Starch Pros

April 12^th 2017

Ingredion launches PRECISA® 680 starch for yield improvement in cheese products.

Ingredion has announced for the U.S. and Canada a revolutionary new starch solution – PRECISA 680 starch – to enable cheese manufacturers to save costs, maintain texture and improve performance without compromising valuable whey streams.

PRECISA 680 starch is retained in the product, providing increased yield in cheese products, Greek style yogurts, quark and cream cheese-type products. The company states that it can be labeled as “modified food starch” and that it’s currently being launched in the US and Canada.

Adding PRECISA 680 starch to milk at the onset of the manufacturing process, cheese manufacturers can increase yield by 8 to 10%. PRECISA 680 starch can be used in cheese products, cream cheese-type products, flavored fresh cheeses, low-fat cheeses and cheese products. The modified food starch is based on waxy maize and is non-GMO.

“Manufacturers using the traditional cheese making process (whey separation) continue to look for ways to make high quality products for less, without compromising the valuable whey stream or textures familiar to consumers.” said Luc Bertram, Ingredion’s vice president of global wholesome and texture springboards. “This innovative solution is easy to incorporate into the traditional cheese manufacturing process and does not require any capital investment, creating opportunities for sales volume increases and access to new markets.”

The company notes the following advantages to customers: • For manufactures using the traditional cheesemaking process (whey separation). • Increase yield without compromising whey stream. • Optimize milk solids and costs – with a non-GMO starch solution that is retained in the cheese curd. • Maintain or improve cheese texture and functionality. • No process change needed – easy to incorporate into the traditional cheese manufacturing process with no capital investment required.

Source: http://www.ingredion.us/MeetIngredion/News/precisa680.html

April 04^th 2017

Clean Label experts Ulrick & Short launch fat replacer starch.

Ulrick & Short is introducing luxury to lower fat foods with its new clean label starch fat replacer, Delyte 9. Responding to demand for effective ways to tackle obesity by reducing fat content across multiple food products, the company is debuting delyte 9, a solution that, it claims, enhances indulgence across multiple applications.

It’s a tapioca-based non-GM clean label starch used as a substitute ingredient for the majority of fats, including butter, oil, cream and milk solids, while at the same time enhancing the formulation with increased body and texture.

Applications include sauces, soups, ready meals and of course sweet applications, although it’s particularly valued in sauces as the starch binds water and helps to trap fat content within the sauce without altering its viscosity.

British company, Ulrick & Short considers itself a clean label specialist and has developed delyte 9 to reduce fat and calories, but also it can be used to co-texturize in its own right because of its innate stability.

It also ticks the “gluten-free” label, is suitable for vegans and vegetarians and is dairy-free, according to the company.

Director, Adrian Short says the secret of fat replacement lies in achieving a balance between reducing the traffic light rating on fat content whilst maintaining the levels of mouthfeel, texture and taste associated with premium products.

Too little fat and dairy products in particular will start to lose flavor, body and creaminess. As a starch it can be added to a process alongside dry ingredients and delyte 9 can be applied in ratios as small as 1-2 per cent in order to add body and creaminess to food products that require a luxury touch.

“Like Ulrick & Short’s other ingredients, the delyte range is designed to be neutral in application, maximizing flavor whilst minimizing change to taste or texture,” says Short.

“As well as supporting overall label simplification, delyte 9 can also help to forge a healthier traffic light classification; in use it reduces not just the fat content but calories too, thus making it the ideal choice to help meet nutritional targets. Offering hot, cold and frozen process tolerance, delyte 9 is allergen-free and highly functional.

“Low fat no longer means low expectations, and the potential health benefits of improving the nutritional profile of food cannot be questioned. Our extended range of delyte fat replacers brings the most comprehensive solution available on the market today and will undoubtedly help to underpin a shift towards lower fat, higher indulgence food products that will help in the ongoing fight against obesity.”

Source: https://bakeryinfo.co.uk/news/categoryfront.php/id/44/Latest_News.html

April 03^th 2017

Tate & Lyle extends Clean-Label portfolio with launch of tapioca-based starch in EMEA.

Tate & Lyle PLC have announced the introduction of its tapioca-based CLARIA Bliss starch to the Europe, Middle East & Africa (EMEA) region, responding to growing demand from consumers for cleaner label products.

An extension to the line of CLARIA Functional Clean-Label Starches, the launch of CLARIA Bliss in EMEA follows its debut at the Institute of Food Technologists Food Expo in Chicago last year.

CLARIA Bliss has functionalities like modified tapioca starches and can help manufacturers develop high quality and great tasting products. With tolerance to shear, heat and acid, even under extreme conditions like ultra-high temperatures (UHT) and homogenisation, CLARIA Bliss makes it easier than ever for food manufacturers to develop products with cleaner labels and differentiated texture.

Its launch follows market research from Innova Market Insights that shows the number of food products defined as clean-label sharply increased in Europe in categories such as chilled desserts (+54%) or ready meals (+39%) between 2014 and 2016.

Yves Maltête, VP Global Product Management, Texturants at Tate & Lyle, said: “At a time when 86% of European consumers regard food and beverages as processed if they contain ingredients they don’t recognise, CLARIA Bliss can help manufacturers maintain great taste in their products. It will also allow them to simplify their ingredient list in a variety of applications, including delicate dairy desserts, clear sauces, chilled ready meals or filling of fresh baked goods.”

CLARIA Bliss delivers on the growing tapioca-based starch trend, which has seen launches of products including tapioca ingredients increasing on average by 25% each year since 2010. Tapioca is popular among manufacturers and consumers for its clean flavour and colour, soft gel texture and non-GMO and gluten free attributes. CLARIA Bliss thickens and sets to form a soft, translucent gel that is especially desirable in applications like a dairy custard or in speciality sauces.

Yves Maltête continued: “There is an enormous opportunity for our customers around the world to simplify ingredient lists and take advantage of demand for cleaner labelled products. We want to partner with our customers to help them meet these challenges, and retain their competitive edge locally and globally. With our expanded CLARIA line now including CLARIA Bliss, it’s easier than ever to make that a reality.”

Source: http://mediacentre.tateandlyle.com/releases/ReleaseSearchPage.aspx

March 27^th 2017

ADM adds to European Sweetener and Starch footprint with proposed acquisition of Chamtor.

Archer Daniels Midland Company (ADM) have announced that it has been granted exclusivity in relation to the proposed purchase of Chamtor, a French producer of wheat-based sweeteners and starches.

“After adding to our sweetener and starch capabilities in Eastern Europe, we are continuing to execute our strategy by expanding in Western Europe,” said Pierre Duprat, president, ADM Europe, Middle East and Africa. “Seventy percent of the European starch and derivatives market is in Western Europe. Chamtor is located in the heart of the European wheat belt, and is perfectly positioned to efficiently serve Western European sweetener and starch customers, particularly in France, Germany, Belgium and the Netherlands.”

Chamtor, founded in 1992, produces glucose, starch and proteins from wheat. The company, which is currently owned by Vivescia Industries, is located in Reims, France, and has about 210 employees.

In 2015, ADM purchased full ownership of corn wet mills in Bulgaria and Turkey, and a 50 percent stake in a wet mill in Hungary. Last year, the company acquired a sweetener and starch facility in Morocco, and announced expansion plans for the Turkey and Bulgaria plants.

“One of the key elements of our strategy to grow shareholder value is the expansion and diversification of our global sweetener and starch capabilities,” said Chris Cuddy, president of ADM’s Corn Processing business. “With our significant and growing footprint, we are looking forward to efficiently serving sweetener and starch customers throughout Europe.”

Under French law, the signing of an acquisition agreement is contingent upon informing and consulting with relevant employee representative bodies. Subject to that process, ADM is targeting completion of the sale, which requires regulatory approvals, by this summer.

Source: http://www.adm.com/en-US/news/Pages/default.aspx

March 15^th 2017

Cargill invests in Asia-Pacific Specialty Starch expansion.

Cargill has announced that it will be investing in a number of key specialty starch projects in the Asia Pacific region. One of the world’s largest corn milling companies, Cargill aims to leverage on its cutting-edge starch modification technologies and has set up the modified starch facility in China. This facility helps to serve Cargill’s Asia customers and provide them with a range of specialty starch solutions to increase the stability of soups, sauces and dairy products.

The size of capex investment is being kept confidential, however, a spokesperson for the company stressed: “We are the key players in the market and looking forward to strengthen our positioning in Asia.”

An essential ingredient in most food and beverage applications, be it bakery, salad dressing and sauces or dairy products and snacks, specialty starches allow manufacturers to develop new and novel textures, manage stability and create new “on trend” recipes without compromising on consumer quality. Having a reliable local source of specialty starches means manufacturers can innovate with confidence as they will have access to the widest range of high performance starches from within the region.

Cargill will also be the first company globally to produce cold water swelling starches in the Asia region. Leading the way in Asia, this investment commitment will enable significant potential innovation and future application in the local food and beverage industry. Cold water swelling starches are the “best in class” instant starch solutions that bring improved viscosity and texture stability, better dispersability, and more flexibility in processing other instant starches. They are ideal for bakery products, bakery fillings, coatings, cold prepared dairy and convenience products and can bring enhanced indulgence and excitement to food and beverage products. A cost effective and superior solution, cold water swelling starches are the versatile choice for food manufacturers.

CEO of Cargill Asia Pacific Peter van Deursen says: “Cargill has an established network in the Asia region, and as our global network of specialty starch assets continue to grow and expand, we must evolve alongside our partners and continue provide innovative, on-trend solutions for our customers. These series of strategic investments will help us bring this vision to life, reinforces Cargill’s leadership in the growing APAC market, and also demonstrates our commitment to Always helping local communities and manufacturers grow and thrive with us.”

He adds: “ We aim to be the most trusted partner in food, agriculture and nutrition by delivering sustainable solutions that help our customers nourish the world.”

Cargill has 52,000 employees in 17 countries an Asia Pacific across about 250 locations, and are headquartered in Singapore.”

Franck Monmont, Regional Director Cargill Texturizing Solutions and Go To Market says: “Cargill is the world’s leading supplier of starches, sweeteners & texturizers. We serve customers the global food & drinks industry. In Asia, our key priority is to help fulfil the needs of our customers through the delivery of a broad specialty ingredient portfolio, state-of-the-art application capabilities, as well as customer-centric solutions and services.”

“We have developed and tailored a wide range of starches from corn, waxy corn, potato and wheat to meet consumer needs, and customize their different functionalities for our various customers in the food and drinks industry,” he notes.

The company produces a range of Specialty starches (physical and chemical), including oxidized starch, acid thinned starch, acetylated distarch phosphate and distarch phosphate; as well as starch ester, starch ether, emulsifying starch, cold water swollen starch, roll-dried. These are supported by brand names such as C*PolarTex, C*StabiTex, C*HiForm, C*Instant, C*Set, C*EmCap and etc.

Commenting on the Asia-Pacific strategy, Monmont notes: “Asia is clearly the engine of growth and a very important pillar in our overall Food Ingredient strategy. With 4.5 billion people, continued sustained growth and changing consumer trends, Asia presents huge opportunities for our specialty ingredients. Changing consumer behaviors and needs mandate that Cargill must continue to innovate and invest in developing customized solutions for our customers and partners in order to help them succeed and thrive.”

“To this end, Cargill continues to strive towards being the highest quality starches provider. Food manufacturers can expect Cargill to continue to be their partner of choice, as we tap into our vast global network and our depth of resources – including state-of-the-art manufacturing facilities, local assets, integrated supply chain solutions as well as innovation and application centers – to support and partner our Asian customers, and to provide them with affordable, healthy and convenient products. Our investment in creating a strong Asia Pacific presence has been a key enabler of this strategy and is seeing many positive yields,” he concludes.

Source: https://www.cargill.com/news

March 10^th 2017

Ingredion Completes Acquisition of Rice Ingredients Business In Thailand.

Ingredion Incorporated, a leading global provider of ingredient solutions to diversified industries, announced today that it has successfully completed the acquisition of the rice starch and rice flour business from Sun Flour Industry Co, Ltd. based in Banglen, Thailand.

“This acquisition not only supports Ingredion’s global strategy to increase our higher-value specialty ingredients portfolio, it also strengthens our capability to produce clean label starches, a growing category,” said Jorgen Kokke, Ingredion senior vice president and president, Asia-Pacific and EMEA.

The terms of the agreement will not be disclosed. With the acquisition, Ingredion now operates four manufacturing facilities and has 870 employees in Thailand.

Source: http://www.ingredionincorporated.com/news-events.html

March 10^th 2017

Cargill Texturizing Solution can cut winegum production time by 50%.

Cargill has introduced a newly developed texturizing solution that will enable European confectionery manufacturers to achieve optimal texture and transparency while reducing drying time by up to 50 percent for their gelatin-free winegum applications.

The new Cargill product – C*Clearset 35426 – is a unique blend of specialty starches for gelatin free sugar confectionery applications with outstanding functionality. It offers a softer texture with excellent flavor release, optimal transparency and facilitates up to 50 percent reduction in drying time compared to a single starch base. This introduction boosts the variety of possibilities to design nutritious, convenient and tasty foods to satisfy consumers.

“When it comes to taste perception, texture is key. In Europe, gummy and jelly product launches with a texture-related claim have doubled in the past five years”, says Laura Goodbrand, EMEA starch product manager for Cargill Starches, Sweeteners & Texturizers.

“Not only are we seeing a change in consumer preference for softer and more transparent sweets, but we expect a rise in demand for gelatin-free products (Innova Market Insights, 2017). The appeal for vegan products is expanding across all categories beyond those who avoid animal products for ethical reasons. To cater to the need of this growing consumer base, gelatin use in gummies and jellies is being progressively phased out, with ‘gelatin-free’ increasingly highlighted on product packaging.”

C*Clearset 35426 starch was developed by Cargill’s technical experts to improve the processing of gelatinfree, starch-based winegums without compromising on taste. Offering up to 50 percent reduction in drying time without the need for additional capex investment, it enables increased output with a higher top-line growth. “During research, specific specialty starch products were identified as containing properties that would enhance confectionery applications,” says Jan Delobel, senior confectionery application specialist. “Extensive application testing in our pilot process facility provided a deeper understanding of the challenges faced by our customers and enabled C*Clearset 35426 starch to be tailored, in partnership, to their process flow”.

With extensive application knowledge, state-of-the-art technology and a broad portfolio, customers can benefit from a comprehensive range of products to suit their texturizing needs.

“We understand that one size doesn’t necessarily fit all”, says Lionel Gilet, EMEA technical support manager for Cargill Starches, Sweeteners & Texturizers. “Consumers’ texture preference can vary widely, influenced by factors such as age and mouth behavior. Our industry-leading portfolio of texturizing solutions ensures we deliver a complete texture choice for our customers. C*Clearset 35426 starch is the latest addition to our confectionery starch portfolio which also includes; pectin with the Unipectine PG series, and carrageenans with the Satiagel PG series.”

C*Clearset 35426, is part of Cargill’s industry-leading portfolio of texturizers and emulsifiers which includes a vast range of starches, lecithins, seaweeds, fruit extracts and sugar fermentation solutions. Coupled with our global technical and research and development skills, we help our customers to design nutritious, convenient and tasty foods to satisfy consumers.

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

February 23^rd 2017

Tate & Lyle celebrates completion of major energy efficiency and CO₂e reduction project in Tennessee.

Tate & Lyle PLC has opened its new co-generation plant at its corn wet milling facility in Loudon, Tennessee.

The new natural gas-fired combined heat and power system, representing a US$ 60 million investment by Tate & Lyle, will significantly improve energy and operational efficiency at the Loudon facility, and reduce greenhouse gas emissions by nearly 50%. Tate & Lyle’s global CO₂e emissions will also be reduced by around 10% as a result of this investment.

The natural gas for the combined heat and power system will be supplied through a new dedicated pipeline which, as well as meeting Tate & Lyle’s energy needs, will provide the wider area with additional natural gas capacity to support local economic development efforts.

Vicky Bullivant, Vice President, Sustainability, Tate & Lyle said: “This is one of the largest carbon reduction projects carried out by Tate & Lyle, and clearly demonstrates our strong commitment to reducing our impact on the environment. This major investment reduces Tate & Lyle’s global CO₂e emissions by around 10%, providing a step-change in our global carbon footprint.”

Gerry Schlueter, Plant Manager, Loudon, Tate & Lyle added: “We’ve been working closely with the community and our local and state governmental representatives from the outset of this project, and I would like to thank them for their support.”

“This major investment has big wins for both Tate & Lyle and the local community. Tate & Lyle reduces its environmental footprint at the Loudon facility by nearly 50%, which benefits the local community, and the new pipeline will supply extra natural gas capacity to the wider area providing support for local economic development,” he explains.

Source: http://mediacentre.tateandlyle.com/