Starch Pros

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

February 19^th 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

February 04^th 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

February 01^st 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

January 20^th 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/

January 18^th 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

December 31^st 2020

December 10^th 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

December 09^th 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