Starch Pros

May 08^th 2019

Personalized platform potential: genetic differences may impact how people digest starch. 

The US study highlights the need for personalized nutrition as the industry becomes increasingly engaged with the platform. 

A new Cornell University study has found that a person’s genetic makeup could alter their gut bacteria, which in turn impacts how they digest food – in the case of this study, starch. People with a high number of copies of a gene called AMY1, which expresses a salivary enzyme for breaking down starch, correlated strongly with a certain profile of gut and mouth bacteria. The gene could have given certain groups nutritional benefits in times where calories were scarce, such as during cold seasons and famines, the researchers note. Now, medical professionals could take a patient’s AMY1 gene copy number into account when giving personalized dietary advice.

The results of the study, published in Cell Host & Microbe, highlight the need for personalized nutrition, says Angela Poole, Assistant Professor in the Division of Nutritional Sciences. Other researchers have also associated the gene with glucose response to meals, insulin resistance and body mass index.

Diet is arguably one of the most important determinants of health, but there remains confusion over what to eat to optimize health and performance. Current dietary recommendations are based on a limited “one-size-fits-all” health model. Yet, the case for personalized nutrition approaches is growing as novel research continues to identify how an individual’s genetic makeup, for example, can alter their nutritional profile and subsequent dietary needs. Personalized approaches – or nutrigenomics – have also swiftly caught the attention of the industry and consumers alike, with Innova Market Insights pegging “Eating for Me” as one of its top trends for 2019.

According to the Cornell study, a family of bacteria called Ruminococcaceae proliferates in the intestines when more of this salivary enzyme – called amylase – is available. The bacteria are known to break down resistant starch to render it digestible, something human amylases cannot do. Importantly, degrading these hard to digest starches can provide additional nutritional benefits.

In prehistoric times and thereafter, people with more copies of this gene may have benefited when food sources were limited, as it likely provided additional nutrition from starch foods, the researchers explain.

The results of the study highlight the need for personalized nutrition, say the researchers.In the study, Poole and colleagues examined existing genetic and stool sample data from approximately 1,000 British participants. Looking for evidence of whether AMY1 gene copy numbers influence the microbiome, the researchers examined the results
from a subset of 100 people from the group: 50 with a predicted high copy number (top 5 percent) and 50 with a low copy number (bottom 5 percent).

They found that high AMY1 gene copy numbers correlated with a certain profile of gut bacteria.

A collection of 100 US participant were then studied. Within this group, there was a distribution of AMY1 levels between two and 30 copies. The team also collected stool data and identified bacteria associated with high and low AMY1 gene copy numbers.

One-quarter of these study participants were then placed on a standardized diet for two weeks. “I wanted to make sure they were eating the same thing, and that they were eating starch,” Poole says. Afterward, the team collected saliva and stool samples and found that, in the gut, the results matched those from the British study.

Personalization in the nutrition space is gaining traction. Wearable technology means that we know more and have more personal health Key Performance Indicators (KPI’s) on hand than ever before. At the same time, the growing role for nutrigenomics as a science means that ever smaller demographic groups are being targeted, while technologies that include artificial intelligence (AI) and 3D printing make customization ever more prevalent.

A Vitafoods Europe survey found last year that industry interest in personalized genetic testing and nutrigenomics is growing, with 14 percent of respondents saying nutrigenomics would be a key trend over the coming year – up from 8 percent the previous year.

There has been a spike in technology that taps into the personalized space, such as DSM and digital health company Mixfit’s foray into the arena. Dr. Lisa Ryan, an Irish researcher from the Department of Natural Sciences at Galway-Mayo (GMIT) in Ireland, has also highlighted the potential that technological advances, such as wearable nutrition and microbiota mapping tools, hold for the nutrition industry.

However, Nard Clabbers, Senior Business Developer Personalized Nutrition at TNO, tells NutritionInsight that the industry must not wholly focus on technology, as the psychological and social aspects of behavioral change are at least equally, if not more important, to personalized nutrition. He also highlights the need for robust science to back up such approaches, especially when it comes to the microbiome.

“I have often said that one of the threats of personalized nutrition is overpromising because that can lead to unsatisfied consumers that feel cheated. I think that risk is very true in the microbiome world,” he explains.

The potential of the microbiome in personalized nutrition platforms has attracted notable investment. Bio-Me, a start-up specializing in rapid gut microbiome analysis, has entered into an agreement with an unnamed “top” consumer healthcare company associated with the large-scale Nord-Trøndelag Health Study (HUNT). Also, Carbiotix, a therapeutics company leveraging low-cost gut health testing and microbiome modulators to unlock the health-boosting potential of the gut microbiome, closed its latest funding round in April, bringing the total funds raised to €1 million (US$1.2 million) over four years. In partnership news, DSM has joined with digital health provider Panaceutics to bring to the market “affordable” personalized products explicitly geared towards health and wellness.

The space for personalization in nutrition is being embraced by industry and consumers. The sound scientific backing needed to ensure that consumers do not feel “cheated” can come from studies such as Cornell University’s and the investments coming into the area can also aid such findings.

Source: https://www.nutritioninsight.com/digestive-health.html

May 06^th 2019

4^th Cassava and Starch Africa on May 22^nd & 23^rd in Accra, Ghana.

“Driving Sustainable Development through Innovative Value Chains”

4^th Cassava & Starch Africa Summit brings together industry stakeholders to discuss innovations in farm mechanization, new cassava processing projects, starch market opportunities, sourcing challenges faced by end users and many more.

KEY PROGRAM HIGHLIGHTS:
• C:AVA on business opportunities across the entire cassava value chain.
• Farm mechanization & post-harvest management by IITA.
• Psalty Int reviews policies to boost cassava processing markets.
• Nestle reveals strategic material sourcing plans.
• New updates on cassava starch processing plant by GMC Universal.
• Kogi ADP reveals investment opportunities in Nigeria’s first cassava city.
• Starch market opportunities & growth prospects by IDH.
• Crest Agro on potential cassava derivatives & export opportunities.
• Crown Flour Mill assesses expansion opportunities for High Quality Cassava Flour

Source: https://www.cmtevents.com/eventschedule.aspx?ev=190516&

March 28^th 2019

MGP Ingredients receives FDA approval of Fibersym^® RW and FiberRite^® RW as a dietary fiber source.

MGP Ingredients, Inc. is pleased to announce the formal approval of its citizen petition requesting dietary fiber status under the new nutrition facts labeling regulations for its flagship brands of Fibersym® RW and FiberRite® RW. The U.S. Food and Drug Administration (FDA) has informed the company that the FDA is proposing to amend the list of non-digestible carbohydrates that meet the definition of dietary fiber to include the company’s Fibersym RW and FiberRite RW. The FDA also informed the company that it will exercise enforcement discretion until it completes its rulemaking amending its regulations on the definition of dietary fiber. With this action, Fibersym and FiberRite can continue to provide dietary fiber benefits on food labels to support the growing opportunities for healthy food applications.

“We are thrilled with the findings and confirmation we received from FDA this week,” said Michael Buttshaw, vice president of Ingredients Sales and Marketing. “We stand ready to support all our industry partners in providing this long-standing dietary fiber as they create the best food brands possible while complying with the new nutrition facts labeling regulations set to begin in January of next year.”

Ody Maningat, Ph.D., vice president of Ingredients R&D and chief science officer, said, “We welcome the positive action by the agency, which validates the leadership position of Fibersym and FiberRite in the RS4 fiber category. These two fiber ingredients continue to be the smart choice for food product designers and formulators who are looking to boost fiber and lower calories of many food products while delivering health benefits to the consumers.”

Fibersym is a granular RS4 wheat starch that delivers a minimum total dietary fiber of 90% (dry basis). The fiber exists primarily as insoluble fiber. It is a convenient and rich source of dietary fiber that can be formulated in a wide array of foods with minimal processing adjustments. Possessing a clean flavor, smooth texture and white appearance, in combination with its low water-holding properties, Fibersym is ideal for incorporation in foods that emphasize benefits related to end-product quality and health and wellness attributes. FiberRite is the cooked version of Fibersym with a minimum total dietary fiber of 75% (dry basis). It delivers both nutritional and functional benefits in many food products, which include fiber fortification, fat replacement and calorie reduction.

MGP remains a leader in providing high quality ingredients to food and industrial food manufacturers around the world.

Source: https://www.mgpingredients.com/more-information/news-press

March 26^th 2019

Building starch backbones for lab-grown meat using Lego pieces.

A new technique to spin starch fibers using Lego pieces could have future applications for lab-grown “clean” meat, according to a team of food scientists from Penn State and the University of Alabama.

“There’s a lot of interest in natural fibers,” said Gregory Ziegler, professor and director of graduate studies, Department of Food Science at Penn State. “Starch is one of the least expensive natural fibers out there. Nobody had been able to electrospin pure starch fibers before. But we figured out a way to do that using this wet electrospinning technique.”

To produce fine starch fibers using electrospinning, electricity is applied to a starch solution as it dispenses from a nozzle. The electrical field that forms between the nozzle and a rotating collection drum draws the starch into long threads. In wet electrospinning, the drum is submerged in a bath of alcohol and water to help congeal the fibers.

In a study recently published in Food Hydrocolloids, the researchers built an inexpensive electrospinning device partially using the popular children’s toy Lego.

“The reason we chose Lego is we’re going to have water and ethanol in there and we don’t want the device to be conductive,” said Ziegler. “The plastic was perfect.”

By altering the drum rotation speed and the amount of ethanol in the electrospinning bath, the researchers optimized fiber alignment in the starch mats. They also found that mats with better aligned fibers were stronger than those with a crisscrossed array.

Starch fiber mats have potential biomedical and food applications, including for lab-grown “cultured” meat. Cultured meat is reported to use less land, water and antibiotics to produce compared to traditional farming practices, and according to Ziegler, there is growing interest in such meat.

To culture meat, animal muscle cells are cultivated in a nutrient-rich broth. If no structural support is provided, the cells grow without organization and resemble ground beef. It is more challenging to grow a steak-like product because the muscle cells must grow on a scaffold of appropriate size and alignment to form the characteristic texture consumers expect of a filet mignon or T-bone.

Now, natural starch fiber mats could provide scaffolds for growing meat cells.

“We’ve been able to align our scaffolding that could grow aligned muscle cells,” said Ziegler. “A lot of scaffoldings that have been put out there for biomedical applications have synthetic plastic fibers. Who wants to eat plastic, right? Even if it’s biodegradable, people don’t want plastic in their meat. Here we have starch, and it just comes from corn. The idea is we could make a nice edible clean scaffold for our clean meat.”
Ziegler says the next step is to test if muscle cells will grow on the starch mats and whether they develop in alignment with the fibers.

The researchers are exploring ways to make starch fibers in specific patterns using 3D-printing technology. They also plan to scale up their equipment to produce larger quantities of the fibers.

Other researchers working on the project were Hui Wang, doctoral student in food science at Penn State and Lingyan Kong, assistant professor of human nutrition and hospitality management at the University of Alabama.

Source: https://news.psu.edu/story/565492/2019/03/26/research/building-starch-backbones-lab-grown-meat-using-lego-pieces

March 20^th 2019

Self-healing coating made of corn starch makes small scratches disappear through heat.

Superficial micro-scratches on the car body or on other high-gloss surfaces are harmless, but annoying. Especially in the luxury segment such surfaces are characterized by their flawlessness and lose their value due to microscratches. A new paint from Saarbrücken researchers now could provide a solution: Due to the special arrangement of its molecules, maize starch based coating is able to repair small scratches by itself through moderate heat treatment. The cross-linking via ring-shaped molecules makes the material flexible, so that it compensates for the scratches and they disappear again. The new coating was developed  by INM experts together with scientists from Saarland University.

The developers will be presenting the coating with a live demonstration at this year’s Hannover Messe from 1 to 5 April at Stand C54 in Hall 5. The scientists used ring-shaped derivatives of corn starch, so-called cyclodextrins, for the network structure of the lacquers. These cyclodextrins were threaded like pearls onto long-chain polymer molecules. In the polyrotaxanes produced in this way, the cyclodextrins on the polymer thread can move almost freely on certain sections on the linear polymer and are prevented from unthreading by bulky stopper molecules. The pearl chains are cross-linked by a chemical reaction. “The resulting network is flexible and elastic like a stocking,” explains Carsten Becker-Willinger, head of the Nanomers program division at the INM. When exposed to heat, the cyclodextrin rings migrate back along the plastic threads into the area of the surface scratch, thus compensating for the gap formed by the scratch.

For a functional coating with higher mechanical stability and weather resistance, the INM scientists changed the composition of the polyrotaxanes by adding further ingredients such as heteropolysiloxanes and inorganic nanoparticles. At the same time, they were able to reduce the original repair time from several hours to just a few minutes. “As part of numerous application tests for different mixing ratios in combination with artificial
weathering tests, we investigated pre-painted surfaces on which we applied the new coating as a topcoat,” says chemist Becker-Willinger. It is now possible to remove micro-scratches in just one minute at 100 degrees Celsius.

In their series of tests, the scientists took into account the standard ISO guidelines of the paint industry. “An industrial application is only conceivable if we fulfil these standard guidelines,” Becker-Willinger summarizes the current state of research. The scientists are currently working on transferring the production of the coating from the laboratory scale to the pilot plant scale. Only then the basis be will provided for large-scale production. The INM is open to cooperation with interested companies for the next step in converting development into applications.

Source: https://www.leibniz-inm.de/en/ and https://www.uni-saarland.de/nc/en/home.html

March 01^st 2019

Ingredion acquires Western Polymer; expanding capacity for higher-value specialty ingredients.

Ingredion Incorporated, a leading global provider of ingredient solutions to diversified industries, announced today that it has acquired the operations of Western Polymer, a privately held, U.S.-based company headquartered in Moses Lake, Washington that produces native and modified potato starches for food and industrial applications and also sells modified tapioca starch for industrial applications. The acquisition will expand the Company’s potato starch manufacturing capacity, enhance processing capabilities, and broaden its higher-value specialty ingredients business and customer base. Terms of the acquisition were not disclosed.

“This next phase of growth is consistent with other actions we’ve taken to strengthen our specialties business and deliver long-term value for our shareholders,” said Jim Zallie, Ingredion’s president and chief executive officer. “This acquisition expands our higher-value specialty ingredients business, which is central to Ingredion’s growth strategy. We have tremendous respect for the culture and business that Western Polymer has built and we look forward to the future opportunities that we will create together.”

“We’re excited to leverage the strengths of Western Polymer and Ingredion to continue developing high-quality ingredients that align with consumer trends and customers’ needs,” said Lynn Townsend-White, president and chief executive officer of Western Polymer. “By coming together now, this enables even greater reach for our ingredients and positions the business for continued growth.”

About Western Polymer.
Western Polymeris a Washington-based supplier of native and modified potato starches for food and industrial applications and modified tapioca starch for industrial applications operating three U.S. manufacturing locations in Moses Lake, Washington; Fort Fairfield, Maine; and Grand Forks, North Dakota. Founded in 1952, the Company primarily supplies cationic starch to the paper industry and manufactures native and modified potato starch for food applications.

About Ingredion.
Ingredion Incorporated headquartered in the suburbs of Chicago, is a leading global ingredient solutions provider serving customers in more than 120 countries. With annual net sales of nearly $6 billion, the company turns grains, fruits, vegetables and other plant materials into value-added ingredients and biomaterial solutions for the food, beverage, paper and corrugating, brewing and other industries. With Ingredion Idea Labs® around the world and more than 11,000 employees, the Company develops ingredient solutions to meet consumers’ evolving needs by making crackers crunchy, yogurt creamy, candy sweet, paper stronger, and adding fiber to nutrition bars.

Source: https://www.ingredionincorporated.com/investors/investornews.html

February 28^th 2019

“Starch Europe” statement on the decision of the Chinese Minister of Commerce to extend the anti-dumping duties on exports of EU potato starch to China.

Starch Europe regrets the decision of the Chinese Minister of Commerce (MOFCOM), which is not supported by facts and figures.

On 19 February 2019, the MOFCOM published its final decision issued on 2 February (see here), to extend for another 5 years the anti-dumping duties ranging from 12,6% to 56,7% on exports of EU potato starch to China. These duties have been applied since August 2006. The anti-dumping duties come on top of the anti-subsidy duties ranging from 7.5% to 12,4% also applied on EU export of potato starch to China, that were also extended for another 5 years from15 September 2017.

The initial case was launched in 2006. On the basis of the complaint issued further to the launch of the expiry review on 5 February 2018, Starch Europe registered as an interested party to represent the sector and opposed the continuation of the anti-dumping duties arguing that allegations are not substantiated by facts Starch Europe is disappointed and regrets the decision of the MOFCOM.

Starch Europe calls on the authorities to discontinue these duties and to fully investigate why, in spite of substantial protection in place for more than 10 years, the Chinese potato starch industry remains in a state of “fragility and vulnerability”.

Source: https://www.starch.eu/blog/category/news/

February 20^th 2019

Scientists from Gdańsk University of Technology found a new alternative to plastic cutlery, a material that decomposes in three months.

The ingredients of the fully organic bioplastic include potato and corn starch. The material has proved firm enough to become a substitute for the traditional plastic used in, for example, disposable cutlery or plates. Products made of the new bioplastic may be decomposed with food leftovers and are fully degradable in three months.

“We use easily-accessible natural or renewable resources, that constitute an important advantage over commonly-used petroleum products,” said Professor Helena Janik, leader of the research team.

Work to improve its properties has lasted for several years and the invention is patent-protected in Poland, France, Germany, and the UK.

Waste coming from disposable plastic, such as plates, cutlery, and straws, comprises over two-thirds of all the pollution in the oceans. Single-use plastic utilities are to be banned in the EU starting in 2021.

Source: https://polandin.com/41385486/polish-bioplastic-invention-from-potato-and-corn-starch

February 19^th 2018

U.S.-based food to retail company Cargill to infuse 20 million euros ($22.7 million) in its starch production facility in Sas Van Gent, the Netherlands.

Cargill is investing EUR20m in its starch production plant in Sas Van Gent, The Netherlands, to expand the instant starch capacity. The investment will support the increased consumer demand for convenience food.

Instant starch is a key ingredient in many cold prepared foods. Worldwide, the demand for the categories in which instant starch is used has increased. According to Euromonitor, retail volumes for ready meals, sauces, soups, cakes and pastries combined grew by 11% from 2013 to 2018, well above the growth of overall packaged food of 7% in the same period.

“Consumers have had to adapt their eating habits to their busier lifestyles, which has led to an increased demand for convenience food. This investment in the plant allows Cargill to deliver on the current consumer demand, and to prepare for even greater customer needs in the future,” said Denis Palacioglu, starch product line manager, Cargill in Europe.

The project includes the construction of a new building and the installation of two new roll dryers in the Sas Van Gent production facility. High food-safety standards and hygienic process design principles are applied to ensure product quality. It is expected to go live in the summer of 2019.

Source: https://www.investsize.com/en/us-cargill-to-invest-%24226-mln-in-new-netherlands’-starch-production-facility

February 16^th 2019

Starch from lotus stem, whey and isabgol to develop biodegradable film.

“To minimise the use of petroleum-based plastics, there has been an increase in the research to develop biodegradable packaging materials using natural agro-based polymers.”

Indian researchers have developed a biodegradable film using lotus stem starch, whey protein concentrate, and psyllium husk that has high structural integrity and low solubility.
Starch can form continuous matrix and has been considered an important polymer due to low cost and renewability. But films made from starch alone have low mechanical strength and high water vapour content. In this study, researchers used starch along with whey protein and psyllium husk (isabgol) to make a biodegradable film.
The stem of lotus plant was used as a source of starch. It contains 10 to 20 percent starch component of total fresh weight of stem. Studies also show that different chemical modifications to starch can improve its physical, barrier, mechanical, and form properties. In this study, the researchers performed two modifications to lotus rhizome starch: oxidation and cross-linking.

Whey protein is a by-product of cheese manufacturing. The polymer interaction between protein and starch can create a continuous film that has improved properties. Psyllium or Isabgol has a highly gelatinous or viscous consistency and has been used as an ingredient to develop films.

“To minimise the use of petroleum-based plastics, there has been an increase in the research to develop biodegradable packaging materials using natural agro-based polymers”, said Charanjit S Riar, scientist at Sant Longowal Institute of Engineering & Technology (Punjab) and a member of the research team.

The biodegradable film was made in two steps. The psyllium husk was first kept in water for 30 minutes, then heated in boiling water for 20 minutes, cooled and blended with whey protein, rhizome starch, and glycerol. The whole mixture was heated at 90 degrees and then poured in Teflon coated moulds. The moulds were then heated, peeled off and stored in special containers to prevent exposure to moisture.

Different properties of these films were then measured to assess it. Thickness is an important parameter used to infer the mechanical and barrier properties of a film. The films made with modified starch (oxidised and cross-linked) were thicker, had higher moisture content and tensile strength, and lower solubility compared to films made with non-modified starch.

“These films are white and transparent and can be used to visualise the products that are packaged, hence promoting higher product acceptability by consumer,” explained Riar. Such biodegradable films can find application in food coatings, encapsulations, probiotic coatings, drug delivery systems, and edible packaging materials.

The research team included Sakshi Sukhija, Sukhcharn Singh, and Charanjit S Riar (Sant Longowal Institute of Engineering & Technology, Punjab), and the study was published in Journal of the Science of Food and Agriculture.

Source: https://www.thebetterindia.com/170910/innovation-lotus-stem-biodegradable-eco-friendly-film-science/