Starch Pros

September 23^rd 2026

Starch-based sensor changes color to indicate moisture in food packaging.

It is expected that, in the future, the industry and consumers will be able to use this new technology to determine the crispness and moisture content of various products

Brazilian researchers have developed a biodegradable, starch-based sensor that changes color when moisture enters food packaging. Thanks to the addition of cobalt chloride, the smart device changes color from blue to pink as moisture levels rise or fall. This technology enables consumers and manufacturers to easily monitor the quality and crispness of foods, such as cookies, with the naked eye or via a cell phone screen, eliminating the need for complex equipment.

The research was led by scientists at the São Carlos Institute of Chemistry at the University of São Paulo (IQSC-USP) and received support from FAPESP through three projects (23/10141-2, 20/08727-0, and 25/26623-1). The results were published in June in the journal Food Chemistry.

The authors began the tests using cream crackers, which are highly sensitive to moisture and quickly lose their crispness when stored under inappropriate conditions.

The results showed that the color change corresponded to an increase in moisture, which was strongly correlated with a loss of texture in the crackers. This indicates that the sensor successfully reflects actual changes in storage conditions.

In just a few seconds, the small, starch-based cylinder placed near the crackers changes color, shifting between various shades of blue and pink. When the salt is dry, it turns blue. When it becomes hydrated, it turns pink, indicating the presence of water vapor. This occurs because cobalt chloride undergoes hydration in the presence of water, causing a change in its chemical structure and, consequently, a change in color.

“What set this study apart was having a larger surface area for the sensor, making it highly sensitive and allowing us to observe different humidity conditions inside the packaging. If I place it in a very dry environment, it responds. Conversely, if I place it in a very humid environment, it also responds,” explains Bianca Maniglia, a professor at IQSC-USP and the research advisor.

According to recent data released by the Brazilian Packaging Association (ABRE), the packaging sector currently generates approximately BRL 165.7 billion per year in Brazil.

It is expected that, in the future, the industry and consumers will be able to use this new technology to determine the crispness and moisture content of various products.

The idea to use cobalt chloride to create the sensor came from a childhood memory. While developing the project, Maniglia recalled the “weather rooster,” a kitchen ornament inspired by the “Rooster of Barcelos,” one of Portugal’s national symbols. Common in Brazilian and Portuguese homes in the 1980s, the object changed color to indicate whether it would rain or be sunny.

After conducting several tests, the researchers decided to coat the sensor with the same material used to coat the roosters. However, they adapted it for another technology the research group is developing: cryogel, a highly porous material manufactured by freezing polymers (hence the name “cryo”).

“The starch gel is frozen and subjected to freeze-drying [dehydration]. During that process, the frozen water is removed by sublimation, passing directly from the solid state to vapor. The removal of the aqueous phase preserves the porous structure formed during freezing, resulting in a material with a high capacity for interacting with the environment,” the scientist explains.

Further studies still need to be conducted. “For commercial use, conventional packaging would need to be redesigned because, for now, the presence of cobalt chloride makes the sensor toxic, and therefore it can’t come into direct contact with food,” Maniglia notes.

According to the scientist, the research group is evaluating various types of techniques and materials, including the use of bioactive compounds derived from fruits such as jabuticaba peel. “These natural pigments are sensitive to pH variations, exhibiting color changes that can be used as visual indicators, in addition to possessing antioxidant activity. In this case, the goal is to develop a system that can monitor the spoilage process of meat, for example. Incorporating these natural compounds is also important because it helps add value to them,” says the researcher.

Publication details: Lívia Yumi Nakashima et al, Starch-based cryogels incorporating cobalt chloride as colorimetric moisture sensors for food packaging, Food Chemistry (2026). DOI: 10.1016/j.foodchem.2026.150237

Source: https://www.eurekalert.org/news-releases/1145182

September 22^nd 2026

Europe’s starch industry leaders convene in Düsseldorf for the 9th EU Starch Value Chain & Fermentation conference.

9t^h EU Starch Value Chain & Fermentation 13-15 Oct

Centre for Management Technology (CMT) is pleased to announce the 9th EU Starch Value Chain & Fermentation Conference, taking place from 13-15 October 2026 in Düsseldorf, Germany. Bringing together leading stakeholders from across the starch, fermentation and bioprocessing sectors, the event will explore the latest market developments, technological innovations and growth opportunities shaping Europe’s evolving bioeconomy.

As the industry navigates changing trade patterns, sustainability requirements and increasing demand for bio-based solutions, the conference provides a vital platform for producers, ingredient manufacturers, technology providers, researchers, and end-users to exchange insights and identify new pathways for value creation. Discussions will focus on optimizing the starch value chain, improving operational efficiency, and advancing the role of starch and fermentation technologies in food, industrial, and bio-based applications.

The conference features discussions on plant protein innovation, dietary fibre opportunities, starch-derived materials, feedstock utilization, and the valorization of side streams and waste streams. Delegates will also gain insights into advances in microbial and enzymatic fermentation technologies, and their growing role in producing higher-value ingredients, specialty chemicals and sustainable materials that support Europe’s circular bioeconomy ambitions.

A major highlight of the event is the optional pre-conference visit to the Jäckering Wheat Mill & Starch Plant. The visit offers participants first-hand exposure to industrial-scale wheat starch and vital wheat protein production at the facilities of Associate Sponsor Jäckering Group, while providing valuable insights into operational excellence and process innovation. Delegates can also join the Starch Technology & Networking Evening, creating additional opportunities to engage with industry peers and technology experts in an informal setting.

The conference boasts strong support from industry organizations and technology leaders across the starch and fermentation value chain. Starch Europe joins as Supporting Organization, further strengthening the event’s position as a leading forum for knowledge exchange and industry collaboration. Novonesis, a global leader in biosolutions and enzyme technologies, contributes as Networking Reception Sponsor. Event’s Associate Sponsor Jäckering Group further strengthens the conference with its expertise in wheat starch, wheat protein, mechanical engineering, and thermoplastics processing. The Pre-Event Networking Reception is supported by GEA, VetterTec and Krettek Separation, companies recognized globally for their process engineering, drying and separation technologies.

Complementing the conference is a growing exhibition showcasing technologies and solutions for starch processing, fermentation, filtration, drying, separation, and process optimization. The exhibition will feature solutions from ANDRITZ, F.A. SCHMIDT, HYDROAIR / GMM Pfaudler, BHS Sonthofen, Foodera Technologies, STAMEX, plus participating sponsor and partner companies including GEA, VetterTec and Novonesis. Together, these organizations represent a broad spectrum of expertise supporting innovation, productivity and sustainability across the wider starch and bio-based industries.

Renowned for attracting senior executives, technical experts and industry decision-makers, CMT’s EU Starch Value Chain & Fermentation Conference continues to serve as a premier platform for networking, knowledge exchange and strategic collaboration among stakeholders shaping the future of Europe’s starch and bio-based industries.

Source: https://natlawreview.com/press-releases/europes-starch-industry-leaders-convene-dusseldorf-9th-eu-starch-value-chain

September 14^th 2026

Potato starch technology cuts the industry’s biggest production bottleneck from days to hours.

The PerfectaGEL technology could help nutra manufacturers accelerate vegan gummy production while protecting heat-sensitive actives

Royal Avebe has won the Ingredients Innovation category at the World Confectionery Awards 2026 for its PerfectaGEL potato starch portfolio.

The technology can reduce gummy drying times from up to 72 hours to as little as three.

While the technology was recognised by the confectionery sector, the development could also have implications for nutraceutical manufacturers producing gummy supplements, where drying is a major constraint on production capacity.

Traditional starch-based and plant-based gummies can require 36-72 hours in drying cabinets.

This can limit throughput while increasing energy consumption and tying up manufacturing capacity.

For nutraceutical manufacturers, shorter drying times could offer benefits beyond production speed.

Reducing the time gummies spend under drying conditions may help minimise thermal degradation of heat-sensitive ingredients, including certain vitamins, minerals and probiotics, potentially supporting the stability and potency of finished formulations.

Avebe said its PerfectaGEL portfolio could provide two routes to improving gummy production efficiency.

PerfectaGEL ISET is an instant-setting potato starch designed to reduce drying times to as little as three hours.

The company said it can be used in both traditional starch moulding and rigid starchless moulds and remains stable across a range of pH conditions.

The latter characteristic could be particularly relevant to those in the nutra space, where manufacturers increasingly need to combine gelling systems with vitamins, minerals, botanicals and other active ingredients that can affect formulation pH.

According to Avebe, PerfectaGEL ISET could enable fortified vegan gummies that have previously been challenging to manufacture using conventional gelling systems.

Meanwhile, PerfectaGEL FS can be added at around one per cent to an existing formulation, with Avebe claiming it can reduce drying time or temperature by up to 50% without requiring reformulation or equipment changes.

The technologies could therefore help manufacturers meet growing demand for vegan and allergen-free supplement formats while maintaining production efficiency and clean-label positioning.

The World Confectionery Awards recognised PerfectaGEL for addressing what Avebe describes as one of the industry’s key production bottlenecks.

“For years, the honest answer to a customer asking for more capacity was: build more drying cabinets,” said Marco Overdulve, Sales Director Europe at Royal Avebe.

PerfectaGEL gives us a better answer and it works on the line they already have.

Source: https://www.avebe.com/news/royal-avebe-wins-world-confectionery-award-for-gummy-drying-breakthrough/

August 20^th 2026

Odesa region to get Ukraine’s newest corn starch plant.

Biostarch Technologies LLC plans to build a deep corn-processing complex in the village of Zelenohirske, Podilsk district, Odesa region, with a capacity to handle 600 tons of corn per day, or roughly 198,000 tons per year. The company disclosed the project in Ukraine’s unified environmental impact assessment registry.

The plant will sit within an existing industrial park with road and rail access. Its facilities will cover the full production chain: receiving, cleaning, drying, and storing grain, then processing, drying, and packaging the finished product.

Corn starch will be the main product, with projected annual output of 139,320 tons, or about 422 tons a day. The complex will also produce gluten (27 tons daily), corn germ (40 tons daily), dry extract (23 tons daily), and pelleted feed made from processing byproducts (76 tons daily). Grain storage will run through a granary with a simultaneous capacity of 36,400 tons and an annual throughput matching the plant’s intake of 198,000 tons.

Production will rely on wet-milling technology: corn is soaked for 36 to 60 hours in a sodium metabisulfite solution before being ground, after which starch, gluten, germ, fiber and extract are separated and processed individually.

Biostarch Technologies is owned in equal 50% shares by Cyprus-registered Mosdale Ltd and JSC PARS, a closed non-diversified venture corporate investment fund. Its ultimate beneficial owners, Pavlo Kapelka and Gennadiy Plyhach, each hold a 28% stake and are registered in Jurmala, Latvia.

Projects like this matter for Ukraine’s agricultural sector because they shift export structure toward higher-value-added goods rather than raw grain. Ukraine’s Economy Ministry has said it expects industrial parks to become a growth engine for GDP, citing global benchmarks showing a single hectare of industrial park space can generate $7M to $10M in annual revenue.

Source: https://agroportal.ua/en/news/novosti-kompanii/na-odeshchini-planuyut-zbuduvati-zavod-z-virobnictva-kukurudzyanogo-krohmalyu

August 19^th 2026

A starch-derived ‘molecular cage’ extends zinc-iodine battery lifespan to 60,000 cycles.

Researchers at Flinders University in Australia have developed an aqueous zinc–iodine battery capable of withstanding more than 60,000 charge–discharge cycles and reaching a full charge in just three minutes. According to ixbt.com, the technology is considered a considerably safer and cheaper alternative to the lithium-ion batteries widely used in the energy storage market.

Experts say one of the main advantages of the new battery type is its water-based, nonflammable electrolyte. Zinc is also abundant in nature and relatively inexpensive as a raw material. However, iodine compounds in such batteries have previously migrated through the separator between the electrodes, causing the so-called “shuttle effect.” This process gradually depleted the active material and degraded the battery’s performance.

To solve the problem, Australian scientists proposed using an inexpensive, biodegradable polymer based on cyclodextrin, a starch derivative. Cyclodextrin molecules have a hydrophilic outer surface and a hydrophobic inner cavity, allowing them to act as molecular “traps” that retain iodine compounds and release them in a controlled manner.
During laboratory tests, the battery delivered a capacity of approximately 200 mAh/g and withstood more than 8,000 cycles with a charging time of seven minutes. When the operating capacity was reduced to 150 mAh/g, the charging time was cut to just three minutes and the service life exceeded 60,000 cycles. According to the study, the degradation rate of the cells was only 0.0001–0.0003% per cycle, while the operating voltage ranged from 1.3 to 1.4 V.

The developers are primarily targeting this technology at large stationary energy networks rather than smartphones or electric vehicles. In such systems, long service life, safety, material costs, and the ability to rapidly absorb and deliver large amounts of energy are crucial.
This innovation is particularly strategically important for Australia, which holds approximately 20–28% of the world’s known zinc reserves. Using local raw materials could reduce dependence on raw material supply chains for lithium-ion batteries and enable the development of domestic energy storage system manufacturing.

Flinders University’s team is currently working closely with industry partners to create a battery prototyping platform. Bringing the technology to commercial scale will require further scaling and testing in full-size devices.

Source: https://onlinelibrary.wiley.com/doi/10.1002/anie.6010682

July 27^th 2026

German ingredient specialist Crespel & Deiters is expanding its plant protein capabilities through a new partnership with Finnish food-tech company Happy Plant Protein, bringing a novel dry extrusion process into industrial production for the first time.

Operating from its extrusion facility in Helmond, the Netherlands, the company is now producing textured vegetable proteins from European-grown legumes, such as peas and fava beans, using a patented one-step process designed to improve efficiency while preserving ingredient functionality.

Happy Plant Protein’s patented dry extrusion technology offers an alternative to conventional air classification by separating flour into protein and starch fractions in a single processing step, while giving the protein the functional properties needed for food applications.

The process eliminates the need for protein isolates, chemicals, and water-intensive processing.

The partnership forms part of Crespel & Deiters’ broader strategy to diversify beyond its traditional wheat expertise and strengthen its portfolio of functional plant-based ingredients.

By combining its long-standing extrusion know-how with Happy Plant Protein’s technology, the company aims to provide food manufacturers with neutral-tasting, regionally sourced protein ingredients tailored for applications ranging from meat alternatives and hybrid products to ready meals and snacks.

As demand grows for clean label, locally sourced plant proteins, ingredient manufacturers are increasingly looking for technologies that can improve sustainability while delivering the performance food producers expect.

Source: https://www.foodingredientsfirst.com/news/crespell-deiters-dry-extrusion-plant-protein.html

July 09^th 2026

University of Barcelona (Spain) study produces a biodegradable bioplastic with a low environmental impact using a modified bacterium.

Every year, hundreds of millions of tonnes of petrochemical-based plastics are produced, much of which ends up in the environment or is incinerated. This exacerbates greenhouse gas emissions and the environmental crisis caused by plastic pollution. Now, a study led by the University of Barcelona has produced a biodegradable bioplastic of high industrial value — polyhydroxybutyrate or PHB — from unprocessed potato starch in a single 24-hour step, a strategic breakthrough that could help reduce dependence on oil and the volume of persistent plastic waste.

The study thus establishes that the bacterium Bacillus subtilis is a robust platform of great industrial interest for producing PHB — a biodegradable biopolymer derived from renewable sources — from potato starch, an abundant and low-cost agricultural by-product.

The paper, published in the journal Bioresource Technology, is led by Pere Picart, a professor at the UB’s Faculty of Pharmacy and Food Sciences, with significant contributions from Mercedes Berlanga, from the same faculty and the UB’s Biodiversity Research Institute (IRBio).

In this study, the team worked with the bacterium Bacillus subtilis, a safe microorganism widely used in industrial biotechnology to produce enzymes and chemicals.

“Commercial production of PHB requires microbial hosts that are non-pathogenic, genetically tractable, fast-growing, metabolically robust and capable of utilising a variety of carbon sources,” the authors explain.

Until now, the potential of Bacillus subtilis to produce polyhydroxybutyrate (PHB) had remained largely unexplored, and systematic metabolic engineering strategies to enable high accumulation of this polymer in the bacterium were still lacking.

Using CRISPR-Cas9-based genetic engineering techniques, the team has redesigned the metabolism of B. subtilis to enhance biopolymer production. “Previous studies showed that the bacterium’s capacity to produce PHB was limited, with accumulations below 13% of dry cell weight,” the team notes. “These low yields required further optimization of pathway expression and polymer granule formation to fully exploit B. subtilis.”

Genetic modification of the bacterium ‘Bacillus subtilis’ opens up a route of great industrial interest for producing a sustainable and cost-effective plastic — PHB — from potato starch in a single step.

The team has genetically modified B. subtilis to create a safe, Gram-positive microbial platform for the efficient and sustainable production of PHB from unprocessed starch. Genomic integration and constitutive expression of phaA, combined with controlled expression of the phaRBC operon, has enabled efficient polymer accumulation from multiple carbon sources. Furthermore, the incorporation of the amyQ gene, which encodes an α-amylase, facilitated the direct conversion of unprocessed potato starch into PHB in a single-step process over 24 hours.

Using this combination, 11.3 g/L of biomass and 5.8 g/L of PHB were obtained in flask-scale cultures, with a polymer purity comparable to commercial standards, reaching 51.8% PHB of dry cell weight.

Unlike conventional petroleum-based plastics, PHB is a renewable biopolymer that helps to partially close the carbon cycle and minimize the accumulation of persistent waste in terrestrial and marine ecosystems. Various environmental analyses and life-cycle studies indicate that bio-based bioplastics, such as PHB, can have a lower carbon footprint and a reduced climate impact compared to many petrochemical plastics, particularly when waste-derived raw materials are used.

“Technologies such as this represent a real opportunity to turn an environmental problem into a valuable resource, contributing to a more circular and decarbonized economy,” concludes the research team.

Reference: Shahayeva, M.; Ferrando, J.; Navarro, J.; Berlanga, M.; Picart, P. (2026). «One-step polyhydroxybutyrate production from potato starch by engineered Bacillus subtilis».

Source: Bioresource Technology, May 2026. DOI: 10.1016/j.biortech.2026.134933

July 05^th 2026

Giant wheat starch granules—a leap forward in biological engineering with potential benefits for diet, manufacturing.

Scientists have grown wheat containing supersized starch granules—a leap forward in biological engineering with potential benefits for our daily diets and a raft of industrial applications.

The unique cereal starch created by the Seung group at the John Innes Center could lead to healthier, slower-digesting pasta and bread. It could also reap dividends for many multimillion-pound industries that use starch in processing and may benefit from larger granules. These include flour milling, papermaking, and the production of pharmaceuticals, cosmetics, textiles and biochemicals. The study is published in the journal Science Advances.

The biotechnological achievement fulfills a long-established ambition among researchers investigating the properties of starch, a complex carbohydrate that contributes up to 50% of our dietary calories.

The energy-rich starch that we consume in cereals such as pasta and bread contains a mix of large, flat A-type granules and small, spherical B-type granules.

Granule size has a major influence on how we digest starch. Larger granules digest more slowly because they have less surface area available for digestive enzymes. Starch that resists digestion in the upper gastrointestinal tract is called resistant starch, a form of dietary fiber that is processed in the lower gastrointestinal tract.

This benefits the gut microbiome and avoids the sudden blood sugar spikes linked with type 2 diabetes and obesity associated with regular starches. There is also some evidence that larger starch granules enhance texture in food.

Larger starch granules offer benefits in paper manufacturing and packaging because they are easier to separate, which simplifies processing. In other industries, they assist binding and thickening properties.

However, despite these well-known benefits, the genetic factors that control starch granule size and limit starch granule growth were poorly understood.

The John Innes Center team devised experiments to develop durum wheat, used to make pasta, that might yield starch with larger A-type granules.

They discovered that two cellular factors limit starch granule size—first, the space available for granule growth in the amyloplast, the storage space for starch in wheat grains, and second, the number of granules initiated that compete for growth substrates.

They engineered plants that unblock these two limiting factors by creating a larger starch storage space and fewer granule initiations, resulting in larger granules of unprecedented scale in cereals.

Scanning electron microscopy imaging carried out at the John Innes Center confirmed that the experimental wheat plants produced A-type starch granules that were up to 50 micrometers in size, which is more than double the typical size of 20 micrometers. More than half of the granules were 30 micrometers in size, compared with just 6% in regular wheat starch.

“We were hoping our hypothesis would be correct, that with both a larger space to grow and less competition for substrate, we would get bigger granules—but we were totally surprised by quite how big the new granules were. We even needed to adjust the aperture on the particle size analyzer to capture the full scale,” said Rose McNelly, first author of the study.

The pasta wheat plants engineered to have larger starch granules were produced using traditional breeding methods with a TILLING mutant population at the John Innes Center.

This resource enabled the team to select plants with mutations in the two genes controlling amyloplast size and granule initiation and then breed new double-mutant plants combining both these traits.

There is only minor natural variation among wheat cultivars in starch granule size, which is why the engineering approach in this study was necessary. The findings primarily apply to cereal crops such as wheat and barley, which contain this unique combination of A-type and B-type granules.

The aim of the Seung group, and colleagues at Quadram Institute, is to create pasta made from plants containing these larger starch granules and test them in human trials to see if they are resistant to digestion with all the benefits that follow. This study is a proof of concept that could also be applied to bread wheat.

“We set out to prove an idea that conceptually makes sense. Often in biology things do not always work like that, but in this case it did, completely exceeding our expectations,” McNelly said.

“It’s a perfect example of fundamental science that may in future be useful for public dietary health and industry,” she added.

Dr. Fred Warren, a group leader at Quadram Institute and a co-author on the paper, said, “Variation in starch granule size within a single cereal crop is highly novel, and we do not yet know what the impact may be on food digestion and the gut microbiome. At Quadram Institute we are working with the John Innes Center to understand what the implications of this could be for the development of novel foods with additional health benefits.

“By generating foods such as pasta from this material we can explore if there is the potential to gain benefits such as reduced postprandial glycemia or improvements in gut microbial diversity from consuming these engineered starches.”

Publication details: Rose McNelly et al, Targeting granule initiation and amyloplast structure to create giant starch granules in wheat, Science Advances (2026). DOI: 10.1126/sciadv.aeh2735. www.science.org/doi/10.1126/sciadv.aeh2735

Source: https://phys.org/news/2026-07-giant-wheat-starch-granules-biological.html

June 30^th 2026

China slaps 73.5% anti-dumping deposit on Canadian pea starch to safeguard domestic industry.

China’s Ministry of Commerce (MOFCOM) announced on Tuesday that it will impose a 73.5 percent security deposit on imports of pea starch from Canada, starting Wednesday, after a preliminary determination by the investigating authority found the product was being dumped.

A Chinese expert said the preliminary determination is a routine trade remedy action conducted in accordance with relevant Chinese laws and regulations and World Trade Organization (WTO) rules, aimed at safeguarding domestic industry players and ensuring a fairer and healthier market environment.

On August 12, 2025, MOFCOM announced the decision to initiate an anti-dumping probe into imported pea starch originating from Canada. The investigating authority examined whether the product under investigation was being dumped, the margin of dumping, whether the domestic industry in China had suffered injury and the extent of such injury, as well as the causal relationship between dumping and injury.

After a preliminary investigation, the authority determined that imports of pea starch originating from Canada were being dumped, that China’s domestic pea starch industry had suffered material injury, and that there was a causal link between the dumping and the injury, according to MOFCOM.

Pea starch is mainly used in the production of glass noodles and jelly noodles, and also serves as a thickener, stabilizer, emulsifier and binder. It is widely applied across multiple sectors, including food, pharmaceuticals, paper-making, textiles, coatings and feed industries, MOFCOM said.

“China’s preliminary determination is a routine trade remedy action conducted in accordance with relevant Chinese laws and regulations and WTO rules,” Zhou Mi, a senior researcher at the Chinese Academy of International Trade and Economic Cooperation, told the Global Times on Tuesday. Zhou noted that the investigation found that imports of pea starch from Canada were being dumped and had caused material injury to China’s domestic industry, providing a solid factual and legal basis for the imposition of provisional anti-dumping measures.

Moreover, the investigation was initiated in response to an application from the domestic industry and carried out in accordance with the law through an open, transparent and comprehensive process. Zhou said that its purpose is to safeguard the legitimate rights and reasonable development space of the domestic industry, maintain market stability and foster a fair, healthy and sustainable competitive environment, rather than restrict normal trade, the expert said.

According to the provisions of the Anti-Dumping Regulations, the investigating authority, on the basis of various comparable factors affecting prices, adjusts both the normal value and the export price to the ex-factory level for comparison in a fair and reasonable manner. In calculating the dumping margin, the authority compares the normal value with the weighted average export price to determine the margin of dumping.

In this case, six domestic enterprises submitted responses to the investigating authority’s questionnaire for domestic producers. Following verification, the authority found that the combined output of these six companies from 2021 to 2024 accounted for more than 90 percent of the total production of the like product, representing a major share of domestic output, and thus meeting the domestic industry determination requirements under the corresponding China’s Anti-Dumping Regulations.

The investigating authority preliminarily determined that these six responding companies are representative of the domestic industry, and that their data can be used as the basis for the analysis of injury and causation.

The starch industry is not only an important supplier of consumer goods, with products widely used in food and beverages, but also serves a broad range of industrial applications, Zhou said.

“If dumping exists, it could create significant unfair competition for related industries and enterprises by suppressing domestic market prices and squeezing the normal operating space of domestic producers,” Zhou said, noting that imposing provisional anti-dumping measures in accordance with the law helps restore a fair competitive environment and safeguard the stability of industrial and supply chains.

“Anti-dumping investigations are a commonly used trade remedy instrument under the framework of the WTO. China’s move constitutes a legitimate trade remedy rather than a trade restriction targeting any particular country,” Hu Qimu, a professor at the Maritime Silk Road Institute of Huaqiao University, told the Global Times on Tuesday.

Meanwhile, Hu noted that this is only a preliminary determination, not a final ruling. The investigating authority will make a final determination in accordance with the law based on further verification of the facts, the expert said.

Source: https://www.globaltimes.cn/page/202606/1364789.shtml

June 08^th 2026

Tate & Lyle agrees £2.7bn takeover by Ingredion.

The deal between the two ingredients companies creates a global powerhouse.

After weeks of speculation, UK ingredients company Tate & Lyle has agreed a deal to be bought by Ingredion, a US rival. The £2.7bn (€3.1bn) deal adds significant heft to Ingredion’s portfolio of ingredients. According to Ingredion, the total enterprise value of the transaction would be £3.7bn (€4.3bn). Under the deal, Tate & Lyle shareholders will be entitled to receive 595 pence per share, along with dividends of 20p per share.

Only two weeks ago, the companies confirmed that they were in talks, causing Tate & Lyle’s share price to shoot up by 45%. Now that the deal has been confirmed, it has been greeted with another share price spike.
The combined company comprised of Ingredion and Tate & Lyle could make up around 15% of the world’s alternative sweeteners market, according to market research firm Kline and Company.

The deal would, according to Ingredion, combine its own capabilities in texture and sugar reduction with Tate & Lyle’s in mouthfeel, sweetening and fortification.

“Combining Ingredion and Tate & Lyle’s complementary portfolios establishes a global leader in ingredient solutions with the innovation expertise and geographic reach that will help create the future of food,” says Jim Zallie, chairman, president and CEO of Ingredion.
“The combined business will be better positioned to serve customers’ needs for the development of great-tasting, healthier and affordable food products that consumers demand. This compelling combination will create exciting new possibilities for employees and generate significant value for all stakeholders.”
“Looking forward, we believe the next chapter with Ingredion will create a business with even greater potential, greater scale and increased investment in innovation in support of customers,” adds David Hearn, chair of Tate & Lyle.

Source: https://www.foodnavigator-usa.com/Article/2026/06/08/ingredion-buys-tate-lyle/?utm_source=newsletter_daily&utm_medium=email&utm_campaign=09-Jun-2026&cid=DM1280421&bid=1006392860