Starch Pros

May 07^th 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

April 27^th 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

April 19^th 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

April 16^th 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

April 15^th 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/

April 13^th 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/

March 24^th 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

March 23^rd 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.

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

March 08^th 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

February 25^th 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