Starch Pros

January 30^th 2018

Cargill and AKV Langholt AmbA invest $22.5 million USD in Denmark potato starch production facility.

In a joint venture, Cargill and its Danish potato starch partner, AKV Langholt AmbA, are investing US$22.5 million (€19 million) in a new potato starch production unit at their
Langholt facility in Denmark. The plant expects to start operations in mid-2018.

“This investment demonstrates Cargill’s commitment to providing our food manufacturing customers the functional native starches they need to meet the demand of today’s label-conscious consumers,” says Simon Waters, global food starch leader, Cargill.

“Consumer demand for products made with familiar, trusted ingredients is increasing rapidly,” said Waters. “However, these ingredients must also stand up to the diverse processing conditions of modern processing. We understand these competing needs and are using state-of-the-art processing techniques make label-friendly starch solutions a reality.”

In an interview Laura Goodbrand, EMEA starch product manager for Cargill Starches, Sweeteners & Texturizers says: “Potato starch is a really exciting texturizing ingredient. Potatoes are interesting for Cargill because they allow us to develop new connections with
our customers, this investment will really take off in terms of the opportunities available in our customer markets and in particular, in Europe, where potato has a positive label declaration and consumer appeal.”

“The partnership with AKV Langholt AmbA has been ongoing for thirty years and the plant in Denmark is in a very nice location for the growth of potatoes. Our job with AKV Langholt AmbA is to work with the potato farmers to give them back the best they can get, from the products that they produce, and bring good value products right into the market. Cargill is responsible for commercializing the right products and helping them to get the right processing developments to ensure they can be successful while growing their raw ingredients,” she explains.

“The potato starch market is very important to us, we have a smaller footprint than other players in the market but we are certainly aiming to grow that.” No specifics were revealed in terms of capacity, but the move will give a “good amount of additional growth for this particular raw ingredient.” “It will become an even bigger opportunity for us to differentiate once again and offer a new scope to enter into markets, with clean label starches that our customers are asking for,” she adds.

Potato starches produced at the new facility expand Cargill’s SimPure portfolio of functional native starches. SimPure starches feature ingredients from a variety of botanical sources, providing food and beverage manufacturers access to the recognizable, simple ingredients consumers demand, while achieving necessary process tolerance, retail shelf-life and storage ability.

SimPure is an evolving range of functional clean label starches. “Watch this space for further developments as we are hoping to expand that brand even further so it will be a product range that you will still see around in the coming years,” says Goodbrand.

“The ingredient market is always vibrant, everyone is always looking for new and interesting ways to differentiate themselves and reinvent themselves in some cases and also to meet the needs of the consumers so for Cargill, it’s really about selecting the right areas and the right opportunities for growth. This particular investment in Denmark is really part of a key strategic opportunity for starch and Cargill Texturing Solutions as a whole,” she notes.

“Our key target application areas we are indeed focusing on are predominantly convenience and meat manufactures, basically those who see potato ingredients as having a really positive commercial style for consumer recognizability and also consumer relevance,” Goodbrand states. “When we make our soups at home we can thicken them with potatoes and so it’s a logical ingredient for these types of scenarios, such as making convenience foods more adaptable and easy to use in solutions. Equally, for meat manufactures, potato as a granule, holds much more water in terms of shelf-life stability, so for meat manufactures looking for a better water holding solution, potato is an exceptional option.”

“It’s a clean ingredient, people see it as a clean ingredient and it will make the end product label simple,” she adds. “The good thing about potatoes is that they have no taste or odor so can be used very well in many applications,” Goodbrand concludes.

Source: https://www.cargill.com/news/press-releases

January 25th 2018

Scientists eye potato starch as bio-based solution for paints and varnishes.

If a surface has to be protected against corrosion, in 80 percent of all cases this takes place through coating it with paints or varnishes. When doing so, the proportion of bio-based, environmentally-friendly solutions is extremely small. Researchers at the Fraunhofer Institute for Applied Polymer Research IAP, in cooperation with the Fraunhofer Institute for Manufacturing Engineering and Automation IPA, are looking to close this gap and are developing a cost-effecti-ve coating based on renewable raw materials. The focus of the research is on potato starch.

Climate change, finite resources, increasing burdens on the environment mean that more and more industries are focusing on sustainable production. And this is also the case in the production of coatings such as paints and varnishes. In Germany alone, 100,000 tonnes of coating materials for protection against corrosion are produced every year. However, in the past, paints and varnishes with bio-based binders or film formers have usually been too expensive or could not meet the requirements. But through the use of modified starch, scientists at the Fraunhofer IAP have found a way which even in this field makes sustainable and cost-effective solutions possible. “Until now, traditional industrial fields of application of starch have been the paper/cor­rugated cardboard and adhesives industries,” says Christina Gabriel, a scientist at the Fraunhofer IAP in Potsdam-Golm. “In the field of paints and varnishes on the other hand, starch was usually only used as a additive. With starch as the main component of a water-based dispersion, we now have very promising adhesion results.” At the center of the research is the coating of metals for indoor use, for example aluminum, which can be used, e.g. for fire doors, computer housings or window frames.

The use of starch as the main component of paints and varnishes posed various challenges to the Fraunhofer experts. “Film formers must fulfill several tasks. They must form a continuous film, which adheres well to the substrate material, is compatible with additional layers and additives and can embed pigments and fillers as well,” explains Christina Gabriel. “In its natural form, however, starch exhibits several proper­ties, which stand in the way of its use as a film former. For example, it is not soluble in cold water and neither does it form continuous, non-brittle films. We therefore had to modify the starch to adapt it to the requirements, as in spite of all the challenges, as a renewable and cost-effective raw material, starch is of great interest for many sectors.”

The solution by the Potsdam scientists involves an initial degradation step of the starch in order to improve its solubility in water and the subsequently associated solids content of the starch in water, as well as its film forming ability. However, in order to produce a starch-based coating material, which is comparable with a conventional coating, this is not yet sufficient, as although the film former should initially be soluble or dispersible in water, the coating must subsequently no longer dissolve in water.
The starch must therefore be modified further. This takes place by way of a chemical process known as esterification. The resulting starch esters are dispersible in water, form continuous films and have very good adhesive properties on glass and aluminum surfaces. In cooperation with the Fraunhofer IPA, the esterified starch is then “cross­linked” through which the sensitivity of the coating to water is reduced further.

The stability tests to check the long-term stability are then also carried out at the Fraunhofer IPA. In the tests, the coated materials are exposed to rapidly changing temperature cycles in a time-compressed form to simulate the change from day to night and the course of the seasons. In addition, the test objects are exposed to electrolyte-enriched water in order to see how the coating reacts to water and how resistant it is under extreme conditions.

In the next step, the resistance to corrosion and adhesion of the modified starch on different metal substrates is examined. New “recipes” are also being tested, which are intended to optimize the properties of the coating even further. “Apart from the already tested aluminum, two other important metals, steel and galvanized steel, are to be tested” states Gabriel. “Our investigations show that with its good film forming and very good adhesion properties on various substrates, starch esters have the potential to be future alternatives to petroleum-based film formers in the coatings industry.”

Source: https://www.fraunhofer.de/en/press.html

January 22^nd 2018

Cargill makes first investment in Saudi Arabia, targets Middle Eastern growth.

Through a joint venture between Cargill and Arasco, the Kingdom of Saudi Arabia (KSA) has a new corn milling facility to meet the growing demand of the region’s food and beverage industry. The Middle East Food Solutions Company (MEFSCO Corn Milling Facility), inaugurated in Al-Kharj, is Cargill’s first investment in KSA. The investment marks the company’s commitment to the Middle Eastern economy and support for the region’s food and beverage manufacturers.

The MEFSCO facility was built to serve the Gulf Cooperation Countries (GCC), which include Saudi Arabia, the UAE, Kuwait, Oman, Bahrain and Qatar. With the new plant, the joint venture is able to double its glucose and starch production capacities, triple total production volume and expand its product portfolio to include high fructose corn syrup to meet the growing demand across the confectionery, juice, bakery and catering segments in the region.

Julian Chase, global Leader for Cargill starches, sweeteners and texturizers said: “The Middle East food industry is one of the world’s fastest-growing markets. The MEFSCO facility gives regional food and beverage manufacturers access to a high quality, innovative products produced specifically for them. Arasco’s local knowledge and supply chain infrastructure were crucial in our ability to design a facility that best serves local market needs.”

The expansion allows MEFSCO to offer enhanced, market-specific solutions for Middle Eastern customers.

Ziyad Alsheikh, Chief Executive Officer of MEFSCO, said: “In the Middle East, consumer awareness around food safety and hygiene is growing steadily. Cargill’s expertise in processing agricultural commodities into high-quality sweeteners and starch-based products will provide our regional customers with an edge in making products that respond to this consumer trend. Customers will be able to serve the market’s demand for products that MEFSCO will manufacture to the strictest food safety and hygiene standards in our state-of-the-art Al-Kharj facility.”

The MEFSCO joint venture was established by Cargill and Arasco, a leading food manufacturer in KSA, in 2013. The new starches and sweeteners facility marks the joint venture’s first investment in KSA.

Source: http://www.prnewswire.co.uk/news-releases/news-releases-list/

January 19th 2018

Cargill diversifies starches and sweeteners site in Krefeld, Germany.

Cargill is expanding and diversifying its product portfolio at its starches and sweeteners plant in Krefeld, Germany with products such as vegetable wheat protein, specialized industrial wheat starches and advanced biofuel. Transitioning this site from a corn to wheat processing facility allows Cargill to add these products to its product portfolio and help customers address changing consumer needs in terms of nutrition, packaging and sustainable fuel.

Cargill’s corn processing facility at Krefeld produces high-quality starches and sweeteners from corn for a series of food, feed and industrial applications. As part of Cargill’s long-term strategy, the transformation to wheat will broaden Cargill’s product portfolio to address changing consumer needs such as an increasing demand for protein rich foods, rising need for paper and packaging solutions and renewable energy sources. The transformation is expected to be completed in 2020.

“Cargill wants to address the growing needs of its customers and the market – both in the Germany and across Europe – such as the increasing demand for vegetable proteins driven by a growing world population and the rising need for industrial starches used in packaging,” says Alain Dufait, Cargill Starches & Sweeteners Europe Managing Director. “In addition, we are exploring the opportunity to manufacture and offer our customers advanced biofuel produced from low-value streams.”

The new facility will be using the latest production technologies, allowing Cargill to further increase its plant reliability and to further improve its service to customers. Menno Timmermans, Cargill Starches & Sweeteners Europe Krefeld site manager says: “This is an exciting time for us as the Krefeld facility will broaden its product offering to provide our customers with the right choice of qualitative and competitive wheat based products for food, feed & industrial applications to address a growing world population’s need for protein rich foods, booming packaging industry due to growth in e-commerce and growing consumer sensitivity towards sustainable fuel alternatives.”

This intent to invest in the Krefeld plant demonstrates Cargill’s support for the German economy and the German and European farming community.

Source: http://www.finanznachrichten.de/nachrichten/uebersicht.htm

January 17^th 2018

Cargill invests in PURIS to accelerate pea protein production for North American and global markets.

With the rapid rise in consumer demand for plant-based protein, PURIS, the largest North American producer of pea protein, and Cargill have signed a joint venture agreement to accelerate a new wave of great tasting, sustainable and label-friendly plant-based foods.

“PURIS is a game changer in terms of taste and vertical integration in pea protein,” said David Henstrom, vice president, Cargill Starches, Sweeteners and Texturizers. “Cargill is excited to expand into the emerging pea protein space while continuing to support our conventional agricultural crops. It’s clear that PURIS is in alignment with Cargill’s vision to meet the growing demand for protein globally and to help customers deliver label-friendly products without sacrificing taste.”

“Cargill’s financial backing and market reach will power significant expansion of our operation globally. We will add substantial capacity, including a second plant, while maintaining our focus on U.S. production,” says PURIS President Tyler Lorenzen. “Cargill is investing in everything PURIS stands for, from our vertically integrated non-GMO pea seed development to our proprietary technologies and our commitment to U.S. Certified Organic pea farmers.”

A growing number of consumers are looking for great taste, simpler labels and alternative sources of protein to solve their personalized nutrition choices. Manufacturers are turning to pea protein because of its functional and nutritional attributes. Pea protein offers a non-GMO, Certified Organic, allergen-friendly option that checks all the boxes consumers are looking for in label-friendly products. It’s also compatible with vegetarian and vegan lifestyles. PURIS™ Pea Protein is known for its superior taste and is produced from peas grown sustainably and manufactured in the U.S.

“With Cargill’s support, our plant-based ingredients become available to customers and consumers on a global scale,” said Lorenzen. “Our founder set out to feed the world in 1986. Now it’s coming true.”

Source: https://www.cargill.com/news/press-releases

January 01^st 2018

NIVOBA and HOVEX combine their expertise.

Nivoba and Hovex to join forces and continue as one company being among the global leaders in starch engineering.

See their websites for their announcements: http://www.nivoba.com/ and https://www.hovex.com/.

In the video section of this Starch Pros’ website you can find the introduction video accompying the announcement of these two companies.

Source: http://www.nivoba.com/ and https://www.hovex.com/

December 24^th 2017

The upcoming Starch Events in 2018.

• January 23-25 2018, 7^th Starch World Asia, Siem Reap (Cambodia) [http://www.cmtevents.com/aboutevent.aspx?ev=180105]
• April 10-11 2018, 69^th Starch Convention, Detmold (Germany) [http://www.agfdt.de/de/veranstaltungsleser/events/staerke-tagung-mit-ausstellung.html]
• April 24-25 2018, 3^rd Starch World Dubai, Dubai (United Arab Emirates) [http://www.cmtevents.com/aboutevent.aspx?ev=180413]
• July 11-13 2018, 13th China International Starch & Starch Derivatives Exhibition, Shanghai (China)[http://www.cisie.cn/en-us/overview/introduction]

Source: See above.

December 13^th 2017

Accident at the AGRANA corn starch mill.

December 05^th 2017

New clinical research on sustained energy response with SUSTRA™ 2434 slowly digestible carbohydrate.

Ingredion Incorporated, a leading global provider of ingredient solutions to diversified industries, today announced the results of a new clinical study of the sustained energy effects of SUSTRA™ 2434 slowly digestible carbohydrate. The study, published in the peerreviewed scientific journal Nutrients, is the first to characterize physiological responses to the slowly digestible starch (SDS) in two different foods.

Glycemic Index Laboratories conducted the randomized, double-blind, placebo-controlled clinical study, which was funded by Ingredion. Researchers evaluated the blood glucose response of 14 healthy adults who ate study foods including cold-pressed bars and instant chocolate pudding made with SUSTRA 2434 slowly digestible carbohydrate, or a control bar made with maltodextrin and a control pudding made with dextrose. Foods formulated with SUSTRA 2434 slowly digestible carbohydrate were associated with a lower glucose response in the first 60 to 90 minutes following consumption, and a higher glucose response at two or more hours, suggesting steadily available energy.

“Having a lower glycemic response to food is an indicator of prolonged digestion and absorption, which helps to yield more balanced energy throughout the day,” says Vishnupriya Gourineni, global nutrition R&D scientist at Ingredion. “Ingredion’s proprietary research has shown that consumers are interested in foods that deliver steady energy, particularly from early morning to mid-afternoon. At the same time, consumers are seeking low glycemic index foods to help manage blood sugar. The balanced, more sustained energy that SUSTRA 2434 slowly digestible carbohydrate provides can help improve carbohydrate value in energy-focused nutritional foods, beverages and supplements.”

The open access article, written by Gourineni and others, was published in scientific journal Nutrients 9, no. 11: 1230, “Slowly Digestible Carbohydrate for Balanced Energy: In Vitro and In Vivo Evidence.” Visit http://www.mdpi.com/2072-6643/9/11/1230 for the full article.

Source: http://www.ingredion.com/