From Carbon Dioxide To Starch: No Plants Required

September 23rd 2021

Cell-free chemoenzymatic starch synthesis from carbon dioxide.

Chinese scientists recently reported a de novo route for artificial starch synthesis from carbon dioxide (CO2) for the first time. Relevant results are published in Science on Sept. 24.

The new route makes it possible to shift the mode of starch production from traditional agricultural planting to industrial manufacturing, and opens up a new technical route for synthesizing complex molecules from CO2.

Starch is the major component of grain as well as an important industrial raw material. At present, it is mainly produced by crops such as maize by fixing CO2 through photosynthesis. This process involves about 60 biochemical reactions as well as complex physiological regulation. The theoretical energy conversion efficiency of this process is only about 2%.

Strategies for the sustainable supply of starch and use of CO2 are urgently needed to overcome major challenges of mankind, such as the food crisis and climate change. Designing novel routes other than plant photosynthesis for converting CO2 to starch is an important and innovative S&T mission and will be a significant disruptive technology in today’s world.

To address this issue, scientists at the Tianjin Institute of Industrial Biotechnology (TIB) of the Chinese Academy of Sciences (CAS) designed a chemoenzymatic system as well as an artificial starch anabolic route consisting of only 11 core reactions to convert CO2 into starch.

This route was established by a “building block” strategy, in which the researchers integrated chemical and biological catalytic modules to utilize high-density energy and high-concentration CO2 in a biotechnologically innovative way.

The researchers systematically optimized this hybrid system using spatial and temporal segregation by addressing issues such as substrate competition, product inhibition, and thermodynamical adaptation.

The artificial route can produce starch from CO2 with an efficiency 8.5-fold higher than starch biosynthesis in maize, suggesting a big step towards going beyond nature. It provides a new scientific basis for creating biological systems with unprecedented functions.

“According to the current technical parameters, the annual production of starch in a one-cubic-meter bioreactor theoretically equates with the starch annual yield from growing 1/3 hectare of maize without considering the energy input,” said Cai Tao, lead author of the study.

This work would open a window for industrial manufacturing of starch from CO2.

“If the overall cost of the process can be reduced to a level economically comparable with agricultural planting in the future, it is expected to save more than 90% of cultivated land and freshwater resources,” said MA Yanhe, corresponding author of the study.

In addition, it would also help to avoid the negative environmental impact of using pesticides and fertilizers, improve human food security, facilitate a carbon-neutral bioeconomy, and eventually promote the formation of a sustainable bio-based society.

TIB has focused on artificial starch biosynthesis and CO2 utilization since 2015. To carry out such demand-oriented S&T research, all kinds of resources for innovation have been gathered together and the integration of “discipline, task and platform” has been strengthened to achieve efficient coordination of research efforts.

Source: https://www.science.org/doi/10.1126/science.abh4049

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Agrana To Investment €25m In Austrian Starch Plant Capacity

September 17th 2021

Agrana announces €25m investment in Austrian plant capacity.

Austrian food company Agrana has announced a €25 million investment in additional capacity at its three starch factories.

The Agrana plant in Gmünd began receiving deliveries of starch potatoes last month, while wet corn processing has been underway in Aschach/Donau and Pischeldorf since 15 September.

Agrana’s plant in Gmünd is Austria’s only potato starch factory and the current investment for the existing site stands at €12 million to expand its drying facilities. The investment involves building a spraying tower – a drying plant for infant formula, maltodextrin and dried glucose syrup – in addition to installing a drum-drying plant for dehydrated potato products.
The starch potato campaign in Gmünd is estimated to last around 130 days, with completion in early January. Approximately 250,000 metric tons have been contracted for this coming season.

Agrana is currently investing around €13 million at its Aschach site to expand its capacity for processing special corn varieties. A total of around 500,000 metric tons of corn – with the gradual introduction of more special corn varieties such as waxy and organic corn – are processed annually at the Aschach plant.

Source: https://www.agrana.com/en/pr/all-press-releases/news-detail/campaign-start-processing-at-starch-factories-well-underway

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France’s Tereos To Sell Chinese Starch Business

September 15th 2021

France’s Tereos to sell Chinese starch business to Wilmar’s YKA.

French sugar group Tereos is selling its minority stake in two Chinese starch joint ventures to Yihai Kerry Arawana Holdings (YKA), the Chinese subsidiary of Singapore’s Wilmar International, the group said on Wednesday.

French sugar group Tereos is selling its minority stake in two Chinese starch joint ventures to Yihai Kerry Arawana Holdings 300999.SZ (YKA), the Chinese subsidiary of Singapore’s Wilmar International WLIL.SI, the group said on Wednesday.

It has been reported in June that Tereos, the world’s second largest sugar maker in volume, was in advanced talks with Wilmar to sell its minority stake in their joint activities as part of a wider shift in strategy after a change in top management late last year.

“Tereos cooperative group announced its intent to refocus on its three main activities and reduce its debt,” Tereos said in a statement.

“In this context, Tereos announces that it is divesting its 49% stakes in two Chinese starch joint ventures initiated in 2012 and 2013 to its joint venture partner, the YKA Group,” it added.

Tereos has activities in sugar, alcohol and starch markets. It is one of the largest producers of ethanol in Brazil.

A company spokesperson declined to give financial details of the agreement.

The transaction with YKA Group is subject to antitrust authorities’ approval, Tereos said.

Tereos reported a debt of 2.7 billion euros ($3.2 billion) at the end of June, for annual sales of around 4.3 billion euros.

Source: https://tereos.com/en/our-news/

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Increasing Sugar Availability For Oil Synthesis

August 31st 2021

Increasing sugar availability for oil synthesis.

A team from the U.S. Department of Energy’s Brookhaven National Laboratory (BNL) has bred a plant that produces more oil by manipulating the availability of sugar for oil synthesis. The team, led by BNL’s John Shanklin, achieved these results in using leaves of the fast-growing plant Arabidopsis, to mimic stem cells of plants like energycane and Miscanthus.

The work is part of a University of Illinois-led biosystems design project called Renewable Oil Generated with Ultra-productive Energycane (ROGUE) to engineer two of the most productive American biomass crops—energycane and Miscanthus—to accumulate an abundant and sustainable supply of oil that can be used to produce biodiesel, biojet fuel, and bioproducts.

The current project, “Mobilizing vacuolar sugar increases vegetative triacylglycerol accumulation,” builds on earlier work the Shanklin group published in 2017. That work showed that simultaneously impairing the export of sugar from leaves while blocking starch synthesis diverts sugars produced by photosynthesis towards fatty acid and oil synthesis.

“The novel aspect of this work was to minimize sugar accumulation in a large cellular storage compartment called the vacuole,” said Sanket Anaokar, a research associate at BNL. “Our approach was to block sugar movement into the vacuole and maximize its export. When these genetic manipulations were made to plants that are also blocked in starch synthesis, the cell channeled the extra sugar into oil.”

Anaokar went on to explain that an unexpected benefit of the approach the group took was that some of the remobilized sugar lessened the growth delays usually seen when the amount of exported sugar from the leaves and starches is decreased. The group will take what they’ve learned in their work with Arabidopsis and share it with other ROGUE researchers, speeding up the innovation cycle.

“It is far more difficult and time consuming to make multiple gene manipulations in energycane, whereas with Arabidopsis we can rapidly develop and test different genetic and molecular biology modifications to identify the most effective combinations,” said Shanklin, BNL Biology Department Chair and ROGUE researcher. “Once we validate an approach using our model system, we can move that knowledge over to fellow ROGUE researchers to deploy in the slowergrowing biomass crop plants.”

Shanklin’s research is just one of the ways ROGUE is working to increase the availability of sustainable biofuels and reduce the use of petrochemicals. “This proof of concept in the model plant Arabidopsis now shows us this is well worth moving into energycane and Miscanthus as a key step in making these viable sources of large amounts of oil for conversion into biodiesel and biojet fuel,” said ROGUE Director Stephen Long, Ikenberry Endowed University Chair of Crop Sciences and Plant Biology at Illinois’ Carl R. Woese Institute for Genomic Biology.

Source: https://www.frontiersin.org/articles/10.3389/fpls.2021.708902/full

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Genome Edited Wheat Field Trial Gets Go-Ahead from UK Government

August 24th 2021

First CRISPR-edited wheat grown in Europe to be planted this autumn.

UK research institute Rothamsted Research, a pioneer of GM crop trials since the 1990s, has been granted permission by Defra to run a series of field trials of wheat that has been genome edited.

The Hertfordshire-based experiments will be the first field trials of CRISPR edited wheat anywhere in the UK or Europe.

The wheat has been edited to reduce levels of the naturally occurring amino acid, asparagine, which is converted to the carcinogenic processing contaminant, acrylamide, when bread is baked or toasted.

The ultimate aim of the project is to produce ultra-low asparagine, non-GM wheat, says project leader Professor Nigel Halford.

“Acrylamide has been a very serious problem for food manufacturers since being discovered in food in 2002. It causes cancer in rodents and is considered ‘probably carcinogenic’ for humans. It occurs in bread and increases substantially when the bread is toasted, but is also present in other wheat products and many crop-derived foods that are fried, baked, roasted or toasted, including crisps and other snacks, chips, roast potatoes and coffee.

“We believe that asparagine levels can be reduced substantially in wheat without compromising grain quality. This would benefit consumers by reducing their exposure to acrylamide from their diet, and food businesses by enabling them to comply with regulations on the presence of acrylamide in their products.

“That is a long-term goal, however, and this project aims to assess the performance of the wheat plants in the field and measure the concentration of asparagine in the grain produced under field conditions.”

During development in the lab, researchers ‘knocked out’ the asparagine synthetase gene, TaASN2.

Asparagine concentrations in the grain of the edited plants were substantially reduced compared with un-edited plants, with one line showing a more than 90 % reduction, according to project scientist Dr Sarah Raffan.

“This new trial will now measure the amount of asparagine in the grain of the same wheat when grown in the field, and assess other aspects of the wheat’s performance, such as yield and protein content.”

The plan is for a project of up to five years, ending in 2026, with plants being sown in September/October each year and harvested the following September. Funding is in place for the first year, and additional support is being sought for the subsequent years.

The edited plants will be grown alongside wheat in which asparagine synthesis has been affected using the ‘old-fashioned’ method of chemically-induced mutation.

This technique has been widely used in plant breeding since the mid-20th century but is not targetable in the way that CRISPR is and results in random mutations throughout the genome.

In contrast, CRISPR makes small changes to a target gene, in this case to knock that gene out so that a functional protein is no longer made from it. The process initially involves genetic modification to introduce genes required for the CRISPR process into the plant.

Once the edit has been made the GM part can be removed from the plants by conventional plant breeding methods over a few generations. The greater numbers of plants that can be grown in the field will speed up that process, says Professor Halford.

“The larger number of plants we can have in the field trial compared with a glasshouse will make it easier to identify plants that are no longer GM. This means that the first year of the trial will have plants that are both GE and GM but by the third year of the trial we expect them to be GE only.”

Despite the differences between genome editing with CRISPR and GM, genome edited plants are currently treated in the same way as GM under EU regulations, essentially blocking the use of a technology that is gaining official approval in many other parts of the world.

The hope is that the current UK Government consultation on this issue will lead to new legislation in the UK, allowing genome edited food products, carefully regulated, to be available to consumers.

News of this new trial will likely be welcomed by the food industry, where acrylamide is classed as a processing contaminant which requires close monitoring under EU law.

Professor Halford said: “Current regulations on acrylamide include ‘benchmark levels’ for its concentration in different food types and require food businesses to monitor their products for its presence. It looks likely that these regulations will be strengthened, with the EU moving towards the introduction of maximum levels above which it would be illegal to sell a food product. Other regulatory authorities are likely to follow suit.”

Source: https://www.rothamsted.ac.uk/news/genome-edited-wheat-field-trial-gets-go-ahead-uk-government

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A Low-Cost Instrument For Estimating The Starch Content Of Cassava Roots

September 28th 2021

A Low-Cost Instrument for Estimating the Starch Content of Cassava Roots Based on the Measurement of RF Return Loss.

Abstract.

The problem of simply and reliably estimating starch content of cassava roots in the field is addressed by the development of a low cost test instrument that measures return loss at radio frequencies using a coaxial probe. A clear relationship between starch content of cassava roots and the measured return loss of root samples at a specific frequency of 30 MHz is first verified experimentally. A prototype test instrument is then designed with goals of portability, low cost and simplicity of use. The test instrument displays starch content in 5 categories, from “low” to “high” using an array of 5 LEDs. The performance of the test instrument is experimentally verified in the field and a reliable correlation between cassava root starch content and LED indication is demonstrated.

Source: https://www.ucl.ac.uk/iccs/ and more specific https://discovery.ucl.ac.uk/id/eprint/10111197/1/Cassava%20Test%20Instrument%20-%20ISCAS%202020.pdf

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Hello-Tech Worldwide Begins Making Biopolymer From Corn Starch

July 20th 2021

Gurgaon-based agency begins making biopolymer from corn starch.

Gurgaon-based Hello-Tech Worldwide, a expertise sourcing supplier within the discipline of plastics and packaging, has come out with a plant-based bio-compostable polymer. The biopolymer, made out of corn starch, can change single- and multiple-use plastic merchandise.
“Corn starch is the principle ingredient within the polymer, which is biodegradable. It’s 100 per cent compostable and might change plastic bottles, straws, cups, disposable cutlery and polybags,” mentioned Mukul Sareen, Director, Enterprise Improvement, Hello-Tech Worldwide.

Bio-compostable product

The bio-compostable polymer, branded as Dr. Bio, has acquired the approval of the Institute of Petrochemicals Expertise (previously Central Institute of Petrochemicals Expertise Engineering and Expertise) after checks.
“Our product, India’s first, was accredited solely after it was discovered to be compostable. Ours is the one Bureau of Indian Requirements (BIS) accredited biopolymer movie,” the Hello-Tech Worldwide official mentioned.
The agency, which shifted its headquarters to the Haryana metropolis just a few years in the past from Mumbai, has made additional progress with its product.
“We received the Central Air pollution Management Board licence to start out producing the bio-compostable polymer just a few days in the past and we’ve now begun to pitch Dr Bio to numerous clients,” Sareen advised BusinessLine in a cellphone interview.
Hello-Tech started producing bio-polymers at its plant in Ludhiana, Punjab, in 2018.

Polymer granules

The biopolymer is produced by changing the corn starch right into a granule. “We purchase starch from the mills and go in for polymerisation by way of a mixing course of. This helps us to get polymer granules the best way some petrochemical companies produce plastic granules,” Sareen mentioned.
From these granules, the Gurgaon-based agency, established in 1985, produces bottles, cups, trays, polybags and different such supplies. “Corn starch makes up 60-70 per cent of our product. We additionally use biomass to fabricate our merchandise,” he mentioned.
The biopolymer product getting the obligatory clearances from the authorities is important since India alone produces 9.46 million tonnes of plastic waste yearly. At the very least 40 per cent of this stays uncollected. The issue with these waste is a few 43 per cent is used for packaging and most are for single-use.
At the very least 60 per cent of this leads to landfills or in open environments. An actual downside with plastics is that out of each 100 kg, at the very least 40 kg will not be tapped for reuse.

Stronger than plastics

Although manufacturing prices of biopolymer are greater, it may be offset by producing supplies which have decrease micron ranges than conventional plastic merchandise. “Biopolymers are 2.5 instances costlier than plastic merchandise however the place it could rating is that you simply can’t produce a plastic bag lower than 50 microns. Alternatively, we will produce a biopolymer bag of 20 microns,” he mentioned.
Although the micron stage is decrease, these biopolymers are stronger than the plastic baggage. “A 50 micron typical polybag manufactured from plastic can usually maintain merchandise as much as two kg. Our biopolymer baggage can maintain merchandise as much as 5 kg,” Sareen mentioned.
Hello-Tech Worldwide’s hope for a superb response to its product additionally stems from the brand new legislation that the Centre is planning to provide you with towards elevating the micron stage to 120. “This can make our product extra aggressive towards the plastic merchandise,” he mentioned.
The corporate has commercially launched Dr Bio and a few clients have accepted it. “We’re additionally exporting the biopolymers to Europe, the US, South America and South Africa. Now we have began pitching our product to e-commerce companies too and thus far, we’ve received good traction,” he mentioned.
Hello-Tech, which is a privately held agency, is now trying to produce comparable biopolymers from potato and tapioca, that are starch supplies.

Source: https://www.thehindubusinessline.com/economy/agri-business/hi-tech-international-begins-making-biopolymer-from-corn-starch/article35423562.ece

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Tate & Lyle Spins Off Industrial Sweeteners, Starches Division

July 12th 2021

Tate & Lyle spins off industrial sweeteners, starches division to focus on specialty food and beverage solutions.

Tate & Lyle has struck a $1.3bn deal to sell a controlling stake in its ‘Primary Products’ industrial sweeteners and starches business in the Americas to private equity firm KPS Capital Partners, as it focuses on specialty sweeteners, fibers, texturants and other high-value food & beverage ingredients.

The Primary Products business will be moved into a newly formed company called NewCo in which Tate & Lyle will retain a 50% stake.

NewCo comprises three corn wet mills in the US, acidulant plants in the US and Brazil; a 50% stake in two joint ventures – Almex in Guadalajara, Mexico and Bio-PDO, in Loudon, Tennessee; and a grain elevator network and bulk transfer stations in North America.

Tate & Lyle will in turn focus on specialty ingredients for sweetening, mouthfeel, and fortification, such as allulose, sucralose, locust bean gum, stevia, specialty starches, fiber, tapioca and products from selected corn wet mills in Indiana, the Netherlands, and Slovakia.

Primary Products’ European operations, which accounted for around 5% of Primary Products’ revenue in the year ended 31 March 2021, will remain with Tate & Lyle, which said the deal would reduce its exposure to commodities markets in North America.

Upon completion of the deal – expected in the first quarter next year – Tate & Lyle plans to return about £500m to shareholders in a special dividend and retain remaining proceeds for investment, to strengthen its balance sheet, and for M&A, said Tate & Lyle, which sold its sugar business in 2010.

CEO Nick Hampton stated: “Today’s announcement represents the next phase in the evolution of Tate & Lyle. Our one strong company will become two stronger businesses, both in a position to pursue new and exciting growth opportunities in their respective markets.”

Speaking on a call with analysts this morning, Hampton said sweetening, mouthfeel, and fortification were areas of “significant growth” for Tate & Lyle, adding: “Over the last three years, in sweetening, revenue from products supporting sugar reduction, excluding sucralose, increased by a compound annual growth rate of over 20%. Over the same period, in mouthfeel, our range of clean label texturants delivered revenue growth with a CAGR of over 30%; and in fortification revenue for our soluble fibers grew by more than 15%.”

Source: https://www.tateandlyle.com/sites/default/files/2021-07/12-july-2021-tate-lyle-press-release-final.pdf

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FDA Calls For New Warning Labels On Hydroxyethyl Starch Products

July 07th 2021

Hydroxyethyl starch products shouldn’t be used for low blood volume unless no other options exist.

The US Food and Drug Administration (FDA) says it is requiring new safety warnings for hydroxyethyl starch (HES) products in light of reports of death, kidney injury and excessive bleeding associated with these products.

HES treatments are used to stabilize patients experiencing severe blood loss. The announcement follows up on an FDA safety review of these products from randomized clinical trials, meta-analyses, and observational studies. Through this review, the agency concluded that “changes to the Boxed Warning are warranted to highlight the risk of mortality, kidney injury, and excess bleeding, as well as to include a statement that HES products should not be used unless adequate alternative treatment is unavailable.”

There are currently three FDA-approved HES innovator products on the market: HESPAN, 6% hetastarch in 0.9% sodium chloride injection; made by B. Braun Medical, HEXTEND, 6% hetastarch in lactated electrolyte injection made by BioTime, and Voluven, 6% hydroxyethyl starch 130/0.4 in 0.9% sodium chloride injection, made by Fresenius Kabi. There is also one approved generic version of HESPAN that is distributed in the US (6% hetastarch in 0.9% sodium chloride injection) made by Hospira.

In reaching the decision to make the labeling changes, FDA relied on a meta-analysis as well as retrospective and observational studies that “collectively show increased risk of mortality” and acute kidney injury (AKI) in patients undergoing surgery who receive HES. The meta-analysis looked at 15 randomized controlled trials, finding a safety signal for increased risk of AKI and renal replacement therapy (RRT) in 4,409 surgical patients treated with HES products. The meta-analysis review was published in the August 2014 issue of Netherlands Journal of Critical Care.

Other retrospective and observational studies in a variety of surgical populations also found increased risk of AKI, RRT and coagulopathy, noted FDA.

For blunt trauma patients, receipt of HES products was associated with not only AKI, but also increased risk of mortality in two retrospective studies.

Excess bleeding when surgical patients received HES products was also seen in one small randomized controlled trial and a larger retrospective study.

This is not the first time that regulators have sounded alarm bells for these products: in 2013, the FDA and the European Medicines Agency issued warnings for these treatments, saying they had several worrisome side effects (RELATED: FDA adds serious new warnings to hydroxyethyl starch products, but falls short of EMA’s restrictions, Regulatory Focus 26 June 2013)

Source: https://www.fda.gov/vaccines-blood-biologics/safety-availability-biologics/labeling-changes-mortality-kidney-injury-and-excess-bleeding-hydroxyethyl-starch-products

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Samyang Corp. Develops World’s First Biodegradable Plastic Based on Corn Starch

July 07th 2021

Samyang Corp. has developed biodegradable plastic using corn starch.

A Bio-material That Can Be Easily Processed into Films.

Samyang Corp. announced on July 6 that it has developed biodegradable plastic using corn starch for the first time in the world. The biodegradable plastic utilizes a bio-material called “isosorbide*,” which is created by chemically processing starch from plants such as corn. The material is stronger and tougher than petroleum-based materials, so it can be easily processed in the form of film. For this reason, it is used to produce disposable bags, agricultural films and fishing nets among others.

Samyang Corp. also developed a compound that can be processed into films. Processing biodegradable plastic into a film form requires a compounding process. The company has developed technology related to this compounding process.

Samyang Innochem, an affiliate of Samyang Corp. is currently building an isosorbide plant with an annual capacity of 10,000 tons for completion in the second half of 2021.

Source: https://www.samyang.com/eng/HD03/Details/1789

* Isosorbide is a bicyclic chemical compound from the group of diols and the oxygen-containing heterocycles, containing two fused furan rings. The starting material for isosorbide is D-sorbitol, which is obtained by catalytic hydrogenation of D-glucose, which is in turn produced by hydrolysis of starch. Isosorbide is discussed as a plant-based platform chemical from which biodegradable derivatives of various functionality can be obtained. Isosorbide is currently of great scientific and technical interest as a monomer building block for biopolymeric polycarbonates, polyesters, polyurethanes and epoxides.

Source: https://en.wikipedia.org/wiki/Isosorbide

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The Clean Power Of Starch

June 25th 2021

A tiny device incorporates a compound made from starch and baking soda to harvest energy from movement.

Scientists have used a compound made from a starch derivative and baking soda to help convert mechanical to electrical energy. The approach, developed by scientists at Daegu Gyeongbuk Institute of Technology (DGIST), with colleagues in Korea and India, is cost-effective and biocompatible, and can help charge low-energy electronics like calculators and watches. The details were published in the journal Advanced Functional Materials.

“Triboelectric nanogenerators harvest mechanical energy and convert it into an electric current,” explains DGIST robotics engineer Hoe Joon Kim. “But many of the materials used in these devices are considered a biohazard and are not suitable for wearable applications. Our triboelectric nanogenerator incorporates cyclodextrin, a green material that is widely used for drug delivery in the human body, making it eco-friendly and hazard-free.”

Cyclodextrin is a polysaccharide compound produced from starch. The scientists used it to link sodium ions together in what is known as a metal-organic framework (MOF). MOFs form porous materials widely used in gas storage, catalysis and sensing.

Specifically, Kim and his team applied ultrasound to a mixture of cyclodextrin and sodium bicarbonate in water. They then added trimesic acid and applied another short round of ultrasound. The process happens at room temperature and leads to the formation of a MOF made of sodium ions linked together by cyclodextrin bonds.

The team incorporated the MOF into a nanogenerator by coating it onto a copper electrode, which sits on a plastic polyethylene terephthalate (PET) base. Opposite to the MOF layer is a Teflon layer placed on a second copper electrode that is also stuck to a PET sheet. The two sides of the nanogenerator open and close in response to movements, such as walking or jogging. Each time the MOF makes contact with the Teflon, electrons are exchanged and an electric current is generated. This process is called the triboelectric effect.

The team tested the device by attaching it to a shoe, a backpack, and a person’s knee and abdomen. They found it could harvest mechanical energy from walking, jogging and bending, and even from some typical yoga moves. The device was able to drive low-power electronics like a digital wristwatch, a hydrometer and a calculator.

“Our MOF extends the list of triboelectric materials,” says Kim. He and his team plan to continue looking for biocompatible materials that can be used in wearable applications. They are also working on developing super capacitors that can store energy generated from triboelectric nanogenerators. “Using the nanogenerator and super capacitor together, we believe we can develop next-generation energy systems for wearable electronics, biodevices and robots,” he says.

Source: https://www.eurekalert.org/pub_releases/2021-06/dgi-tcp062121.php

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Illuminating The Mechanism Behind How Plants Regulate Starch Synthesis

June 24th 2021

In a world-first, a Kobe University research group led by Associate Professor FUKAYAMA Hiroshi of the Graduate School of Agricultural Science has used rice to successfully illuminate the mechanism by which plants regulate the amount of starch produced via photosynthesis. This knowledge could contribute towards improving the quality and yield of agricultural crops.

These research results were published in the international scientific journal Plant, Cell & Environment on May 14, 2021.

Main Point

  • Plants convert carbon dioxide (CO2) into organic substances (such as starch) via photosynthesis. If a plant is growing in conditions where there is an elevated concentration of CO2, the amount of starch it produces increases.
  • CRCT (1) protein levels increase when CO2 concentrations are elevated. This protein has been thought to promote starch synthesis but how it does this was previously unknown.
  • The research group revealed that 14-3-3 proteins (2) play a role in CRCT-mediated regulation of starch synthesis.
  • They indicated the possibility that CRCT moves into and becomes activated in the starch-storing parenchyma cells after being synthesized in the phloem’s vascular bundles.
  • The researchers also revealed that CRCT binds to regulation sites on multiple starch synthesis-related genes and is a transcriptional activator protein.
  • Synthesizing starch is a vital process for plants. The illumination of the regulatory mechanism behind this process will be useful for improving crop productivity and quality.

Research Background

The increased concentration of CO2 in the atmosphere is the main cause of global warming, which is a worldwide issue. However, it has been said that this could benefit plants as they convert CO2 into starch via photosynthesis. If a crop is grown in conditions where there is an elevated concentration of CO2, starch synthesis is accelerated, resulting in vigorous growth and increased yield. CO2-Responsive CCT protein (CRCT) is activated in conditions where CO2 concentration is high, however its function remained unknown. This research group has been investigating these proteins using rice plants, and previously discovered that CRCT is an important protein that regulates starch synthesis. In their latest findings, the group have revealed how CRCT regulates this process, which was not understood until now.

Research Methodology and Findings

Various proteins are required for starch synthesis in plants, including glucose 6-phosphate/phosphate translocator, ADP-glucose pyrophosphorylase, starch synthase and starch branching enzyme. The researchers hypothesized that CRCT regulates the expression of multiple genes corresponding to these starch synthesis-related proteins. Proteins that regulate gene expression are called transcription factors. In many cases, these transcription factors form a complex with another protein. When the researchers analyzed the volume of CRCT inside a plant, they discovered that it can form a complex with some types of protein. To investigate this further, they performed an analysis using an antibody that specifically binds to CRCT, which revealed that CRCT binds to 14-3-3 proteins. From another analysis, this time using green fluorescent proteins, the research group illuminated that CRCT and 14-3-3 protein form a complex inside the nucleus (Figure 1). They also indicated the possibility that CRCT moves into and becomes activated in the starch-storing parenchyma cells after being synthesized in the phloem’s vascular bundles. Furthermore, the researchers revealed that CRCT promotes transcription by binding to regions that regulate the expression of multiple starch synthesis-related genes.

It is known that there is a negative correlation between the expression of 14-3-3 proteins and the amount of starch. However, our results showed that there is a positive correlation between the amount of starch and the expression of CRCT. Consequently, the research group assumes that 14-3-3 protein and CRCT form an inactive complex (Figure 2).

Further Developments

Starch synthesis is indispensable for plants, and CRCT, which regulates this process, is a prime target for efforts to improve crop quality and productivity. In addition, CRCT is a gene that is activated under conditions where there is an elevated concentration of CO2, and this knowledge will be useful for selecting suitable rice cultivars for such environments in the future. Furthermore, similar genes to CRCT have been found in every plant investigated so far. The research group is also currently investigating CRCT function in potato, a staple starch crop.

From an academic standpoint, there are still questions that need to be answered. Looking at the current research results, it can be supposed that CRCT proteins move between cells but the underlying mechanism is not known. Furthermore, it is not understood how CRCT changes its own expression level in response to CO2 concentrations and sugar levels. If the mechanism behind CRCT-mediated regulation of starch synthesis can be fully illuminated, it will be possible to make even greater improvements to agricultural crops.

Source: https://www.eurekalert.org/pub_releases/2021-06/ku-itm062221.php

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On The Hunt For New Ways To Use Pulse Starch

June 23rd 2021

Researchers look at finding new opportunities for pulse starch.

Pulse crops grown in Saskatchewan, including peas, fababeans, chickpeas and lentils, have long been recognized as a safe and nutritious food source.

Now, researchers at the University of Saskatchewan are looking at novel uses for pulse starches that could result in the creation of new environmentally friendly products such as bioplastics, biofilms and plant-based biomedical materials.

This week, the provincial and federal governments announced that they’ve committed $2.5 million to support pulse starch research being led by U of S researcher Yongfeng Ai.

Ai’s project received the money through the Canadian Agricultural Partnership (CAP) program and the Saskatchewan Strategic Research Initiative Program, whose theme is pulse starch utilization.

The work is aimed at improving the processes that are used to transform pulse crops into novel food ingredients as well as bioplastics, biofilms used for packaging and high-value, plant-based products used by the medical industry.

“Today’s investment will stimulate further development and growth in the Saskatchewan pulse and value-added industries by identifying new ways to process pulse starch,” said Saskatchewan ag minister Dave Marit.

The project will bring Saskatchewan closer to achieving a number of goals described in Saskatchewan’s Plan for Growth document, Marit added.

Those goals include processing 50 percent of Saskatchewan pulse crops in the province and increasing the province’s value-added agriculture revenue to $10 billion.

Pulse starches offer a wide variety of characteristics that make them unlike other botanical source materials.

Specifically, pulse starches can be developed into unique biogels that have different physical forms. They can also tolerate high temperature processing and are a good source of resistant starch — a new type of dietary fibre.

The strong gelling and film-forming ability of pulse starches make them a particularly useful ingredient for bioplastics and biomedical materials.

Potential uses include packaging materials, fabric fibres, hemostasis materials and wound dressings.

Unlike plastic-based products, products made from pulses starches are highly biodegradable and compostable.

“This project will build the university’s reputation as a leading research institution, working to highlight Canada’s innovation ecosystem on the global stage,” said Baljit Singh, the university’s vice-president of research.

“Dr. Ai’s work demonstrates the clear potential for the development of value-added pulse products to industry and the public at large.”

Ai, an assistant professor at the university’s College of Agriculture and Bioresearches, will explore new applications for Saskatchewan pulse starches and streamline the processes used to convert pulses into value added starch-based ingredients and products.

Ai also holds Saskatchewan Agriculture’s Endowed Research Chair in Carbohydrate Quality and Utilization. The research will be conducted in U of S laboratories in conjunction with the university’s Crop Development Centre, the departments of animal and poultry science and chemical and biological engineering, the Food Pilot Plant, the Fermentation Pilot Plant and the Bioprocessing Pilot Plant.

Other research collaborators include Saskatchewan Pulse Growers, the Saskatchewan Agri-Food Innovation Centre, the University of Manitoba, the Alberta Food Processing Development Centre and the Canadian International Grains Institute.

Other researchers involved in the project include professors Michael Nickerson, Tom Warkentin, Bunyamin Tar’an, Bishnu Acharya, Darren Korber, Takuji Tanaka and Denise Beaulieu from the U of S and Malcolm Xing from the U of M.

Source: https://www.producer.com/news/on-the-hunt-for-new-ways-to-use-pulse-starch/

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Texture Innovation: Industry Experts Deem Clean And Ethical Label Claims “Paramount”

June 09th 2021

Simplified ingredient lists and traceable origins increasingly prioritized.

Traceable, fair-trade and simplified labels and other claims are stealing the spotlight in Food & Beverage innovation, and texturizing ingredients are no exception to the trend. The plant-based space, in particular, is seeing new label-friendly texturizers come to market.

Alternatives to meat and dairy not only rely on hydrocolloids for texture and mouthfeel, these products are driven by a demographic already seeking ethical and sustainable claims on the foods they eat.

Reflecting the focus on clean label claims, Innova Market Insights reports the top positioning in Food & Beverage containing hydrocolloids is No Additives/Preservatives, accounting for 15 percent of product launches globally in 2020. This is followed by Gluten-Free (14 percent), High/Source of Protein (9 percent), Vegetarian (9 percent) and Vegan (7).

Furthermore, the use of hydrocolloids in F&B is decreasing globally, featuring a -1 percent year-over-year decline when comparing 2019 and 2020 launches, notes the market researcher.

This may demonstrate brands’ efforts to shorten the ingredient list with multifunctional texturizers, in-situ hydrocolloids or other clean label alternatives.

FoodIngredientsFirst speaks with industry experts on the latest hydrocolloid ingredients and technologies, which are sharpening the focus on clean and clear labeling in their latest texture developments.

Cargill and CP Kelco are two companies making strides in ingredients that can shorten the ingredient list for improved texture.

“From our 2021 IngredienTracker consumer research, we know that today’s shoppers have a keen interest in how their food is made,” says Matthias Bourdeau, marketing manager at Cargill Starches, Sweeteners and Texturizers Europe.

“They seek out products made with recognizable ingredients that they view as ‘minimally processed.’”

Cargill’s recently unveiled WavePure ADG powder ingredient, for instance, is sourced from red Gracilaria seaweed. As a traditional food ingredient in the EU, this gelling and thickening ingredient is suitable for dairy desserts and does not require an E-number.

For CP Kelco, a key strategy to reducing the total number of ingredients is finding one ingredient that can help accomplish multiple tasks. This could be a dual-function gellan gum for suspension and mouthfeel, or a new pectin that simplifies the process of making fruited yogurt drinks, explains Adeline Saadi, senior manager, business development at the company.

CP Kelco’s latest innovation, Nutrava Citrus Fiber, for example, is both a nutritional and functional ingredient with sustainable credentials.

“Our process allows us to convert the peels into a citrus fiber that is suitable for a broad range of food and beverage products,” she says.

The typical content of dietary fiber in Nutrava Citrus Fiber is a minimum of 80 percent with an approximately balanced amount of soluble and insoluble fiber.

The “close to nature” ingredient is touted for being able to help formulators meet their clean label goals while supporting dietary fiber intake and key requirements for texture and taste.

For dairy and dairy alternative beverages, new grades of KelcoGel Gellan Gum offer dual functionality by providing both long-lasting suspension and mouthfeel. It can represent cost savings for formulators and a way to achieve fewer ingredients on the label.

CP Kelco also offers grades to help meet organic-compliant, reduced-sugar, non-GMO and other clean label goals, she adds.

For Dennis Seisun, founder of hydrocolloids consultancy IMR International: “The battle for consumers has transitioned from inside the container to outside.”

In other words, traditionally, it has been the best product inside the container which won consumers’ minds and dollars: Good texture, mouthfeel, little syneresis, good flavor release, and suspension.

“But over the last few decades,” he says, “the importance of label declaration has gained importance, which could not have been imagined.”

As a result of intensified demand for clean label, Seisun explains, consumers have driven food companies to innovate in a way that achieves functionality with “a bit of an optical illusion.”

The best of example of this are in-situ ingredients, he details.

“Tomatoes with a higher pectin content are grown so as to avoid having to add any pectin; a higher dose of stabilizer is added to a yogurt fruit filling, which is then added to a yogurt which itself cannot contain a stabilizer.”

He explains that in the past, xanthomonas bacteria was fermented in whey extract, and the resulting xanthan gum was not recovered. The product was declared as “fermented whey extract” when, in essence, xanthan gum was providing the functionality.

“We expect to see more of the in-situ technologies used to please consumers while providing the needed functionalities.”

In a bid to support label-friendly formulation, Cargill added tapioca-based starches to its existing lines of corn- and potato-based SimPure starches earlier this year.

The SimPure functional native starches are obtained without chemical modification. Instead, the starch granules are stabilized through heat and moisture treatment.

This gives SimPure starches process stability similar to conventional modified starches while allowing for a reference to the botanical source (i.e., potato, corn or tapioca) on the ingredient label.

These process tolerant starches bring sensory and functional attributes together, offering a creamy mouthfeel, while delivering good water-binding properties and cold-storage stability.

The newly introduced tapioca-based SimPure solutions have a neutral flavor profile and targeted product applications that vary depending on the product range.

For example, the SimPure 996 series of tapioca starches create soft gel textures for applications such as firm-but-succulent meat alternatives.

New technologies in processing are also helping companies innovate to meet the growing demand for plant-based products with meat- or dairy-like mouthfeel.

Steve Matzke, senior manager, pioneering innovation at CP Kelco notes that, while fermentation is not new per se, more companies are inquiring about fermentation as a technique to sustainably produce ingredients and even alternative proteins.

“Fermentation provides a consistent approach to ingredient technology that is less reliant on climate and the volatility that can be associated with harvesting raw materials,” he says.

“Fermentation can be used to produce specific functional ingredients which can be enablers for improved sensory and textural properties of plant-based products.”

CP Kelco’s “go-to” ingredient for texture, KelcoGel Gellan Gum, is derived with fermentation.

It leverages the fast growth of microorganisms to efficiently scale up and produce large quantities for market, Matzke adds.

Taking on the tech challenge for a scalable plant-forward future, Cargill has invested in the start-up Bflike to enable affordable, plant-based alternatives that are “virtually indistinguishable from their animal-based counterparts.”

“Bflike is poised to be a new technology leader in the rapidly evolving meat and fish alternatives categories, which can really cover all these fronts,” says Belgin Köse, segment director proteins, Cargill Starches, Sweeteners and Texturizers Europe.

Bflike will license its proprietary technology and premix ingredient solutions to food manufacturers and retailers, supporting them to commercialize their own meat and fish alternative products.

A key feature to Bflike’s technology, notes Köse, is its patent-pending vegan fat and blood platforms and its ability to utilize machinery commonly used for meat products.

“This means that their licensees will not need to buy expensive equipment or use energy-intensive technologies. Finally, the technology allows customers to move seamlessly from pilot to commercialization, scaling up quickly using their own production processes and machinery, while supported by Cargill’s secure supply of critical ingredients.”

Source: https://www.foodingredientsfirst.com/news/texture-innovation-industry-experts-deem-clean-and-ethical-label-claims-paramount.html

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Council Collaborates With Egyptian Starch Company To Improve Operations

June 03rd 2021

USGC teams up with Egyptian corn starch company.

Most businesses have a desire to be more efficient with their inputs and increase profitability. To help one of the most renowned companies in Egypt improve its industrial starch plants’ operations, the U.S. Grains Council (USGC) connected the Cairo- based company with high-level starch consultant, Dr. Vijay Singh of the University of Illinois.

“Dr. Singh’s consultation began in 2019 as he helped the starch producers evaluate their facilities and identify processes that could improve their overall operations and plant profitability,” said Kyle Gilliam, USGC manager of global strategies and trade.

“The results of the Council’s industrial corn starch study were shared with the starch company via a virtual conference last year. The findings showed that U.S. corn can extract three to four percent higher yields of starch versus corn of other origins, which can have a significant impact on the plant’s overall profitability.”

This week, Dr. Singh and Gilliam traveled to Cairo to help the Egyptian starch company understand the technology and science associated with corn wet milling through an audit that analyzed the starch extractability of U.S.-origin corn. The study’s results show that starch companies processing 1,500 metric tons per day of corn can gain about $1 million in additional profit for every one percent of increase in starch yield. But to reach that gain, technology must be optimized.

Through one-on-one meetings and tours of the facilities, Dr. Singh was able to review the company’s procedures, collect samples and provide specific recommendations for improving its wet milling operations. Optimization of the wet milling process also allows for the discussion of U.S. corn benefits.

“Dr. Singh’s technical expertise helps provide reassurance that U.S. corn and co-products are an available and reliable source in Egypt,” Gilliam said. “We are working to continue to build long-term trust in this competitive market.”

Increasing use of starch by Egyptian customers could mean additional sales of U.S. corn – both for starch and other purposes.

U.S. corn exports to North Africa and the Middle East are highly variable and compete on price with South American and the Black Sea corn. However, the region has more than 2 MMT (78 million bushels) of corn demand for 15 industrial starch plants in the region. If the Council’s engagement with the starch sector is successful, the Council will establish a consistent demand for 2 MMT (78 million bushels) of U.S. corn in the region for the industrial starch sector. In turn, this could increase overall demand for U.S. corn on an annual basis as traders and vessels are routinely shipping U.S. corn into the region 12 months of the year rather than just six. Subsequently, the local starch industry has the potential to earn a combined $15 million more annually due to higher starch yields in U.S. corn.

Source: https://www.world-grain.com/articles/15387-usgc-teams-up-with-egyptian-corn-starch-company

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Study Explains Early Humans Ate Starch And Why It Matters

May 11th 2021

Neanderthals ate starch-rich foods, expanding their brains.

Neanderthals and ancient humans adapted to eating starch-rich diets 100,000 years ago, far earlier than previously believed, according to a new study on the evolutionary history of the human oral microbiome.

According to the findings, such foods became important in the human diet long before farming and even before modern humans evolved.

And, although these early humans were probably unaware of it, the advantages of introducing the foods into their diet undoubtedly aided in the expansion of the human brain due to the glucose in starch, which is the brain’s main fuel source.

“We think we’re seeing evidence of a really ancient behavior that might have been part encephalization, or the growth of the human brain,” said Harvard Professor Christina Warinner, Ph.D. ’10. “It’s evidence of a new food source that early humans were able to tap into in the form of roots, starchy vegetables, and seeds.”

The findings are the result of a seven-year study conducted by more than 50 foreign scientists and published on Monday in the Proceedings of the National Academy of Sciences. Researchers recreated the oral microbiomes of Neanderthals, primates, and humans, including what is thought to be the oldest oral microbiome ever sequenced: a 100,000-year-old Neanderthal.

The goal was to learn more about the evolution of the oral microbiome, which is a community of microorganisms found in our mouths that help to protect against disease and promote health.

The researchers compared the fossilized dental plaques of modern humans and Neanderthals to those of humanity’s nearest primate relatives, chimps and gorillas, as well as howler monkeys, a more distant relative.

The findings also push back on the idea that Neanderthals were top carnivores, given that the “brain requires glucose as a nutrient source and meat alone is not a sufficient source,” Warinner said.

According to the researchers, the discovery makes sense because starch-rich foods, such as underground roots, tubers (like potatoes), and forbs, as well as nuts and seeds, are important and reliable protein sources for hunter-gatherer societies around the world.

In reality, starch now accounts for roughly 60% of all calories consumed by humans worldwide.

“It shows that our microbiome encodes valuable information about our own evolution that sometimes gives us hints at things that otherwise leave no traces at all,” Warinner said.

Source: https://www.pnas.org/content/118/20/e2021655118

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Swedish Starch Industry Pleased With Conclusion On CRISPR

May 07th 2021

European Commission’s positive conclusion on continued use of CRISPR for a competitive and green future.

Swedish Starch industry pleased with European Commission’s positive conclusion on the use of CRISPR.

On 29 April 2021, the European Commission published a study into new genomic techniques and the consequences of the European Court of Justice’s July 2018 judgment, which essentially made it impossible to continue the development of the new techniques within the EU.

The report concludes that the Nobel prize-awarded CRISPR technique is an important tool for the future of sustainable food systems and that our current GMO legislation must be modernized. The next step is a study of how the new legislation should be designed.

Sveriges Stärkelseproducenter förening u.p.a. takes a very positive view of this conclusion from the European Commission’s study, and of the fresh optimism that it will now potentially be possible to use the CRISPR technique.

The EU Commission’s position means Sveriges Stärkelseproducenter will now be able to commercialize the efforts it has made in this field within the EU.

Hans Berggren, CEO of Sveriges Stärkelseproducenter, förening u.p.a.: “We have invested considerable resources in the CRISPR technique because we see the opportunity to develop future climate-smart food products.”

“The judgment issued by the EU court in July 2018 was a setback for us, but we have continued to believe in a future where it would also be possible to use these techniques within the EU. The report from the EU Commission is important, and we’re very optimistic about this development.”

Sveriges Stärkelseproducenter began its drive to use the CRISPR technique to develop new, climate-smart varieties of seed potatoes in 2014. The new varieties are now being cultivated for the second year and preparations are being made to move on to the commercialization of new starch products.

Hans Berggren: “We won’t merely be offering our customers new, climate-smart products – we’ll also be reinforcing our competitiveness and increasing profitability for ourselves, our business partners, and our customers, who will gain access to a starch that increases the value of their products.”

In 2020, together with researchers and SLU Holding, Sveriges Stärkelseproducenter formed the start-up company SolEdits AB. The company’s business concept is to expand the use of CRISPR to develop new potato varieties and to make the technique available to all interested parties in the potato business.

Source: https://www.lyckeby.com/en/news/Pages/European-Commission%E2%80%99s-positive-conclusion-on-continued-use-of-CRISPR-for-a-competitive-and-green-future.aspx

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Pakistan Packaging Maker To Engage Into Starch Business

April 27th 2021

Packages Limited approves plans to form company for corn-based starch.

Packages Limited has approved a plan to form a specialized subsidiary for the production of corn-based starch, a bio-based alternative to conventional packaging material such as plastic. The board of directors has approved the plan for investment.

Through a statement to the Pakistan Stock Exchange (PSX), Packages Limited said that its board has approved the formation of wholly-owned subsidiary, which will be engaged in the business of manufacturing and distributing corn-based and its derivative products. The plan and approval is subjected to all applicable regulatory approvals.

Due to the negative environmental impacts of synthetic plastics, the development of biodegradable plastics for both industrial and commercial applications became essential. Researchers have developed various starch-based composites for different applications.

The present work investigates the corn and rice starch-based bioplastics for packaging applications with improved hydrophilicity, thermogravimetric, and sealing properties of bioplastic. The results show the suitability of rice and corn-based thermoplastic starch for packaging applications.

Source: https://www.brecorder.com/news/amp/40087749

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Loryma Unveils Formula For Plant-Based Bacon

April 19th 2021

Germany’s Loryma unveils formula for plant-based bacon.

German ingredients manufacturer Loryma, the brand of the Crespel & Deiters Group, has unveiled a new wheat-based formula dubbed the Lory Bind’s functional starch blends that replicates bacon’s mouthfeel and sensory characteristics.

The new plant-based bacon concept uses a combination of a wheat-based Lory Bind binding component and a bacon spice blend.

Loryma explained that the wheat-based binder when prepared in a pan behaves like its traditional meat counterpart; becoming crispy on the outside while retaining a delicate, fibrous texture.

The plant-based concept can be used in the same manner as traditional bacon and a variety of foodservice, catering, or convenience applications.

The Lory Bind’s functional starch blends are odorless and neutral in taste, making them suitable for many vegan and vegetarian meat alternatives

According to Henrik Hetzer, managing director of Loryma, the raw materials combine naturalness with maximum functionality. He added that the product helps create products that perfectly meet the current consumer trend for meat-free convenience foods.

Source: https://www.foodingredientsfirst.com/news/loryma-develops-new-formula-for-authentic-wheat-based-vegan-bacon.html

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Cargill Expands Specialty Tapioca Starch Offerings For Asian Food Customers

April 16th 2021

Cargill is partnering with Starpro, the leading food grade tapioca starch producer in Thailand.

Cargill is partnering with Starpro, the leading food grade tapioca starch producer in Thailand, to expand its specialty tapioca starch offerings in the Asia Pacific region, supporting the product processing requirements of food manufacturers and meeting the sensory expectations of consumers.

“Food manufacturers in Asia are faced with the challenge of meeting rising consumption demand, especially within the convenience and foodservice categories. As leaders in the modified starches industry, this partnership with Starpro will allow us to leverage our collective strengths more effectively to generate greater opportunities for growth, as well as support new innovations and solutions in the future,” said Franck Monmont, managing director of Cargill Starches, Sweeteners & Texturizers Asia. “Our ambition is to be the partner-of-choice for customers in the region, by combining deep market and technical knowledge, a robust product offering and cost optimization through local manufacturing.”

Johnney Hsueh, Consultant with Starpro, added, “Through this cooperation between Cargill and Starpro, we look forward to promoting the wider use of quality modified tapioca starch among food manufacturers across the world.”

The agreement will cover a full range of locally manufactured modified tapioca starches for the food industry across markets in Asia Pacific as well as globally. In addition to this high quality tapioca starch range, Cargill also offers a wide portfolio of starches and starch-based texturizing solutions across different raw materials that provide multi-functional properties to meet the varied needs of Asian customers’ food processes and cuisines.

“Texture is a critical element in the Asian palate. From instant noodles to packaged foods and snacks like Chinese sausages, gyozas and Japanese mochi, as well as beverages like the perennial favorite bubble tea, Asian consumers are known to seek out textural experience in their foods,” explained Monmont. “As a non-GMO botanical with unique textural properties such as chewiness, springiness and a clean taste profile, tapioca starch is well suited to help food manufacturers meet the product expectations of Asian consumers.”

This signing with Starpro is the latest move by Cargill to grow its specialty starch portfolio in Asia-Pacific, after the announcements of the expansion of a cold-water swelling starch line at its sweetener plant in Pandaan, Indonesia, as well as the construction of a modified starch plant in Songyuan, China.

As part of the company’s long-term strategic vision to grow its presence in Asia-Pacific, Cargill has also made many significant investments in the region in recent years:

  • Construction of a new US$100 million corn wet mill and starch dryer in Pandaan, Indonesia;
  • Launches its first chocolate manufacturing operation in India;
  • Opens its first food innovation center in Singapore;
  • Celebrates 40 years in Malaysia and total operational investment of nearly US$450 million;
  • Growth in Thailand with US$70 million investment in seafood and poultry, total investment of more than US$1.15 billion after 50 years in the country.

Source: https://finance.yahoo.com/news/cargill-expands-specialty-tapioca-starch-020000636.html?soc_src=social-sh&soc_trk=ma

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Avebe And Solynta Join Forces: Hybrid Breeding In Starch Potato Production

April 15th 2021

Royal Avebe and Solynta join forces: hybrid breeding in starch potato production.

Averis Seeds B.V., a wholly-owned subsidiary of Royal Avebe, will be working together with the hybrid potato breeding company Solynta on the hybrid breeding of starch potato varieties. Hybrid breeding facilitates significantly faster development of new sustainable potato varieties compared to conventional breeding.

Hybrid breeding is an important accelerator for making starch potato cultivation more sustainable because it allows for a faster response to challenges such as changing weather conditions and potato diseases that constantly adapt to resistances. Growing better varieties faster reduces the need for crop protection products, and yields can be increased while using fertilisers more effectively.

Johan Hopman, Breeding & Research Manager at Averis: “Now that we can see the successful results of hybrid breeding, the time has come to use this technique for breeding starch potato varieties as well.”

For over twelve years, Solynta has been working on obtaining Hybrid True Potato Seed: a technical revolution that enables faster breeding. Hybrid breeding makes it possible to better control the progress of varietal properties.

Naturally occurring properties such as resistance to drought, pests and diseases can be quickly introgressed. The result is a significantly shorter development process and faster progress with the properties that are of value to Avebe’s growers.

Director Research & Development Edwin van der Vossen of Solynta: “This collaboration brings together Averis’ specific knowledge of properties and genetics for starch potato cultivation with Solynta’s hybrid breeding platform, creating a continuous stream of ever-improving varieties for Avebe’s growers.”

Source: https:https://www.avebe.com/news/royal-avebe-and-solynta-join-forces-hybrid-breeding-in-starch-potato-production/

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Application Note: Starch Analysis With The Brabender ViscoQuick

April 13th 2021

This technical note shows how to analyze the starch quality of different batches or starch types in a short period of time (approx. 10 min.).

Starch is the main component of wheat grains. It is stored as a compact form of glucose inside starch granules and consists of one fifth of amylose and to four fifths of amylopectin.

Heated within a suspension of water, the starch granules start to swell, whereby the water gets absorbed in an irreversible manner during the heating processes. The volume of the granules increases, and after a specific time the starch shells break. Due to water binding to amylose and amylopectin, hydration shells are forming and turning into a paste or gel. How much water can be absorbed and at which temperature the starch shells burst, depends on the individual starch type.

Knowing these individual gelatinization properties is essential for starch producers or processors. To analyze the starch quality of different batches or starch types in a short period of time (approx. 10 min.), the Brabender ViscoQuick can be used.

Source: https://www.newfoodmagazine.com/whitepaper/142593/starch-analysis-with-the-brabender-viscoquick/

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Ingredion Launches New Modified Waxy Potato Starch

March 24th 2021

Ingredion launches ULTRA-TEX 1311 modified potato starch for indulgent textures made faster and better.

Ingredion Incorporated, a leading global provider of ingredient solutions to diversified industries, today announced a new addition to its extensive range of potato-based solutions for the U.S. and Canada, ULTRA-TEX® 1311 modified potato starch.

The waxy, instant starch offers food manufacturers a new way to create premium products with enhanced product appeal and cost savings potential. ULTRA-TEX 1311 modified potato starch can be used in a wide variety of traditional and alternative formulations to create indulgent textures, improve stability vs. native potato starch, or replace oil without compromising sensory appeal. The starch is especially ideal for plant-based, low-fat, reduced-fat, better-for-you and keto-friendly applications.

The easy-to-use starch exhibits high process tolerance and viscosity, excellent water-holding capacity and shelf life stability, and superior clarity in formulations. The sensory profile of ULTRA-TEX 1311 modified potato starch is characterized by a smooth, creamy texture, a rich mouthfeel and a clean flavor. Ideal applications for the ingredient include dairy desserts, bakery/fruit fillings, spreadable, spoonable and pourable dressings, sauces and other savory applications.

“The launch of ULTRA-TEX 1311 modified potato starch exemplifies Ingredion’s commitment to expanding our potato capabilities,” said John Zou, Ingredion’s business director, Potato Starch. “With our legacy Penford and Western Polymer knowledge and expertise, food manufacturers now have another potato-based option for creating differentiated products with consumer appeal and cost savings potential.”

Ingredion’s instant ULTRA-TEX 1311 modified potato starch can help eliminate cooking and shorten processing times, allowing food manufacturers to save energy, time and capital equipment costs while realizing higher production rates. The new starch can also enable cost savings and enhance nutrition in formulations by replacing fats, oils or building back texture when eggs are removed.

The ingredient’s superb thickening properties can lower overall usage levels of starch up to 30%. When used in dressings, ULTRA-TEX 1311 modified potato starch offers a potential fat reduction of up to 30%, providing manufacturers a broader range of options for replacing fat without compromising mouthfeel and texture.

ULTRA-TEX 1311 modified potato starch is sourced locally in the U.S. and is made from an ingredient (potato) that is widely accepted and recognized by consumers. Labeled as modified potato starch or food starch modified, it can support a number of appealing package claims, such as “non-corn,” “non-GMO” and “non-grain.” It’s also free from gluten at the source, does not require allergen labeling and is compatible with vegetarian, vegan, kosher and halal diets.

“Ingredion’s new modified potato starch opens new possibilities for food manufacturers to formulate more indulgent, healthier products that are clean in flavor, higher in viscosity vs. other starches and have improved clarity,” said Mabel Chacko, Ingredion’s project leader. “With Ingredion’s deep application and formulation expertise and a full range of potato texturizers, manufacturers have the knowhow they need to build-back texture, create winning consumer sensory experiences and save money.”

Source: https://www.dairyreporter.com/Article/2021/03/25/Ingredion-launches-new-modified-potato-starch

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3D-printed ‘Veggie Battery’ Could Power Devices More Sustainably

March 23rd 2021

Vegetable starch and carbon nanotubes form the electrodes of a 3D-printed lithium-ion battery that promises a more environmentally-friendly, higher-capacity source of power for mobile devices.

Schematic of fabrication process.

This is the claim of engineers led from Glasgow University who have been looking to make lithium-ion batteries capable of storing and delivering power more efficiently and sustainably. The battery’s design and fabrication is outlined in a paper published in the Journal of Power Sources.

Lithium-ion batteries comprise a positive electrode, often made from lithium cobalt/manganese oxide or lithium iron phosphate, and a negative electrode, often made from lithium metal. During charging, lithium ions flow through an electrolyte from the positive electrode to the negative electrode. During use, the ions flow in the opposite direction.

The thickness of the electrode can limit the battery’s performance. According to Glasgow University, thicker electrodes restrict diffusion of lithium ions across the electrode, thereby limiting the specific energy of lithium-ion batteries. Increasing electrodes’ thickness also decreases their strain-tolerance, making them more prone to cracking and rendering them useless.

The Glasgow-led team’s battery has introduced nanoscale and microscale pores into their design. By covering the surface and interior of the electrodes with pores, they can greatly increase the surface area compared to a solid electrode of the same external dimensions.

To do so, they used an additive manufacturing technique to tightly control the size and placement of each and every pore in their electrodes. They loaded their 3D printer with a material they developed which combines polylactic acid, lithium-iron phosphate and carbon nanotubes. The polylactic acid is a biodegradable material processed from the starch of corn, sugar cane, and sugar beet, increasing the battery’s recyclability.

They experimented with making circular electrodes at three different thicknesses of 100, 200 and 300 microns. Each electrode was tested with different combinations of materials, varying the amount of carbon nanotubes in the material mixture from 3 to 10 per cent by weight, and the porosity from 10 to 70 per cent by introducing tightly-controlled grids of holes throughout the electrode.

The team’s 300-micron electrode battery with 70 per cent porosity performed the best during testing, with a specific capacity of 151mAh/g, which Glasgow University said is two to three times the performance of a traditional lithium-ion battery with a solid electrode of the same thickness.

The increased porosity of the thickest 300-micron electrode also influenced the battery’s areal capacity. The thicker electrode was capable of storing 4.4mAh cm−2 compared to 1.7mAh cm−2 achieved in the 100-micron electrode, a gain of 158 per cent.

The research was led by Dr Shanmugam Kumar from Glasgow University’s James Watt School of Engineering, alongside colleagues from Khalifa University of Science and Technology in Abu Dhabi, and Texas A&M University and Arizona State University in the USA.

In a statement, Dr Kumar said: “Lithium-ion batteries are increasingly common in everyday life and are likely to continue to increase in ubiquity as we move towards more electrification of transport and a more sustainable world. However, lithium-ion batteries have their own sustainability issues, so it’s important that we look to find new ways to make them better and more environmentally-friendly.

“The 3D printing process we’ve used in this research gives us a remarkable amount of control over the electrodes’ porosity, allowing us to engineer very precisely a new metamaterial capable of addressing some of the shortcomings of the current generation of lithium-ion batteries. We’ve created a battery with a high specific capacity and areal capacity with excellent cyclability.

“These are promising initial results, and we’re keen to continue to explore the possibilities that this kind of microarchitected materials offer to create better, more recyclable batteries for future consumers.”

Source: https://www.sciencedirect.com/science/article/abs/pii/S0378775321001701?dgcid=author

Geplaatst in News | Reacties uitgeschakeld voor 3D-printed ‘Veggie Battery’ Could Power Devices More Sustainably

Ingredion Introduces U.S.-made Pea Protein, Starch

March 08th 2021

Ingredion has opened new pea based manufacturing facility in Nebraska.

Ingredion Incorporated has made two new additions to its plant-based portfolio produced at the company’s new pea protein manufacturing facility in South Sioux City, Nebraska ̶ Vitessence Pulse 1853 pea protein isolate and Purity P 1002 pea starch.

The ingredient solutions are 100 percent sustainably sourced from North American farms, enabling food and beverage manufacturers to create innovative plant-based food and beverages.

“I am incredibly proud of this milestone and our employees, particularly the team in Nebraska, who rallied together to make today a reality,” said Ingredion President and CEO Jim Zallie. “We are committed to shaping the future of plant-based food — and we’re continually investing to help our customers formulate and innovate in this rapidly developing space. I am confident that by working together, we will fulfill our purpose of bringing together the potential of people, nature and technology to make life better.”

The new pea isolate and pea starch join the company’s portfolio of plant-based proteins and ingredients, which includes the plant protein concentrates and flours produced in Vanscoy, Saskatchewan.

With the introduction of the South Sioux City, Nebraska pea protein facility, the company is now the only manufacturer in North America to offer “produced in the U.S. and Canada” plant protein isolate, concentrate, flour and starch products ranging from <10% to 85% protein on a dry basis.

These on-trend, high-quality ingredients are backed by the plant protein experts of Ingredion Idea Labs innovation centers, who bring a global reach and local knowledge to manufacturers looking to boost protein and solve texture challenges sustainably.

“The addition of higher protein pulses capitalizes on our ability to help our customers deliver consumer-preferred food and beverages to global markets,” said Jorgen Kokke, Ingredion’s executive v.p. and president, Americas. “By combining our expertise and product formulation capabilities with high-quality ingredients, we are well positioned to be a reliable supplier supporting our customers with breakthrough, innovative plant-based solutions.”

Vitessence Pulse 1853 pea protein isolate offers 85% protein (dry basis) to heighten protein content across a variety of applications and does not label as a major allergen. Sourced in North America and produced at the South Sioux City facility, the pea protein isolate enables manufacturers to meet consumer demand for increased protein delivery, clean labels and sustainable sourcing.
Purity P 1002 native pea starch combines versatility and clean-label appeal to deliver just-right texture for applications as diverse as plant based cheese, gelatin-free confectionery and gluten-free baked goods.

Source: https://www.candyindustry.com/articles/89597-ingredion-introduces-us-made-pea-protein-starch

Geplaatst in News | Reacties uitgeschakeld voor Ingredion Introduces U.S.-made Pea Protein, Starch

Potato Starch Dust Explosion Kills Three

February 25th 2021

Tuas (Singapore) fire: The explosive danger of potato powder, sugar, flour and other dust particles.

Potato starch powder has been pinpointed as the source of a explosion at an industrial building in Tuas (Singapore) on Wednesday (Feb 24), which left three workers dead and injured seven others.

Preliminary investigations have found that the incident at 32E Tuas Avenue 11 was caused by “a combustible dust explosion”, said Commissioner for Workplace Safety and Health (WSH) Silas Sng on Thursday.

He added that the dust in this case was potato starch in powder form. The company at the site – Stars Engrg – uses potato starch powder to manufacture its products, said Mr Sng.

As of Thursday night, five of the injured workers remain in hospital in critical condition, while two have been discharged.

CNA explains how potato starch powder – or other dust particles, including commonly found ones such as sugar or flour – can be an explosion hazard.

According to a Ministry of Manpower (MOM) circular issued by the Occupational Safety and Health Division in July 2015, fine particles can combust when all five elements of a “dust explosion pentagon” are present: fuel (the combustible dust), air, dispersion, confinement and ignition source.

“It is a known scientific fact that … materials in powder form can be explosive when it is dispersed over the air,” said Mr Sng, who is also director of the Occupational Safety and Health Division, on Thursday.

“Especially when they are in an enclosed environment … with a source of ignition, you get an explosion, as you see in this case here,” he added.

In such dust explosions – which happen “often but not always in an enclosed location” – the fine particles that are suspended in air experience “rapid combustion”, said the MOM circular.

And what differentiates dust explosions from fires linked to a mass of solid material is the size of the combustible surface area.

“A mass of solid combustible materials will burn relatively slowly due to the limited surface area exposed to the air. However, when the same solid is divided into fine powder and dispersed as suspended particles in air in the form of dust cloud, the result will be quite different,” said MOM in the circular.

“In this case, the surface area exposed to the air is much larger, and if ignition occurs, the whole of the cloud may burn very rapidly. This results in a rapid release of heat and gaseous products, causing pressure to rise.”

Materials that are combustible in dust form include organic matter, such as sugar, corn starch, flour, peat, soot and cellulose pulp, according to MOM’s circular.

Various types of chemical particles are also combustible, including ascorbic acid (Vitamin C) and sulphur.

Metals such as aluminium, bronze, magnesium and zinc can also catch fire in powder form, as can plastics such as resins, melamine and polymers.

The WSH commissioner on Thursday explained that combustible dust can be generated when powder is transferred, for example from a bag into a mixer.

“Over time, the dust can accumulate in the environment, especially if the ventilation or the housekeeping is inadequate,” said Mr Sng.

As such, dust control is one of the measures recommended to minimise fire risks.

The MOM circular suggested having local exhaust ventilation systems that “can capture dusts effectively to prevent unnecessary dispersion of combustible dusts where people are at work”.

Such systems can be implemented at suitable locations where materials are loaded, unloaded or transferred, while “taking care to not to have an extensive ducting network, which can cause burning materials to spread following an explosion” within the ventilation system, said MOM.

The ministry also recommended housekeeping and maintenance of dust collection system and filters, with vacuuming or wet cleaning methods preferred over sweeping methods. “Sweeping would tend to cause more dispersion of dust particles,” it said.

To prevent ignition, MOM said flame-proof equipment or non-sparking tools should be used in areas where combustible powders are handled.

Operators should also ensure effective bonding and grounding of powder handling units to prevent the accumulation of electrostatic charges, which may lead to ignition when inadvertently discharged.

Inert gases such as nitrogen can be used to reduce or eliminate the presence of oxygen in the atmosphere.

MOM also recommended other measures such as providing explosion relief to safely vent the energy in the event of an explosion, installing detectors for sparks or glowing materials, and isolating areas handling combustible dusts from other parts of the workplace.

And on top of providing training and refresher courses on combustible dust hazards, employers must equip workers with the right personal protective equipment such as fire retardant clothing and safety shoes.

Source: https://www.straitstimes.com/singapore/explosion-in-tuas-industrial-building-on-wednesday-claims-three-lives

Geplaatst in News | Reacties uitgeschakeld voor Potato Starch Dust Explosion Kills Three

Tate & Lyle Completes Chaodee Modified Starch Acquisition

February 19th 2021

Tate & Lyle completes acquisition of tapioca business in Thailand.

Tate & Lyle has completed the acquisition of an 85% shareholding in Chaodee Modified Starch, a tapioca modified food starch manufacturer located in Thailand. The signing of a conditional agreement for this acquisition was announced on 28 October 2020.

Nick Hampton, Chief Executive of Tate & Lyle, said: “We are delighted to welcome our new colleagues to Tate & Lyle. This acquisition extends our presence in speciality tapioca-based texturants and allows us to offer a broader range of tapioca-based solutions to meet customers’ needs for better tasting and clean label foods. It also establishes a dedicated production facility in the main tapioca area of eastern Thailand and expands our manufacturing footprint in the higher growth Asia Pacific region.”

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

Geplaatst in News | Reacties uitgeschakeld voor Tate & Lyle Completes Chaodee Modified Starch Acquisition

Gigantic Washing Line For Potato Starch Producer

February 04th 2021

Gigantic Tummers washing line for Danish potato starch producer.

The results of a Tummers starch production line at a Danish starch factory are right to be called astonishing! Between September and December last year, this process line consisting of four of their biggest washing installations ran 10 hours a day, washing a mind-blowing 700,000 tonnes of potatoes.

Also, the expected yield of 130,000 tonnes of starch per season was easily exceeded by an astonishing 174,000 tonnes. A result to be proud of!

Prior to the mashing and drying of potatoes during potato starch production, their Destoner/washers receive the potatoes in order to clean them thoroughly.

The record breaking KW800-models which are running at the Danish potato starch factory are the biggest ones of their kind. These highly efficient washing machines run up to 175 tonnes per hour and are particularly known for their low-maintenance and user-friendly design.

Washing is an important step in obtaining a perfect end product. Based on many years of experience, Tummers washing systems are designed for excellent cleaning with gentle product handling and a minimal use of water.

The innovative, high-capacity destoner/washer combines the latest expertise in washing technology and was developed for 24/7 industrial use.

Source: Tummers Food Processing Solutions https://www.tummers.nl/en/productoverzicht/waslijn/ontstener-wasserunit

Geplaatst in News | Reacties uitgeschakeld voor Gigantic Washing Line For Potato Starch Producer

Cargill Adding Tapioca To Range Of Starches

February 01st 2021

Cargill is expanding its portfolio of label-friendly SimPure starches, adding tapioca starches to its existing lines of corn- and potato-sourced starches.

The new tapioca starches enable brands to create process-tolerant textures, while appealing to consumer preferences for simple, familiar ingredients. Cargill said the starches are versatile and suitable for a range of applications, including dairy and dairy alternatives, convenience sauces and ready meals, meat alternatives and pet food.

Cargill’s initial offering will feature four tapioca starches, two sold under its SimPure 996 series and two under its SimPure 999 series. The Non-GMO Project Verified texturizers share a few common traits, including a neutral flavor profile, but nuances in their functional attributes are intended to give formulators new tools for specific processing conditions and product applications.

Tapioca starches in the SimPure 996 series create soft gel textures, suitable for spoonable yogurts. The high process tolerant starches bring sensory and functional attributes together, offering a creamy mouthfeel, while delivering on water-binding properties and cold-storage stability.

The SimPure 999 series encompasses the company’s non-gelling tapioca starches, which deliver creamy, indulgent textures thanks to their fat-mimetic properties. These starches are designed for stirrable yogurts, pumpable fruit preps and other applications that require a thick-but-fluid texture. They offer cold-storage stability, controlling syneresis over shelf life and are a good choice for kettle-cooked soups, sauces and ready meals.

Erin Radermacher, Cargill’s senior technical services specialist, said, “Today’s shoppers are more discerning than ever before, with a keen interest in how their food is made. That’s why we continue to expand our SimPure line, providing our customers with advanced texturizing solutions that use familiar ingredients to address a growing range of processing challenges, all backed by our global team of technical experts.

“As we evaluate new starches, we’re careful to balance process tolerance and functional performance with other critical factors like sensory and consumer acceptance. Our new high-performing tapioca starches do it beautifully. Consumers will love how they label, and formulators will love all that they can do.”

Source: https://www.nutritionaloutlook.com/view/cargill-adds-four-new-tapioca-starches-to-its-simpure-starch-portfolio

Geplaatst in News | Reacties uitgeschakeld voor Cargill Adding Tapioca To Range Of Starches

CPH Develops Starch-Based Labeling Adhesive

January 20th 2021

cph Deutschland Chemie, has developed a new labeling adhesive based on wastewater potato starch.

cph Deutschland Chemie, in partnership with Novidon, has developed Regain, a new labeling adhesive based on wastewater potato starch ideal for the food, and in particular for the beverage industry.

The production of fries, potato chips, and other potato products generates vast amounts of starch-containing wastewater. Novidon, known for its innovative starch technologies, part of the international Duynie Group, extracts starch as a co-product released during the production of potatoes into fries and chips.

While potatoes and potato starch are used for several applications, there are two ways to produce it. The first one is starch processed traditionally from the whole potato. The second one, a completely new route, is extracting the starch from process water of the production of crisps and fries. The latter is more sustainable and more attractive for cph as edibles are not being reused.

‘This is in line with our company philosophy. For more than four decades, we at cph, work hard on developing sustainable products for our clients. In 1983 we developed the first biodegradable labeling adhesive. We were the first company to offer labeling adhesives free of phenolic compounds, heavy metals, and formaldehyde. Besides, we have optimized our production and supply chain. For example, we are using rainwater for production and 100 percent green energy. Hence, our new product based on potato starch as a co-product released during the production of potato products is a great extension of our portfolio,’ said Dr Gerwin Schüttpelz, CEO of cph Deutschland Chemie.

Source: https://www.cph-group.com/en/2020/09/01/european-neighbourhood-partnership-sealed/

Geplaatst in News | Reacties uitgeschakeld voor CPH Develops Starch-Based Labeling Adhesive

Modified Starch ‘Ink’ Developed For 3D Printing

January 18th 2021

Modified starch ‘ink’ developed for 3D printing: ‘They’re simple, cheap and easy to implement on an industrial scale’.

‘Ink’ used to make foods and novel materials by additive manufacturing have been developed by food engineers from modified starch.

3D printing is attractive to food manufacturers for a number of reasons: foods printed using this next-gen tech have the potential to suit consumer preferences in terms of taste, texture, cost, convenience, and nutrition. The technology is predicted to play a key role in food personalisation going forward, whether it be via the customisation of shapes, textures, flavours or colours for demographics with particular needs, such as children and the elderly.

To advance progress in the 3D printed food world, researchers in Brazil and France have developed plant-based ‘inks’ they say can be used to build these products. The hydrogels are based on modified starch.

Researchers from the University of São Paulo’s Luiz de Queiroz College of Agriculture (ESALQ-USP) in Brazil, and colleagues from France’s Nantes Atlantic College of Veterinary Medicine, Food Science and Engineering (Oniris) and the National Institute for Research on Agriculture, Food and Environment (INRAE), developed different technologies to modify starch and obtain gels with ‘ideal characteristics’ for 3D printing.

The first gels produced by the team of international researchers were based on cassava starch, using ozone modify the starch’s structure and properties. The ozone was produced by applying an electrical discharge to oxygen, bubbled gas in a container with a mixture of water and cassava starch in suspension, and dried the mixture by removing the water.
By playing with this process, including ozone concentration, temperature and time, the researchers were able to make gels with different properties to find the right consistency for 3D printing.

“Control of the conditions enabled us to obtain weaker gels for other applications and firmer gels that are ideal for 3D printing because they retail the shape of the printed structure without flowing or losing moisture,” noted principal investigator and professor at ESALQ-USP Pedro Esteves Duarte Augusto.

Cassava and wheat starch ‘ink’Another method has also been developed by the researchers. This one involves dry heading cassava and wheat starch in an oven while controlling both temperature and time. This method enabled them to obtain gels that displayed ‘optimal printability’ – meaning that food can be printed layer-by-layer and maintain its structure. “We obtained good results with both methods. They’re simple, cheap and easy to implement on an industrial scale,” said Augusto.

Potential for new ingredients.

Next up, the research cohort plans to identify other methods of starch modification for the production of 3D printing gels, they revealed. ESALQ-USP has acquired a 3D printer, which the researchers will use to test structures developed with the new gels.

It has also been suggested that the gels based on modified cassava and wheat starch could be used to print things outside of the food sphere, such as drug capsules and nutraceuticals.
“We’ve demonstrated the feasibility of food production by 3D printing and fabrication of tailor-made ingredients,” said Augusto. “Now we plan to extend the applications and test other raw materials.”

Source: https://www.sciencedirect.com/science/article/abs/pii/S0963996920307560?via%3Dihub

Geplaatst in News | Reacties uitgeschakeld voor Modified Starch ‘Ink’ Developed For 3D Printing

New Years Wishes

December 31st 2020

Geplaatst in News | Reacties uitgeschakeld voor New Years Wishes

Cargill To Double Cold-Water Swelling Starch Production In Indonesia

December 10th 2020

Rising food consumption drives Cargill’s expansion of cold-water swelling starch production in Indonesia.

Expansion will double production capacity to better serve food manufacturers, particularly in the convenience and foodservice categories.

Food manufacturers across the world today are faced with the challenge of meeting rising consumption demand, especially within the convenience and foodservice categories . To better help manufacturers address this need, Cargill is doubling its cold-water swelling starch production capacity at PT. Sorini Agro Asia Corporindo, its sweetener plant in Pandaan, Indonesia. The expansion is expected to be completed by May 2021.

“Since the start of our cold-water swelling starch line in Pandaan three years ago, we have provided customers in the region with shorter delivery lead times, increased supply reliability, and more cost-competitive, Asia-focused specialty starch products,” says Franck Monmont, managing director of Cargill Starches, Sweeteners & Texturizers Asia. “Along with our recent announcement of a US$100 million investment to build a corn wet mill and starch dryer at the same site, this latest development reaffirms Cargill’s confidence in Asia as a leading food and beverage market, as well as our long-term commitment to support both Asian and global consumption needs as a trusted and innovative food ingredients company.”

Derived from plant origins, cold-water swelling starches are regarded as the best-in-class instant starch solutions that give unique textures to end products, while offering improved viscosity, better dispersibility, and more flexibility in processing. As a cost effective and functionally superior solution, cold-water swelling starches are ideal for sauces and dressings, snacks, bakery goods, as well as bakery fillings and cold prepared dairy products.

The Pandaan expansion complements existing lines in North America and Europe to further strengthen Cargill’s cold-water swelling starch manufacturing capabilities worldwide. Cargill’s growth in cold-water swelling starch is just one more example of its industry leadership in texturizing solutions as it continues to supply innovative products and services that meet the application and marketplace needs of customers around the world.

Source: https://www.cargill.com/2020/rising-food-consumption-drives-cargills-expansion-of-cold

Geplaatst in News | Reacties uitgeschakeld voor Cargill To Double Cold-Water Swelling Starch Production In Indonesia

S.Africa’s Tongaat Sells Starch Business For $353 Million

December 09th 2020

S.Africa’s Tongaat sells starch business to Barloworld unit for $353 million.

South Africa’s Tongaat Hulett said on Wednesday it had sold its starch business to a subsidiary of Barloworld for 5.260 billion rand ($353 million) based on debt and working capital at the end of October.

Barloworld’s KLL Group unit had paid 4.986 billion rand to Tongaat on Oct. 31, as an estimate of the final purchase price based on the financial position of the starch business at the end of September.

($1 = 14.9219 rand)

Source: https://www.nasdaq.com/articles/s.africas-tongaat-sells-starch-business-to-barloworld-unit-for-%24353-million-2020-12-09

Geplaatst in News | Reacties uitgeschakeld voor S.Africa’s Tongaat Sells Starch Business For $353 Million

Cargill Invests US $100 Million In Starch Facility In Indonesia

Novermber 25th 2020

Cargill invests US $100 million in facility in Pandaan, Indonesia.

Investment in new corn wet mill and starch dryer increases production of starches and sweeteners to meet growing demand in food, industrial and feed markets across region.

Cargill is investing US $100 million in its sweetener plant, PT. Sorini Agro Asia Corporindo, in Pandaan to build a corn wet mill and add a starch dryer to better serve the growing customer demand for corn-based starches, sweeteners and animal feed ingredients. The facility is expected to be online by early 2022.

“The new corn wet mill allows us to purchase corn and convert it into corn-based starch and sweeteners. With an enhanced product portfolio and substantially more production capacity, we are better positioned to support our customers’ growth plans,” shared Franck Monmont, managing director of Cargill Starches, Sweeteners & Texturizers (CSST) Asia. “This investment also demonstrates our commitment to grow in this region and provides significant support to the local economy with a new revenue stream for regional farmers.”

The Pandaan facility originally opened in 1983 and currently imports dry starch (tapioca and corn) and converts it into sweeteners, such as glucose, sorbitol, and maltodextrin. With the expanded capabilities, Cargill will be able to produce corn-based equivalents of its existing sweeteners and add corn starch, corn gluten meal, corn gluten feed and corn germ to its portfolio. In doing so, Cargill is better prepared to collaborate with customers to meet their formulation needs, from confectionary, dairy, and convenience foods to personal care products and paper products to animal feed.

“Our investment to enhance and expand our sweetener plant in Pandaan comes at a time when the Indonesian government has identified a critical need for more investments1 into the country’s agricultural sector,” said Sunit Dhoka, CSST managing director for Southeast Asia and country representative for Indonesia. “According to data from the Investment Coordination Board (BKPM), only 3% of foreign direct investments into Indonesia in 2019 were in agriculture – a sector which accounts for 29%2 of the country’s total employment. We are optimistic that our investment will have a positive impact, with our operations creating sustained demand to support upstream agricultural activities in Indonesia and especially in East Java.”

Today, Cargill employs 20,000 people at 60 locations across Indonesia. In addition to its total direct investment of $800 million in Indonesia in the past 5 years, which includes this project, Cargill has contributed more than $5 million to nonprofit organizations in the country to support health, education and community economic empowerment.

Source: https://www.cargill.co.id/en/2020/cargill-invests-us-$100-million-in-facility-in-pandaan,-indonesi

Geplaatst in News | Reacties uitgeschakeld voor Cargill Invests US $100 Million In Starch Facility In Indonesia

Scientists Discover Dry Heating Treatment For Wheat Starch

December 07th 2020

Dry heating treatment: A potential tool to improve the wheat starch properties for 3D food printing application.

Brazilian and French scientists working out of the University of São Paulo and the Atlantic National College of Veterinary Medicine, Food Science and Engineering have discovered a dry heating treatment that converts wheat starch to hydrogel form. This discovery better allows the starch to be used in additive manufacturing for food products. The innovation notably improves the printed wheat product’s ability to retain shape, which is a critical part of large-scale additive food production. The researchers also successfully tested their method on cassava starch. The researchers’ results are published in Food Research International.

Printing food products is a growing segment in the additive manufacturing space. This network has reported recent developments, which include a first bioprinting meat in space and Cakewalk3D’s Digital Patisserie. The segment has also grown to attract more established investors. These developments augur well for the scientists’ research, which could help promote increased investment and commercialization of additively manufactured food products.

The researchers in the instant case modified wheat starch by dry heating it over two and four hours at 130˚C. This process caused the starch’s granule size to increase while retaining its original shape. The starch’s molecular grouping did not change. These altered starches were used as hydrogel inks, which were passed through a 3D printer to create test shapes.

These resulting shapes demonstrated higher structural strength at rest, higher resistance to external stresses, higher gel firmness, and lower expulsion of liquids than the control starch. The form produced with the four-hour-treated-starch gel showed the best reproducibility. The dry heat treated starches also showed better texture detail than the control starch.

These results suggest that wheat starches may be able to play a more important role in the food segment of the additive manufacturing industry, notably as structural elements that might allow other food products to break into the space.

Source: https://www.sciencedirect.com/science/article/abs/pii/S0963996920307560#!

Geplaatst in News | Reacties uitgeschakeld voor Scientists Discover Dry Heating Treatment For Wheat Starch

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)

Geplaatst in News | Reacties uitgeschakeld voor Beneo Unveils First-Ever Instant Functional Rice Starch

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

Geplaatst in News | Reacties uitgeschakeld voor Roquette Positions Pea Starch As Gelatin Alternative For Capsules

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/

Geplaatst in News | Reacties uitgeschakeld voor BENEO Invests $56 Million In Increasing Capacity At Wijgmaal Rice Starch Plant

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

Geplaatst in News | Reacties uitgeschakeld voor Tongaat, Barloworld Appoint Third Party To Check For Material Adverse Change

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

Geplaatst in News | Reacties uitgeschakeld voor Tribunal Approves Sale Of Tongaat Hulett’s Starch Business

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

Geplaatst in News | Reacties uitgeschakeld voor Unconventional Food Plants As An Alternative In Starch Production

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

Geplaatst in News | Reacties uitgeschakeld voor Potato Starch Manufacturer Emsland Partners With Plant-Based JUST Egg

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

Geplaatst in News | Reacties uitgeschakeld voor BENEO Expands Portfolio With New Organic Rice Starch

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

Geplaatst in News | Reacties uitgeschakeld voor Tongaat Doesn’t Back Down Over R5.3bn Starch Deal

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

Geplaatst in News | Reacties uitgeschakeld voor Tate & Lyle announces major sustainability investment at its facility in Lafayette South, Indiana, U.S., on World Environment Day

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

Geplaatst in News | Reacties uitgeschakeld voor Ingredion Debuts New Starch For Asian Markets

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

Geplaatst in News | Reacties uitgeschakeld voor Ingredion Launches NOVATION Lumina Functional Native Starches

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

Geplaatst in News | Reacties uitgeschakeld voor Emsland Group Announces Strategic Partnership With The Brenntag Group In Russia

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/

Geplaatst in News | Reacties uitgeschakeld voor S.Africa’s Barloworld Hits Hurdle Over Tongaat’s Starch Business Deal

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/

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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/

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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

Geplaatst in News | Reacties uitgeschakeld voor Ingredion Launches Corn-Based Clean Label Starch For Reduced Fat And Indulgent Textures

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

Geplaatst in News | Reacties uitgeschakeld voor Genetic Differences May Impact How People Digest Starch