Starch Pros

June 03^rd 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

May 11^th 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

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