pretty stable political conditions and favorable financial incentives and protection for foreign companies.”

“Sri Lanka together with Bangladesh and India are among the world s most emerging markets We will make our contribution to create growth in the historically Important agriculture industry in Sri Lanka.”

Starch Industries (Pvt) Ltd is currently establishing three major business lines – Cultivation and sales of organic cassava in Sri Lanka and exporting to customers in China and the Middle-East, Refining of organic cassava into tapioca starch to be exported to Europe, USA, China and the Middle-East, other Asian markets and Processing and packing of cassava leaves to be sold as vegetable, to be cleaned, crushed and used in herb capsules as nutrition supplement and used as medicine for cancer treatment and in ayurvedic medicine and to be sold as animal fodder.

This project is being implemented in co-operation with Gramashakthi Village Empowerment Movement of President Maithripala Sirisena. It is a true win-win situation for the country, the agriculture industry and the farmers with efficient and sustainable use of underutilized lands across the island for cultivation of cassava – a native crop which requires less investments, fertilizers and pesticides and is easy for the farmers to grow.

This is the first project to produce value-added cassava products in Sri Lanka and create a large market for export.

The Starch Industries’ project aimed to become the number 1 exporter of manioc products in Sri Lanka and a world class organic agricultural company.

Starch Industries (Pvt) Ltd (STIN) is the Sri Lankan operational company of Starch Industries Global Ltd., (STIG), a British registered company. Ten years of planning, significant investments, previous operations of the largest cassava plantation in Sri Lanka comprising of 300 acres, involvement in various successful agricultural operations and close co-operation and partnership with the Government has enabled STIN to launch probably the largest agricultural project in the history of Sri Lanka.

The proposed produce of this project are organic cassava roots, tapioca starch, cassava leaf extract and potentially also tapioca flour, as well as other crops such as fruits and vegetables grown as rotation crops.

Its services are cultivation, processing, production, marketing, distribution and sales of the products. Its production facilities include tapioca starch plant, cassava leaf processing plant, bio gas plant, nucleus plantation, out-grower farms, irrigation systems and logistics system.

Starch Industries will also introduce new cultivation technology in Sri Lanka, cutting edge cassava cultivation technologies and methodologies to enhance yields, produce healthy crops and providing training to promote the next generations of farmers.

The Company aims to become a significant producer of tapioca starch to the world market, a leading employer in Sri Lanka, provide stable incomes, and create a better standard of living for numerous farmers and their families and stimulate economic growth in rural areas.

Starch Industries is about to set up a large-scale industrial complex to process cassava roots and refine them into tapioca starch as well as processing cassava leaves into leaf extract powder and capsules.

The Company is setting up a nucleus plantation in addition to working with GramaShakthi to establish large-scale supply of cassava through a one-of-its-kind outgrower farmer system.
Future expansion potentially also includes set up of a bio ethanol plant based on cassava as well, especially to process the lower grade roots which are not perfectly suited for producing high-quality organically certified tapioca starch.

The total project will engage from 20,000-100,000 farmers during the coming 10-15 years and establish organic cassava cultivation on up to 100,000 acres of farmland throughout Sri Lanka.

Under this project, a farmer out-grower system will be established to improve the livelihood of local farmers through cultivation of organic cassava in North-Central Province of Sri Lanka through a collaboration between Starch Industries (STIN), the GramaShakthi People’s Movement Program.

The Grama Shakthi People’s Movement Program will be benefited through establishment a well-functioning out grower farmer system for cassava cultivation that can be replicated for other agriculture projects in Sri Lanka. It will provide cultivation expertise and significant knowledge of modern agriculture practice to enable the Program to provide improved services to their farmer networks.

Under this, a significant contribution could be made to introduce new technologies and efficient cultivation methodology to modernise the agriculture industry of Sri Lanka.

The farmers and local communities will be benefited by supply of cassava stem cuttings to farmers for planting purpose when required, transportation services to pick up cassava leaves and roots from farmers and deliver to the STIN factory, access to crop insurance to the farmers and to financial security advisory, micro finance, buyback guarantee.

Source: http://www.colombopage.com/archive_19B/Oct08_1570549481CH.php
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Compostable Biofilm Uses Corn Starch To Keep Veggies Fresh

October 04th 2019
Compostable cucumber wrap based on starch delivers a win in war on plastic.

 

A fully compostable shrink-wrap for cucumbers has been developed in South Australia and is set to be launched on international markets.

The compostable wrap is manufactured by BioBag World Australia and took 12 months to develop in partnership with South Australian produce and packaging businesses IG Fresh Produce.

It was launched in September as an environmentally friendly alternative to the traditional polyethylene plastic wrap and has already generated export interest from Qatar and South Africa.

IG Fresh executive director George Antonas said he was approached by South Australian independent grocer Drakes Supermarkets to develop a compostable fruit and vegetable wrap to replace traditional shrink-wrap.

Antonas said the product was being used exclusively on cucumbers sold at Drake’s 38 South Australian supermarkets until October 16, after which it’d be available for a wide range of purposes.

“JP Drake put the challenge to us and so we gave them product exclusivity for the first four weeks,” Antonas said.

IG Fresh produce is a fruit and vegetable wholesaler located the South Australian capital Adelaide.

Antonas said a potential investment partner from Qatar had travelled to Adelaide for the product launch with Drakes. He expected to begin exporting cucumbers dressed in the compostable wrap to Qatar by the end of October, with exports to South Africa and Europe to follow.

The bioplastic film is made from a compostable resin called Mater-Bi that uses substances obtained from plants including non-genetically modified corn starch.

While there are other compostable products on the market, Antonas said creating a 100 per cent industrially compostable cucumber wrap required a unique process.

“That’s where Scott Morton’s expertise came into it – because it’s heat shrunk onto the cucumber. There’s plenty of compostable products out there but this one is for a specific purpose,” Antonas said.

“There’s a big push to make all single use packaging compostable. So, you buy a cucumber, you peel off the wrapper and you put it in your greens bin and you know it’s not going to add to landfill and that sort of thing. Plastic has its place but not for single use, it just creates too much waste.”

According to Antonas, the cucumber compostable wrap has the potential to be used on all fruit and vegetables, and BioBag World Australia director Scott Morton agrees.

“The potential is endless. It’s improving all of the time. I see it as a direct replacement for plastic,” Morton said.

Norway-based BioBag has six factories and 20 market or distribution partners around the world, producing over one billion bags a year.

Morton said BioBag was also working on a non-shrink-wrap compostable product that could replace plastic cling films.

He said the cucumber wrap developed in South Australia could also be distributed in major global markets including the United States.

“We’re trying to enhance the current cucumber wrap. It’s not quite suitable yet as a cling wrap alternative,” he said.

“We’re developing a new product that’s more for the international market. That’s a product that will especially keep fruit and vegetables fresh.

“We have some proprietary technology that we incorporate into it, so that way it’ll keep fruit fresh.”

Source: http://theleadsouthaustralia.com.au/industries/manufacturing/compostable-cucumber-wrap-delivers-a-win-in-war-on-plastic/

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Starch And Wax Combined For “Green” Waterproof Fabric Coating.

September 30th 2019

A new, natural wax coating makes garments water-resistant and breathable.

There is a growing concern over the environmental impact of textile production and many waterproof products on the market are prepared with toxic chemicals. This is increasing demand for new sustainable material alternatives, but making non-toxic, breathable and waterproof textiles, sustainably and economically has thus far proven to be a challenge.

Now Aalto researchers have developed an ecological and water repellent wax particle coating suitable for wood cellulose fibres, which also retains the breathability and natural feel of the textile. The coating uses carnauba wax, which is also used in such things as medicines, foodstuffs, as well as the surface treatment of fruits and car waxes. The new coating is suitable not only for textiles but also for other cellulose-based materials.

During the processing, the wax is thawed and decomposed in water into wax particles that are anionic (i.e. negatively charged) just like cellulose. For the wax particles to adhere well to the cellulose surface, something cationic (i.e. positively charged) is needed as a buffer, since the oppositely charged particles attract one another. In previous studies, a natural protein called polylysine was used for this.

However, as Aalto University PhD student Nina Forsman points out, ‘Polylysine is very expensive so in our current study, it’s been substituted with a much cheaper, cationic starch that’s already commercially available’. Though cationic starch is not quite as effective as polylysine, two layers of the starch mixed with two wax particles are sufficient to make the textile waterproof.

The researchers compared the breathability of textiles treated with natural wax with textiles that had been treated with commercial products. Ecological wax particles made the textiles waterproof and also retained their breathability, while textiles treated with commercial controls had reduced breathability.

The multidisciplinary research team also included designer Matilda Tuure from the Aalto University School of Arts, Design and Architecture and as part of her master’s thesis, she designed and manufactured three coats for which the wax coatings were put through their paces.

The wax coating can be applied to the textile by dipping, spraying or brushing onto the surface of the textile, and all three methods were tested. They found that dipping is suitable for smaller items of clothing and spraying or brushing is better for larger ones. In industrial-scale production, wax treatment could be part of the textile finishing process along with the colour pigmentation of the wax, which makes dyeing and waterproofing possible at the same time.

The research team found that the wax coating is not resistant to detergent washing, so the product is best suited for less frequently washed outer garments such as jackets. For the sake of simplicity of use, the consumer could potentially apply the coating themselves to the textile after each wash, and this requires more research and development though.

The effect of the drying temperature after wax treatment on waterproofing was also observed, and it was concluded that the best water resistance is obtained when the drying temperature is lower than the melting temperature of the wax.

“We tested the coating on different textile materials: viscose, tencel, cotton, hemp and cotton knitwear. We found that the surface roughness of textiles affects how well it repels water – the rougher the surface, the better. This is because, on a rough surface, water droplets contact the textile surface in a smaller area, ”says Forsman.

A paper on the research was recently published in the journal Carbohydrate Polymers.

Source: https://www.aalto.fi/en 

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Upcoming Starch Events

September 17th 2019

Starch conferences in Q4 2019.

October 16-18, 2019, in Copenhagen, Denmark

CMT’s 4th Starch World EUROPE brings to market a line up of authoritative panel of experts sharing their views and updates on the industry.

Key highlights:

• Beyond Starch: challenging times for EU starch producers but opportunities in the EU bioeconomy and protein plans
• EU market for plant proteins : food market segments and outlook
• Commercializing your protein: functionality versus value
• Production of Food Proteins from Carbohydrate Crops with Fermentation Technology
• Masking off notes in plant protein with novel fermentation solution
• EU Novel Food Regulation in connection with new protein ingredients
• Outlook for EU starch: crops, products and trade
• Creating new value from side stream potato starch
• CRISPR-Cas9 technique for sustainable production of potato starch
• Going back to basics – rice flour vs rice starch with focus on applications
• Organic starch market
• Trend in paper markets, production process & implications for starch suppliers
• Biobased and compostable thermoplastic resins made from different starches
• Natural specialty flours & functional applications
• Innovations to meet consumers’ healthy demand for clean label and sugar reduction
• Starch taste: oral digestion, sensory perception, and transduction mechanisms
• Healthy diet and a shared value food system – The case with Matooke (green banana) flour

Network with: Starch, fibre, protein manufacturers from agriculture raw materials, farming corporations, sugar producers, distillers, Suppliers of enzymes, yeast, fermentation, Food ingredients suppliers, Endusers of starch & starch derivatives – food, textiles, paper, petfood, pharmaceutical industries, ethanol producers, fertilizer suppliers, equipment & technology suppliers.

November 19-20, 2019, in Moscow, Russia

“Graintek” – the first in Russia specialized Forum on grain processing, industrial biotechnology and bioeconomy with production of gluten, starches and its derivatives, including glucose and fructose syrups, bioplastics (PDO, succinic, lactic and other organic acids) and other value added fermentation products from starch (glucose).

Some topics for discussion:

• Global trend: Biotechnology in grain processing and the production of “green” chemicals as value added fermentation products.
• Engineering, construction and operation of plants for grain processing.
• High value added products from starch and glucose as feedstock: organic acids, bioplastics and chemicals.
• Lysine and other aminoacids: production in Russia.
• Renewable chemistry in the chemical and oil industry.
• Case study: grain processing projects in Russia.
• Starches and wheat gluten: production, usage and marketing of native and modified starches.
• Glucose and glucose-fructose syrups: production, application and marketing. Domestic market perspectives.

This annual Forum & Exhibition is the premier event for any organization involved in the rapidly maturing industrial biotechnology & grain processing markets in Russia and in neighboring countries. This event provides valuable insight into today’s most effective, innovative and profitable portfolio of grain processing opportunities as well as latest trends in value-added fermentation products.

Source: https://www.cmtevents.com/aboutevent.aspx?ev=191027& and http://www.graintek.org/events/1080/

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Cargill Launches New Wet-End Starch For Paper Making

September 11th 2019

Cargill launches new wet-end starch to improve packaging paper making process.

Cargill has expanded its range of packaging ingredients with the launch of C*iBond 25957, a high-performance, cationic, wet-end starch specifically designed for packaging paper applications. The solution should enable an improvement in paper strength and quality combined with increased production efficiency for paper manufacturers. The solution can be used on applications such as case material, folding box board, solid bleached board and plasterboard, including food-grade options.

The new starch enables improved fiber/filler retention during the wet-end phase, increased fiber bonding and reduced fiber loss on water. The solution’s dewatering property has the potential to accelerate the drying process and further increase production speed, notes the company.

“At Cargill, we are always looking to innovate around challenges, but they are part of the game. The main goal with this solution was to reach a balance between product purity, cost and functionality. When you produce a product, the idea is to scale-up the base weight and in terms of repeating what was observed on the pilot. The challenge here was the scale up between the lab and production,” states Regis Houze, Cargill Paper and Packaging Category Manager. Despite these challenges, the company has delivered a solution which gives manufacturers “greater control over the papermaking process and improves formation, drainage, retention and strength of the finished paper,” Houze explains.

The solution also delivers on coveted sustainability points. “Because of its improved bonding characteristics, this starch enables the use of a higher proportion of recycled fiber, while allowing paper producers to recycle more water. There is a reduced need for additional chemicals as it leaves less residue during the wet-end phase,” says Andreas Voigt, Cargill Senior Technical Service Specialist.

The paper packaging market is almost flat, but steady, Houze explains. He notes how corrugated board is directly linked to the GDP of a country, and therefore, the economy is linked to the production of paper. “If you look to the corrugated market, it’s almost flat, but still at a high level compared to last year. Even if the economy is a bit down today, we can still be confident for the next ten years.”

Rising anti-plastic sentiment which has embodied itself in not only consumer demand but in hardline legislation may also be boosting the paper market. “In some countries there is a big push to reduce plastic and a strong incentive from governments, such as the Dutch, to reach various targets. Consumers are also increasingly pushing in this way,” he says.
“If you look at legislation from 2017 compared to 2019, there has been a huge growth. The EU is also set to ban many single use plastics. So, if you look at innovation, there are many more in the paper space. Look at the paper cup market, for example. With the rise of e-commerce and the plastic ban, we should really see the paper trend,” he explains.

Indeed in May, the Council of the EU has officially adopted measures proposed by the European Commission to tackle marine litter by banning the 10 single-use products most commonly found on European beaches. This included cotton bud sticks, cutlery, plates, straws and stirrers and also incorporates abandoned fishing gear and oxo-degradable plastics. The Member States have two years to transpose the legislation into their national law.
Such legislation has spurred industry to further investigate plastic-free options, which often leads it to paper. Finnish paper-based packaging specialist Huhtamaki has launched a new compostable Bioware Impresso double-walled hot cup, while Tetra Pak became “the first carton packaging company” to launch paper straws in Europe, in a move that brings the supplier a step closer to delivering an entirely plant-based carton package.

In further plastic phase-outs, Nestlé Japan announced it would replace the plastic wrapping on its KitKat candy bars with paper in a bid to become one step closer to its commitment of 100 percent recyclable or reusable packaging by 2025. Unilever ice cream brand Solero launched a wrapper-less multipack which uses 35 percent less plastic compared to the original pack. The new box – which can be “widely recycled” in the UK – has built-in compartments, enabling the individual ice creams to be packaged without a plastic wrapper.

Source: https://packagingeurope.com/cargill-launches-new-high-performance-wet-end-starch/

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Cargill Invests Another $75 Million In Pea Processing

August 28th 2019

Cargill invests additional $75 million to propel PURIS pea protein production in the US to meet surging market demand.

Cargill has invested an additional $75 million in PURIS, the largest North American producer of pea protein. The investment enables PURIS to more than double its pea protein production using an existing 200,000 square-foot facility in Dawson, Minn. This investment will position PURIS to keep up with the ever-increasing demand for its category leading pea proteins, starches and fibers all grown and produced through its unique vertically integrated and transparent supply chain.

Source: https://www.cargill.com/news

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SiccaDania Acquires Van Tongeren-Kennemer (VTK)

August 26th 2019

SiccaDania acquires the assets of Van Tongeren-Kennemer B.V.

SiccaDania Group is pleased to announce that it has taken over the activities of Van Tongeren-Kennemer B.V (VTK) as of today.

“The acquisition of VTK is an excellent step for the SiccaDania Group to continue its path towards a market leading position in the global starch and protein industry’’ says SiccaDania’s CEO Soren Rasmussen.

This acquisition is a perfect fit to SiccaDania’s product portfolio. VTK will be adding important technologies to the combined platform including dryers, screw conveyors and air fans as well as advanced gluten dryer solutions. SiccaDania will continue and further develop the well-known VTK technology, and we are excited to welcome a substantial part of the VTK employees.”

Managing Director of SiccaDania Netherlands, Mr. Arend Jan Van Gelder: “The wealth of experience and know-how in VTK enables the combined group to design and deliver complete integrated systems from raw material intake to dry finished products. Not only will we be able to supply conventional process lines for starch products, but also design and deliver unique solutions for side-streams and co-products promising lower energy consumption, higher product yields, and higher profit margins for customers.”

About Van Tongeren Kennemer.
Van Tongeren-Kennemer (VTK) is a specialist in process engineering and equipment manufacturing for air / gas / solids systems. Van Tongeren-Kennemer was founded in 1893 by Martinus Witkamp. During the first few decades, the company manufactured bicycles, cars and motorcycles. During the 1920s, the company was specialized in manufacturing fans and blowers. From the early 1940’ies, Kennemeer Machinefabriek and Ingenieursbureau Van Tongeren cooperated closely, and this partnership resulted in a merger in 1991. An important part of “Spaans bulk handling Systems BV” based in Hoofddorp, whose screw conveyors are known all over the world, was added to the company in 2004. In 2017, the trade name was changed to VTK. Today, VTK enjoys a strong reputation for high quality products within flash dryers, ring dryers, high-efficient cyclones, screw conveyors, air fans and blowers.

Source: https://siccadania.dk/category/news/

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Avebe Innovates: Potato Based Vegan Cheese Analogue

August 19th 2019

‘Great taste, texture, stretch, and meltbehaviour’: Avebe innovates for vegan cheese market.

The booming plant-based trend has seen a great number of meat and dairy alternatives enter the market, including vegan burgers, milk substitutes, and cheese analogues. However this last category, according to Avebe, has so far largely missed the mark.

For the Dutch starch manufacturer, the problem is three-fold: Known imitation cheeses often use modified starch, making ‘clean label’ claims impossible; portray poor melting characteristics compared to their dairy counterparts; and generally have an ‘off-taste’ that may require masking by additional compounds.

To overcome these challenges, Avebe has developed its own 100% plant-based alternative to cheese, which it claims has improved taste, stretch, and melt-behaviour. Avebe’s patented method uses water, a root or tuber starch, a native potato protein, and a fat component.

The company favours the use of its propriety blend of potato proteins and potato starch, named Perfectasol D520, and a fat component derived from sunflower oil.
When melted, Avebe claims its cheese analogue has ‘good stretch’ – particularly in shredded form. This makes the product suitable for ready-made pizza products, in either a vegetarian or vegan format, but could also be used in ready-made lasagne, croquet monsieurs, gratins, fondues, wraps, or cheese sauces.

Avebe will use the invention to sell its Perfectasol D520 starch as a food ingredient to cheese analogue producers. This will allow Avebe’s clients to produce 100% plant-based alternatives to cheese with great taste, texture, stretch, and melt behaviour that also includes plant (potato) protein. And these cheese analogues made with potato proteins and starches provide better taste, texture and nutritional value than others on the market, claims Avebe.

Source: patent US20190037872A1 Vegan Cheese Analogue

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Starch Analysis: Brabender Launches Quicker And Precise Viscometer

August 05th 2019

Starch analysis: Brabender launches quicker and precise viscometer.

Laboratory equipment manufacturer Brabender is releasing a new viscometer, touted as being able to deliver rapid and straightforward measurements. ViscoQuick uses an integrated heating and cooling feature to reduce error rates in measurements, as well as having a new taring and calibration system. The device is to be marketed worldwide and can be used for starch-based products, as well as a diverse range of viscous and pasty masses.

“In contrast to the previous Brabender viscometers, the new device is an all-in-one device. Therefore, the heating and cooling device, as well as the software control, had to be realized differently than before,” Jessica Wiertz, Head of Food Application Lab at Brabender, tells.

“The device had to become more compact, without a measuring tower that could be raised and lowered. Heating and cooling are now via Peltier elements, a small computer with pre-installed MetaBridge software, which is already integrated into the ViscoQuick. The paddle rotation is no longer implemented from above but instead is from below, so that a measuring tower is no longer required. A touch screen for easy control can also be attached to the device,” she continues.

Ulrike Ito, Product Manager (Food) at Brabender, notes that ViscoQuick is also user-friendly thanks to its Brabender MetaBridge software. All users can access any instrument or even operate several instruments at any time in the web-based system.

Furthermore, gelatinization measurements can be reduced to ten minutes, due to quick heating (20°C/min) and cooling rates (15°C/min). Small sample sizes of between five and ten grams are required. The paddle and sample pot are easily exchangeable and do not have to be calibrated specifically for one instrument. They are also stainless steel to allow for easy cleaning and usage with bases and acids.

This device joins two prior viscometers in Brabender’s range. The Viscograph-E, provides reliable information about the gelatinization behavior of starch products. A measurement with this device takes one hour and 40 minutes according to the International Association for Cereal Chemistry standard. With its successor, the Micro Visco-Amylo-Graph (MVAG), it is possible to carry out a gelatinization measurement within 20 minutes, thanks to faster heating and cooling rates of 7.5°C/min.

However the measurement results can deviate from time-to-time compared to the viscograph measurements, depending on the sample material used, Wiertz notes.

“The ViscoQuick closes this gap. The measuring time takes approximately 10-15 minutes, depending on the sample material. In addition to the small sample size, faster heating and cooling rates are also possible, while at the same time, good reproducibility is ensured.”

The device can be used for quality control of raw materials. Due to the flexible test parameters, manufacturing and processing processes of starch and starchy materials can be more accurately simulated and, if necessary, optimized for the raw material, notes Ito. Some raw materials it can be used on include baked goods, noodles, confectionery, and gourmet foods, for paper, textiles, and even chemical and cosmetic products.

Checking viscosity can be a critical part of quality control in various sectors, as well as being useful in inspecting incoming and outgoing goods, production monitoring, and also for the development of formulation and manufacturing processes.

As natural products like starch have fluctuating viscosity due to their variety, cultivation and weather, it is necessary to determine what gelatinization properties the starches have. “Further on in the processing chain, temperature, quantity, heating and cooling rates, as well as shear forces acting on them, play a big role. By determining product-specific viscosity curves, the properties can be controlled and processes optimized,” adds Ito.

Additionally, the speed of the viscosity measurement and a reliable result are particularly important during production quality control. Because all raw materials need to be checked and the end-products also need to be inspected, this means comprehensive analysis requirements need to be fulfilled by laboratories, where they take up processing capacity. In this case, the reproducibility of the results also plays a role, notes Wiertz.

“The better the reproducibility, the less frequently measurements need to be repeated for confirmation. The factor of speed affects the entire production process. Because approvals for the use of raw materials or end-products can only be issued after quality inspection by the laboratory, the entire production operation depends on the analyses. In a worst-case scenario, this results in disruptions and losses in production, or the quality of the end-product does not adhere to requirements and entire production batches are unusable. Of course, this also costs companies money,” she concludes.

Source: http://revista-fi.com.br/noticias/mercado/starch-analysis-brabender-launches-quicker-and-precise-viscometer or https://www.cwbrabender.com/en/food/products/viscometers/universal-viscometer-viscoquick/

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Demand for Modified Starch High in Cosmetics & Personal Care Circle as Natural & Multifunctional Remains a Pervasive Trend

July 31st 2019

Availability of substitutes offers stiff competition in modified starch market.

According to a new study by FMI, sales of modified starch are expected to surpass US$ 10,000 Mn in 2019. The increase in demand for processed food products is fueled by the increasing consumption of bakery, dairy, and meat products, and is propelling the global modified starch market growth.

“The market for modified starch is mainly driven by the increasing consumption of processed food products, cosmetics & personal care products, and other consumer goods. The increasing tendency of consumers to adopt the Western style of food habits in emerging countries is increasing the opportunity for modified starch in the global market.” says FMI report.

Over the last century, global population has shown tremendous increase, nearly quadrupling, increasing the consumption of food and beverage products, and driving the global demand for modified starch. Currently, more than half of the world population is residing in urban areas. The increasing urban population is resulting in an increasing consumption of consumer goods and luxury items, due to the ease of access and tendency of consumers to opt for convenience products. This increase in the consumption of convenience food products is creating promising opportunities in the global modified starch market.

Modified Starch manufacturers remain focused on R&D.

The modified starch market has increased opportunities in developing economies and economies in transition, including nations from Asian and Middle Eastern and African regions. The urban population in these regions is increasing rapidly, projected to add around 2.5 Bn in the urban population by 2050, owing to the increasing growth rate of population with subsequent increase in urbanization and industrialization.

With the availability of potential labour pool and lenient government rules and regulations, many major manufacturers of food and beverages, cosmetics, pharmaceuticals, and textiles are penetrating emerging markets such as India, China, Brazil, etc. Also, research and development activities carried out by manufacturers are increasing the demand for modified starch in industries. This offers new opportunities and new market applications for modified starch in the global market.

Modified starch sales surge in F&B as fat replacer, emulsifier, and thickener .

Modified starch is used in a variety of food products such as bakery, convenience, confectionery, dairy, and meat & poultry industries. Modified starch is used as a thickener, fat replacer, and emulsifier in these food and beverage products, mainly to increase their mass and viscosity. Bakery is the leading market sub-segment of the food and beverage end-use segment and is expected to remain strong over the forecast period, according to the FMI analysis. The use of modified starch has a promising application as a fat replacer in low-fat food products. Current consumer perception about eating healthy food products has created a trend for low-fat products. Thus, leading to an increasing demand for modified starch used as a fat replacer in low-fat products, creating a positive outlook for the global modified starch market.

Consumption of cosmetics and personal care products in developed nations has seen a tremendous rise in the last decade and a similar trend is being seen in developing nations as well. Moreover, new cosmetics and personal care products are being launched, targeting specific demographic of the population, and driving the sales of these products. Modified starch that is derived from natural sources, is a multifunctional additive used in the cosmetic and personal care industry. The trend for natural ingredients in cosmetic and personal care products is rising in the global market, thus driving the global modified starch market.

This FMI study offers incisive insights into the modified starch market for the forecast period between 2019 and 2027. The modified starch market is anticipated to record a CAGR of over 5.0% through 2027.

Source: https://www.futuremarketinsights.com/press-release/modified-starch-market

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Colorcon Announces New Starch Manufacturing Plant In Europe

July 15th 2019

Colorcon announces new starch manufacturing plant in Europe.

Colorcon Inc. is pleased to announce its investment to build a new starch manufacturing plant close to Amsterdam in The Netherlands.  By 2022, this new facility is planned to double the existing manufacturing capacity for Starch 1500®, Pregelatinized Maize Starch, supporting the continued growth of Colorcon’s excipient business across the world.

Strategically located in the heart of Europe and close to the major port of Rotterdam, the site will produce GMP starch products for the pharmaceutical and nutritional markets served by Colorcon in the EMEA region.

Nathan Evans, Operations Project Manager – Netherlands says “the location has been chosen to bring manufacturing closer to our customer base in Europe. The plant will provide a secure second source of supply with the same quality, consistency and equivalency to the product manufactured in our existing facility in Indianapolis, IN, USA. The new facility will enable Colorcon to take advantage of new advances in process control and automation to manufacture a product that has over 40 years of history in use across the pharmaceutical industry.”

Martti Hedman, CEO, Colorcon Inc. explains the significance of Colorcon’s investment “by investing ahead of demand, the facility is also an important step in securing the supply chain for our customers and enhances Colorcon’s Business Continuity Plan as the demand for Starch 1500 continues to grow.”

Jayesh Parmar, General Manager adds, “Colorcon is committed to providing the highest quality products and superior service to meet our customers’ needs around the world. This investment reinforces our dedication to providing continuity of supply and highlights our long-term commitment to the specialty excipient business.”

Source: https://www.colorcon.com/download/2303/4023/34?method=view

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Kröner-Stärke Launches Spelt Gluten And Starches

July 10th 2019

Ancient grains: Kröner-Stärke launches spelt gluten and starches.

German flour and starch company Kröner-Stärke is expanding into one of the oldest grains, with its Vital Spelt Gluten and Spelt Starches range. The clean label products are marketed as containing no additives and being GMO-free, appealing to consumers seeking more natural options. Both ranges can be used in most baking applications and the gluten can also be used as a meat replacer. The company’s all-natural processing facility will be used to produce the products without microbiocides – a substance used to reduce microbe infectivity.

“We have been carefully developing our new spelt range for some time now and are delighted to launch it to the British and European markets. It presents a perfect solution for food processors who wish to exploit the fantastic functionality and nutritional benefits of ancient grains across the bakery sector and vegan market. Our new product range enables firms to diversify their ranges to meet current consumer demands,” says Henrik de Vries, Kröner-Stärke’s Commercial Manager.

The spelt starch range includes native spelt starches for use in bakery products where volume, a fine crumb structure or a crunchy structure is required, such as in pound cakes or cookies. Additionally, pregelatinized spelt starch, suitable for other bakery applications, will be available. This can be used to increase water absorption and dough hydration, as well as extending the shelf life and freshness of baked goods such as bread and cake.

The gluten’s visco-elastic properties, which help increase volume and stabilize doughs and batters, make it well-suited for breads, bread rolls, pastries and baking mixes. Like the starches, the gluten’s water absorption abilities help retain freshness while aiding texture control. Additionally, the gluten can be used as a meat replacer in products such as burgers, sausages and nuggets as it has good texture control and “bite,” as well as being a robust protein source.

There has been an increase in demand for traditional ancient grains in Europe. Spelt is particularly well-known in this space and its nutritional profile, taste and wholesomeness give it a positive image, according to Kröner-Stärke. Although it is not gluten-free, it is often better tolerated by people with wheat sensitivities, and it is rich in dietary fiber, thiamin, copper, manganese, niacin and phosphorus, vitamins B2 and 3.

Another Germany-based grain company, GoodMills Innovations, recently launched its own spelt flour, Snow Spelt, which the company says will offer an appealing light color, pleasant mouthfeel and mild taste.

Earlier in the year, Kröner-Stärke spoke about the necessity for sustainability and transparency in the food chain. The company has implemented various scrutiny measures, which include unannounced and irregular visits to the fields with an evaluation of realistic yield.

Source: https://www.kroener-staerke.de/index.php?id=1&L=1

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Cargill Invests In European Wheat Protein And Specialised Starch Capacity

July 09th 2019

Cargill diversifies its plant-protein and specialised starches portfolio with addition of wheat capacity.

Cargill is diversifying its starches and sweeteners portfolio with a US$200m investment that will see it start producing wheat-based ingredients at its manufacturing facility in Krefeld, Germany.

Today the Krefeld plant produces a range of corn starches and sweeteners for the food and industrial markets. The company said the facility will transform from corn to wheat processing.

Through this transition, Cargill said it will address market changes in the areas of nutrition and packaging.

In particular, Cargill said the market has seen an increase in demand for protein rich foods, driven by the growing world population. There is also a rising need for industrial starches in the packaging industry.

The investment will see Cargill add wheat proteins and specialised starches to its portfolio.

The new unit, which will be built on the current factory site, will use the ‘best available production technologies’ to meet the ‘highest standards of reliability and sustainability’, Cargill claimed.

This investment will support the local economy and the European farming community while positioning the business for future growth, the company continued.

Construction will begin in early 2020 with completion expected by the summer of 2021. The first deliveries of wheat products will start in the autumn of 2021.

Source: https://www.cargill.com/news/press-releases

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Key Trends: Starches Innovation

July 05th 2019

Starch innovations identified by Innova Market Insights.

The use of starches in food & beverage launches is increasing globally, featuring a +8% year-over-year growth when comparing 2018 and 2017 launches. In 2018, the top categories of global product launches tracked with starches were Bakery (27%), Ready Meals & Side Dishes (13%) and Snacks (11%), with corn starch being the leading ingredient among the ingredients tracked. The top positions of global product launches tracked with starch in 2018 are ‘no additives/preservatives’ (18%), ‘gluten free’ (17%) and ‘vegetarian’ (9%).

Key takeouts:

  • Growth/decline in tracked product launches: + 8%
  • Top company: Nestlé
  • Top category: Bakery
  • Top ingredients: Corn starch
  • Region analyzed: Global
  • Date analyzed: 2018 vs 2017

Source: Innova Market Insights

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Starch Europe Welcomes Lantmännen-Reppe And Viresol As Members

July 01st 2019

Starch Europe welcomes Lantmännen-Reppe and Viresol as members.

Starch Europe, the trade association representing the European starch industry, has announced the addition of two new members, taking its total membership to 27 starch producers across Europe. The new members are Lantmännen-Reppe of Sweden and Viresol of Hungary.

“We are delighted to welcome two new members to Starch Europe,” says Jamie Fortescue, Managing Director of Starch Europe. “It has always been Starch Europe’s ambition to be truly representative of the full breadth of EU Starch Producers. With the arrival of these two new members, Starch Europe represents over 95% of EU starch production, solidifying our role as the unique and legitimate voice of the EU Starch Industry to both EU and International stakeholders.”

“We’ve been in the business since 1876 and joining the Starch Europe family feels good and we look forward to a fruitful membership,” says Mattias Gustafsson of Lantmännen-Reppe. “We hope that we have much to gain and much to contribute.” Lantmännen is an agricultural cooperative owned by 25.000 farmers, headquartered in Stockholm, Sweden, and active in agriculture, machinery, bioenergy, starch and food products.”

Viresol is a new wheat processing company of Central Europe founded in 2015 in Hungary, starting operations in the last quarter of 2018, with more than 250 employees, processing 250,000 tons of wheat to produce starch, modified starches, vital gluten, maltodextrin, alcohol and feed. “We are delighted to join the Starch Europe family,” says Dr Anett Toth of Viresol.

2019 Marks the 60-year anniversary of Starch Europe. Throughout the year, Starch Europe will organise multiple activities, including an events campaign launching at their annual conference on 15 October, which will see its members host events across Europe to celebrate the importance and dynamism of the industry, and its many ingredients, all under the banner Beyond Starch.

Source: http://www.fdbusiness.com/starch-europe-welcomes-lantmannen-reppe-and-viresol-as-members/

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4th Starch World Europe

June 14th 2019

Starch event: 4th Starch World Europe, October 16-18, 2019 in Denmark.

The 04th StarchWorld Europe will be taking place in Copenhagen, Denmark October 16-18, 2019. The venue will be the Crowne Plaza Copenhagen Towers.

Key Highlights:

  • Sustainable crop supply for food starch production.
  • How can the starch industry fill Europe’s protein gap?
  • Upgrading side streams from starch production & creating new value added products.
  • Going back to basics – Flour vs starch & clean label trends.

For more details please click on the link: https://www.cmtevents.com/aboutevent.aspx?ev=191027&

Source: https://www.cmtevents.com/main.aspx
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Resistant Starch Should Get More Attention

June 11th 2019

The underestimated importance of resistant starch in our diet.

Studies show that resistant starch can reduce the glycemic (blood sugar) response to foods when it substitutes for flour or other high glycemic carbs in food; that it can reduce the glycemic response to a subsequent meal; increase insulin sensitivity; and enhance first-phase insulin secretion from the pancreas, said Witwer.

Studies also show that resistant starch has prebiotic effects in that it promotes the growth of beneficial bacteria in the gut, and reduces the prevalence and growth of potentially harmful bacteria. It also reduces intestinal pH (a key biomarker for colon health), reduces inflammation, and increases the production of beneficial short chain fatty acids such as butyrate. A growing body of research also suggests it helps maintain the integrity of the intestinal mucosal barrier, triggers beneficial changes in gene expression, and tackles diarrhea, she said.
Finally on the weight management front, research shows that resistant starch can increase insulin sensitivity (the more insulin you need to produce to keep blood sugar under control, the harder it can be to control your weight). Studies also show it can increase fat burning, reduce hunger (by increasing satiety), reduce the caloric density of foods when used to replace regular flour, and reduce body fat. Few ingredients can boast such a wide array of health benefits, and yet remain under the radar for consumers, said Witwer, who is on a mission to raise awareness.

Resistant starches in the toolbox.

So which ingredients are in the toolbox for manufacturers interested in adding resistant starch to their wares, and what is it like to work with?
Some commercially available products include International Agriculture Group’s NuBana green banana flour (RS2); Ingredion’s Hi-maize high amylose resistant cornstarch (RS2) and PenFibe modified resistant potato starch (RS4); Cargill/Cerestar’s high amylose resistant cornstarch (RS2), ActiStar resistant tapioca starch (RS3) and ActiStar modified resistant tapioca starch (RS4); MGP Ingredients’ Fibersym chemically modified wheat starch (RS4); and Roquette’s Nutriose resistant corn dextrin.
When it comes to cooking, potato starch and green banana flour lose their resistance when cooked – with the latter working well as a standalone superfruit powder that consumers can add to their own foods and beverages, smoothies and shake mixes, powdered supplements or snack/energy bars that are not baked.
However, high amylose corn starch and chemically modified RS4 retains their resistant starch through baking processes, said Witwer. High pressure and high temperature food processing (i.e., in cereal manufacturing) causes RS2 resistant starches to lose their resistance, but RS4 varieties can withstand high temperature and high pressure food processing.

Communicating the benefits.

But how do you talk to food manufacturers, health professionals, and consumers, about resistant starch?
It depends, said Witwer. Some resistant starch-containing ingredients such as green banana flour look good (that is, consumer-friendly) on a food label, and are also starting to resonate with keto and paleo fans who recognize that cutting out carbs can “screw up your gut,” whereas it’s harder to sell corn starch as a sexy health ingredient, she conceded.
“A lot of the science is around high amylose corn starch, but the market opportunity is in the natural products industry, and they don’t like corn,” said Witwer. “But we need to show that resistant starch is also in bananas, potatoes, and wheat. The data is coming out really strong, but many consumers have no idea about it.”

One pathway to promoting resistant starch is to highlight its prebiotic credentials, given that resistant starches can promote the growth of good bacteria in the gut by giving them something to feed on, said Witwer. However, not all commercially available resistant starches have prebiotic effects.
“I’ve joined the Global Prebiotics Association on some of their committees because they want to build prebiotics awareness and resistant starch is a big piece of that. That said, while we know that the unmodified resistant starches are prebiotics, we don’t know if the chemically modified resistant starches are.”

After eating resistant starch, studies have shown that people have:

  • Improved digestive function – reduced constipation, cessation of diarrhea, and normalization of regularity
  • Improved blood sugar management – increased insulin sensitivity, reduced insulin levels, reduced glycemic and insulin response of foods
  • Improved weight control – increased satiety, reduced hunger and other shifts in metabolism to help in weight management
  • Emerging benefits – improved kidney health, reduced inflammation, blood pressure and eye health.

Not all fibers are the same.

Resistant starches can also prompt a more nuanced conversation about fiber (they are classified as insoluble fibers), she said, noting that the sooner we get away from the concept that all fibers are the same and understand the value of consuming many different types for specific health benefits, the better.
“Rather than talking about soluble or insoluble fiber, which to me are meaningless terms, Professor Daniel Gallaher from the University of Minnesota proposes three different classifications of fiber that have meaning. We need all of them, but there is such a gap of fermentable fibers in the modern diet. We used to get 30-50g of resistant starch a day, today most Americans only get 5-6g.

  • Bulking fibers such as wheat bran are minimally fermented, hold a lot of water, and promote regularity (‘roughage’).
  • Viscous fibers such as oat or barley beta-glucan thicken the contents of the intestinal tract and reduce the absorption of cholesterol and sugar.
  • Fermentable fibers such as resistant starch, inulin, and oligosaccharides are readily consumed by the gut microbiome, which may set off a cascade of health effects.”

Source: https://resistantstarchresearch.com/

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Ingredion Debuts Clean Label Functional Native Starches

June 03rd 2019

Ingredion launches NOVATION Lumina functional native starches for unmatched performance and sensory experience  in clean label food applications.

High-performance texturizers enable manufacturers to meet growing consumer demand for “natural” products.

Ingredion Incorporated, a leading global provider of ingredient solutions to diversified industries, today launched a new addition to its range of clean label texturizers, NOVATION® Lumina functional native starches. The starches are being introduced globally, starting in the United States and Canada with other regions to follow in 2019.

NOVATION Lumina functional native starches are specifically designed for light-colored applications with subtle flavors. The texturizers’ neutral color and flavor profile give manufacturers the ability to maintain the most appealing qualities of their products – even in the most delicate food applications.

“The launch of NOVATION Lumina functional native starches positions Ingredion to help our customers achieve consumer-preferred label claims as we expand the company’s clean and simple ingredients portfolio to new spaces and rising heights,” said Jim Low, Ingredion’s vice president and general manager, Ingredient Solutions. 

NOVATION Lumina functional native starches deliver viscosity and gel strength comparable to modified starches, provide excellent freeze/thaw and shelf life stability, and have high process tolerance – making them ideal for products that undergo harsh processing conditions.

Of the countries that have provisions in place to regulate the term “natural”, NOVATION Lumina functional native starches meet the criteria of a natural food ingredient in the UK, France and Ireland, as well as associated EU legislation and the global ISO Technical Specification (ISO/TS 19657).

More consumers are shopping for clean and simple labels globally than ever before. According to an Ingredion proprietary study, “natural,” “all natural” and “no artificial ingredients” claims are the most influential factor in consumer purchasing decisions.

“NOVATION Lumina functional native starches enable manufacturers to answer consumer demand for ‘natural’ products with the colors and flavors consumers have come to expect, without compromising texture and performance,” said Patrick O’Brien, Ingredion’s regional business manager for Clean & Simple Ingredients in the U.S. and Canada.

Ingredion research reveals that flours and starches rank in the top 10 of the most consumer-accepted ingredients. Labeled simply as corn starch, NOVATION Lumina functional native starches are also gluten-free, non-GMO and do not require allergen labeling. Manufacturers should carefully consult regulations specific to all target markets.

NOVATION Lumina functional native starches provide neutral flavor and color, enabling formulators to develop creamy, smooth textures without impacting light colors or delicate flavors of finished products. The starches are ideal for a wide range of food applications, including yogurts, dairy desserts and custards, dairy drinks such as drinkable yogurts and flavored milks, white sauces including cooking creams and ready meals, dressings, soups (ready-to-eat) and fruit preps.

NOVATION Lumina functional native starches are produced using Ingredion’s proprietary, innovative technology. The launch represents the first of many product introductions to be based on this proprietary platform.

Ingredion’s broad range of solutions enables manufacturers to find the right starches to meet consumer demand across a wide variety of applications. The experts at Ingredion’s Idea Labs® innovation centers use science-based problem solving to create starch solutions that support consumer-preferred claims and labels. Whether the goal is achieving a creamy texture, reformulating for a clean and simple label or simply improving the sensory appeal of delicate food applications, Ingredion’s array of NOVATION functional native starches has a solution to fit every product need.

https://www.ingredion.us/MeetIngredion/News.html

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Researchers Discover Genetic Regulators for Starch and Protein in Maize

May 21st 2019

Genetic discovery may improve corn quality and yields.

Rutgers-led study could benefit millions who rely on corn for nutrition.

Researchers may be able to improve corn yields and nutritional value after discovering genetic regulators that synthesize starch and protein in the widely eaten grain, according to a Rutgers-led study.

The research, published in the journal Proceedings of the National Academy of Sciences, could benefit millions of people who rely on corn for nutrition in South America, Africa and elsewhere.

The world’s corn supply depends on improving its yield and quality, which relies on the accumulation of starch and proteins in the grain’s endosperm, the study says. Endosperm, an important source of human nutrition that contains starch, oils and proteins, is the seed tissue that surrounds embryos.

“We found a novel approach to discover new regulators in the synthesis of starch and protein, which determine grain yield and quality,” said study lead author Zhiyong Zhang, a post-doctoral fellow at the Waksman Institute of Microbiology at Rutgers University–New Brunswick.

The scientists discovered how corn starch and protein are simultaneously synthesized in the endosperm, which could allow them to find a good balance between nutrient quality and yield, Zhang said. Corn domestication and modern breeding have gradually increased starch content but decreased protein accumulation in endosperms.

The researchers looked at key proteins in corn kernels known as zeins, which are devoid of lysine, an essential amino acid (a building block of proteins), resulting in poor nutrient quality. During corn breeding over decades, people increased lysine content by cultivating corn with lower levels of zeins. Still, today’s lysine levels are too low to meet the needs of the world’s rapidly growing population.

So, molecular geneticists and corn breeders are trying to dramatically reduce zein levels to improve corn nutrient quality by focusing on blocking them and so-called transcription factors. Transcription is when the information in a gene’s DNA is transferred to RNA, resulting in proteins that play key roles in the body’s tissues, organs, structure and functions.

The research team found that two transcription factors play key roles in regulating the synthesis of starch and protein, paving the way for further research to fully understand the balance between nutrient quality and yield at a molecular level.

Rutgers co-authors include post-doctoral fellow Jiaqiang Dong and senior author Joachim Messing, director of the Waksman Institute. Scientists at the Shanghai Institutes for Biological Sciences, Institute of Plant Physiology & Ecology, Chinese Academy of Sciences contributed to the study.

https://news.rutgers.edu/search-results?text=corn

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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 Klasies River Cave in South Africa’s southern Cape, where charred food remains from hearths were found,provide the first archaeological evidence that anatomically modern humans were roasting and eating plant starches, such as those from tubers and rhizomes, as early as 120 000 years ago.

The new research by an international team of archaeologists, published in the Journal of Human Evolution, provides archaeological evidence that has previously been lacking to support the hypothesis that the duplication of the starch digestion genes is an adaptive response to an increased starch.

“This is very exciting. The genetic and biological evidence previously suggested that early humans would have been eating starches, but this research had not been done before,” says Lead author Cynthia Larbey of the Department of Archaeology at the University of Cambridge. The work is part of a systemic multidisciplinary investigation into the role that plants and fire played in the lives of Middle Stone Age communities.

The interdisciplinary team searched for and analysed undisturbed hearths at the Klasies River archaeological site.

“Our results showed that these small ashy hearths were used for cooking food and starchy roots and tubers were clearly part of their diet, from the earliest levels at around 120 000 years ago through to 65 000 years ago,” says Larbey. “Despite changes in hunting strategies and stone tool technologies, they were still cooking roots and tubers.”

span style=”font-size: medium;”>Professor Sarah Wurz from the School of Geography, Archaeology and Environmental Studies at the University of the Witwatersrand in Johannesburg, South Africa (Wits University) and principal investigator of the site says the research shows that “early human beings followed a balanced diet and that they were ecological geniuses, able to exploit their environments intelligently for suitable foods and perhaps medicines”.

By combining cooked roots and tubers as a staple with protein and fats from shellfish, fish, small and large fauna, these communities were able to optimally adapt to their environment, indicating great ecological intelligence as early as 120 000 years ago.

“Starch diet isn’t something that happens when we started farming, but rather, is as old as humans themselves,” says Larbey. Farming in Africa only started in the last 10 000 years of human existence.

Humans living in South Africa 120 000 years ago formed and lived in small bands.

“Evidence from Klasies River, where several human skull fragments and two maxillary fragments dating 120 000 years ago occur, show that humans living in that time period looked like modern humans of today. However, they were somewhat more robust,” says Wurz.

Klasies River is a very famous early human occupation site on the Cape coast of South Africa excavated by Wurz, who, along with Susan Mentzer of the Senckenberg Institute and Eberhard Karls Universität Tübingen, investigated the small (c. 30 cm in diameter) hearths.

The research to look for the plant materials in the hearths was inspired by Prof Hilary Deacon, who passed on the Directorship of the Klasies River site on to Wurz. Deacon has done groundbreaking work at the site and in the 1990’s pointed out that there would be plant material in and around the hearths. However, at the time, the micro methods were not available to test this hypothesis.

Source: https://www.wits.ac.za/news/latest-news/research-news/

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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, wheat, corn, potatoes, and oats. Rats comb our garbage piles for scraps of pizza and bread. Wild boars root for tubers.

The research, which includes 46 mammal species, focuses on a biological compound called amylase, which humans and other animals produce to break down starch.

The study finds that, in the course of mammalian evolution, the genetic machinery that teaches the body how to make amylase has been something of a chameleon. It has evolved in different ways in different beasts, and it’s capable of changing rapidly, possibly in accordance with what animals eat.

The study also shows that mammals with starchy diets tend to have more copies of the amylase gene, which carries instructions for building amylase, than mammals that consume little starch (at least among the species studied).

The research also presents evidence that evolutionary changes related to amylase—including duplications of the amylase gene and the ability to produce amylase in saliva—may have arisen independently in some different species. Called convergent evolution, this phenomenon often signals a particularly useful adaptation.

Overall, the study in eLife paints a colorful picture of the evolutionary history of amylase across mammals, ranging from humans, dogs and house cats to hedgehogs and ring-tailed lemurs, along with baboons that store food in their cheeks.

To study which animals make amylase in saliva, scientists punched tiny holes into a starchy gelatinous substance, and filled the holes with saliva from varied species. Saliva containing amylase will break down the surrounding starch, leading to the circular patterns seen here. Larger circles form when saliva contains more amylase.

“Amylase is a case where diet may have the potential to change our genes. This is fascinating,” says Omer Gokcumen, assistant professor of biological sciences at the University at Buffalo. “The duplications we see in the amylase gene give a very flexible and rapid way in which gene functions can evolve, and this mechanism of evolution is underappreciated.”

“Past studies have explored the evolution of amylase in select species, such as humans and dogs, but our research takes a broader perspective,” says Stefan Ruhl, professor of oral biology in the University at Buffalo School of Dental Medicine.

“We examine dozens of mammalian species from different branches of the evolutionary tree, and we see that when it comes to amylase in saliva, genetics and biology may respond to what we eat.”

Gokcumen, Ruhl and first author Petar Pajic, an oral biology and biological sciences researcher, led the study.

Mammals with starchy diets appear to have adapted, genetically, to stomach more carbs: Of the species in the study, those with starch in their diets generally have more copies of the amylase gene, which carries instructions for making amylase, than animals like carnivores and herbivores whose strict diets tend to exclude starch. Carb-munching humans, house mice, brown rats, dogs, pigs, and boars have lots of copies, while mammals like mountain lions, which subsist on meat, and hedgehogs, which dine on foods such as insects and snails, have few.

This is important because the gene is akin to a mold in a factory: the more units you have, the more amylase you can theoretically produce. As for how the extra copies of the amylase gene evolved, “It’s like the chicken and the egg—we cannot really tell what came first,” Ruhl says. “Starch in the diet may have led to more amylase, and the ability to digest starch may have led to increased starch intake, and so forth.”

In some cases, close contact with humans—and access to human food—may have spurred an adaptation to starch. The study confirmed past findings from other teams showing that mice and domestic dogs, which live alongside people, have more copies of the amylase gene than their wild cousins (wolves and wild rodents, respectively). The brown rat (Rattus norvegicus)—a species commonly known as the street or sewer rat—also has many copies of the amylase gene.

Amylase in saliva is more widespread than previously known (some pet dogs produce it, for example): Most amylase is produced in the pancreas, but some animals also secrete it in saliva. The new research finds that this capability is more common than previously known, and proposes salivary amylase as another adaptation that may have arisen through convergent evolution in some species.

When scientists tested for amylase in the drool of 22 mammalian species, they found it in 15 species, including six species that were not previously known to have amylase in saliva. Perhaps unsurprisingly, baboons and rhesus macaques that store food in cheek pouches for long periods of time were among the most prolific producers of salivary amylase among the mammals tested.

Pet dogs were among the species that were newly identified as salivary amylase producers. While not all dogs have amylase, the research found it in several breeds, such as English cream golden retrievers, Labradors, and pitbulls.

“This study provides the most comprehensive picture, to date, on how amylase has evolved in the mammalian lineage at both the genetic level and at the level of protein expression in saliva,” says Pajic. “From a broader theoretical stance, it also reveals how quickly evolution can happen and how something simple, like the food you eat, may drive otherwise unrelated species to evolve similarly.

For animals who don’t store food in their cheeks, the evolutionary advantage of having amylase in saliva is unclear. But Ruhl says one theory is that it helps animals and humans identify starchy foods as desirable to eat.

“Humans have a lot of salivary amylase, but why?” he says. “Unlike the baboons who predigest food in their cheek pouches, we humans do not keep food in our mouths long enough for any substantial digestion to happen. One idea is that salivary amylase evolved to help our ancestors detect starch: They would not be able to taste it otherwise. Amylase liberates sugar in starch, and this may help animals develop a taste preference for starch-rich foods like potatoes or corn.”

Other hypothesized purposes for salivary amylase include cleaning sticky starch residues from teeth: “Amylase in saliva might act as a kind of biochemical toothbrush nature has provided us with,” Ruhl says. “It could help to regulate the make-up of the oral microbiome.”

Additional researchers from the University at Buffalo, the Foundation for Research and Technology in Greece, SUNY Plattsburgh, Cornell University, and the Friedrich-Loeffler-Institut in Germany contributed to the work, which the National Institute of Dental and Craniofacial Research funded.

Source: http://www.buffalo.edu/news/releases/2019/05/015.html

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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® Indulge 2920 starch. The new product is a corn-based starch which can support lower-fat and lower-calorie products and the production of foods with a healthier profile.

Supporting a clean label, NOVATION® Indulge 2920 starch enables food producers to improve mouthfeel by offering the same functionality as a modified starch while replacing or reducing ingredients such as fat and oil.

Available in Europe, the Middle East and Africa, NOVATION® Indulge 2920 can be used across a range of savoury and dairy products from soups and sauces to dairy desserts and dairy drinks. It offers a consumer-friendly ingredient listing of ‘starch’ (or ‘cornflour’ in the UK). It can also enable cost savings by replacing raw ingredients such as fat and oil without compromising texture.

Mona Schmitz-Hübsch, the regional Senior Marketing Manager for Clean and Simple Ingredients, said: “In recent years, government measures and guidelines across countries in Europe, the Middle East and Africa have been introduced to improve the nutritional profiles of foods. In regions where fat reduction is a priority, NOVATION® Indulge 2920 starch can help manufacturers achieve this.

“These changes have boosted consumer awareness of the need for improved nutrition and they are increasingly looking for on-pack claims such as ‘fat-reduced’ or ‘low-in-fat’. NOVATION® Indulge 2920 can enable manufacturers to create such products without compromising quality, sensory appeal or eating experience. It can also enhance the indulgence texture of existing clean label products without adding more ingredients.
“Food producers can use this new co-texturiser to innovate in clean and simple products while getting their products to market quickly and successfully. Reformulating existing products featuring a similar corn-based starch with NOVATION® Indulge 2920 removes the need to change the label, which can improve speed to market.”

Other production benefits include the ingredient’s functionality in low-shear instant applications and throughout broad processes from low shear to cold process. In addition, NOVATION® Indulge 2920 starch is agglomerated, making it easier to disperse. This also brings the potential to reduce the volume of dust typically generated by fine powders during the manufacturing process.

Source: https://emea.ingredion.com/MeetIngredion/News.html

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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 a person’s genetic makeup could alter their gut bacteria, which in turn impacts how they digest food – in the case of this study, starch. People with a high number of copies of a gene called AMY1, which expresses a salivary enzyme for breaking down starch, correlated strongly with a certain profile of gut and mouth bacteria. The gene could have given certain groups nutritional benefits in times where calories were scarce, such as during cold seasons and famines, the researchers note. Now, medical professionals could take a patient’s AMY1 gene copy number into account when giving personalized dietary advice.

The results of the study, published in Cell Host & Microbe, highlight the need for personalized nutrition, says Angela Poole, Assistant Professor in the Division of Nutritional Sciences. Other researchers have also associated the gene with glucose response to meals, insulin resistance and body mass index.

Diet is arguably one of the most important determinants of health, but there remains confusion over what to eat to optimize health and performance. Current dietary recommendations are based on a limited “one-size-fits-all” health model. Yet, the case for personalized nutrition approaches is growing as novel research continues to identify how an individual’s genetic makeup, for example, can alter their nutritional profile and subsequent dietary needs. Personalized approaches – or nutrigenomics – have also swiftly caught the attention of the industry and consumers alike, with Innova Market Insights pegging “Eating for Me” as one of its top trends for 2019.

According to the Cornell study, a family of bacteria called Ruminococcaceae proliferates in the intestines when more of this salivary enzyme – called amylase – is available. The bacteria are known to break down resistant starch to render it digestible, something human amylases cannot do. Importantly, degrading these hard to digest starches can provide additional nutritional benefits.

In prehistoric times and thereafter, people with more copies of this gene may have benefited when food sources were limited, as it likely provided additional nutrition from starch foods, the researchers explain.

The results of the study highlight the need for personalized nutrition, say the researchers.In the study, Poole and colleagues examined existing genetic and stool sample data from approximately 1,000 British participants. Looking for evidence of whether AMY1 gene copy numbers influence the microbiome, the researchers examined the results
from a subset of 100 people from the group: 50 with a predicted high copy number (top 5 percent) and 50 with a low copy number (bottom 5 percent).

They found that high AMY1 gene copy numbers correlated with a certain profile of gut bacteria.

A collection of 100 US participant were then studied. Within this group, there was a distribution of AMY1 levels between two and 30 copies. The team also collected stool data and identified bacteria associated with high and low AMY1 gene copy numbers.

One-quarter of these study participants were then placed on a standardized diet for two weeks. “I wanted to make sure they were eating the same thing, and that they were eating starch,” Poole says. Afterward, the team collected saliva and stool samples and found that, in the gut, the results matched those from the British study.

Personalization in the nutrition space is gaining traction. Wearable technology means that we know more and have more personal health Key Performance Indicators (KPI’s) on hand than ever before. At the same time, the growing role for nutrigenomics as a science means that ever smaller demographic groups are being targeted, while technologies that include artificial intelligence (AI) and 3D printing make customization ever more prevalent.

A Vitafoods Europe survey found last year that industry interest in personalized genetic testing and nutrigenomics is growing, with 14 percent of respondents saying nutrigenomics would be a key trend over the coming year – up from 8 percent the previous year.

There has been a spike in technology that taps into the personalized space, such as DSM and digital health company Mixfit’s foray into the arena. Dr. Lisa Ryan, an Irish researcher from the Department of Natural Sciences at Galway-Mayo (GMIT) in Ireland, has also highlighted the potential that technological advances, such as wearable nutrition and microbiota mapping tools, hold for the nutrition industry.

However, Nard Clabbers, Senior Business Developer Personalized Nutrition at TNO, tells NutritionInsight that the industry must not wholly focus on technology, as the psychological and social aspects of behavioral change are at least equally, if not more important, to personalized nutrition. He also highlights the need for robust science to back up such approaches, especially when it comes to the microbiome.

“I have often said that one of the threats of personalized nutrition is overpromising because that can lead to unsatisfied consumers that feel cheated. I think that risk is very true in the microbiome world,” he explains.

The potential of the microbiome in personalized nutrition platforms has attracted notable investment. Bio-Me, a start-up specializing in rapid gut microbiome analysis, has entered into an agreement with an unnamed “top” consumer healthcare company associated with the large-scale Nord-Trøndelag Health Study (HUNT). Also, Carbiotix, a therapeutics company leveraging low-cost gut health testing and microbiome modulators to unlock the health-boosting potential of the gut microbiome, closed its latest funding round in April, bringing the total funds raised to €1 million (US$1.2 million) over four years. In partnership news, DSM has joined with digital health provider Panaceutics to bring to the market “affordable” personalized products explicitly geared towards health and wellness.

The space for personalization in nutrition is being embraced by industry and consumers. The sound scientific backing needed to ensure that consumers do not feel “cheated” can come from studies such as Cornell University’s and the investments coming into the area can also aid such findings.

Source: https://www.nutritioninsight.com/digestive-health.html

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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 cassava processing projects, starch market opportunities, sourcing challenges faced by end users and many more.

KEY PROGRAM HIGHLIGHTS:
• C:AVA on business opportunities across the entire cassava value chain.
• Farm mechanization & post-harvest management by IITA.
• Psalty Int reviews policies to boost cassava processing markets.
• Nestle reveals strategic material sourcing plans.
• New updates on cassava starch processing plant by GMC Universal.
• Kogi ADP reveals investment opportunities in Nigeria’s first cassava city.
• Starch market opportunities & growth prospects by IDH.
• Crest Agro on potential cassava derivatives & export opportunities.
• Crown Flour Mill assesses expansion opportunities for High Quality Cassava Flour

Source: https://www.cmtevents.com/eventschedule.aspx?ev=190516&

Geplaatst in News | Reacties uitgeschakeld voor 4th Cassava & Starch Africa

Resistant Starch 4 Greenlighted As US FDA Expands Dietary Fiber Classification

March 28th 2019

MGP Ingredients receives FDA approval of Fibersym® RW and FiberRite® RW as a dietary fiber source.

MGP Ingredients, Inc. is pleased to announce the formal approval of its citizen petition requesting dietary fiber status under the new nutrition facts labeling regulations for its flagship brands of Fibersym® RW and FiberRite® RW. The U.S. Food and Drug Administration (FDA) has informed the company that the FDA is proposing to amend the list of non-digestible carbohydrates that meet the definition of dietary fiber to include the company’s Fibersym RW and FiberRite RW. The FDA also informed the company that it will exercise enforcement discretion until it completes its rulemaking amending its regulations on the definition of dietary fiber. With this action, Fibersym and FiberRite can continue to provide dietary fiber benefits on food labels to support the growing opportunities for healthy food applications.

“We are thrilled with the findings and confirmation we received from FDA this week,” said Michael Buttshaw, vice president of Ingredients Sales and Marketing. “We stand ready to support all our industry partners in providing this long-standing dietary fiber as they create the best food brands possible while complying with the new nutrition facts labeling regulations set to begin in January of next year.”

Ody Maningat, Ph.D., vice president of Ingredients R&D and chief science officer, said, “We welcome the positive action by the agency, which validates the leadership position of Fibersym and FiberRite in the RS4 fiber category. These two fiber ingredients continue to be the smart choice for food product designers and formulators who are looking to boost fiber and lower calories of many food products while delivering health benefits to the consumers.”

Fibersym is a granular RS4 wheat starch that delivers a minimum total dietary fiber of 90% (dry basis). The fiber exists primarily as insoluble fiber. It is a convenient and rich source of dietary fiber that can be formulated in a wide array of foods with minimal processing adjustments. Possessing a clean flavor, smooth texture and white appearance, in combination with its low water-holding properties, Fibersym is ideal for incorporation in foods that emphasize benefits related to end-product quality and health and wellness attributes. FiberRite is the cooked version of Fibersym with a minimum total dietary fiber of 75% (dry basis). It delivers both nutritional and functional benefits in many food products, which include fiber fortification, fat replacement and calorie reduction.

MGP remains a leader in providing high quality ingredients to food and industrial food manufacturers around the world.

Source: https://www.mgpingredients.com/more-information/news-press

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Starch Strands From Novel LEGO Device

March 26th 2019

Building starch backbones for lab-grown meat using Lego pieces.

A new technique to spin starch fibers using Lego pieces could have future applications for lab-grown “clean” meat, according to a team of food scientists from Penn State and the University of Alabama.

“There’s a lot of interest in natural fibers,” said Gregory Ziegler, professor and director of graduate studies, Department of Food Science at Penn State. “Starch is one of the least expensive natural fibers out there. Nobody had been able to electrospin pure starch fibers before. But we figured out a way to do that using this wet electrospinning technique.”

To produce fine starch fibers using electrospinning, electricity is applied to a starch solution as it dispenses from a nozzle. The electrical field that forms between the nozzle and a rotating collection drum draws the starch into long threads. In wet electrospinning, the drum is submerged in a bath of alcohol and water to help congeal the fibers.

In a study recently published in Food Hydrocolloids, the researchers built an inexpensive electrospinning device partially using the popular children’s toy Lego.

“The reason we chose Lego is we’re going to have water and ethanol in there and we don’t want the device to be conductive,” said Ziegler. “The plastic was perfect.”

By altering the drum rotation speed and the amount of ethanol in the electrospinning bath, the researchers optimized fiber alignment in the starch mats. They also found that mats with better aligned fibers were stronger than those with a crisscrossed array.

Starch fiber mats have potential biomedical and food applications, including for lab-grown “cultured” meat. Cultured meat is reported to use less land, water and antibiotics to produce compared to traditional farming practices, and according to Ziegler, there is growing interest in such meat.

To culture meat, animal muscle cells are cultivated in a nutrient-rich broth. If no structural support is provided, the cells grow without organization and resemble ground beef. It is more challenging to grow a steak-like product because the muscle cells must grow on a scaffold of appropriate size and alignment to form the characteristic texture consumers expect of a filet mignon or T-bone.

Now, natural starch fiber mats could provide scaffolds for growing meat cells.

“We’ve been able to align our scaffolding that could grow aligned muscle cells,” said Ziegler. “A lot of scaffoldings that have been put out there for biomedical applications have synthetic plastic fibers. Who wants to eat plastic, right? Even if it’s biodegradable, people don’t want plastic in their meat. Here we have starch, and it just comes from corn. The idea is we could make a nice edible clean scaffold for our clean meat.”
Ziegler says the next step is to test if muscle cells will grow on the starch mats and whether they develop in alignment with the fibers.

The researchers are exploring ways to make starch fibers in specific patterns using 3D-printing technology. They also plan to scale up their equipment to produce larger quantities of the fibers.

Other researchers working on the project were Hui Wang, doctoral student in food science at Penn State and Lingyan Kong, assistant professor of human nutrition and hospitality management at the University of Alabama.

Source: https://news.psu.edu/story/565492/2019/03/26/research/building-starch-backbones-lab-grown-meat-using-lego-pieces

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Self-Healing Coating Made Of Corn Starch

March 20th 2019

Self-healing coating made of corn starch makes small scratches disappear through heat.

Superficial micro-scratches on the car body or on other high-gloss surfaces are harmless, but annoying. Especially in the luxury segment such surfaces are characterized by their flawlessness and lose their value due to microscratches. A new paint from Saarbrücken researchers now could provide a solution: Due to the special arrangement of its molecules, maize starch based coating is able to repair small scratches by itself through moderate heat treatment. The cross-linking via ring-shaped molecules makes the material flexible, so that it compensates for the scratches and they disappear again. The new coating was developed  by INM experts together with scientists from Saarland University.

The developers will be presenting the coating with a live demonstration at this year’s Hannover Messe from 1 to 5 April at Stand C54 in Hall 5. The scientists used ring-shaped derivatives of corn starch, so-called cyclodextrins, for the network structure of the lacquers. These cyclodextrins were threaded like pearls onto long-chain polymer molecules. In the polyrotaxanes produced in this way, the cyclodextrins on the polymer thread can move almost freely on certain sections on the linear polymer and are prevented from unthreading by bulky stopper molecules. The pearl chains are cross-linked by a chemical reaction. “The resulting network is flexible and elastic like a stocking,” explains Carsten Becker-Willinger, head of the Nanomers program division at the INM. When exposed to heat, the cyclodextrin rings migrate back along the plastic threads into the area of the surface scratch, thus compensating for the gap formed by the scratch.

For a functional coating with higher mechanical stability and weather resistance, the INM scientists changed the composition of the polyrotaxanes by adding further ingredients such as heteropolysiloxanes and inorganic nanoparticles. At the same time, they were able to reduce the original repair time from several hours to just a few minutes. “As part of numerous application tests for different mixing ratios in combination with artificial
weathering tests, we investigated pre-painted surfaces on which we applied the new coating as a topcoat,” says chemist Becker-Willinger. It is now possible to remove micro-scratches in just one minute at 100 degrees Celsius.

In their series of tests, the scientists took into account the standard ISO guidelines of the paint industry. “An industrial application is only conceivable if we fulfil these standard guidelines,” Becker-Willinger summarizes the current state of research. The scientists are currently working on transferring the production of the coating from the laboratory scale to the pilot plant scale. Only then the basis be will provided for large-scale production. The INM is open to cooperation with interested companies for the next step in converting development into applications.

Source: https://www.leibniz-inm.de/en/ and https://www.uni-saarland.de/nc/en/home.html

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Ingredion Acquires Potato Starch Producer Western Polymer

March 01st 2019

Ingredion acquires Western Polymer; expanding capacity for higher-value specialty ingredients.

Ingredion Incorporated, a leading global provider of ingredient solutions to diversified industries, announced today that it has acquired the operations of Western Polymer, a privately held, U.S.-based company headquartered in Moses Lake, Washington that produces native and modified potato starches for food and industrial applications and also sells modified tapioca starch for industrial applications. The acquisition will expand the Company’s potato starch manufacturing capacity, enhance processing capabilities, and broaden its higher-value specialty ingredients business and customer base. Terms of the acquisition were not disclosed.

“This next phase of growth is consistent with other actions we’ve taken to strengthen our specialties business and deliver long-term value for our shareholders,” said Jim Zallie, Ingredion’s president and chief executive officer. “This acquisition expands our higher-value specialty ingredients business, which is central to Ingredion’s growth strategy. We have tremendous respect for the culture and business that Western Polymer has built and we look forward to the future opportunities that we will create together.”

“We’re excited to leverage the strengths of Western Polymer and Ingredion to continue developing high-quality ingredients that align with consumer trends and customers’ needs,” said Lynn Townsend-White, president and chief executive officer of Western Polymer. “By coming together now, this enables even greater reach for our ingredients and positions the business for continued growth.”

About Western Polymer.
Western Polymeris a Washington-based supplier of native and modified potato starches for food and industrial applications and modified tapioca starch for industrial applications operating three U.S. manufacturing locations in Moses Lake, Washington; Fort Fairfield, Maine; and Grand Forks, North Dakota. Founded in 1952, the Company primarily supplies cationic starch to the paper industry and manufactures native and modified potato starch for food applications.

About Ingredion.
Ingredion Incorporated headquartered in the suburbs of Chicago, is a leading global ingredient solutions provider serving customers in more than 120 countries. With annual net sales of nearly $6 billion, the company turns grains, fruits, vegetables and other plant materials into value-added ingredients and biomaterial solutions for the food, beverage, paper and corrugating, brewing and other industries. With Ingredion Idea Labs® around the world and more than 11,000 employees, the Company develops ingredient solutions to meet consumers’ evolving needs by making crackers crunchy, yogurt creamy, candy sweet, paper stronger, and adding fiber to nutrition bars.

Source: https://www.ingredionincorporated.com/investors/investornews.html

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China To Extend Import Duties On European Potato Starch

 

February 28th 2019

“Starch Europe” statement on the decision of the Chinese Minister of Commerce to extend the anti-dumping duties on exports of EU potato starch to China.

Starch Europe regrets the decision of the Chinese Minister of Commerce (MOFCOM), which is not supported by facts and figures.

On 19 February 2019, the MOFCOM published its final decision issued on 2 February (see here), to extend for another 5 years the anti-dumping duties ranging from 12,6% to 56,7% on exports of EU potato starch to China. These duties have been applied since August 2006. The anti-dumping duties come on top of the anti-subsidy duties ranging from 7.5% to 12,4% also applied on EU export of potato starch to China, that were also extended for another 5 years from15 September 2017.

The initial case was launched in 2006. On the basis of the complaint issued further to the launch of the expiry review on 5 February 2018, Starch Europe registered as an interested party to represent the sector and opposed the continuation of the anti-dumping duties arguing that allegations are not substantiated by facts Starch Europe is disappointed and regrets the decision of the MOFCOM.

Starch Europe calls on the authorities to discontinue these duties and to fully investigate why, in spite of substantial protection in place for more than 10 years, the Chinese potato starch industry remains in a state of “fragility and vulnerability”.

Source: https://www.starch.eu/blog/category/news/

Geplaatst in News | Reacties uitgeschakeld voor China To Extend Import Duties On European Potato Starch

Polish Bioplastic Invention… From Potato And Corn Starch

February 20th 2019

Scientists from Gdańsk University of Technology found a new alternative to plastic cutlery, a material that decomposes in three months.

The ingredients of the fully organic bioplastic include potato and corn starch. The material has proved firm enough to become a substitute for the traditional plastic used in, for example, disposable cutlery or plates. Products made of the new bioplastic may be decomposed with food leftovers and are fully degradable in three months.

“We use easily-accessible natural or renewable resources, that constitute an important advantage over commonly-used petroleum products,” said Professor Helena Janik, leader of the research team.

Work to improve its properties has lasted for several years and the invention is patent-protected in Poland, France, Germany, and the UK.

Waste coming from disposable plastic, such as plates, cutlery, and straws, comprises over two-thirds of all the pollution in the oceans. Single-use plastic utilities are to be banned in the EU starting in 2021.

Source: https://polandin.com/41385486/polish-bioplastic-invention-from-potato-and-corn-starch

Geplaatst in News | Reacties uitgeschakeld voor Polish Bioplastic Invention… From Potato And Corn Starch

U.S. Cargill To Invest $22.7 Mln In New Dutch Starch Production Plant

February 19th 2018

U.S.-based food to retail company Cargill to infuse 20 million euros ($22.7 million) in its starch production facility in Sas Van Gent, the Netherlands.

Cargill is investing EUR20m in its starch production plant in Sas Van Gent, The Netherlands, to expand the instant starch capacity. The investment will support the increased consumer demand for convenience food.

Instant starch is a key ingredient in many cold prepared foods. Worldwide, the demand for the categories in which instant starch is used has increased. According to Euromonitor, retail volumes for ready meals, sauces, soups, cakes and pastries combined grew by 11% from 2013 to 2018, well above the growth of overall packaged food of 7% in the same period.

“Consumers have had to adapt their eating habits to their busier lifestyles, which has led to an increased demand for convenience food. This investment in the plant allows Cargill to deliver on the current consumer demand, and to prepare for even greater customer needs in the future,” said Denis Palacioglu, starch product line manager, Cargill in Europe.

The project includes the construction of a new building and the installation of two new roll dryers in the Sas Van Gent production facility. High food-safety standards and hygienic process design principles are applied to ensure product quality. It is expected to go live in the summer of 2019.

Source: https://www.investsize.com/en/us-cargill-to-invest-%24226-mln-in-new-netherlands’-starch-production-facility

Geplaatst in News | Reacties uitgeschakeld voor U.S. Cargill To Invest $22.7 Mln In New Dutch Starch Production Plant

Starch from Lotus Stem, Whey & Isabgol: Researchers Develop Biodegradable Film

February 16th 2019

Starch from lotus stem, whey and isabgol to develop biodegradable film.

“To minimise the use of petroleum-based plastics, there has been an increase in the research to develop biodegradable packaging materials using natural agro-based polymers.”

Indian researchers have developed a biodegradable film using lotus stem starch, whey protein concentrate, and psyllium husk that has high structural integrity and low solubility.
Starch can form continuous matrix and has been considered an important polymer due to low cost and renewability. But films made from starch alone have low mechanical strength and high water vapour content. In this study, researchers used starch along with whey protein and psyllium husk (isabgol) to make a biodegradable film.
The stem of lotus plant was used as a source of starch. It contains 10 to 20 percent starch component of total fresh weight of stem. Studies also show that different chemical modifications to starch can improve its physical, barrier, mechanical, and form properties. In this study, the researchers performed two modifications to lotus rhizome starch: oxidation and cross-linking.

Whey protein is a by-product of cheese manufacturing. The polymer interaction between protein and starch can create a continuous film that has improved properties. Psyllium or Isabgol has a highly gelatinous or viscous consistency and has been used as an ingredient to develop films.

“To minimise the use of petroleum-based plastics, there has been an increase in the research to develop biodegradable packaging materials using natural agro-based polymers”, said Charanjit S Riar, scientist at Sant Longowal Institute of Engineering & Technology (Punjab) and a member of the research team.

The biodegradable film was made in two steps. The psyllium husk was first kept in water for 30 minutes, then heated in boiling water for 20 minutes, cooled and blended with whey protein, rhizome starch, and glycerol. The whole mixture was heated at 90 degrees and then poured in Teflon coated moulds. The moulds were then heated, peeled off and stored in special containers to prevent exposure to moisture.

Different properties of these films were then measured to assess it. Thickness is an important parameter used to infer the mechanical and barrier properties of a film. The films made with modified starch (oxidised and cross-linked) were thicker, had higher moisture content and tensile strength, and lower solubility compared to films made with non-modified starch.

“These films are white and transparent and can be used to visualise the products that are packaged, hence promoting higher product acceptability by consumer,” explained Riar. Such biodegradable films can find application in food coatings, encapsulations, probiotic coatings, drug delivery systems, and edible packaging materials.

The research team included Sakshi Sukhija, Sukhcharn Singh, and Charanjit S Riar (Sant Longowal Institute of Engineering & Technology, Punjab), and the study was published in Journal of the Science of Food and Agriculture.

Source: https://www.thebetterindia.com/170910/innovation-lotus-stem-biodegradable-eco-friendly-film-science/

Geplaatst in News | Reacties uitgeschakeld voor Starch from Lotus Stem, Whey & Isabgol: Researchers Develop Biodegradable Film

High Amylose Wheat Starch

February 15th 2019

Bridging the fibre gap: High amylose wheat flour could ‘open new area of food formulation’.

Although high amylose starches are associated with a number of health benefits their use is not widespread in the food industry. The development of new sources like high amylose wheat flour could be set to change this, researchers predict.

According to a recent research paper, published in the journal Comprehensive Reviews of Food Science and Food Safety, high amylose starches (HAS) offer a number of “unique functional properties” and “enhanced nutritional values”.

Health gains: Fibre functionality and fatty acids.
This is because distinctive structural features of HAS mean that they are not fully broken down in the small intestine, whereas regular starches are more rapidly digested. HAS therefore provoke a lower glycaemic response compared to normal starches.

The EU has authorised the following health claim for resistant starch: ‘Replacing digestible starches with resistant starch in a meal contributes to a reduction in the blood glucose rise after that meal.’ The claim was authorised by Regulation (EU) 432/2012 (2012) following a positive opinion from EFSA in 2011. The claim may be used only for food in which digestible starch has been replaced by resistant starch so that the final content of resistant starch is at least 14 % of total starch.
“Achieving 14% RS as of total starch is not a big deal. For example, a food that contains 60 gm starch, 8.4 gm of RS is enough to make the claim,” Dr. Dhital suggested.

Moreover, non-digested starches in the small intestine – resistant starch (RS) – pass to the colon where they behave like dietary fibre, the report’s co-author Dr. Sushil Dhital, of the Centre for Nutrition and Food Sciences at the Queensland Alliance for Agriculture and Food Innovation. Higher levels of fibre consumption are associated with a lower risk of several metabolic diseases such as cardiovascular diseases, type 2 diabetes, and colorectal and breast cancer.

“In the colon, RS is fermented by colonic microorganisms and the end products of fermentation, such as short-chain fatty acids, are known to have numerous health benefits, including lowering the risk of colorectal cancer and increasing immune function,” Dr. Dhital explained.
The colonic fermentation of resistant starch produces short-chain fatty acids (SCFAs) such as butyrate, acetate, and propionate. These SCFAs serve two important functions: they reduce the pH of the colon, making it unfavorable for the proliferation of “undesirable bacteria”, and provide an energy source for cells lining the colon and protect the mucous layer covering the cell lining.

“They improve the health of colon cells and inhibits the growth and proliferation of tumor cells,” Dr. Dhital summarised . “A few reports… also suggest that SCFA induce apoptosis, or programmed cell death, of damaged cells before they can become malignant.”
Additional health outcomes linked to SCFAs in the colon include immune and anti-inflammatory function and weight management benefits associated with the up-regulation of satiety hormones increasing both short-term and long-term satiety.

Functional properties unlock reformulation opportunity.
While the health benefits of dietary fibre are well documented, Dr. Dhital said the “big question” is why we still aren’t eating enough.
Alongside factors like the need for increased education, Dr. Dhital suggested the “sensory and taste” characteristics of fibre-enriched products are often viewed as “inferior”.
“For example, the addition of soluble fibre such as pectin or betaglucan increases the viscosity when hydrated. We generally do not like a “slimy” feeling on our tongue. Products made from the addition of soluble fibre also often do not look appealing.
“On the other hand, insoluble fibre like cellulose or wheat bran increase the coarseness of the products. For example, there is still a large population, including children, that does not like wholemeal bread and prefers soft white bread.” Another issue is both soluble and some insoluble fibres hold water, meaning they can only be added to formulations up to a certain limit, often just 1-2%.
“These problems, however, can be overcome with resistant starch. Resistant starch is a condensed source of fibre. Processors can easily add 20-30 % HAS in their formulations replacing wheat flour or other starches with minimum effect on sensory properties. As HAS do not swell and absorb water as much as many other dietary fibres, they are processing friendly,” Dr. Dhital noted. “HAS can be easily incorporated in products like bread, biscuits, cookies, pasta, muffins, cakes and breakfast cereals.”

So why the low uptake?
HAS were developed in the 1940s and currently the most common commercially available source is derived from maize. Yet, in spite of the functional and health benefits of HAS, Dr. Dhital noted food processors have “limited interest” in incorporating HAS in their formulations. “Even though there are known and proven benefits of RS, most diets still have low amounts of RS and we are struggling to meet the recommended daily intake of DF from our diet. This is mainly due to excessive consumption of processed foods as well as the lack of availability of an adequate source of high fiber ingredients. There are some food products with added HA maize starches but not many.
“High amylose maize starch, though commercially available, is not widely used by processors in food formulations.”

The food scientist attributed this to three issues. Firstly, additional “processing hassle” – needing to sources an additional, more expensive, ingredient that requires additional production steps for proper mixing. Secondly, the “unique flavour” of HA maize starch, which differs from wheat flour. And finally, Dr. Dhital said, in many of the cases, replacement of wheat flour with HA maize starch requires the addition of gluten.

Ingredients innovation and the development of HA wheat flour can help overcome these issues. “The commercialization of high amylose wheat flour will certainly open a new area of food formulations with increased RS and fiber,” Dr. Dhital predicted. A number of companies, including Arcadia Biosciences and Bay State Milling, are “close to commercialisation”, Dr. Dhital revealed.

“With the availability of HA wheat flours, processors can directly use these flours to formulate products with an elevated level of RS, a dietary fiber. Thus the processor has the opportunity to make both RS and fibre claims. HA wheat flour-based products are likely to have better nutritional functionality in terms of lowering the glycemic response as well as improved colonic health. This will be a win-win situation for consumers and processors.”

Source: https://qaafi.uq.edu.au/ (‘High-Amylose Starches to Bridge the “Fiber Gap”: Development, Structure, and Nutritional Functionality’, Comprehensive Reviews in Food Science and Food Safety, authors: Haiteng Li , Michael J. Gidley, and Sushil Dhital).

Geplaatst in News | Reacties uitgeschakeld voor High Amylose Wheat Starch

The Wheat Starch Factory In Visonta Was Handed Over

February 13th 2019

Grain processing company Viresol opens US$117m wheat starch plant in Hungary.

Hungarian grain processing company Viresol has opened a new wheat starch processing plant worth US$117.66 million (33 billion forints) in Visonta, in northeast Hungary. The plant will process 250,000 tonnes of Hungarian wheat, which equates to about 10% of all Hungarian wheat intended for export.

Viresol, which was given the mandate to operate the grain facility, received a 6.2 billion-forint (US$22 million) government grant for the project. According to Hungarian Prime Minister, Viktor Orbán who attended the inaugural event, the new plant was another milestone for the increasingly productive Hungarian food industry.

Viresol which processes and produces wheat-based starch, alcohol, and feed, will be able to produce large quantities of wheat starch at the facility that don’t contain gluten.
“An installation that can bring grain processing to a completely different dimension in Hungary,” said Viktor Orbán.

“This plant will process 250,000 tons of GMO-free wheat, purchased exclusively from domestic suppliers, on an annual basis, with world-class, environmentally friendly technology and no waste.” “Anyone who knows this problem knows well the burden it has on those involved, not only from a health point of view, but also financially.

“The production of gluten-free starch is important because it has a growing market and more importantly, to make life easier for many of our fellow human beings.”
According to him, Hungarian wheat exports amount to around 1.5 to 2.5 million tonnes a year, and with the additional volume, the country is placed among the world’s major wheat exporters.

The new Viresol plant will create 250 jobs and will employ some 450 people as suppliers, according to the Prime Minister. “It is also important that wheat starch, which contains no gluten can be manufactured in this wheat processing plant in large quantities.
Those who know this problem are aware of the burdens it places on those affected, not only in terms of health, but also financially. The production of gluten-free wheat starch is important because there is a continuously expanding market, and even more important is the fact that this product can make life easier for many of our fellow humans,” said Prime Minister, Viktor Orbán.

Source: http://trademagazin.hu/en/atadtak-a-visontai-buzakemenyito-uzemet/?cat=26

Geplaatst in News | Reacties uitgeschakeld voor The Wheat Starch Factory In Visonta Was Handed Over

Kröner-Stärke: “Organic Farming Is A Key Driver In Creating Sustainable Structures”

February 07th 2019

“Organic farming is a key driver in creating sustainable structures”.

European starch producer Kröner-Stärke is reacting to consumer concerns over sustainability and transparency in the food chain with an enhanced range of organic starches and gluten, as well as texturized proteins. According to Kröner-Stärke, the starches are designed to allow food producers to extend their organic product ranges while also guaranteeing the integrity and reliability of key supply chains.

Authenticity and traceability are high on the list of consumer demands and Kröner-Stärke seeks to enable food manufacturers to source organic starches and flours with high environmental and sustainability standards.

“We believe that we are only guests on this planet and we are responsible for handing over the world to the next generations in the best possible condition. Organic farming is one of the key success drivers in creating sustainable structures,” says Kröner-Stärke CEO Dr. Götz Kröner.

Increasingly, people are focused on healthier lifestyles which also include healthier food. “In addition to that, people are increasingly interested in understanding the background of the products they consume. Organic foods are one option that fulfills this need, according to Henrik de Vries, Commercial Manager at Kröner-Stärke.

Transparency is continuously requested by customers and they frequently want to know more details about the origin of the raw materials. “A big trend is that our customers have a request for specific raw material origins,” continues de Vries. “After different issues in relation to organic products and the organic status of these products, it is essential for customers to be on the safe side.”

According to de Vries, the availability of organic wheat from trustworthy origins is not unlimited and the market volume in total is relatively small. As a result, raw material availability is a key factor to secure the business and the business of customers.
“For the farms, it could be beneficial to plant organic wheat as the price is usually significantly higher. This is necessary as the crop yield is approximately 50 percent lower in comparison to conventional wheat,” adds de Vries.

In periods with high prices for conventional wheat the gap between organic and conventional might be too small to cover additional costs and the reduced crop yield.
Kröner Stärke has a target of implementing long-term planning schedules with suppliers.

This would give them the security that they can sell their crop. “In addition to that Kröner Stärke tries to implement fair and long term oriented prices. Implementing efficient logistics structures helps to avoid unnecessary costs,” de Vries tells FoodIngredientsFirst.
Kröner-Stärke’s relationships with its organic farmers, go back over two decades, meaning that the firm has total trust in its suppliers and can offer complete transparency over the whole supply chain from “field to factory” with the utmost confidence. Such stable relationships ensure food producers’ supply needs are met even during periods when there are supply challenges such as increased demand or difficult crop periods, says the company.

The firm has teamed up with its main organic suppliers to develop efficient logistics systems which not only avoid cross-contamination during the movement of products but also lead to cost reductions. For example, certain cereal mills have been converted so that they can receive raw materials by ship, which allows specific raw material flows to be controlled and logistics’ costs to be minimized.

To increase the security of its organic raw materials, the company has also implemented a range of scrutiny measures including unannounced and irregular visits to the fields with an evaluation of realistic yield. A further important quality check is the inclusion of a standardized organic checkpoint which verifies products along the supply chain.
Kröner-Stärke has also established vital supply chains with two organic trade associations, Bioland and Naturland, to be able to respond to a wide range of customer specifications.

Organic starch flakes can be used as a viable alternative to tapioca starch.
e company’s commitment to organic farming has reached the point where its entire product portfolio is available in certified organic form. The organic collection now includes a wide range of native and pregelatinized starches, wheat proteins, texturized protein, pregelatinized flours and readily prepared baking mixes.

In response to customer demand, product development specialists have created an organic starch that can be used as a viable alternative to tapioca starch. Organic FOODSTAR, an organic hot swelling starch designed for the organic confectionery, bakery and ready meal product markets, provides excellent viscosity control and thickening properties which make it ideal for a broad range of confectionery products as well as for fillings and dressings where it also acts as a stabilizer.

For organic gluten-free products, Kröner-Stärke can offer organic SANOSTAR, a wheat-based gluten-free starch. This product provides baking properties and taste for a wide range of gluten-free baking applications. In addition to that, organic SANOSTAR is now frequently requested as an alternative to organic corn starch to optimize cost structures and availability.

Other key functional ingredients included in the firm’s organic portfolio include wheat proteins (gluten and texturized proteins) designed to improve the structure and crumb of bread plus organic vital wheat gluten which is a crucial ingredient in the production of seitan – a popular vegan alternative to meat.

Source: https://www.kroener-staerke.de/index.php?id=1&L=1

Geplaatst in News | Reacties uitgeschakeld voor Kröner-Stärke: “Organic Farming Is A Key Driver In Creating Sustainable Structures”

8th Starch World Asia And 4th Cassava & Starch Africa

January 14th 2019

8th Starch World Asia.

January 23-24 2019 the 8th edition of Starch World Asia is to be held in Bangkok, THAILAND. Themed “Fast – changing dynamics of the cassava markets with looming shortage and spreading of disease” its key highlights include :

  • Outlook for cassava markets with impending shortage
  • Opportunities to switch to sugar with current low prices?
  • Vietnam starch market update from the perspective of a local player
  • How are they coping with root shortage issues
  • Developments in smart agri technology for cassava plantations in Thailand
  • Global corn markets & trade outlook with rising concerns over China-US trade tension
  • The damage caused by CMD and what actions are in place to tackle the disease
  • What is really clean label? are we past that trend?
  • Innovations in on-trend rice based solutions
  • Discovery of resistant starch from novel waxy tapioca variety
  • Advanced cassava breeding for modified starch

For more details https://www.cmtevents.com/aboutevent.aspx?ev=190105& .

4th Cassava & Starch Africa.

May 22-23 2019 the 4th Cassava & Starch Africa is to be held in Accra, GHANA. Themed “Driving Sustainable Development through Innovative Value Chains”, its key highlights include:

• Market Focus on Nigeria, Ghana, Uganda, Tanzania, Mozambique
• Latest on Cultivation & Processing Technologies
• Farm Mechanization to Increase Yield & Post Harvest Management
• Uncovering New & Disease-Resistant Varieties
• Promoting Value Addition to Cassava: Starch, Ethanol, HQCF, Sweeteners, Beer, & etc.

For more details https://www.cmtevents.com/aboutevent.aspx?ev=190516& .

Source: https://www.cmtevents.com/main.aspx

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Season’s Greetings


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Starch-based, Edible Film For Seafood Could Kill Pathogens On Food Surfaces

December 17th 2018

Biodegradable, edible film kills pathogens on seafood.

A biodegradable, edible film made with plant starch and antimicrobial compounds may control the growth of foodborne pathogens on seafood, according to a group of international researchers.

“We have the ability to develop a film with antimicrobial activity that can kill foodborne pathogens on food surfaces,” said Catherine Cutter, professor of food science, Penn State. “Given the recent outbreaks that we have seen with a number of food products, coming up with something that can be used by the industry to kill microorganisms on the surfaces of food is a noble area of research to investigate.”

Seafood may be contaminated with bacterial pathogens, such as vibrio and salmonella. Vibrio naturally occur in marine environments, and salmonella can contaminate seafood during production or processing. Both types of bacteria are linked to gastrointestinal problems when consumed. Because both types of bacteria can survive long-term freezing conditions, the contamination of these bacteria is a concern for the seafood industry.
Freezing does not kill bacteria. However, when freezing food, ice crystals can form from the water in food. The ice crystals, Cutter says, can act like “daggers” and pierce the bacterial cell wall, causing damage to the cell.

“Vibrio and salmonella are somewhat susceptible to freezing,” said Cutter. “So, if you treat bacterial cells with antimicrobials and then freeze them, the approach can be more lethal.”
The researchers from Thailand used a blend of thermoplastic starch, a biodegradable polymer made from cassava — tapioca powder, and a gelatin coating containing antimicrobials known as Nisin Z and lauric arginate (LAE).
The team of researchers in Thailand then created a “culture cocktail” of the bacteria and inoculated slices of tiger prawn and big-eye snapper. The experimentally-inoculated seafood samples were tested using different compositions of Nisin Z and LAE to see which variations would give the “best kill.” After dipping the samples into the edible film composed with antimicrobials, some of the slices were vacuum packaged and chilled for up to a month, and other samples were frozen for 90 days.

“If you just dip shrimp into any antimicrobial — it’s not going to stick very well,” said Cutter. “But if you put the antimicrobial into an edible film, and then dip the shrimp into the film and pull it out, that film is going to form around the shrimp. The film then releases the antimicrobials over time.”

Cutter emphasizes the importance of a “controlled release” of the antimicrobials over time in order to get the “maximum kill,” which is made possible by the edible film’s unique properties. Applying just the antimicrobials directly onto the food products would result in the antimicrobials dripping off or diluting.

“If you’re going to make an edible film, you want to make a film that has similar properties to plastic,” said Cutter. “You want these edible films to be transparent because consumers aren’t going to buy something they can’t see, you want them to be flexible, and you want the film to mold to the food product. By using edible films, you are doing it in a way that is biodegradable.”

Cutter said a big challenge that the food industry faces is reducing the reliance on plastic packaging, something the food industry has been using for the past 40-50 years.
“How do you get the industry to change something they and consumers are so used to using?” said Cutter. “This research demonstrates, through proof of concept, that antimicrobial edible films work. So how do we get this type of packaging into a commercial application? That’s the next logical step in the progression of this type of research.”
The team’s findings will be published in a paper issue February of 2019 in International Journal of Food Microbiology.

Others responsible for this project include Rinrada Pattanayaiying, Prince of Songkla University, Thailand; Amporn Sane, Kasetsart University, Thailand; and Penchom Photjanataree, Thailand Institute of Scientific and Technology.

Source: https://www.psu.edu/research

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Starch Conventions 2019

December 08th 2018

Upcoming Starch Conventions 1st half of 2019.

CMT’s 8th StarchWorld Asia (Bangkok, Thailand), January 23th – 24th 2019.

Starch Convention with Exhibition (Detmold, Germany), April 09th – 10th 2019.

International Starch & Starch Derivatives Exhibition (Shanghai, China), June 19th – 21st 2019.

Source: https://www.cmtevents.com/aboutevent.aspx?ev=190105 and http://www.agfdt.de/en/eventreader/events/starch-convention-european-bioethanol-and-bioconversion-technology-meeting-with-exhibition.html and http://www.cisie.cn/en-us/

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Slowing Starch Digestibility In Foods

December 05th 2018

Slowing starch digestibility in foods: formulation, substantiation and metabolic effects related to health.

Worldwide, the number of people with metabolic diseases such as diabetes mellitus type 2 (T2DM) is rapidly increasing, especially in South Asia. Development of T2DM is influenced by lifestyle-related factors such as diet and physical activity. Sustained exposure to higher post-prandial glucose (PPG) and insulin (PPI) responses increases the risk of development of (pre-)diabetes. Data from studies with drugs inhibiting alpha-glucosidase (an enzyme involved in starch digestion) and low glycaemic index/glycaemic load diets have shown that reducing PPG levels in blood by reducing the amount of absorbed carbohydrates or slowing the rates of carbohydrate digestion reduces the risk of T2DM.

However, it is not yet clear whether a reduced (total) PPG itself directly contributes to health benefits or whether related effects of changing carbohydrate digestion and/or changed metabolism play a major role. This thesis has investigated how starchy foods can be made more slowly digestible, how this is substantiated, what is their impact on PPG and PPI as well as on the associated metabolic pathways. The hypothesis is that slowly-digestible carbohydrates cause further post-absorptive effects, which manifest themselves as changes in postprandial glucose flux parameters and levels of gastrointestinal and pancreatic hormones, as well as glucose metabolites. Carbohydrate-rich staple foods are key candidates for reducing PPG and PPI exposures, because of their frequent use. Wheat-based flatbreads and rice are two of the most common carbohydrate-rich staple foods in Southeast Asia, making them important contributors to the daily glycaemic load. The first part of this thesis is dedicated to the question of which characteristics of starchy foods contribute to PPG (and PPI) and to what extent. Storage of starch in grains occurs mainly in the form of amylose and amylopectin. A systematic review of rice studies showed that rice types with a higher amylose percentage give a lower PPG response. Post-harvest processing (such as parboiling) and consumer processing (such as cooling/reheating) further contribute to a lower PPG and PPI response after consumption due to their effects on gelatinization and retrogradation. Gelatinization is the hydration and swelling of starch granules, leading to a higher starch availability to human digestive enzymes, while retrogradation is the recrystallisation of starch resulting in a more resistant type of starch.

Many food hydrocolloids, a group of long chain polymers including many dietary fibres, are able to lower blood glucose response due to their viscous or gelling nature under gastrointestinal conditions. This can delay gastric emptying and inhibit the propulsive and mixing effects in the intestine, leading to a slower digestion and a greater release of incretin hormones. In addition, these hydrocolloids may also act by direct digestive enzyme inhibition in the gastrointestinal tract. In the food product hydrocolloids can
coat the starch granules resulting in a decrease in swelling and gelatinization of starch and the formation of a physical barrier to alpha-amylase. These insights for slowing the rate of starch digestion by food hydrocolloids were applied in consumer-relevant food products, which were subsequently tested for effects on PPG and PPI in Caucasian and Indian subjects. Southeast Asian flatbreads are usually prepared at home from a commercially-made whole-wheat flour mix (“atta”). We showed that inclusion of specific viscous fibres (guar gum and konjac mannan) produced a significantly lower PPG and PPI. Legume flours turned out to be especially valuable in lowering PPG when combined with low amounts of guar gum in flatbreads. Several studies underpin the conclusion that it is possible to modulate the PPG response to staple foods, and that this is influenced by factors affecting carbohydrate digestibility. Therefore, it might be useful for the food industry to have a reliable in vitro model to predict the rate of digestion of existing and newly developed staple foods. The method to assess this was via an in vitro digestion assay based on the widelyused Englyst method, extended by an oral digestion step, and optimization of the pH and the amount of digestive enzymes. The impact of gastrointestinal hormones, gastric emptying and metabolic feedback mechanisms are not taken into account in these kinds of models. This in vitro digestion model was validated against in vivo PPG measurements in flatbreads. A regression model with four in vitro variables (rate of starch digestion, AUC of glucose release over 120 min, the carbohydrate level and % rapidly digestible starch, as independent variables), was highly predictive of in vivo plasma glucose responses. In vivo, PPG is not just a reflection of starch digestibility, but determined by different underlying glucose fluxes: rate of appearance of exogenous glucose (RaE), endogenous glucose production (EGP) and rate of disposal of total glucose (RdT; the uptake of all glucose by tissues). Therefore, the “golden standard” to measure the rate of influx of glucose from the intestine (i.e. confirm slower digestion) is the dual stable isotope technique, in which 13C-labelled starch in combination with a deuterium glucose infusion is used to differentiate between the different glucose fluxes. In a study using 13C-labelled starch in flat breads with guar gum (2 and 4%) and chickpea flour (15%), these formulations slightly reduced the RaE, but more substantially affected RdT, as well as EGP compared to a flatbread without these additions. From a systematic review of studies comparing RaE of different carbohydrates via 13Clabelled carbohydrates we conclude that changing the RaE by diet is associated with substantial changes in PPG and PPI but also RdT. To get further insight to these postabsorptive effects metabolomics analyses of the 13C-glucose metabolites of the 13Clabelled starch was performed. Guar gum dose-dependently delayed the formation of the glycolysis-derived metabolites lactate and alanine.

In conclusion, we found that modifying rates of carbohydrate digestion, e.g. by the addition of fibres and chickpea flour, results in effects beyond just PPG lowering, including changes in the underlying glucose fluxes, hormonal levels and metabolites. Our findings can be applied to dietary approaches to achieve a more desired cascade of metabolic effects, which can contribute toward a more favourable metabolic profile and reduced risk of T2DM. Consumers also can prepare healthier carbohydrate-rich products (e.g. pasta or rice) at home by introducing shorter cooking times and cooling/reheating cycles.

Source: https://www.rug.nl/research/portal/en/publications/slowing-starch-digestibility-in-foods(92d89548-9887-4251-8075-c530bb945fcc).html

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SiccaDania Proudly Announces the Acquisition of NivobaHovex

November 29th 2018

SiccaDania proudly announces the acquisition of NivobaHovex.

“This acquisition is a very important milestone in the development of SiccaDania as a leading supplier of high quality advanced process solutions to the global starch industry. Through this acquisition, SiccaDania gains a strong position as an innovative market leader not only for single machines, but for high quality technical solutions and state-of-the-art complete starch production process lines‘’ comments SiccaDania’s CEO Soren Rasmussen.

“The food processing industry is continuously facing demanding themes in today’s world, such as rising human population, environmental pollution and general change in customers’ lifestyles, forcing us to focus on the most sustainable and the most innovative technologies. By combining the resources within SiccaDania group, we will strive to become the world leader in advanced starch and co-products systems. Ranging from single components and process units to complete turnkey plants, we aim at becoming the first-choice supplier to our customers worldwide’’ continues Mr. Rasmussen.

SiccaDania is excited to have this experienced and talented group of people joining our organization. With over 125 years of experience, Nivoba and its team have become instrumental in developing many of the technologies currently used by starch producers all over the world. On the other hand, Hovex, initially a break-out from Nivoba, is considered an expert in delivering the highest demands for purity, efficiency and sustainability. In 2017, the combination of these two strong Dutch names has created a powerful player in the global starch industry.

Mr. Arend Jan Van Gelder, the current Managing Director of SiccaDania Netherlands, assuming the same role for NivobaHovex is certain that “the wealth of experience and know-how in NivobaHovex enables the combined group to design and deliver complete integrated systems from raw material intake to the best possible end products, while also keeping a close eye on your total energy, water and waste management. Not only will we be able to supply conventional process lines for starch products, we as NivobaHovex SiccaDania will also design and deliver unique solutions for side-streams and co-products promising lower water and energy consumption, higher product yields, and higher overall profit margins for customers.”

Source: https://siccadania.dk/siccadania-acquires-nivobahovex/ and https://www.nivobahovex.com/

Geplaatst in News | Reacties uitgeschakeld voor SiccaDania Proudly Announces the Acquisition of NivobaHovex

Resistant Starch For Athletic Performance

November 21st 2018

Comparison of a sports-hydration drink containing high amylose starch.

Australia-based Flinders University start-up, Preserve Health, has launched a twostep hydration system backed by more than 20 years of medical research between Flinders and
Yale Universities. The system, called PREPD, uses a unique resistant starch that has been
identified as a key factor in promoting hydration in the gut.

“Until now, we have not seen any significant advances in hydration since the first sports drinks were invented over fifty years ago,” claims Preserve Health CEO, David Vincent. “Research shows a 2 percent drop in hydration can reduce athletic performance by up to 30 percent. PREPD changes all this by enhancing the effectiveness of water and any sports drink, reducing dehydration and helping athletes to perform at their peak for longer.”

Co-inventor Prof. Graeme Young from Flinders explains, “While the human body can’t store water in reserve, the resistant starch in PREPD unlocks the largely unused hydration potential of the large intestine to absorb up to five liters of fluid per day.”
PREPD is a two-part system, used pre and post-exercise, to complement sports drinks. PREPD Prime is to be consumed between 6-18 hours before intense physical exertion, to promote better hydration when performing. PREPD Recover is consumed immediately after heavy exertion to rapidly replenish fluid and electrolytes, while also boosting rehydration in recovery.

Vincent tells NutritionInsight that PREPD can be applied in areas that reach far beyond sports nutrition. The system can provide hydration to anyone suffering from dehydration with applications including emergency services, mining and defense, he claims.
“The unique resistant starch in PREPD is also a prebiotic (food for the good bacteria in the gut) which is fantastic for immune and gut health,” he adds.

“When the project commenced five years ago, we were lucky enough to have the 20 years of medical research between Flinders and Yale Universities behind the technology. This demonstrated a 39 percent improvement in hydration measures in a medical setting compared with the World Health Organization’s current recommended drink,” Vincent says. “After demonstrating significantly better hydration before, during and after exertion in our 2014 clinical trial, the main challenges were developing the taste and texture of the product to be ready for mass consumption.”

The unique resistant starch in PREPD is derived from corn starch and has been granted generally regarded as safe (GRAS) status as a medical food by the US Food and Drug Administration (FDA).

“Similar starches are commonly found in baked products although they will not deliver a benefit to hydration like the starch in PREPD. PREPD is gluten and dairy-free and there are no significant barriers to use. We suggest consuming up to one PREPD Prime drink at least six hours before intense exertion and up to one PREPD Recover drinks afterward within a 24 hours period,” Vincent says.

The FDA decision is good news for several fiber ingredient suppliers, including resistant starch. The eight new fibers are: mixed plant cell wall fibers (a broad category that includes fibers like sugar cane fiber and apple fiber, among many others); arabinoxylan; alginate; inulin and inulin-type fructans; high amylose starch (resistant starch 2); galactooligosaccharide; polydextrose; and resistant maltodextrin/dextrin.

Last year, major resistant starch supplier Ingredion received approval of a petition submitted to the FDA, resulting in a qualified health claim enabling food manufacturers to communicate the relationship between high-amylose maize resistant starch and a reduced risk of Type 2 diabetes on the packages of conventional foods.

One of the key innovations to watch on the resistant starch development front is in the wheat growing space. Earlier this year, we reported that Arcadia Biosciences had achieved two key technology milestones in its High Fiber Resistant Starch (RS) Wheat program. First, through advanced screening and traditional breeding techniques, the company has developed nontransgenic (non-GM) wheat varieties that contain up to 94 percent amylose, the highest levels available. Increased levels of amylose correspond to high levels of resistant starch, which has been proven to deliver significant health benefits. Second, these same wheat varieties deliver levels of total dietary fiber high enough to meet the threshold required by the US FDA for a “good source” of fiber or “high in fiber” designation on consumer packaging.

Source: https://jissn.biomedcentral.com/articles/10.1186/s12970-018-0253-8#Sec20 and https://news.flinders.edu.au/blog/2018/11/07/elite-sports-hydration-drink-off-running/.

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Scientists Find A Way To Increase Starch In Algae

November 02nd 2018

Scientists find a ‘switch’ to increase starch accumulation in algae.

Results from a collaborative study by Tokyo Institute of Technology and Tohoku University, Japan, raise prospects for large-scale production of algae-derived starch, a valuable bioresource for biofuels and other renewable materials. Such bio-based products have the potential to replace fossil fuels and contribute to the development of sustainable systems and societies.

A “switch” controlling the level of starch content in algae has been discovered by a research team led by Sousuke Imamura at the Laboratory for Chemistry and Life Science, Institute of Innovative Research, Tokyo Institute of Technology (Tokyo Tech).

Reported in The Plant Journal, the study focused on the unicellular red alga Cyanidioschyzon merolae. The researchers demonstrated that starch content could be dramatically increased in C. merolae through inactivation of TOR (target of rapamycin), a protein kinase[1] known to play an important role in cell growth.

They observed a notable increase in the level of starch 12 hours after inactivation of TOR through exposure to rapamycin, and this led to a remarkable ten-fold increase after 48 hours.

Importantly, the study details a mechanism underlying this profound increase in starch content. Using a method called liquid chromatography-tandem mass spectrometry (LC-MS/MS), the researchers examined subtle changes in the structure of more than 50 proteins that might be involved in “switching on” the process of starch accumulation. As a result, they pinpointed GLG1 as a key protein of interest. GLG1 acts in a similar way to glycogenin, an enzyme found in yeast and animal cells, which is known to be involved in the initiation of starch (or glycogen) synthesis.

The mechanism will be of immense interest to a wide range of industries seeking to scale up biofuel and value-added biochemicals production.

For example, the findings could accelerate the production of environmentally friendly fuel additives, pharmaceuticals, cosmetics, and bioplastics[2] that are now in high demand with the phasing out of single-use plastic bags and straws in many parts of the world.
Algae, compared with land plants, are very appealing due to their high photosynthetic productivity and relative ease of cultivation. Starch, triacylglycerols (TAGs) and other algal biomass constituents are increasingly viewed as a promising and powerful way to contribute to the Sustainable Development Goals (SDGs) outlined by the United Nations.

The research team notes that more studies using other algal species, as well as higher plants such as Arabidopsis thaliana, could yield further information about the fundamental molecular mechanisms behind starch accumulation. “This information will help to develop technologies to improve starch biosynthesis productivity and concomitantly improve sustainable biomass and bioenergy production,” Imamura says.

Source: https://www.titech.ac.jp/english/news/2018/042832.html

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Cargill Launches Starch Sustainability Program Across Europe

October 24th 2018

Cargill launches the Waxy Corn Promise™, a farm-based program raising food starch sustainability across Europe.

The Waxy Corn Promise supports farmers to continuously improve their practices and reduce their impact on the environment in corn growing areas.

To ensure a long-term sustainable crop supply for food starch, Cargill has committed to source waxy corn 100 percent sustainably from European farmers. In support of this initiative, Cargill has developed the Waxy Corn Promise program, leveraging the strong partnerships between Cargill, farmers and co-op suppliers to address key sustainability challenges in the waxy corn growing regions. Benchmarked at the Silver level by the Sustainable Agriculture Initiative Platform (SAI Platform), the Waxy Corn Promise delivers on consumers’ expectations for more sustainable food ingredients, says Cargill.

“The Waxy Corn Promise was developed with the support of our agricultural crop suppliers and an agronomy consultancy, to Ensure that we make real sustainability impact,” explains Dawn Emerson, Cargill Sustainability Manager. “It is tailored specifically to the waxy corn crop and the growing regions, recognizing the good work that farmers do already and providing improvement actions to help them become more sustainable year-on-year.”

Emerson highlights how important sustainability is in the corn supply chain. Sustainability is not about what we do today – it is a long-term commitment where we aim to achieve improvements. At the farm level, there are several key challenges in the waxy corn regions, such as sandy soil (nutrient leaching), diversity (monoculture), water stress (dry season) and water use (irrigation). We want to support our farmers and focus on sustainability that will improve and ensure a longterm crop supply,” she notes. “Our program recognizes what farmers do already and provides clear actions to bring incremental improvements. In doing so, it meets customer’s needs, driven by consumer demand, to use sustainably sourced ingredients in their foods. It helps food developers understand the sustainability level of their food starches and contribute to corporate sustainability goals,” Emerson says.

“The Waxy Corn Promise program is the first program we have done in a European region and we started with waxy corn as a pilot because of the strong relationships we have with the cooperatives in France. These relationships ensure the success of the project and the commitment of the farmers to participate in the full program which is set out in three-year improvement phases,” she adds.

According to Judd Hoffman, Director for Texturizers & Specialties at Cargill Europe, the European crops have been impacted by the early to mid-summer dry weather. “We have been working closely with our suppliers and farmers to monitor crops and harvested yields. Cargill’s robust and reliable supply chain has overcome any shortage or quality issues and we currently succeed to offer our customers the quantities we committed to.”

Continuous improvement is a vital component of the program, according to Cargill. Action plans are implemented and reviewed each year, at each farm, in close collaboration with Cargill’s supplier partners. The sustainability actions are deliberately targeted at the most relevant topics for waxy corn and the growing areas: protection of biodiversity, soil and water quality preservation and water use optimization.

“We are committed to making an impact and raising sustainability standards across our supply chains,” continues Hoffman. “Waxy corn is a specific type of corn used to produce starches serving as ingredients in many food products and the Waxy Corn Promise provides credible claims, helping our customers achieve their sustainability targets. It also provides assurance and certainty to consumers who are increasingly seeking products containing sustainably sourced ingredients.”

While helping farmers protect and efficiently use their valuable natural resources, the waxy Corn Promise also drives positive change throughout the European starch supply chain, in line with Cargill’s commitment to nourishing the world, protecting the planet and enriching our communities, says the company.

Source: https://www.cargill.com/2018/cargill-launches-the-waxy-corn-promise

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Ingredion Pumps Up Starch Production Business In China

October 16th 2018

Ingredion pumps up starch production business in China with new investments.

The US firm announced a US$60 million investment to grow its specialty food ingredients business in APAC recently. China will be one of the investment priorities. For instance, investments will be pumped into 1) completing a 30% expansion of its modified food starch capacity and to 2) further improving its corn wet-milling capacity in China.

Valdirene Licht, Ingredion senior vice president and president APAC stated about the firm’s business priorities in APAC following.

“A priority for us is China. The investments we have made recently is to expand our capacity in propylene oxide (PO) based starch,” she said. PO-based starch is a type of starch that provides shelf-life stability base in a variety of conditions, such as frozen, refrigerated, and air-conditioned environment.
“This project, we have completed the phase 1, we are finalising phase 2, and in the end of this year we will have completed the expansion,” Licht said, referring to the factory located in Shanghai. The factory manufactures modified starches from corn, waxy corn, and tapioca.
“We plan to continue to grow in China and we are going to have next wave of investments,” she revealed.
The company currently has three plants in China, one of which is in Shandong, and was acquired by the firm in 2016.

Besides China, Ingredion is also investing in Thailand to meet growing demand for tapioca starch. For instance, it aims to expand its tapioca modified food starch capacity in Thailand by 20%.
In addition, it intends to double the capacity and increase the regulatory standards of its specialty rich starch and rice flour business in the country.
“We have four plants in Thailand today, we are upgrading the plants we have,” Licht said. “We have been in Thailand for more than 30 years. We have a good footprint in Thailand.” It is also upgrading Thailand’s waste water treatment processes to meet local regulatory standards.

Besides China and Thailand, Ingredion currently has manufacturing facilities in Korea and Australia.

A less restrictive regulation on the use of modified starches in India has provided new opportunities for Ingredion.In 2016, the Food Safety and Standards Authority of India (FSSAI) announced that modified starches could be used in processed foods under the conditions of Good Manufacturing Practice.
Previously, the maximum permissible limit of modified starches in ready-to-eat products was 0.5%.
In India, tapioca starches could be used in a range of food applications including sauces, dressing and even tapioca pearls – a type of stapled food in India, Licht said.
“Today we are selling in India already and we have a team in India. It is very recent, it is another market that will grow.” The firm currently supplies specialty starches to India via different existing factories.

A spike in the cost of raw tapioca had led to lower operating income for Ingredion recently. Despite so, tapioca starch business would remain as a key priority for the company, Licht emphasised.
The price index of tapioca starch was US$340/metric tonne in January last year, according to the Thai Tapioca Starch Association. The figure grew by 50% to reach US$510/metric tonne as of Sep 25 this year.
The firm is trying to increase production volume to cope with the price hike.“You can see it is a big increase right, it impacted us of course. What we did was to absorb part of this impact, tried to sell more orders, and increased production volume to compensate a bit,” she said.

The company expects to recover in the next six to nine months from the price impact, and stressed that it was committed to producing tapioca products. “There was a lack of raw material which pushed the prices up, this means that there is a good demand for tapioca. APAC is a big consumer of tapioca starch.” “The price is a temporary situation. We expect to recover in the next six to nine months from the price impact. This will not affect our plans for growing demand for tapioca. We are committed to this market.” “We want to continue developing tapioca innovations because it is a great starch.”

Source: https://www.foodnavigator-asia.com/Article/2018/10/15/node_2546598

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Pea Starch Based Alternative To Gelatin

October 11th 2018

PURIS to debut pea-based alternative to gelatin for gummies.

Addressing a perceived market need, PURIS will debut a plant-derived alternative to gelatin for gummies at the upcoming Supply Side West trade show (https://west.supplysideshow.com/en/home.html).

The new product is a form of pea starch, which is derived from PURIS’ core product, a proprietary strain of peas optimized for good taste for the extracted protein.

PURIS has had enough success with the development of that product that it attracted the attention of food giant Cargill. The pair announced a joint venture earlier this year to ramp up production of the company’s signature ingredient.

With that increased production came increased opportunity for product offshoots. It’s an old story in the ingredients business to find new value in otherwise ‘waste’ streams from the production of other ingredients, and PURIS is no different in this regard, said Tyler Lorenzen, president of PURIS, which is based in Minneapolis, MN.

“We have been investing in our production capacity. With our second new spray drier installed, we have about four times the capacity we had when we started,” Lorenzen told NutraIngredients-USA.

“Pea starch has an interesting functionality. We have shown that it could replace the gelatin in a gummi; we’ve shown that before. Now we have shown that we can replace the pectin used in gummies as well,” he said.

Lorenzen said one of the early bonuses noted in the product  development has been a pleasing flavor profile. Gummies are, after all, mostly about taste.

“With pea starch we’ve noticed you get a nice flavor pop,” he said. “Some corn starches can mute or tone down flavors.” The basic work on producing a pea starch-based gummi has been done, Lorenzen said. Now the company is working on proving out which bioactives could work best in this delivery mode.

“We are partnering with FutureCeuticals testing some of their bioactives in these gummies,” Lorenzen said. “By the time of SupplySide West, we will have a better idea about that.”

Another new product that will debut at SupplySide West is a protein derived from fava beans. Lorenzen said this has been on the back burner for a while. But development of this product had to wait while the pea protein supply bottleneck was sorted out.

Research from Cargill has shown that dairy alternatives are making inroads in markets around the world. Demand for PURIS’s pea protein has been consistently outstripping supply, especially in its organic offerings.

“One of the big things about our company is the organic story,” Lorenzen said. “We have been in an interesting spot in our capacity constraints in recent years. We’ve fixed that now. “We have been getting asked about fava bean protein for years. But we felt that it would irresponsible to launch a new protein when we were already so capacity constrained,” he said.

Lorenzen said the fava bean protein is new enough that the company is still developing the messaging around it. But he said it could offer an interesting alternative to other more established plant proteins.

“We’re still learning a lot about it. It’s an interesting source; fava beans are as much as 80% protein. In our early work we have found that it will be good for foaming applications,” he said.

Source: https://www.nutraingredients-usa.com/Article/2018/10/11/PURIS-to-debut-pea-based-alternative-to-gelatin-for-gummies.

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Starch Europe Conference 2018

October 06th 2018

Innovating together for a sustainable food system.

Meeting tomorrow’s demands on our agricultural resources.

Starch Europe is honoured to host its annual conference, taking place on the theme Innovating Together for a sustainable Food System: Meeting tomorrow’s demands on our agricultural resources.

Ongoing policy discussions around, inter alia, Food2030, CAP Reform, the EU Bioeconomy Strategy, and the EU Protein Plan, stress the importance of a multi-stakeholder approach to achieving a climate-smart, environmentally sound and sustainable food system.

At this year’s conference, Starch Europe is seeking to facilitate the debate on how continuous innovation helps achieve these goals, and the contributions of the starch industry in particular.

We hope you will join us for this high level debate which will include speakers from the European Commission, European Parliament, farmers and academia.

When: November 06th 2018 – 11:00 to 13:00.

Where: Bibliothèque Solvay, Rue Belliard 137, 1040 Bruxelles.

Source: https://www.starch.eu/starch-europe-conference-2018/

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EU Starch Producers To Look Towards Bioplastics As Hopes For Isoglucose Demand Sink

October 04th 2018

EU starch industry looks to protein & plastic potential following isoglucose ‘disappointment’.

In Belgium, StarchEurope told FoodNavigator (https://www.foodnavigator.com/Article/2018/10/03/EU-starch-industry-looks-to-protein-plastic-potential-following-isoglucose-disappointment) that the European starch industry will start looking towards innovations such as bioplastics in an effort to compensate for the lack of isoglucose demand expected when EU sugar quotas ended last October. Global sugar prices have weighed heavily on European prices which are below the cheapest starches. The association says that low oil prices have hampered development of bioplastics in the past but as those prices increase, demand will return.

Source: https://www.biofuelsdigest.com/bdigest/2018/10/04/

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Official Opening Of Avebe Innovation Centre

September 28th 2018

New Avebe Innovation Centre at the Zernike Campus in Groningen was officially opened.

New innovation centre combines knowledge and stimulates cooperation.

After a construction period of more than a year, the new Avebe Innovation Centre at the Zernike Campus in Groningen was officially opened today by the King’s Commissioner for the province of Groningen.

Avebe employees have now started working at the centre on innovations in the field of potato starch and potato protein. The first startup has already moved into the building and the next companies are already eager to become part of this innovation hotspot in Agrifood.

Built by construction consortium BAM/Trebbe on behalf of project developer Triade, the building is a complete innovation centre including a laboratory, a test facility, offices and a customer innovation centre. Avebe has moved all its existing lab facilities to the new building at the Zernike Campus in Groningen. The Groningen knowledge institutes Groningen University, University Medical Centre Groningen and Hanze University of Applied sciences Groningen create a strong link when it comes to cooperation in education and research.

In addition to Avebe’s own space for offices and research, the building also has space for startups in the Innolab Agrifood, developed by Campus Groningen and partners. Innolab Agrifood stimulates and facilitates entrepreneurship. It provides lab facilities, but also business support, including in the areas of business development, strategy, intellectual property and patenting. This Innolab presents opportunities for students and innovators to further develop their own initiatives. Bert Jansen, Avebe’s CEO: “Innovation is in our DNA and helps us to achieve a good return for our members, not only today but also in the future. By combining forces, this can now be done faster, better and more efficiently. This will enable us to respond even better to market developments.”

During the opening, more than 200 guests experienced for themselves what is happening in the area of potato starch and potato protein innovation. Visitors were given the opportunity to visit the laboratories after the festive opening ceremony to see for themselves and sometimes also to taste the products in which the ingredients from the potato are used. Potato starch and protein are used in food, animal feed, construction and industry.

Source: https://www.avebe.com/news/

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Ingredion Announces Capital Investments In Asia-Pacific

September 26th 2018

Ingredion looks east: Specialty ingredients giant to invest US$60 million in APAC expansion.

Ingredion Incorporated, a leading global provider of ingredient solutions, today announced US $60 million of planned investments to grow its specialty food ingredients business in Asia-Pacific. Beginning earlier this year, the Company commenced expansion of its modified and clean-label specialty starch capabilities in tapioca, waxy corn and rice.

The Company’s specialty capital investment projects include:
– A 20 percent expansion of its tapioca modified food starch capacity in Thailand along with state-of-the-art upgrades to its wastewater treatment facilities.
– More than doubling the capacity and increasing the regulatory standards of its specialty rice starch and rice flour business in Thailand, which it acquired in 2017.
– Completing a 30 percent expansion of its modified food starch capacity and further improving its corn wet milling capacity in China.

“These strategic investments are designed to accelerate our growth and strengthen our manufacturing network in Asia to meet increased consumer demand,” said Jim Zallie, Ingredion president and chief executive officer. “Growing our global specialties business to $2 billion in annual sales by 2022 is an integral part of our strategy to deliver long-term profitable growth and enhance shareholder value.”

“We see growing demand for both clean-label ingredients and specialty starch based texturisers throughout the region,” said Valdirene Licht, Ingredion senior vice president and president, Asia-Pacific. “The investments will allow us to continue to evolve with our customers to provide innovative, on-trend solutions. Our local team has extensive applications and formulating expertise combined with the broadest and deepest portfolio of waxy corn and tapioca based specialty starches and a successful track record of supporting customers in the region for more than three decades. We’re now excited to be building our on trend rice ingredient business and we will continue to make further investments in Asia that benefit our customers globally.”

“The actions being taken in Asia are consistent with our global strategy to invest in our specialty starch franchise and expand our capabilities to innovate and offer more customized solutions for our customers around the world,” added Zallie.

The Company operates four manufacturing facilities in Thailand and three manufacturing facilities in China.

Source: http://www.ingredionincorporated.com/

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EU And British Starch Industry Associations Voice Joint Call On BREXIT

September 20th 2018

Starch Europe and BSIA call for a BREXIT deal that secures the least disruptive impact on trade and on the food supply chain between the UK and the EU.

In the current context of uncertainty on the progress of negotiations for a Withdrawal Agreement, Starch Europe and BSIA, the British Starch Industry Association, join voices to call for the continuation of trade between both areas, due to the high integration of both markets resulting from 45 years of common rules.

The UK starch industryis fully integrated in the EU supply chain, processing raw materials either locally available (e.g. wheat) or imported from the EU (starch potatoes and wheat).
UK starch products are partly re-exported to the EU market where they are further used as ingredients in industrial and food preparations. The 4 UK starch processing plants exported 48 000 tonnes of starch products to the EU market in 2017 (1).
The UK is the main export market of EU starch producers.
EU-based starch plantsprocess starch extracted from wheat, maize and starch potatoes. In 2017, the EU-27 exported 892 000 tonnes of starch products to the UK (2), representing more than 53% of the total UK starch market (3).

Starch Europe and BSIA stress how crucial the least disruptive impact of Brexit on EU-UK trade flows is for its industry and calls for a transition phase post-Brexit until the conclusion of an ambitious free trade agreement between both sides.
This is the prerequisite for businesses to continue operating efficiently and to benefit from certainty and predictability for operations in the EU and in the UK.
The EU and British starch industries believe that a transition period as from 29 March 2019 is crucial to secure predictability for UK and EU businesses. Duty-free quota-free trade will provide proper conditions for businesses to prepare, until the implementation of the EU-UK trade deal.
Both associations support the swift conclusion of an ambitious Free Trade Agreement (FTA) between the UK and EU post-Brexit.

Joint effort to avoid Non-Trade Barriers to preserve the EU and UK supply chain
BSIA and Starch Europe both support:
– Strict and consistent rules of origin,
– Simplified administrative procedure for food exports, and
– Mutual recognition of standards between EU and UK bodies.

(1) EUROSTAT – COMEXT extraction on trade flows 2017
(2) Ibid; The European starch industry manufactures over six hundred products including native starches, modified starches, liquid and solid sweeteners as well as oils, proteins and fibres that are used as ingredients and functional supplements in a vast array of food, feed and industrial applications
(3) Starch Europe assessed the UK consumption market of starch at 1,472 million tonnes

Source: https://www.starch.eu/blog/category/news/

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Cargill Launches Label-Friendly Potato Starches

September 13th 2018

Cargill introduces a new range of label-friendly potato starches for meat, meat alternatives and culinary products.

Additions to SimPure™ portfolio deliver on consumer preference for simple ingredients with superior texture.

Cargill is expanding its portfolio of label-friendly functional native starches with the addition of three potato starches designed for meat, meat alternatives and culinary applications. Designed for mild processing conditions, these starches offer superior viscosity and improved sensory experience, without compromising on taste and appearance. The products will be available worldwide under the SimPure brand.

“In today’s marketplace, consumers are scrutinizing product labels like never before,” said Laura Goodbrand, starch product line manager, Cargill Europe. “Changing consumer preferences highlight the desire for foods made with simple, recognizable ingredients, yet they still expect the same sensory and texture experiences. As we continue to grow our SimPure portfolio, delivering on those competing needs drives our product development efforts.”

Designed for use in low-processing conditions, Cargill’s newest SimPure starches offer food developers a range of options for both instant and cook-up applications.

Three label-friendly starches for meat, meat alternatives and culinary applications:

– SimPure 99500 creates firm and meaty textures without the salty taste as a result of its water binding capabilities. This cook-up starch is a cost effective texturizer designed for meat and meat alternatives.

– SimPure 99530, a functional cook up starch, delivers superior dispersibility, ideal for use in dehydrated culinary and dairy applications for immediate consumption. Easy to use in both industrial and home settings, it has a delayed but full viscosity development, which means no lumping when mixed with hot water and top quality texture in the final product.

– SimPure 99570 and 99571 are two new instant viscosifying starches designed for use in cold prepared soups, sauces, desserts and fillings. These functional starches differ in particle size to offer either a smoother texture (fine particle size) or a pulpier texture (coarser particle size).

“As a global leader, we continue to explore and invest in ingredients that help our customers deliver label-friendly products with great taste and texture,” commented Kailee Petersen, starch product line manager, Cargill North America. “These new SimPure functional starches are proof of this ongoing commitment, and we will continue to expand the SimPure line, adding texturizing solutions that use familiar ingredients to provide the functional, label-friendly options our customers require.”

The SimPure native starch portfolio was launched in October 2017 to address consumer demand for label-friendly products. The first tailor made starch, SimPure 99560, was designed to effectively replace modified starches in frozen meals and slow cooked meats.

Earlier this year, Cargill and its Danish potato starch partner, AKV Langholt AmbA,- invested in a new potato starch production unit at their Langholt facility in Denmark which was officially inaugurated on the 24th of August 2018. The new SimPure products have been produced at this state-of-the-art processing facility, with more products in development.

Source: https://www.cargill.com/2018/cargill-introduces-a-new-range-of-label-friendly-potato-starches

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Cassava With Improved Starch

September 09th 2018

A new non-transgenic technology to produce cassava.

Using the famous CRISPR-Cas9 gene scissors, plant biotechnologists at ETH Zurich have been able to improve cassava. The new variety has amylose-free or ‘waxy’ starch, which is preferred for applications.

Cassava is one of the world’s most important starch crops. The storage roots feed more than 500 million people, and they are also used in many other important applications, for instance in paper production or as a food additive. Although cassava plants are hardy and can survive even in drought conditions, it is time-consuming to cross-breed useful new traits into different farmer-preferred varieties.

That is why ETH scientist Simon Bull in collaboration with two ETH research laboratories opted to take a new approach to introduce new traits into cassava. The research teams from Plant Biochemistry and Plant Biotechnology together with Hervé Vanderschuren, a former Cassava group leader at ETH and now at the University of Liège, used the famous CRISPR-Cas9 gene scissors to make changes to the crop plant’s genome. Their study has just been published in the journal Science Advances.

The experiments with the new cassava lines were primarily directed to basic research and technology development without immediate commercial of industrial applications.
They used the gene editing tool to change two cassava genes so that the plant produces modified starch. Starch is composed of amylose (approx. 15 percent) and amylopectin (85 percent). This new modified starch has little or no amylose, and is in high demand on the global market. To achieve this, the researchers inserted a block of several foreign genes into the cassava plants. This block included the genes for the Cas9 protein and for the guide RNA molecule that the CRISPR-Cas9 system needs in order to cut the genetic material at the desired point. It also contained a gene from another plant, the thale cress Arabidopsis, to accelerate flowering.

Gene scissors “silence” genes.

The researchers had the Cas9 gene scissors cut the GBSS and PTST genes of the cassava plant at the embryogenic stage, thereby changing the sequence of the plant’s genetic code. Both genes are involved in the production of amylose. If they are defective, the cassava plant is no longer able to produce it.

Bull and his colleagues cultivated several particularly promising plant lines in a glasshouse. The researchers then studied them to determine the amylose content of their storage roots. Some of the lines were found to have produced no amylose at all: the starch in the roots of this modified cassava contained only amylopectin.
These ‘waxy’ (amylose-free) cassava roots join a list of other globally important crop varieties, such as maize and potato, which have similar traits.
Crossing eliminates foreign DNA

To remove the foreign genetic material they had introduced into the cassava, the plant scientists crossed two individual plants of a transgenic amylose-free cassava line together. Cassava carries two copies of each of its chromosomes; the foreign DNA had been inserted into only one of two identical chromosomes in these individuals. On that basis, one in four of the progeny of this crossing would be free of foreign DNA.

“Without flowers, we would not have been able to perform the cross to remove the foreign DNA,” Bull says. However, the plants retained the ability to produce only amylose-free starch. Bull explains, “This means that in the first generation of progeny, the trait we wanted remained but the foreign DNA could be completely crossed out.” The tricky part was getting the cassava to flower and produce seeds. This plant rarely flowers in nature, and almost never in a glasshouse environment. Cassava is generally propagated not through sexual reproduction but rather via stem cuttings, which are genetically identical.

Method saves years of breeding.

The method that Bull and his colleagues have developed considerably accelerates cultivation of cassava. “The desired trait, namely that cassava starch should comprise only amylopectin and no amylose, has been achieved using conventional breeding techniques,” Bull says, “but it took thousands of plants and several years, rather than just a few plants produced in months as our solution.”

In many countries in the Global South, and in particular in African countries, cassava is an important source of carbohydrates. The plant’s roots store large quantities of starch that serves as vital source of calories. The roots are also processed for local markets providing income for smallholder farmers.

Because amylose-free cassava starch has broad applications, removal of amylose usually requires more processing and energy-consuming methods for starch purification. Consumers may also prefer the waxy, amylose-free starch. “That’s why this new variety of cassava should be very appealing both to consumers and industry alike,” Bull says.

Source: https://www.ethz.ch/en/news-and-events/eth-news/news/2018/09/cassava-with-improved-starch.html and https://www.news.uliege.be/cms/c_10285159/nl/une-nouvelle-technologie-non-transgenique-pour-produire-du-manioc

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Sharp Rise In Wheat Prices

September 06th 2018

Sharp rise in wheat prices as dry weather scales back output prospects.

The FAO Food Price Index remained stable in August, as cereal prices rebounded while vegetable oils and sugar declined.

The monthly index, released today, averaged 167.6 points in August, virtually unchanged from its revised estimate for July and 5.4 percent below its level in August 2017.

The FAO Cereal Price Index rose 4.0 percent during the month, with wheat prices rising twice as much due to deteriorating crop prospects in the European Union and the Russian Federation. International maize quotations rose by more than 3.0 percent while rice prices eased during the month.

The FAO Vegetable Oil Index declined 2.6 percent from July, nearing a three-year low as palm, soy and sunflower oil quotations all fell amid favorable production trends and, in the case of palm oil, weak global import demand.

The FAO Dairy Price Index posted its third consecutive monthly decline in August, falling 1.5 percent amid relatively thin seasonal volumes. While droughts may adversely affect milk production growth in parts of Europe and Australia, New Zealand’s output prospects are improving.

The FAO Sugar Price Index dropped 5.4 percent from July to reach the lowest level in a decade, due largely to the continued depreciations of the currencies of major exporters Brazil and India.

The FAO Meat Price Index was broadly unchanged on the month, as pigmeat and ovine meat quotations rose on strong import interests from China, offsetting declining poultry and bovine meat prices, with the latter under pressure by high export availabilities from the United States of America.

New forecasts for worldwide cereal production.

FAO now forecasts global cereal production in 2018 to reach 2 587 million tonnes, a small upward revision from July but a three-year low and 2.4 percent below last year’s record high level.

The latest Cereal Supply and Demand Brief, also released today, cut by a notable 14 million tonnes the world wheat production forecast for this year, which now stands at almost 722 million tonnes, the smallest crop since 2013. Dry and hot weather intensified yield reductions around Europe.

On the other hand, worldwide production of coarse grains was revised up by 15 million tonnes since July, with improved outlooks for maize in China, Ukraine and the United States of America, more than offsetting expected output reductions in the European Union and the Russian Federation. FAO now expects 2018 coarse grain output to be nearly 1 354 million tonnes, some 2.6 percent below the level of 2017.

World rice production, meanwhile, is expected to rise 1.3 percent from the previous year and reach a new record of almost 512 million tonnes in 2018, buoyed by larger output recoveries in Bangladesh and Viet Nam and stronger area rebounds in Sri Lanka and the United States.

FAO raised its forecast for world cereal utilization to 2 648 million tonnes, largely due to greater use of maize for feed and industrial use and the robust rice harvest.

Cereal stocks are also being reduced – especially in China, the European Union and the Russian Federation, and the global cereal stock-to-use ratio is expected to slide to 27.3 percent, a five-year low.

The forecast for world trade in cereals over the 2018/2019 season has been revised up to nearly 414 million tonnes, about 1.5 percent below the previous year’s record high.

Source: http://www.fao.org/news/story/en/item/1151662/icode/

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European Drought: Potato Starch Prices Will Significantly Increase

September 06th 2018

European drought: Potato starch supplier Emsland warns of “dramatic” cost increase to raw materials.

The European potato harvest will be at a historically low level this year and present a massive challenge for growers, processors and their customers. Due to the crop failures in potato fields, some of which were total failures, the availability of potato products will be significantly reduced. According to the Raw Materials Procurement Department of the Emsland Group, potato fields of the contract farmers of the group are in dire conditions.

Also AVEBE, one of the worlds biggest potato tarch producers and owned by farmers in the Netherlands and Germany, expects to process substantial fewer potatoes this year. The first fields harvested for this production campaign that just started, have confirmed indeed lower potato yields.

The German Association of fruit, vegetables and potato processing industry (BOGK) expects that the potato harvest in Germany and Europe also made light of the situation in July.

Farming and potato processing industry experts explain that at this current time the crop is expected to be reduced by a minimum of 25 percent; large potatoes, which are necessary to produce French fries will only be available in small numbers or in the worst case not at all in many areas.

Since May 2018, Europe has been experiencing a dry spell and above-average seasonal temperatures, including numerous heat waves.

Europe is experiencing what farmers are calling the “worst drought in recent history” – which could create food shortages and financial troubles for Europeans. The Lithuanian government declared a state of emergency for the drought and Latvia acknowledged it as a natural disaster of national scale. Norway, Ireland, and Denmark have imposed water restrictions.

The commodity exchanges for potatoes have been reacting massively to this drought for quite some time. At the same time, some growers of seed potatoes are already raising their prices for 2019, as they are also likely to suffer from reduced yields and quality problems, meaning that the drought could also affect next year’s plantings.

Source: https://www.emsland-group.de/news/2018/897-shortage-of-raw-materials-due-to-extreme-drought-significantly-impacting-the-2018-19-potato-campaign and https://www.bogk.org/application/files/7515/3251/1626/Press_release_potato_harvest2018.pdf 

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Could Tapioca Compete With The Dominancy Of Corn And Potato Starch?

August 20th 2018

Could tapioca rival ‘pervasive dominance’ of corn and potato starch?

Global demand for products made with tapioca starch is set to rise, supported by increased interest in products that deliver health benefits and are free from gluten and other allergens.

According to market research firm fact.MR, the tapioca starch market is currently valued at US$4.5bn and the market is projected to grow at CAGR of 6.1% over the forecast period, from 2018 to 2028. The functional qualities of tapioca starch combined with health benefits and rising demographic demand are propelling market growth.

The factors that favor the growth of global tapioca market in terms of demand generation include the high percentage of carbohydrates and prevention of food allergies. As well as being free from allergens like nuts, tapioca starch is also gluten-free, making it ideal for food makers producing products that appeal to the growing body of consumers who suffer from celiac disease. Tapioca helps to reduce cholesterol level and maintains the blood sugar level. It also helps to prevent constipation. Tapioca is a rich source of calcium, manganese, folate, and iron which makes it useful for the pregnant women also. Tapioca helps metabolize carbohydrates. Thus the increasing awareness of health benefits of tapioca fuels the growth of global tapioca market in the forecast period.

End users continue to prefer tapioca flour and tapioca pearls over other forms of this cassava extract. Moving forward, demand for tapioca pellets will “flourish”, outgrowing all forms of tapioca starch, fact.MR suggested. The functional properties of the ingredient across various product categories also continues to support growth. Applications include use as a thickening or stabilising agent for the preparation of soups, pies, puddings, breads, sauces, soy, and meat products. Manufacturing of instant noodles, vermicelli, sago, chocolates, biscuits, and ice cream can also utilise tapioca starch.

While it is said that corn and potato starch “represent a pervasive dominance” in the worldwide starch industry, it is believed that the door is opening to starch alternatives, such as tapioca. In particular, because both potato and corn starch have some significant
downsides, including undesired cereal flavor, cloudy appearances, and lower tendency to gel. A slew of excellent traits of tapioca starch, including resistance to longer cooking times, persistent quality during food reheating and freezing processes, and complete dissolution with high viscosity and clarity retention property, have considerably boosted their adoption in the food industry. This has significantly driven growth of the tapioca extract market.

The tapioca starch market will exceed revenues worth US$8.5bn by the end of 2028, the researchers forecast.

Tapioca in Europe.

Tapioca is a starch extracted from cassava root. It is native to the northeast region of Brazil but its use spread throughout South America. The plant was transported by the Portuguese and Spanish to most of the West Indies and Africa and Asia.
The liberalisation of international trade arrangements will contribute to the development of the European market, alongside growing demand for gluten-free products. But the tapioca starch market in Europe continues to remain impacted by Free Trade Agreements with third-world countries. Starch Europe, the trade association that represents businesses related to starch industry, at both Europe and international level, has joined hands with Vietnam FTA to leverage latent opportunities in Vietnam’s emerging market to foster EU’s services, industrial, and agricultural exports.
This, coupled with the occupancy of an established marketplace for gluten-free food and beverages, will underpin the expansion of Europe’s tapioca starch market.

Source: http://www.newslocker.com/en-uk/news/food/could-tapioca-rival-pervasive-dominance-of-corn-and-potato-starch/

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European Drought Impacting Harvests

August 08th 2018

European drought: solutions required as wheat, maize and barley crops have significant damage.

The drought in many regions of the European Union and Eastern Europe has caused significant damage to wheat, maize and barley crops.

Weather conditions are affecting the quality of the wheat as well as its quantity; because of the drought, the failing number is unusually high. There have been reports that the governments of drought-hit German, Swedish, Finnish, Lithuanian and Danish farmers are considering special aid packages.

According to the Food and Agriculture Organization of the United Nations (FAO), prices of these crops could remain under upward pressure.

Although the agency believes that the overall effects of the recent droughts are not yet alarming, there may be a need for alternative solutions if the cost of these ingredients continues to rise.

Source: http://www.feedandgrain.com/news

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ADM Launches New Line Of Tapioca Starches

July 24th 2018

ADM to add new line of specialty tapioca starches.

ADM has introduced a new line of specialty tapioca starches and tapioca maltodextrin ingredients in partnership with Vedan International Limited.

Long-established in Asia, Vedan is a premier manufacturer of fermentation-based amino acids, food additive and cassava starch-based products. The company’s reputation has been built on the quality manufacture of MSG, a key food additive lying at the heart of the unique tastes of Asia’s two billion consumers, according to the company’s website.

The Vedan brand is claimed to be considered essential throughout the food processing industries across Asia for its role in enhancing the flavors of a range of foodstuffs. It enjoys a huge and constantly growing market throughout Vietnam, Japan and the US, says the company.

ADM’s tapioca maltodextrin is non-GMO and is available in an organic version. ADM’s tapioca modified starches are also non-GMO. “Over the past few years, ADM has been focused on expanding the range of our starch-based ingredient options – especially those that are plant-based – to provide cleaner label options and solutions for customers,” says Kris DiTommaso, Vice President of ADM’s starch business.
“Tapioca’s neutral taste profile allows it to be used in a wide range of applications, and we are pleased to now add tapioca-based modified starches and maltodextrins to our growing Starch ingredient portfolio,” he adds.

Starches help improve stability by binding water in food systems and can also enhance mouthfeel and control viscosity. They are ideal in applications such as dressings, sauces, bakery fillings, ice cream, yogurt, soups, bakery, beverages, meat and dry sausage applications.

Source: https://www.adm.com/news/news-releases

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Ingredion Expands Portfolio With New Potato Starches

July 19th 2018

Ingredion expands processed cheese ingredient offerings with new potato starches.

Ingredion has added three functional potato starches to its processed cheese ingredient portfolio, giving manufacturers greater functionality and choice. CheeseApp 50, 70 and 80 enable recipe cost savings in processed analogue block cheeses while delivering the appealing texture and sensory qualities consumers crave, according to the company.

This is the first time Ingredion has brought potato-based starches to the processed cheese market, bringing its total portfolio of solutions to 12. With the addition of the three CheeseApp starches, food producers can improve the meltability, firmness and gratability of the analogue block and block processed cheeses for applications including pizza toppings, processed cheese slices and individually wrapped slices.

Available in the UK, Ireland, Turkey, Africa and the Middle East, the CheeseApp range is also suitable for vegan and vegetarian cheeses, enabling manufacturers to tap into new and growing consumer trends.

The three potato starches give strong gelling capacity or melting and can be listed as “modified starch” on the label. Based on potato, they deliver a neutral taste that makes them suitable for a broad range of applications, according to Ingredion.

CheeseApp 50 modified potato starch provides firmness and strong gelling, while CheeseApp 70 provides a soft texture and perfect melt for pizza shreds and cheese slices. CheeseApp 80 can be used alone to give processed and analogue block cheese a low firmness and good melting behavior.

These potato-based starches are easy to use and incorporate into formulations, gelatinizing even at low processing temperatures and shear with improved meltability and extended texture stability
over shelf life.

This portfolio extension follows Ingredion’s announcement of its strategic alliance with potatobased starch and fiber manufacturer Lyckeby in September 2017. These CheeseApp products are some of the first Ingredion has made available to its customer base following the agreement.

Source: https://www.dairyreporter.com/Article/2018/07/19/Ingredion-adds-potato-starches-to-processed-cheese-portfolio

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