Starch Pros

January 15^th 2016

Ingredion plans to put $30 million into its San Juan del Rio manufacturing facility.

Ingredion Inc. has announced plans to invest approximately $30 million in Mexico to expand capacity at the company’s San Juan del Rio manufacturing facility. According to Ingredion, the facility has been increasing production to support the growth demands of the company’s core and specialty products. The corn processing plant manufactures starches, glucose, high fructose corn syrup and adhesives. The expansion project is expected to be complete in the first quarter of 2017. “We are excited about this incremental investment,” said Jim Zallie, executive vice-president, global specialties and president, Americas. “With close to $1billion in annual sales, Mexico is a profitable and growing market for us. It has a positive economic outlook andfavorable demographics. As our customers continue to invest in Mexico there’s an increasing demand for our ingredients and our local manufacturing capabilities are a competitive advantage. This investment will position us to address our customer needs while further enhancing shareholder value.”

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

January 14^th 2016

Tereos and APM Déshy Cooperative merge in preparation for CAP reform.

On Wednesday, January 13, the Supervisory Board of Tereos and the Board of Administrators of APM Déshy approved the merger of APM Déshy and Tereos. This merger reflects the two cooperatives’ ambition to prepare for the CAP reform, which will have significant effects on agricultural activities fromnow until 2020: decrease in direct aid to farmers, ending of quotas and minimum prices for starch potato and sugar beet, and changes to coupled support for alfalfa.

By joining forces, Tereos and APM Déshy will be able to make the most of the complementarities of the sugar beet, starch potato and alfalfa sectors in order to enhance the value of agricultural productions and offer their members new opportunities.

At national and international levels, APM Déshy members will benefit from the Tereos Group’s knowhow and leading positions in innovation, distribution and export. They will thus increase their market opportunities in the animal feed sector. At the regional level, the size of the new group – which will comprise 2,700 cooperative members, some 500 employees and 7 industrial plants – will boost the competitiveness of the sugar beet, potato and alfalfa sectors, thanks to the synergies created among all of these activities.

Regional synergies have already been put to good use by Tereos and the Coopérative Féculière de Haussimont (formerly SCAF) since their merger in2013, allowing cooperative members to increase their production and the related remuneration. Indeed, the areas devoted to starch potatoes increased 20% over the past 2 years and are set to double in 2017 with the arrival of the Vic cooperative members. Furthermore, the remuneration of farmers’ production has increased significantly, despite the recent ending of starch quotas./

Brice Bijot, Chairman of the APM Déshy Cooperative,made the following statement: “We have chosen to merge with the Tereos cooperative group, whose recognized know-how and strong presence in our region offer our cooperative members a promising future in the dehydration of pulp as well as alfalfa.”

Denis Lecart, Vice Chairman of Tereos’ Supervisory Board and Chairman of the Connantre Coopérative, added: “We are joining forces in the same cooperative spirit, with the goal of enabling our members to benefit from all the synergies of our sectors. This is a major project for Marne farmers, not only at the regional level, but also because it aims to address the CAP reform and deregulation of our markets for the benefit of farmers.” “The merger of APM Déshy and Tereos boosts the dynamics between the upstreamagricultural sector and industrial processing in the French cooperative sector. It provides long-term visibility to the members of the two cooperatives, who will also benefit from strong regional development dynamics”, stresses Alexis Duval, Chief Executive Officer of Tereos.

This project will be submitted for approval to the General Meetings of the cooperatives by the end of June 2016.

Source: http://tereos.com/en/press

January 12^th 2016

Starch conferences for 2016.

Following starch events are worthwhile to be put on your calender:

– 5th Starch World Asia. January 25th – 27th 2016. Sofitel Bangkok Sukhmvit, Bangkok (Thailand). For more information go to: http://www.cmtevents.com/aboutevent.aspx?ev=160104&name=5th-Starch-World-Asia&

– 67th Starch Convention (with exhibition). April 13th & 14th 2016. Association of Cereal Research (AGF), Detmold (Germany). For more information go to: http://www.agfdt.de/en/eventreader/events/staerke-tagung-mit-ausstellung-en.html

– 11th China International Starch And Starch Derivatives Exhibition. June 21st – 23rd 2016. Shanghai New International Expo Centre , Shanghai (China). For more information go to: http://www.cisie.cn/en-us/

January 06^th 2016

Drought impact on cereal harvests greatest in developed nations.

Drought and extreme heat events slashed cereal harvests in recent decades by 9% to 10% on average in affected countries – and the impact of these weather disasters was greatest in the developed nations of North America,Europe and Australasia, according to a new study led by researchers from McGill University andthe University of British Columbia.

At a time when global warming is projected to lead to more extreme weather, the study, published in Nature, provides the most comprehensive look yet atthe influence of such events on crop area, yields and production around the world. The researchers analyzed national production data for 16 cereals in the 177 countries included in an international database of extreme weather disasters.

The impact from droughts grew larger in the period from 1985 to 2007, according to the study, which examined the effects of about 2,800 weather disasters from 1964 to 2007.

“We have always known that extreme weather causes crop production losses,” says senior author Navin Ramankutty, professor of global food security and sustainability at UBC’s Liu Institute for Global Issues and Institute for Resources, Environment and Sustainability. “But until now we did not know exactly how much global production was lost to such extreme weather events, and how they varied by different regions of the world.”

Production levels in the more technically advanced agricultural systems of North America, Europe and Australasia dropped by an average of 19.9% because of droughts – roughly double the global average. This may reflect differences inscale and methods of farming in wealthier countries, compared with the developing world, the researchers say.

“Across the breadbaskets of North America, for example, the crops and methods of farming are very uniform across huge areas, so if a drought hits in a way that is damaging to those crops, they will all suffer,” says first author Corey Lesk, a recent graduate of McGill’s Department of Geography. “By contrast, in much of the developing world, the cropping systems are a patchwork of small fields with diverse crops. If a drought hits, some of those crops may be damaged, but others may survive.

Farmers in wealthier countries also rarely depend on harvests directly for food, and typically have dependable access to crop insurance in the event of bad weather, Lesk notes. “So the optimal strategy for them may be to maximize yieldsrather than minimize the risk of weatherrelated crop damage.”

One bright note does emerge from the analysis: the extreme weather events had no significant lasting impact on agricultural production in the years following the disasters.

“Our findings may help guide agricultural priorities and adaptation efforts, to better protect farming systems and the populations that depend on them,” Ramankutty says.

Source: https://www.ubc.ca/news/

November 26^th 2015

Cargill launch starch enabling a minimum of 50% fat reduction in yogurt.

Dairy manufacturers can now achieve the optimal balance between healthier profiles and sensorial indulgence when reducing fat in yogurt, a core food in most European consumers’ diets. C*CreamTex06329 modified starch is a unique patent pending starch solution that enables a minimum of 50% fat reduction with minimal impact on the taste and mouthfeel of yogurt.

A stabilized n-OSA starch, C*CreamTex06329 modified starch was specifically designed by Cargill’s technical experts through a proprietary technology patent to improve the texture and rheological behavior of the finished product.

“Yogurt has become an irreplaceable component of the European diet. In particular, fat-reduced yogurt has grown to become a top seller in the overall dairy health and wellness segment,” says Denis Palacioglu, EMEA starch product manager for Cargill Texturizing Solutions.

“If we look closely at this segment, we can see that fat reduction is by far the most popular option in health and wellness yogurt. But we also know that, while increasingly looking for healthier options with fewer calories and less sugar, consumers do not want to forsake the sensorial aspects connected with eating dairy, preferring those products that are both good for you and offer a creamy, silky-smooth texture. Certainly not an easy combination to achieve for dairy manufacturers.”

The uniqueness of C*CreamTex06329 modified starch lies precisely in the perfect balance between technical effectiveness and sensorial aptitude: it is a distinctive starch solution that enables higher fat reduction while meeting consumers’ taste preference, by recreating the profile of full-fat yogurt.

“The Hydroxypropyl (HP) starches currently on the market cannot match full-fat yogurt’s sensorial profile: that preferred, traditional flavor of yogurt is often lost when we replace fat with starch,” explains Fabien Bouron, senior dairy application specialist at Cargill Texturizing Solutions. “Through our dairy lab research, done via both rheological tests and sensory panels, we identified a clear gap in terms of creaminess, mouth thickness and shine when using HP starches, with a high degree of undesirable stickiness. So we developed a new technology and created C*CreamTex06329 modified starch to offer our customers the opportunity to fill that gap and achieve a greater level of fat reduction in their recipes. Additionally, being a starch-based solution, it is a reliable, cost-effective and non-animal derived fat replacer.”

A truly innovative solution, C*CreamTex06329 modified starch will be presented at Food Ingredients Europe (December 1-3 in Paris Nord Villepinte) where it will be available for sampling in a comparative tasting with full-fat yogurt.

C*CreamTex06329 modified starch is a texturizing starch. Texturizing starches are part of Cargill Texturizing Solutions’ unique portfolio of texturizers and emulsifiers, which includes a vast range of starches, lecithins, pectins, carrageenans, alginates, xanthans, locust bean gums and functional systems. This large portfolio, coupled with global R&D and supply chain capabilities, allows Cargill to help customers manage both the product development and supply chain challenges associated with formulating or reformulating products.

Source: http://www.foodbev.com/news/category/industries/functional/

November 19^th 2015

Avebe takes another good step in 14/15: ‘best performance price so far’.

In financial year 2014/2015 Cooperative Avebe achieved a performance price of 78.41 euros. This is the highest performance price achieved so far (2013/2014: 75.07 euros).

The performance price combines the potato money paid to the members and the net result. That makes it the cooperative’s most important financial indicator.

The cooperative result totals 11.8 million euros (13/14 8.3). Gross turnover totalled 559.6 million euros (13/14: 579.9).

The 2014 harvest year was a year of extremes. The conditions in part of Avebe’s work area were optimal, and an above-average starch yield per hectare was achieved. In other areas there was a lot of rainfall in the spring. As a result the yield per hectare was much lower in those areas.

The average high volume of potato starch exerted downward pressure on the price of native starch.

The strategy chosen by Avebe starts to bear fruit. Avebe is continuing to work on extending its position in the market for high quality applications of potato starch and protein, mainly in food.

The strategy includes a number of objectives to be achieved in 2018. “We’re now half-way through the period and are making good progress, but we’re not there yet”, says CEO Bert Jansen. Some more important steps will have to be taken in the years to come. Jansen is confident about this: “The current strategy is founded on four pillars: Market Orientation, Innovation, Sustainability and Cost Control.”

Approximately 93% of the performance price has been paid out directly to the members. A subsequent payment of 1.75 euros per ton of potatoes on fully delivered shares, totalling 4.35 million euros, will be proposed at the members’ council meeting of 16 December.

Source: http://www.avebe.com/news/

November 02^nd 2015

ADM, Tate & Lyle complete re-alignment of Eaststarch joint venture.

Archer Daniels Midland Company (ADM) announced on Nov. 2 that it has completed the purchase of certain assets of Eaststarch C.V., ADM’s 50-50 joint venture with Tate & Lyle. The signing of the agreement to re-align Eaststarch was announced on April 21.

“This acquisition is an important expansion for ADM’s Corn business,” said Chris Cuddy, president of ADM’s Corn Processing business unit. “In order to continue to diversify our global footprint, our team has done a great job pursuing opportunities for profitable growth in key demand regions. We continue to enhance our capabilities to serve customers around the world, and to create value for our shareholders.”

ADM is now the owner of Eaststarch’s corn wet mills in Bulgaria and Turkey, and owns a 50% stake in a wet mill in Hungary. The Bulgaria, Turkey and Hungary facilities have a combined daily grind capacity of approximately 200,000 bushels. They produce primarily sweeteners and starches; the Hungary facility also produces ethanol for beverage, industrial and fuel uses.

Following completion, Tate & Lyle now has full ownership of the more specialty-focused plant in Slovakia and exited the predominantly bulk Ingredients plants in Bulgaria, Turkey and Hungary. Tate & Lyle has also received the cash consideration of €240 million. Customary working capital adjustments will be made in due course, Tate & Lyle said.

Source: http://www.adm.com/en-US/news/Pages/default.aspx and http://mediacentre.tateandlyle.com/LoginPage.aspx

October 21^st 2015

Tereos Syral becomes Tereos Starch & Sweeteners Europe.

Ever since its creation, TEREOS has been developing its activities around its core business of sugar and sweeteners, to become a global leader expanding internationally and diversifying its raw materials to offer its customers a large portfolio of sugar, starch and alcohol-based products.

Today, TEREOS, a cooperative enterprise, is controlling through its integrated value chain from upstream agricultural activities to the manufacturing and distribution of finished products while remaining committed to serve its customers with excellence.

TEREOS is also adapting to face new challenges in an ever changing world: from the opening of new markets to the deregulation of agricultural policies and the growing social and environmental concerns of all the stakeholder.

Today, we are gathering all our activities under one name, TEREOS, in order to strengthen our offering in a coordinated global approach. As a result, Tereos Syral becomes Tereos Starch & Sweeteners Europe.

Source: http://www.tereos-starchsweeteners.com/en/news-media/newslist/new-branding

October 15^th 2015

Avebe launches solution for clean label food coatings.

Avebe has extended its range of clean label coating starches. Eliane Bind 12 is a potato starch with unique properties that allow food manufacturers to create high quality and crispy coatings for fish and meat. With Eliane Bind 12 a significant reduction of starch can be achieved in the recipes, while retaining a crispy coating.

The unique benefits on taste, dosage and crispiness of Eliane Bind 12 give the manufacturer a golden chance to introduce new coating concepts in line with market requirements.

Avebe’s Market Manager Christer Andersson: “We have developed a unique new starch that gives our customers the opportunity to develop new clean label crispy products. The combination of excellent taste and less dosage will be in favor of both consumers and manufacturers. The clean label trend is going on for quite a while now but with this latest development we proof that cost savings can be combined with excellent performance.”

Eliane is a “waxy potato” starch containing more than 95% amylopectin which allows preparation of foods with unique functionality, textures, expansion characteristics and cost saving opportunities. It is the world’s first amylopectin potato starch obtained through traditional breeding techniques.

Source: http://www.avebe.com/

September 16^th 2015

Ingredion submits health claim petition to FDA for resistant starch; the petition relates to the reduction of risk for Type 2 diabetes.

Ingredion Inc., Westchester, Ill., said it submitted a health claim petition to the FDA for high-amylose corn resistant starch and reduction of risk for type 2 diabetes. Clinical studies conducted by academic institutions and research organizations on high-amylose corn resistant starch type 2 (RS2) over the years have generated considerable scientific data supporting the health benefits of this ingredient.

“We believe that there is consistent scientific evidence showing a clear link between consumption of resistant starch from high-amylose corn and reduction of risk for type 2 diabetes,” said Christine Pelkman, Ph.D., senior nutrition scientist and clinical research manager with Ingredion. “Ingredion collaborated with external scientific and regulatory experts, who indicated that these findings provide a strong basis for a health claim petition for reducing the risk for this disease.”

Eight well-controlled clinical trials showed that HI-MAIZE resistant starch from high-amylose corn improved insulin sensitivity or other biomarkers accepted by the FDA as evidence for reduced risk for type 2 diabetes, Ingredion stated.

“Given current trends for type 2 diabetes rates and with nearly 80 million Americans at risk, we believe that ingredients such as HI-MAIZE resistant starch can be important contributors in the fight against this disease,” added Lorraine Niba, Ph.D., global director, nutrition for Ingredion. “Diets that incorporate increased consumption of resistant starch from high-amylose corn can have a substantial positive health impact on the American population. HI-MAIZE resistant starch can help food manufacturers and formulators create innovative, healthier products that address one of the leading health concerns of consumers in the U.S.”

FDA performed an initial review of the petition and accepted it for filing on July 8. After going through a public comment period, the petition is now under review as a qualified health claim, Ingredion said. A final decision is expected in the first quarter of 2016 or later.

HI-MAIZE resistant starch is a type of dietary fiber derived from a variety of corn that is high in amylose starch. This type of starch is resistant to digestion and acts like fiber in the human digestive tract, Ingredion said. It is a white powder with a mild taste that is easily incorporated into everyday foods such as pasta, smoothies, bread, muffins and other baked goods.

Source: http://www.topix.com/us/fda