Starch Pros

July 31^st 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

July 15^th 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

July 10^th 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

July 09^th 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

July 05^th 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

July 01^st 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/

June 14^th 2019

Starch event: 4^th Starch World Europe, October 16-18, 2019 in Denmark.

The 04^th 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&

June 11^th 2019

The underestimated importance of resistant starch in our diet.

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/

June 03^rd 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

May 21^st 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