Starch Pros

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/

February 15^th 2019

Bridging the fibre gap: High amylose wheat flour could ‘open new area of food formulation’.

Although high amylose starches are associated with a number of health benefits their use is not widespread in the food industry. The development of new sources like high amylose wheat flour could be set to change this, researchers predict.

According to a recent research paper, published in the journal Comprehensive Reviews of Food Science and Food Safety, high amylose starches (HAS) offer a number of “unique functional properties” and “enhanced nutritional values”.

Health gains: Fibre functionality and fatty acids.
This is because distinctive structural features of HAS mean that they are not fully broken down in the small intestine, whereas regular starches are more rapidly digested. HAS therefore provoke a lower glycaemic response compared to normal starches.

The EU has authorised the following health claim for resistant starch: ‘Replacing digestible starches with resistant starch in a meal contributes to a reduction in the blood glucose rise after that meal.’ The claim was authorised by Regulation (EU) 432/2012 (2012) following a positive opinion from EFSA in 2011. The claim may be used only for food in which digestible starch has been replaced by resistant starch so that the final content of resistant starch is at least 14 % of total starch.
“Achieving 14% RS as of total starch is not a big deal. For example, a food that contains 60 gm starch, 8.4 gm of RS is enough to make the claim,” Dr. Dhital suggested.

Moreover, non-digested starches in the small intestine – resistant starch (RS) – pass to the colon where they behave like dietary fibre, the report’s co-author Dr. Sushil Dhital, of the Centre for Nutrition and Food Sciences at the Queensland Alliance for Agriculture and Food Innovation. Higher levels of fibre consumption are associated with a lower risk of several metabolic diseases such as cardiovascular diseases, type 2 diabetes, and colorectal and breast cancer.

“In the colon, RS is fermented by colonic microorganisms and the end products of fermentation, such as short-chain fatty acids, are known to have numerous health benefits, including lowering the risk of colorectal cancer and increasing immune function,” Dr. Dhital explained.
The colonic fermentation of resistant starch produces short-chain fatty acids (SCFAs) such as butyrate, acetate, and propionate. These SCFAs serve two important functions: they reduce the pH of the colon, making it unfavorable for the proliferation of “undesirable bacteria”, and provide an energy source for cells lining the colon and protect the mucous layer covering the cell lining.

“They improve the health of colon cells and inhibits the growth and proliferation of tumor cells,” Dr. Dhital summarised . “A few reports… also suggest that SCFA induce apoptosis, or programmed cell death, of damaged cells before they can become malignant.”
Additional health outcomes linked to SCFAs in the colon include immune and anti-inflammatory function and weight management benefits associated with the up-regulation of satiety hormones increasing both short-term and long-term satiety.

Functional properties unlock reformulation opportunity.
While the health benefits of dietary fibre are well documented, Dr. Dhital said the “big question” is why we still aren’t eating enough.
Alongside factors like the need for increased education, Dr. Dhital suggested the “sensory and taste” characteristics of fibre-enriched products are often viewed as “inferior”.
“For example, the addition of soluble fibre such as pectin or betaglucan increases the viscosity when hydrated. We generally do not like a “slimy” feeling on our tongue. Products made from the addition of soluble fibre also often do not look appealing.
“On the other hand, insoluble fibre like cellulose or wheat bran increase the coarseness of the products. For example, there is still a large population, including children, that does not like wholemeal bread and prefers soft white bread.” Another issue is both soluble and some insoluble fibres hold water, meaning they can only be added to formulations up to a certain limit, often just 1-2%.
“These problems, however, can be overcome with resistant starch. Resistant starch is a condensed source of fibre. Processors can easily add 20-30 % HAS in their formulations replacing wheat flour or other starches with minimum effect on sensory properties. As HAS do not swell and absorb water as much as many other dietary fibres, they are processing friendly,” Dr. Dhital noted. “HAS can be easily incorporated in products like bread, biscuits, cookies, pasta, muffins, cakes and breakfast cereals.”

So why the low uptake?
HAS were developed in the 1940s and currently the most common commercially available source is derived from maize. Yet, in spite of the functional and health benefits of HAS, Dr. Dhital noted food processors have “limited interest” in incorporating HAS in their formulations. “Even though there are known and proven benefits of RS, most diets still have low amounts of RS and we are struggling to meet the recommended daily intake of DF from our diet. This is mainly due to excessive consumption of processed foods as well as the lack of availability of an adequate source of high fiber ingredients. There are some food products with added HA maize starches but not many.
“High amylose maize starch, though commercially available, is not widely used by processors in food formulations.”

The food scientist attributed this to three issues. Firstly, additional “processing hassle” – needing to sources an additional, more expensive, ingredient that requires additional production steps for proper mixing. Secondly, the “unique flavour” of HA maize starch, which differs from wheat flour. And finally, Dr. Dhital said, in many of the cases, replacement of wheat flour with HA maize starch requires the addition of gluten.

Ingredients innovation and the development of HA wheat flour can help overcome these issues. “The commercialization of high amylose wheat flour will certainly open a new area of food formulations with increased RS and fiber,” Dr. Dhital predicted. A number of companies, including Arcadia Biosciences and Bay State Milling, are “close to commercialisation”, Dr. Dhital revealed.

“With the availability of HA wheat flours, processors can directly use these flours to formulate products with an elevated level of RS, a dietary fiber. Thus the processor has the opportunity to make both RS and fibre claims. HA wheat flour-based products are likely to have better nutritional functionality in terms of lowering the glycemic response as well as improved colonic health. This will be a win-win situation for consumers and processors.”

Source: https://qaafi.uq.edu.au/ (‘High-Amylose Starches to Bridge the “Fiber Gap”: Development, Structure, and Nutritional Functionality’, Comprehensive Reviews in Food Science and Food Safety, authors: Haiteng Li , Michael J. Gidley, and Sushil Dhital).

February 13^th 2019

Grain processing company Viresol opens US$117m wheat starch plant in Hungary.

Hungarian grain processing company Viresol has opened a new wheat starch processing plant worth US$117.66 million (33 billion forints) in Visonta, in northeast Hungary. The plant will process 250,000 tonnes of Hungarian wheat, which equates to about 10% of all Hungarian wheat intended for export.

Viresol, which was given the mandate to operate the grain facility, received a 6.2 billion-forint (US$22 million) government grant for the project. According to Hungarian Prime Minister, Viktor Orbán who attended the inaugural event, the new plant was another milestone for the increasingly productive Hungarian food industry.

Viresol which processes and produces wheat-based starch, alcohol, and feed, will be able to produce large quantities of wheat starch at the facility that don’t contain gluten.
“An installation that can bring grain processing to a completely different dimension in Hungary,” said Viktor Orbán.

“This plant will process 250,000 tons of GMO-free wheat, purchased exclusively from domestic suppliers, on an annual basis, with world-class, environmentally friendly technology and no waste.” “Anyone who knows this problem knows well the burden it has on those involved, not only from a health point of view, but also financially.

“The production of gluten-free starch is important because it has a growing market and more importantly, to make life easier for many of our fellow human beings.”
According to him, Hungarian wheat exports amount to around 1.5 to 2.5 million tonnes a year, and with the additional volume, the country is placed among the world’s major wheat exporters.

The new Viresol plant will create 250 jobs and will employ some 450 people as suppliers, according to the Prime Minister. “It is also important that wheat starch, which contains no gluten can be manufactured in this wheat processing plant in large quantities.
Those who know this problem are aware of the burdens it places on those affected, not only in terms of health, but also financially. The production of gluten-free wheat starch is important because there is a continuously expanding market, and even more important is the fact that this product can make life easier for many of our fellow humans,” said Prime Minister, Viktor Orbán.

Source: http://trademagazin.hu/en/atadtak-a-visontai-buzakemenyito-uzemet/?cat=26

February 07^th 2019

“Organic farming is a key driver in creating sustainable structures”.

European starch producer Kröner-Stärke is reacting to consumer concerns over sustainability and transparency in the food chain with an enhanced range of organic starches and gluten, as well as texturized proteins. According to Kröner-Stärke, the starches are designed to allow food producers to extend their organic product ranges while also guaranteeing the integrity and reliability of key supply chains.

Authenticity and traceability are high on the list of consumer demands and Kröner-Stärke seeks to enable food manufacturers to source organic starches and flours with high environmental and sustainability standards.

“We believe that we are only guests on this planet and we are responsible for handing over the world to the next generations in the best possible condition. Organic farming is one of the key success drivers in creating sustainable structures,” says Kröner-Stärke CEO Dr. Götz Kröner.

Increasingly, people are focused on healthier lifestyles which also include healthier food. “In addition to that, people are increasingly interested in understanding the background of the products they consume. Organic foods are one option that fulfills this need, according to Henrik de Vries, Commercial Manager at Kröner-Stärke.

Transparency is continuously requested by customers and they frequently want to know more details about the origin of the raw materials. “A big trend is that our customers have a request for specific raw material origins,” continues de Vries. “After different issues in relation to organic products and the organic status of these products, it is essential for customers to be on the safe side.”

According to de Vries, the availability of organic wheat from trustworthy origins is not unlimited and the market volume in total is relatively small. As a result, raw material availability is a key factor to secure the business and the business of customers.
“For the farms, it could be beneficial to plant organic wheat as the price is usually significantly higher. This is necessary as the crop yield is approximately 50 percent lower in comparison to conventional wheat,” adds de Vries.

In periods with high prices for conventional wheat the gap between organic and conventional might be too small to cover additional costs and the reduced crop yield.
Kröner Stärke has a target of implementing long-term planning schedules with suppliers.

This would give them the security that they can sell their crop. “In addition to that Kröner Stärke tries to implement fair and long term oriented prices. Implementing efficient logistics structures helps to avoid unnecessary costs,” de Vries tells FoodIngredientsFirst.
Kröner-Stärke’s relationships with its organic farmers, go back over two decades, meaning that the firm has total trust in its suppliers and can offer complete transparency over the whole supply chain from “field to factory” with the utmost confidence. Such stable relationships ensure food producers’ supply needs are met even during periods when there are supply challenges such as increased demand or difficult crop periods, says the company.

The firm has teamed up with its main organic suppliers to develop efficient logistics systems which not only avoid cross-contamination during the movement of products but also lead to cost reductions. For example, certain cereal mills have been converted so that they can receive raw materials by ship, which allows specific raw material flows to be controlled and logistics’ costs to be minimized.

To increase the security of its organic raw materials, the company has also implemented a range of scrutiny measures including unannounced and irregular visits to the fields with an evaluation of realistic yield. A further important quality check is the inclusion of a standardized organic checkpoint which verifies products along the supply chain.
Kröner-Stärke has also established vital supply chains with two organic trade associations, Bioland and Naturland, to be able to respond to a wide range of customer specifications.

Organic starch flakes can be used as a viable alternative to tapioca starch.
e company’s commitment to organic farming has reached the point where its entire product portfolio is available in certified organic form. The organic collection now includes a wide range of native and pregelatinized starches, wheat proteins, texturized protein, pregelatinized flours and readily prepared baking mixes.

In response to customer demand, product development specialists have created an organic starch that can be used as a viable alternative to tapioca starch. Organic FOODSTAR, an organic hot swelling starch designed for the organic confectionery, bakery and ready meal product markets, provides excellent viscosity control and thickening properties which make it ideal for a broad range of confectionery products as well as for fillings and dressings where it also acts as a stabilizer.

For organic gluten-free products, Kröner-Stärke can offer organic SANOSTAR, a wheat-based gluten-free starch. This product provides baking properties and taste for a wide range of gluten-free baking applications. In addition to that, organic SANOSTAR is now frequently requested as an alternative to organic corn starch to optimize cost structures and availability.

Other key functional ingredients included in the firm’s organic portfolio include wheat proteins (gluten and texturized proteins) designed to improve the structure and crumb of bread plus organic vital wheat gluten which is a crucial ingredient in the production of seitan – a popular vegan alternative to meat.

Source: https://www.kroener-staerke.de/index.php?id=1&L=1

January 14^th 2019

8^th Starch World Asia.

January 23-24 2019 the 8^th edition of Starch World Asia is to be held in Bangkok, THAILAND. Themed “Fast – changing dynamics of the cassava markets with looming shortage and spreading of disease” its key highlights include :

• Outlook for cassava markets with impending shortage
• Opportunities to switch to sugar with current low prices?
• Vietnam starch market update from the perspective of a local player
• How are they coping with root shortage issues
• Developments in smart agri technology for cassava plantations in Thailand
• Global corn markets & trade outlook with rising concerns over China-US trade tension
• The damage caused by CMD and what actions are in place to tackle the disease
• What is really clean label? are we past that trend?
• Innovations in on-trend rice based solutions
• Discovery of resistant starch from novel waxy tapioca variety
• Advanced cassava breeding for modified starch

For more details https://www.cmtevents.com/aboutevent.aspx?ev=190105& .

4^th Cassava & Starch Africa.

May 22-23 2019 the 4^th Cassava & Starch Africa is to be held in Accra, GHANA. Themed “Driving Sustainable Development through Innovative Value Chains”, its key highlights include:

• Market Focus on Nigeria, Ghana, Uganda, Tanzania, Mozambique
• Latest on Cultivation & Processing Technologies
• Farm Mechanization to Increase Yield & Post Harvest Management
• Uncovering New & Disease-Resistant Varieties
• Promoting Value Addition to Cassava: Starch, Ethanol, HQCF, Sweeteners, Beer, & etc.

For more details https://www.cmtevents.com/aboutevent.aspx?ev=190516& .

Source: https://www.cmtevents.com/main.aspx