Starch Pros

August 19^th 2019

‘Great taste, texture, stretch, and meltbehaviour’: Avebe innovates for vegan cheese market.

The booming plant-based trend has seen a great number of meat and dairy alternatives enter the market, including vegan burgers, milk substitutes, and cheese analogues. However this last category, according to Avebe, has so far largely missed the mark.

For the Dutch starch manufacturer, the problem is three-fold: Known imitation cheeses often use modified starch, making ‘clean label’ claims impossible; portray poor melting characteristics compared to their dairy counterparts; and generally have an ‘off-taste’ that may require masking by additional compounds.

To overcome these challenges, Avebe has developed its own 100% plant-based alternative to cheese, which it claims has improved taste, stretch, and melt-behaviour. Avebe’s patented method uses water, a root or tuber starch, a native potato protein, and a fat component.

The company favours the use of its propriety blend of potato proteins and potato starch, named Perfectasol D520, and a fat component derived from sunflower oil.
When melted, Avebe claims its cheese analogue has ‘good stretch’ – particularly in shredded form. This makes the product suitable for ready-made pizza products, in either a vegetarian or vegan format, but could also be used in ready-made lasagne, croquet monsieurs, gratins, fondues, wraps, or cheese sauces.

Avebe will use the invention to sell its Perfectasol D520 starch as a food ingredient to cheese analogue producers. This will allow Avebe’s clients to produce 100% plant-based alternatives to cheese with great taste, texture, stretch, and melt behaviour that also includes plant (potato) protein. And these cheese analogues made with potato proteins and starches provide better taste, texture and nutritional value than others on the market, claims Avebe.

Source: patent US20190037872A1 Vegan Cheese Analogue

August 05^th 2019

Starch analysis: Brabender launches quicker and precise viscometer.

Laboratory equipment manufacturer Brabender is releasing a new viscometer, touted as being able to deliver rapid and straightforward measurements. ViscoQuick uses an integrated heating and cooling feature to reduce error rates in measurements, as well as having a new taring and calibration system. The device is to be marketed worldwide and can be used for starch-based products, as well as a diverse range of viscous and pasty masses.

“In contrast to the previous Brabender viscometers, the new device is an all-in-one device. Therefore, the heating and cooling device, as well as the software control, had to be realized differently than before,” Jessica Wiertz, Head of Food Application Lab at Brabender, tells.

“The device had to become more compact, without a measuring tower that could be raised and lowered. Heating and cooling are now via Peltier elements, a small computer with pre-installed MetaBridge software, which is already integrated into the ViscoQuick. The paddle rotation is no longer implemented from above but instead is from below, so that a measuring tower is no longer required. A touch screen for easy control can also be attached to the device,” she continues.

Ulrike Ito, Product Manager (Food) at Brabender, notes that ViscoQuick is also user-friendly thanks to its Brabender MetaBridge software. All users can access any instrument or even operate several instruments at any time in the web-based system.

Furthermore, gelatinization measurements can be reduced to ten minutes, due to quick heating (20°C/min) and cooling rates (15°C/min). Small sample sizes of between five and ten grams are required. The paddle and sample pot are easily exchangeable and do not have to be calibrated specifically for one instrument. They are also stainless steel to allow for easy cleaning and usage with bases and acids.

This device joins two prior viscometers in Brabender’s range. The Viscograph-E, provides reliable information about the gelatinization behavior of starch products. A measurement with this device takes one hour and 40 minutes according to the International Association for Cereal Chemistry standard. With its successor, the Micro Visco-Amylo-Graph (MVAG), it is possible to carry out a gelatinization measurement within 20 minutes, thanks to faster heating and cooling rates of 7.5°C/min.

However the measurement results can deviate from time-to-time compared to the viscograph measurements, depending on the sample material used, Wiertz notes.

“The ViscoQuick closes this gap. The measuring time takes approximately 10-15 minutes, depending on the sample material. In addition to the small sample size, faster heating and cooling rates are also possible, while at the same time, good reproducibility is ensured.”

The device can be used for quality control of raw materials. Due to the flexible test parameters, manufacturing and processing processes of starch and starchy materials can be more accurately simulated and, if necessary, optimized for the raw material, notes Ito. Some raw materials it can be used on include baked goods, noodles, confectionery, and gourmet foods, for paper, textiles, and even chemical and cosmetic products.

Checking viscosity can be a critical part of quality control in various sectors, as well as being useful in inspecting incoming and outgoing goods, production monitoring, and also for the development of formulation and manufacturing processes.

As natural products like starch have fluctuating viscosity due to their variety, cultivation and weather, it is necessary to determine what gelatinization properties the starches have. “Further on in the processing chain, temperature, quantity, heating and cooling rates, as well as shear forces acting on them, play a big role. By determining product-specific viscosity curves, the properties can be controlled and processes optimized,” adds Ito.

Additionally, the speed of the viscosity measurement and a reliable result are particularly important during production quality control. Because all raw materials need to be checked and the end-products also need to be inspected, this means comprehensive analysis requirements need to be fulfilled by laboratories, where they take up processing capacity. In this case, the reproducibility of the results also plays a role, notes Wiertz.

“The better the reproducibility, the less frequently measurements need to be repeated for confirmation. The factor of speed affects the entire production process. Because approvals for the use of raw materials or end-products can only be issued after quality inspection by the laboratory, the entire production operation depends on the analyses. In a worst-case scenario, this results in disruptions and losses in production, or the quality of the end-product does not adhere to requirements and entire production batches are unusable. Of course, this also costs companies money,” she concludes.

Source: http://revista-fi.com.br/noticias/mercado/starch-analysis-brabender-launches-quicker-and-precise-viscometer or https://www.cwbrabender.com/en/food/products/viscometers/universal-viscometer-viscoquick/

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/