Starch Pros

October 21^st 2024

How humans evolved a starch-digesting superpower long before farming.

Two papers show how agriculture drove gene to duplicate again and again, confirming and extending earlier studies.

If a fresh chewy baguette or a sweet roasted yam gives you a burst of energy, you can thank a chance genetic mutation that occurred hundreds of thousands of years ago in our ancestors. That’s just one takeaway from a pair of studies—one published last month in Nature, the other out last Thursday in Science—that trace the evolutionary history of the gene that helps break down starch into sugars in our mouths.

Most modern humans carry multiple copies of this salivary amylase gene, called AMY1. Some populations—typically those who eat lots of starch, whether grains or tubers—have even more copies, supercharging their production of the amylase enzyme and allowing them to wring more calories from starchy food. But when our ancestors first acquired these copies, and why exactly the gene is so prone to duplication, has been a mystery.

The Nature and Science papers disagree by hundreds of thousands of years about just when the gene first duplicated. But both track the gene’s later evolution in fine detail, revealing how the rise of agriculture coincided with a pronounced jump in the number of AMY1 copies in some populations. And both studies shine light on the mechanism, showing why the genes were so prone to duplicating themselves in the first place.

“This is such elegant work,” says Christina Warinner, a Harvard University biomolecular archaeologist who has found evidence indicating ancient humans, including Neanderthals, consumed starches. “It details at a mechanistic level how this happens specifically for amylase genes, [and also] has broader implications in general for evolution.”

In 2007, bioanthropologist George Perry, then at Arizona State University, and colleagues identified the link between eating lots of starchy foods and having more copies of AMY1 in populations around the world. Perry, now at Pennsylvania State University, hypothesized that when humans began to grow wheat, yams, and other starchy crops, people with more copies of AMY1 absorbed more energy-rich sugars in every bite—and had more surviving children.

But the genomic technology of the time wasn’t powerful enough to confirm this scenario. Scientists could only sequence small fragments of DNA at a time, leaving them effectively blind to labyrinthine stretches of DNA populated by multiple copies of genes. “The methods I used were extremely crude,” Perry recalls. “These [new] papers are … able to look at this in much more depth.”

Today, researchers can sequence bigger chunks of DNA and so reveal multiple copies of genes in their locations on a chromosome. In last month’s Nature paper, a team led by integrative biologist Peter Sudmant at the University of California, Berkeley reported that humans around the world have up to 11 copies of AMY1 per chromosome as well as between zero and four copies per chromosome of one of two other genes that produce amylase in the pancreas. The team also looked at ancient genomes from three Neanderthals and one Denisovan, and found no sign that these extinct human cousins had multiple copies of the genes.

Sudmant and colleagues then analyzed genomes from 519 ancient Eurasians who lived starting 12,000 years ago, at the dawn of agriculture on the continent. The average number of copies of AMY1 rose from four to more than seven about 5000 years ago, and the fraction of people who had at least one duplicated salivary or pancreatic amylase gene also rose dramatically.

By counting slight differences in DNA regions flanking the duplicated genes to determine how long ago they split apart, Sudmant and colleagues built a family tree of the salivary gene and dated its branches. They estimate the gene was first duplicated at least 279,000 years ago, and was later duplicated and deleted many times, giving rise to a variety of copy numbers in modern humans. “Before our species left Africa, there were already higher copy numbers of amylase,” Sudmant says. “Those … were later selected” when starchy farming diets made them favorable.

Today in Science, a team led by University at Buffalo anthropological genomicist Omer Gokcumen reported a similar surge in AMY1 copies in European farmers over the past 4000 years, confirming a potential link to agriculture. But they also found AMY1 duplications in three of six Neanderthal genomes and one Denisovan genome. They conclude the gene was first duplicated much earlier than Sudmant’s group estimated: before modern humans’ split from those close cousins, which some estimates put as early as 800,000 years ago. But the researchers caution it’s also possible that the initial duplication, which resulted in three copies of AMY1 on a single chromosome, took place later, in modern humans. Neanderthals and Denisovans could then have picked up the DNA segment through interbreeding or evolved multiple copies independently.

Runyang Nicolas Lou, a postdoc in Sudmant’s lab, says his group only analyzed ancient genomes that had been more completely sequenced, to rule out contamination from modern DNA. “That’s mainly why our results differ,” he says.

Gokcumen’s team also spelled out how AMY1 copies itself so prolifically. Once the initial three-copy version, or haplotype, emerged, they report, the arrangement of gene copies on the chromosomes allowed DNA from two different copies to cross over and repeat itself, duplicating—or sometimes deleting—two copies of the genes. “The moment we have the three-copy haplotype, it’s the steppingstone for the evolution of this locus—we can either go up by two [copies] or we can go down by two,” explains Charikleia Karageorgiou, a postdoc in Gokcumen’s lab and co-author on the paper. “From that point on, everything changes.”

Diyendo Massilani, a geneticist at Yale University, says the “very exciting” papers should spur ancient DNA researchers to think more about how structural variation in genomes—as opposed to differences between genes—has influenced selection.

Warinner thinks similar mechanisms could explain other instances of gene copy number variation, such as seen in Huntington disease. And understanding the evolution of AMY1 may help solve other amylase mysteries. “There are still a lot of unknowns here, but we finally have more pieces to this puzzle than before,” she says.

A version of this story appeared in Science, Vol 386, Issue 6719.

Source: https://www.science.org/content/article/how-humans-evolved-starch-digesting-superpower-long-farming

October 11^th 2024

Sustainable routes for sustainable products: advanced materials from lignin and starch.

In the development of alternatives to fossil fuels, lignocellulose biomass and starch appear to be promising natural raw materials, including in coatings and packaging materials. This is according to Mattia Lenti, who conducted research at the Engineering and Technology Institute Groningen. On Friday October 11^th, he hopes to obtain his PhD from the University of Groningen based on his research.

The environmental impact of fossil fuel-based polymers has driven the scientific community to seek sustainable alternatives, with lignocellulosic biomass and starch emerging as promising natural feedstocks.

Lignin, one of the major components of lignocellulose, has potential to replace toxic bisphenol A in epoxy resins. However, lignin’s complex structure poses extraction challenges, usually resulting in a low value- added use of lignin as fuel in traditional biorefineries. Deep Eutectic Solvents (DES), a novel class of solvents with outstanding properties, can increase the efficiency of lignin recovery from lignocellulosic biomass, allowing for an effective valorization of this natural polymer in the preparation of bio-based epoxy resins. In the first part of this thesis, we explore the use of DES for the extraction of oligomeric lignin in high yield to be used as starting material for the production of green epoxy resins adhesives. We then tested those materials for bonding wood samples and revealed outstanding mechanical properties, comparable to commercially available fossil-based glues.

Starch is another natural, biodegradable polymer with vast potential for the synthesis of advanced materials, but its poor native properties require modification for most applications. In particular, the low hydrophobicity of starch limits its use in many fields. In the second half of this thesis, we explore the use of supercritical CO2 for the chemical modification of potato starch to increase its hydrophobicity via a sustainable and scalable process using different, benign compounds. The improvements in starch properties along with its high biodegradability, make hydrophobized starch a promising candidate for various industrial applications, including coatings, adhesives, and packaging, where it could replace traditional products obtained from non-renewable feedstocks.

Source: https://research.rug.nl/en/publications/sustainable-routes-for-sustainable-products-advanced-materials-fr

October 08^th 2024

Driving Innovation and Sustainability at the 7th EU Starch Value Chain & Fermentation Conference in Berlin.

The 7th EU Starch Value Chain & Fermentation Conference taking place on 15-17 October 2024 is set to be a pivotal event for the European starch industry. Supported by Starch Europe as the official supporting organization, this year’s event will feature industry-leading sponsors Larsson Starch Technology AB, Emsland-Stärke GmbH, and Krettek Separation GmbH. The event will also host a range of exhibitors, including Premier Tech System, BHS, VetterTec, Bion, F.A. Schmidt, and Stamex Technology, all of whom will present cutting-edge solutions driving the starch industry’s future.

Innovations and Sustainability: The Future of Starch

This year’s conference focuses on the innovations transforming the starch industry, with a particular emphasis on creating more sustainable and efficient value chains. Industry leaders will discuss strategies for optimizing production processes, reducing waste, and maximizing the value of by-products from starch production.

The shift towards near zero-waste starch biorefineries, which produce a wide variety of bio-based ingredients, will be a key theme. These advancements are crucial to addressing growing market demands for sustainable products while maintaining profitability.

Key Topics at the Forefront

Attendees can expect in-depth discussions on:

• The implications of a new European Parliament/Commission for the starch industry, highlighting regulatory changes and strategic responses.
• Value chain diversification for corn ethanol biorefineries, focusing on expanding the scope of starch products.
• Increasing the value of by-products to boost sustainability and open new revenue streams.
• Developing value-added ingredients from agricultural side streams.
• Responding to changing consumer demands around Ultra Processed Foods (UPF), particularly in the context of starch.
• Innovations in milling processes that improve yields and unlock the potential of pulse starch.
• New pathways for fermentation to convert starch into high-value products, enhancing the industry’s sustainability and profitability.

The Power of Plant-Based Proteins

As the EU starch industry continues to innovate, plant-based proteins from cereal crops (such as maize, wheat, barley, and rice), peas, and starch potatoes are playing an increasingly important role. These proteins offer immense value for both food and non-food applications, enhancing the industry’s competitiveness and contributing to a more sustainable future.

Fermentation: Expanding the Potential of Starch

A core focus of this year’s event will be fermentation—a process that transforms starch into a variety of valuable products, including biofuels, biodegradable plastics, and other bio-based chemicals. By utilizing microorganisms to convert starch into chemical compounds, fermentation technologies are unlocking new possibilities for creating high-value, sustainable products.

With ongoing research and development, these technologies are expected to significantly enhance production efficiency and open new markets for starch-derived products.

Why You Should Attend

The 7th EU Starch Value Chain & Fermentation offers an unparalleled opportunity to learn from the leaders driving the future of the starch industry. Participants will gain valuable insights into:

• How to navigate regulatory changes under the new European Parliament/Commission.
• Proven strategies for by-product valorization and innovations that can enhance profitability.
• Cutting-edge advancements in fermentation and starch processing technologies.
• The latest trends shaping consumer demands, such as the rise of Ultra Processed Foods (UPF) and how the starch industry can respond.

Source: https://www.wivb.com/business/press-releases/ein-presswire/748265663/driving-innovation-and-sustainability-at-the-7th-eu-starch-value-chain-fermentation-conference-in-berlin/

Source: https://www.cmtevents.com/aboutevent.aspx?ev=241018&

September 26^th 2024

‘The European Commission reduced its forecast for usable production of common wheat in the European Union in 2024/25.‘

A sharp fall in the quality of France’s wheat crop due to excess rain will lead to additional costs for starch makers just as the industry is still suffering from low demand and increasing competition from imports, they said on Thursday.

Starch and its derivatives, made from wheat, maize, potatoes and tapioca, are used in products from ice cream to cosmetics, paints, pills and cardboard due to their sweetening, thickening and texturizing properties.

The French soft wheat harvest, set to be the lowest in 40 years due to excess rain, has also showed poor quality levels, including very low and heterogeneous specific weights, a measure of the size of grains.

“The smaller grains will pose challenges at the industrial level in our factories that will not be easy to resolve,” Marie-Laure Empinet, head of French starch producer group USIPA, said at the lobby’s general assembly.

Small grains have less starch and more cellulose, which is more aggressive for machines and can clog filters. The lower level of starch also means more co-products to handle, she said.

The additional work and potential damage to machines will increase the risks of slowdown, breakdown or replacement, Empinet said.

The four starch companies in France, which include French producers Tereos and Roquette and U.S. giants Cargill and Archer Daniels Midland have decided to lower their standards and accept smaller grains that would have been turned down in a normal harvest, she said.

The additional costs and problems come after starch makers in Europe had already been forced to reduce output and halt some factories due to a drop in demand in the past year.

The French starch industry’s turnover rose 17% to 3.9 billion euros ($4.35 billion) in 2023 due to higher prices but volumes dropped significantly, with falls of 12% for the food sector and 18% for the non-food industry including pharmaceuticals, chemistry, and paper.

Results for the current year were still very uncertain with a rebound in demand still very timid, costs that remain at high levels and strong competition from imports which rose 13% last year to 1 billion euros, USIPA said.

Source: https://www.xm.com/se/research/markets/commodities/reuters/starch-makers-forced-to-adapt-after-poor-wheat-crop-in-france-53934020

September 12^th 2024

Future foods: How non-thermal tech could transform starch consumption.

Starch is a vital component of the human diet, serving as a primary energy source. However, high-glycemic starches are linked to the increasing prevalence of chronic diseases like obesity and diabetes. Traditional starch modification methods, such as chemical and enzymatic treatments, present environmental and economic drawbacks.

In contrast, non-thermal processing techniques—like ultrasound and high-pressure processing—have emerged as efficient, safer alternatives. Given these challenges, there is a pressing need to explore the effects of non-thermal methods on starch digestibility to promote healthier food solutions.

Conducted by a team from Nanchang University and University College Dublin, a review published in Grain & Oil Science and Technology examines the impact of non-thermal processing techniques, including ultrasound, high-pressure treatment, and γ-irradiation, on starch digestibility.

The results show that these methods significantly improve the digestion properties of starch, lowering blood glucose levels and offering a healthier dietary alternative to combat chronic diseases. This innovative approach underscores the transformative potential of non-thermal techniques in food processing and public health.

The review provides an in-depth review of non-thermal techniques that enhance starch digestion by modifying its structure. For instance, ultrasound disrupts starch granules, forming new crystalline structures that resist enzymatic breakdown, thus lowering the glycemic index.

High-pressure processing (HPP) alters starch’s molecular composition, increasing its resistance to enzymes, while γ-irradiation changes its crystallinity, making it less digestible and reducing post-meal glucose spikes. The research highlights non-thermal processing techniques (NTPT’s) distinct benefits, including safety, environmental sustainability, and superior efficiency compared to traditional thermal and chemical methods.

These non-thermal approaches effectively increase resistant starch and reduce rapidly digestible starch, making them crucial for managing chronic metabolic conditions. By targeting various structural levels of starch—from granules to lamellar layers—NTPT offers a promising pathway to tailor starch digestibility for health benefits.

Dr. Jianhua Xie, a leading researcher from Nanchang University, noted, “Our findings reveal the significant impact of non-thermal processing techniques on food science. By adjusting starch digestion properties using environmentally friendly methods, we can greatly influence public health. This sustainable alternative to traditional techniques helps reduce the risk of chronic diseases linked to high-glycemic diets. We are confident that our research paves the way for developing starch-based foods that are not only healthier but also more sustainable and safe.”

The findings have significant implications for the food industry, especially in the development of healthier starch products. By leveraging NTPT to modulate starch digestibility, manufacturers can create foods that better control blood glucose levels, benefiting those with or at risk of diabetes.

Additionally, these non-thermal techniques align with the growing demand for sustainable, clean-label food processing, offering an eco-friendly approach that preserves nutritional quality. The study sets the stage for scaling NTPT in industrial food production, potentially reshaping dietary health on a broader scale.

Source: https://www.sciencedirect.com/science/article/pii/S2590259824000323?via%3Dihub

September 05^th 2024

The increasing importance of starch derived from various raw materials for the food and other industries requires innovative solutions for efficient processing. With the starchMaster CF 8000 decanter, GEA is responding to the growing global market for starch and starch products. According to Euromonitor, this market is expected to reach a volume of over 129 billion US dollars by 2030. The new decanter has been specially optimized for high-throughput starch extraction and gluten separation and is already being used successfully by European users following convincing tests. The high-performance starchMaster CF 8000 can be used for both 2-phase and 3-phase processes and offers a capacity of 15-20 tons of wheat flour equivalents per hour.

Optimization for market launch.

The CF 8000 decanter comes standard with the GEA summationdrive, whose frequency-controlled motors automatically and seamlessly adjust the differential speed according to the solid load. Since the intensive starch processing is often associated with high differential speeds and torques of the decanter and thus with considerable gearbox loads, the starchMaster CF 8000 has been proactively equipped with a cooling system. This ensures reliable gear operation even under the most extreme conditions.

Efficiency improvement with Active Torque Control and varipond C.

Additionally, the CF 8000 decanter offers an optional Active Torque Control (ATC) system. This GEA solution provides precise, automatic adjustment of the differential speed through active torque control to maintain the optimal operating point while avoiding stick-slip. This not only maximizes solid yield but also minimizes energy costs for thermal drying. ATC also significantly reduces the risk of machine damage from stick-slip, contributing to more efficient and sustainable production.
The starchMaster CF 8000 also features the new GEA varipond® C system, allowing flexible adjustment of the separation zone within the decanter. This system is suitable for both 2-phase and 3-phase processes and enables quick response to changing feed conditions. With varipond®, users can adjust the running decanter to changing requirements at any time, ensuring optimal separation results and stable solid discharge through variable pond depth.

Comprehensive condition monitoring and variable SLAs.

The new GEA X Control and extensive condition monitoring capabilities for the starchMaster CF 8000 complete the package for this new decanter. By integrating the decanter into the cloud, operational data can be monitored in real time. Through customized Service Level Agreements (SLAs), GEA provides proactive service and maintenance with trained personnel to ensure maximum uptime and efficiency of the machines.

Info Box: What is the Stick-Slip Effect?
The stick-slip phenomenon is a detrimental effect that can occur in industrial machines like decanter centrifuges – irrespective of manufacturer and design – when the static friction between the solid bodies moving against each other is greater than the dynamic friction. If the slipping speed of the solid body becomes too slow, it gets stuck and needs additional energy to start slipping again. The stick-slip effect cannot be detected from the outside and leads to increased fatigue and wear to machine components such as the bowl, scroll, gearbox, shafts and coupling. Stick-slip increases the risk of unplanned, expensive downtimes with costly repairs.

Source: https://www.gea.com/en/news/trade-press/2024/cf-8000-decanter-wheat-starch/

September 04^th 2024

Agriculture accelerated human genome evolution to capture energy from starchy foods.

UC Berkeley study finds rapid increase over last 12,000 years in genes for enzymes that digest starch.

Over the past 12,000 years, humans in Europe have dramatically increased their ability to digest carbohydrates, expanding the number of genes they have for enzymes that break down starch from an average of eight to more than 11, according to a new study by researchers from the U.S., Italy and United Kingdom.

The rise in the number of genes that code for these enzymes tracks the spread of agriculture across Europe from the Middle East, and with it, an increasingly starchy human diet rich in high-carbohydrate staples such as wheat and other grains. Having more copies of a gene usually translates to higher levels of the protein the genes code for — in this case, the enzyme amylase, which is produced in saliva and the pancreas to break down starch into sugar to fuel the body.

The study, published today (Sept. 4) in the journal Nature, also provides a new method for identifying the causes of diseases that involve genes with multiple copies in the human genome, such as the genes for amylase.

The research was led by Peter Sudmant, assistant professor of integrative biology at the University of California, Berkeley, and Erik Garrison of the University of Tennessee Health Science Center in Memphis.

When humans domesticated grains some 12,000 years ago, natural selection began to favor genomes with extra genes encoding for the enzyme amylase, which converts starch to sugar. These extra genes slipped into the same region of the genome where the three amylase genes originally sat (top set of arrows), though some became reversed (lower sets of arrows). Multiple copies of amylase genes presumably allowed agrarian societies to more efficiently extract energy from a diet high in carbohydrates.
Peter Sudmant, UC Berkeley

“If you take a piece of dry pasta and put it in your mouth, eventually it’ll get a little bit sweet,” Sudmant said. “That’s your salivary amylase enzyme breaking the starches down into sugars. That happens in all humans, as well as in other primates.”

Chimpanzee, bonobo and Neanderthal genomes all have a single copy of the gene on chromosome 1 that codes for the salivary amylase, referred to as AMY1. The same is true for the two pancreatic amylase genes, AMY2A and AMY2B. These three genes are located close to one another in a region of the primate genome known as the amylase locus.

Human genomes, however, harbor vastly different numbers of each amylase gene.

“Our study found that each copy of the human genome harbors one to 11 copies of AMY1, zero to three copies of AMY2A, and one to four copies of AMY2B,” said UC Berkeley postdoctoral fellow Runyang Nicolas Lou, one of five first authors of the paper. “Copy number is correlated with gene expression and protein level and thus the ability to digest starch.”

The researchers discovered that, while around 12,000 years ago humans across Europe had an average of about four copies of the salivary amylase gene, that number has increased to about seven. The combined number of copies of the two pancreatic amylase genes also increased by half a gene (0.5) on average over this time in Europe.

Survival advantage of multiple amylase genes.

Overall, the incidence of chromosomes with multiple copies of amylase genes (that is, more total copies than chimpanzees and Neanderthals) increased sevenfold over the last 12,000 years, suggesting that this provided a survival advantage for our ancestors.

The researchers also found evidence for an increase in amylase genes in other agricultural populations around the world, and that the region of the chromosomes where these amylase genes are located looks similar in all these populations, no matter what specific starchy plant that culture domesticated. The findings demonstrate that as agriculture arose independently around the world, it seems to have rapidly altered the human genome in nearly identical ways in different populations to deal with increased carbohydrates in the diet.

In fact, the researchers found that the rate of evolution leading to changes in amylase gene copy number was 10,000 times faster than that of single DNA base pair changes in the human genome.

“It has long been hypothesized that the copy number of amylase genes had increased in Europeans since the dawn of agriculture, but we had never been able to sequence this locus fully before. It is extremely repetitive and complex,” Sudmant said. “Now, we’re finally able to fully capture these structurally complex regions, and with that, investigate the history of selection of the region, the timing of evolution and the diversity across worldwide populations. Now, we can start thinking about associations with human disease.”

One suspected association is with tooth decay. Previous studies have suggested that having more copies of AMY1 is associated with more cavities, perhaps because the saliva does a better job of converting starch in chewed food into sugar, which feeds bacteria that eat away at teeth.

The research also provides a method for exploring other areas of the genome — those involving the immune system, skin pigmentation and the production of mucus, for example — that have undergone rapid gene duplication in recent human history, Garrison said.

“One of the exciting things we were able to do here is probe both modern and ancient genomes to dissect the history of structural evolution at this locus,” he said.

These methods can also be applied to other species. Previous studies have shown that animals that hang out around humans — dogs, pigs, rats and mice — have more copies of the amylase gene than their wilder relatives, apparently to take advantage of the food we throw away.

“This is really the frontier, in my opinion,” Garrison said. “We can, for the first time, look at all of these regions that we could never look at before, and not just in humans — other species, too. Human disease studies have really struggled in identifying associations at complex loci, like amylase. Because the mutation rate is so high, traditional association methods can fail. We’re really excited how far we can push our new methods to identify new genetic causes of disease.”

From hunter-gatherer to agrarian.

Scientists have long suspected that humans’ ability to digest starch may have increased after our ancestors transitioned from a hunter-gatherer lifestyle to a settled, agricultural lifestyle. This shift was shown to be associated with more copies of the amylase genes in people from societies that domesticated plants.

But the area of the human genome where these copies reside has been difficult to study because traditional sequencing — so-called short-read sequencing techniques that cut the genome into chunks of about 100 base pairs, sequence the millions of pieces and then reassemble them into a genome — was unable to distinguish gene copies from one another. Complicating matters, some copies are inverted, that is, they are flipped and read from the opposite strand of DNA.

Long-read sequencing allows scientists to resolve this region, reading DNA sequences thousands of base pairs long to accurately capture repetitive stretches. At the time of the study, the Human Pangenome Reference Consortium (HPRC) had collected long-read sequences of 94 human haploid genomes, which Sudmant and colleagues used to assess the variety of contemporary amylase regions, called haplotypes. The team then assessed the same region in 519 ancient European genomes. The HPRC data helped avoid a common bias in comparative genomic studies, which have used a single, averaged human genome as a reference. The genomes from the HPRC, referred to as a pangenome, provide a more inclusive reference that more accurately captures human diversity.

Joana Rocha, a UC Berkeley postdoctoral fellow and co-first author of the paper, compared the region where amylase genes cluster to what she called “sculptures made of different Lego bricks. Those are the haplotype structures. Previous work had to take down the sculpture first and infer from a pile of bricks what the sculpture may have looked like. Long-read sequencing and pangenomic methods now allow us to directly examine the sculpture and thus offer us unprecedented power to study the evolutionary history and selective impact of different haplotype structures.”

Using specially developed mathematical modeling, the researchers identified 28 different haplotype structures among the 94 long-read genomes and thousands of realigned short-read human genomes, all of which cluster into 11 groups, each with a unique combination of AMY1, AMY2A and AMY2B copy numbers.

“These remarkably complex, crazy structures — regions of gene duplication, inversion and deletion in the human genome — have evolved independently in different human populations over and over again, even before the rise of agriculture,” Sudmant said.

Analysis of the many contemporary human genomes also pointed to an origin 280,000 years ago of an initial duplication event that added two copies of AMY1 to the human genome.

“That particular structure, which is predisposed to high mutation rates, emerged 280,000 years ago, setting the stage for later on, when we developed agriculture, for people who had more copies to have increased fitness, and then for these copy numbers to be selected for,” Sudmant said. “Using our methods, for the first time we could really date the initial duplication event.”

Source: https://news.berkeley.edu/2024/09/04/agriculture-accelerated-human-genome-evolution-to-capture-energy-from-starchy-foods/

August 30^th 2024

Potato starch prices to climb globally as supply tightens and demand grows.

Potato Starch prices are expected to remain elevated globally by the end of August, mirroring the trend seen in the previous month. This upward movement is fueled by ongoing strong demand from end-users and a constrained domestic supply. As a result, market participants are likely to quote higher prices, maintaining a bullish outlook in the market.

The sharp increase in produce prices across China, driven by extreme weather events such as deadly floods and scorching heat, has severely impacted millions of acres of farmland. This devastation has reduced the supply of agricultural products, including potatoes, a key raw material for Potato Starch production. As farmland yields diminish, the availability of potatoes decreases, leading to higher raw material costs for starch producers. The data from the Ministry of Agriculture and Rural Affairs, showing a consistent rise in wholesale prices of agricultural products from late June to August, highlights the escalating costs within the agricultural sector. As the supply of potatoes dwindles due to crop damage, the cost of sourcing potatoes for starch production inevitably rises. This increase in raw material costs, coupled with higher food prices across the board, puts additional pressure on Potato Starch producers to raise their prices to maintain profitability.

A similar trend in Potato Starch prices is anticipated in the U.S. market. The spring revival of the U.S. economy, driven by strong consumer spending following a slow start to 2024, is contributing to the upward movement in Potato Starch prices. Recent data showing a decline in inflation hints that the Federal Reserve may consider lowering interest rates. Such a policy change would likely stimulate consumer demand across various sectors, including those dependent on Potato Starch. As demand rises in a more favorable economic environment, Potato Starch prices are expected to increase accordingly.

Across Europe, especially in Germany, consumer confidence is experiencing a notable upswing, with household income expectations climbing to their highest point in more than two years. This improvement is attributed to lower inflation and significant wage growth, both of which are likely contributing to the increase in Potato Starch prices. German inflation dropped more than anticipated in August, hitting its lowest point in over three years, which could make it easier for the European Central Bank to reduce interest rates in September. Inflation fell to 2% in August, the lowest since June 2021, largely due to lower energy costs. The overall boost in business and consumer confidence suggests a positive economic outlook for the region.

ChemAnalyst’s analysis suggests that Potato Starch prices are expected to continue rising, driven by persistent strong demand and limited supply. Furthermore, central banks in Western regions may consider lowering interest rates later in the year, which could provide additional support to the Potato Starch market.

Source: https://www.chemanalyst.com/NewsAndDeals/NewsDetails/potato-starch-prices-to-climb-globally-as-supply-tightens-and-demand-grows-30010

August 27^th 2024

Al Ghurair Foods breaks ground on region’s first corn starch manufacturing plant in Abu Dhabi.

Al Ghurair Foods, a prominent food processing company in the UAE, has commenced the construction of the region’s first state-of-the-art Corn Starch Manufacturing Plant at Khalifa Economic Zones Abu Dhabi (KEZAD). This landmark facility marks a significant milestone in enhancing the UAE’s food production capabilities and supporting the nation’s National Strategy for Food Security.

Situated on a sprawling 13.6-hectare site in KEZAD Area A – Al Ma’mourah, the new plant is poised to serve both local and international markets. It will be equipped with cutting-edge technologies designed to produce a variety of products, including native and modified starches, glucose syrups, and maltodextrin. These products will cater to a wide range of sectors, such as food and beverages, pharmaceuticals, and various industrial applications.

Speaking on the occasion, Mohamed Al Khadar Al Ahmed, CEO of KEZAD Group, expressed his support for the project: “KEZAD Group commends Al Ghurair on the groundbreaking of the Corn Starch Manufacturing plant. Al Ghurair’s vision aligns with our own, as well as that of Abu Dhabi’s leadership, in enhancing food security across the region and creating new job opportunities. This cutting-edge facility will significantly bolster our domestic production capabilities, and we at KEZAD Group are proud to be part of this transformative journey.”

John Iossifidis, Group CEO of Al Ghurair, highlighted the strategic importance of the new plant: “We’re extremely proud to break ground on this new venture under Al Ghurair Foods, which represents another significant step in our journey to support the UAE’s food security ambitions. As the first facility of its kind in the region, this project not only enhances our production capabilities but also reinforces our commitment to pioneering innovative solutions in the industry. By investing in cutting-edge technology and collaborating with local partners such as KEZAD, we continue to play a pivotal role in driving sustainable growth and ensuring the nation’s self-sufficiency in essential food categories.”

The plant will initially have a processing capacity of 650 tons of corn per day, with plans to scale up to 1,000 tons daily as market demand increases. This ambitious project is expected to generate significant employment opportunities, creating over 200 jobs for the local workforce.

Turgut Yegenaga, CEO of Al Ghurair Foods and Al Ghurair Resources International, underscored the plant’s role in advancing the company’s technological and environmental goals: “This facility represents a pivotal advancement for Al Ghurair Foods, showcasing our commitment to leveraging the latest technologies for unmatched efficiency, precision, and product quality. By integrating advanced automation, we are optimising our production processes while also significantly reducing waste and energy consumption. This project reinforces our role in shaping a robust and self-sufficient food system in the UAE, while setting new industry standards for excellence.”

The groundbreaking ceremony for the Corn Starch Manufacturing Plant follows closely on the heels of another significant project by Al Ghurair Foods — the establishment of a Broiler Farm at KEZAD in May. The construction of the plant is supported by leading industry experts, including Sigma Process Technology for starch processing consultancy, SDV Consulting Engineering as the project’s engineering consultant, and Freiburg Consulting & General Maintenance overseeing the construction.

Source: https://www.wam.ae/id/article/b4vvsjv-ghurair-foods-breaks-ground-corn-starch

June 04^th 2024

Abstract: The EU market is facing tough challenges, especially for processors in the starch industry. Raw materials and energy costs are increasing. The European grains market is experiencing a lot of ups and downs due to geopolitics, weather, and funds activity. Energy prices are remaining high compared to what they used to be. Despite these challenges, the demand for starch and derivatives is growing, even though, with some sectors recovering faster than others. However, processors are still struggling to optimize their operations and stay competitive while dealing with high variable costs.

Starch derivative processors’ cost pressure remains at high historical level as European grains market is experiencing significant volatility, driven by geopolitical tensions, weather concerns, and funds activity. The EU grains market registered a sharp increase in recent weeks as uncertainty over Russian wheat production and grain flows to Europe is growing. The Russian wheat crop has been damaged by the temperature variations which is a worrying trend for the industry. Also, the bombing of Ukrainian ports is increasing concerns over grains flows to Europe.

Additionally, the European energy market remains under pressure. Recent price increase is attributed to uncertainties over gas flows to Europe after Ukraine warned of a build-up of Russian forces in the north from where Russian natural gas is piped into Ukraine to European customers, low LNG (Liquid Natural Gas) imports amid unstable US production, and cool temperatures.

Rising costs of raw materials and energy are emerging as significant issues, which is making it difficult for processors to compete in the market.

Starch and starch derivatives are mainly used in the food industry in a wide range of applications (e.g., confectionery, beverages, dairy products, baked goods) for their sweetening, anti-crystallizing, texturizing and nutritional properties. It is also largely used in the paper and board industry for its binding properties, from increasing the strength of paper, used as surface sizing but also used in the manufacture of corrugated paperboard, paper bags or boxes.

After a year of weak consumption of starch derivatives in Europe – impacted by the energy crisis and economic slowdown, Q1 2024 market demand is up in all sectors – growing by 5% overall compared to last year to date.

Industrial sectors are recovering faster than the food industry. The better economics with the Eurozone expected to see a slight recovery as inflation moderates should help enhance further the usage of starch derivatives over H2 2024.

While the market is expected to gradually improve as inflation eases, the high costs and volatility in raw materials and energy prices continue to pose significant challenges for processors. They must find the right balance in their starch slurry process to cover high variable costs to remain competitive, potentially limiting availability for some products in Europe.

Despite the challenges faced by the starch industry in the EU market, there are reasons for optimism. Demand for starch and derivatives is growing, particularly in industrial sectors, and the market is expected to gradually improve with a projected recovery in the Eurozone.

However, the industry must navigate the high costs and volatility of raw materials and energy prices. Processors must optimize their operations to remain competitive, potentially limiting availability for some products in Europe.

While the road ahead may be difficult, with careful management and adaptation, the starch industry can continue to thrive and meet the growing demand for its products.

Soure: https://www.roquette.com/media-center/news/202405-starch-industry-european-market-analysis