Starch Pros

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

July 07^th 2024

Optimising starch full value chains in the EU.

The 7th EU Starch Value Chain & Fermentation covers a full value-chain approach discussing issues from innovations to achieve better yields , valorising of starch waste streams to the agility of starch biorefineries that produce a wide variety of ingredients serving all bioeconomy outlets, enabling the sector to be near zero-waste.

Proteins produced by the EU starch industry (eg cereal crop- maize, wheat, barley and rice), peas and starch potatoes are valuable components that will significantly contribute to the competitiveness of the EU starch industry.

In its continuous research effort to valorise the whole plant, the EU starch industry has developed outlets for plant based protein products and their Innovative functionalities.

In leveraging the full value chain of the starch industy, this year’s conference expands to discussions on fermentation – a critical process linked to the starch industry, especially in the production of various value-added products. Fermentation utilizes microorganisms such as bacteria, yeast, and fungi to convert carbohydrates (like starch) into other chemical compounds.

Ongoing research and development are crucial for advancing fermentation technologies, improving yields, and discovering new applications for starch-derived products.
The 7th EU Starch Value Chain & Fermentation is a must attend event and have been brought around the region to many European cities.

Supported by Starch Europe, the key highlights of the conference includes discussions on

• A new European Parliament/Commission; implications for the EU starch industry
• Value chain diversification for a corn ethanol biorefinery
• Increasing the value of by-products from starch production
• Value added ingredients from agri side streams
• UPF – Ultra Processed Foods – Reacting, reflecting and responding to customers needs in the context of starch
• Innovations in milling processes to make pulse starch resistant
• New value chain and fermentation pathways for the EU starch industry
• Chemicals from renewable raw materials and many more

Separately bookable site visit at the EMSLAND starch facility in Kyritz, Germany.

Source: https://cmtevents.com/main.aspx?ev=241018&pu=305344

June 18^th 2024

Researchers unveil 100% biodegradable barley plastic.

A biofriendly new material made from barley starch blended with fibre from sugarbeet waste sees the light of day at the University of Copenhagen – a strong material that turns into compost should it end up in nature. In the long term, the researchers hope that their invention can help put the brakes on plastic pollution while reducing the climate footprint of plastic production.

Enormous islands of it float in our oceans and microscopic particles of it are in our bodies. The durability, malleability and low cost of plastics has made them ubiquitous, from packaging to clothing to aircraft parts. But plastics have a downside. Plastics contaminate nature, are tough to recycle and their production emits more CO2 than all air traffic combined.

Now, researchers at the University of Copenhagen’s Department of Plant and Environmental Sciences have invented a new material made from modified starch that can completely decompose in nature – and do so within only two months. The material is made using natural plant material from crops and could be used for food packaging, among many other things.

“We have an enormous problem with our plastic waste that recycling seems incapable of solving. Therefore, we’ve developed a new type of bioplastic that is stronger and can better withstand water than current bioplastics. At the same time, our material is one hundred percent biodegradable and can be converted into compost by microorganisms if it ends up somewhere other than a bin,” says Professor Andreas Blennow of the Department of Plant and Environmental Sciences.

Only about nine percent of plastic is recycled globally, with the rest being either incinerated or winding up in nature or dumped into enormous plastic landfills.

Bioplastics already exist, but the name is misleading says Professor Blennow. While today’s bioplastics are made of bio-derived materials, only a limited part of them is actually degradable, and only under special conditions in industrial composting plants.

“I don’t find the name suitable because the most common types of bioplastics don’t break down that easily if tossed into nature. The process can take many years and some of it continues to pollute as microplastic. Specialized facilities are needed to break down bioplastics. And even then, a very limited part of them can be recycled, with the rest ending up as waste,” says the researcher.

The new material is a so-called biocomposite and composed of several different substances that decompose naturally. Its main ingredients, amylose and cellulose, are common across the plant kingdom. Amylose is extracted from many crops including corn, potatoes, wheat and barley.

Together with researchers from Aarhus University, the research team founded a spinoff company in which they developed a barley variety that produces pure amylose in its kernels. This new variety is important because pure amylose is far less likely to turn into a paste when it interacts with water compared to regular starch. Cellulose is a carbohydrate found in all plants and we know it from cotton and linen fibers, as well as from wood and paper products. The cellulose used by the researchers is a so-called nanocellulose made from local sugar industry waste. And these nanocellulose fibers, which are one thousand times smaller than the fibers of linen and cotton, are what contribute to the material’s mechanical strength.

“Amylose and cellulose form long, strong molecular chains. Combining them has allowed us to create a durable, flexible material that has the potential to be used for shopping bags and the packaging of goods that we now wrap in plastic,” says Andreas Blennow.

The new biomaterial is produced by either dissolving the raw materials in water and mixing them together or by heating them under pressure. By doing so, small ‘pellets’ or chips are created that can then be processed and compressed into a desired form.

Thus far, the researchers have only produced prototypes in the laboratory. But according to Professor Blennow, getting production started in Denmark and many other places in the world would be relatively easy.

“The entire production chain of amylose-rich starch already exists. Indeed, millions of tons of pure potato and corn starch are produced every year and used by the food industry and elsewhere. Therefore, easy access to the majority of our ingredients is guaranteed for the large-scale production of this material,” he says.

Andreas Blennow and his fellow researchers are now processing a patent application that, once it has been approved, could pave the way for production of the new biocomposite material. Because, despite the huge sums of money being devoted to sorting and recycling our plastic, the researcher does not believe that it will really be a success. Doing so should be seen as a transitional technology until we bid fossil-based plastics a final farewell.

“Recycling plastic efficiently is anything but straightforward. Different things in plastics must be separated from each other and there are major differences between plastic types, meaning that the process must be done in a safe way so that no contaminants end up in the recycled plastic. At the same time, countries and consumers must sort their plastic. This is a massive task that I don’t see us succeeding at. Instead, we should rethink things in terms of utilizing new materials that perform like plastic, but don’t pollute the planet,” says Blennow.

The researcher is already collaborating with two Danish packaging companies to develop prototypes for food packaging, among other things. He envisions many other uses for the material as well, such as for the interior trims of cars by the automotive industry. Though it is difficult to say when this biofriendly barley-based plastic will reach the shelves, the researcher predicts that the new material may become a reality in the foreseeable future.

“It’s quite close to the point where we can really start producing prototypes in collaboration with our research team and companies. I think it’s realistic that different prototypes in soft and hard packaging, such as trays, bottles and bags, will be developed within one to five years,” concludes Andreas Blennow.

Source: https://trace.dk/plastics/biocomposites-to-substitute-plastic/

June 11^th 2024

Chinese, Pakistani enterprises sign MoU to build potato starch plant in Pakistan.

In a significant move towards strengthening economic ties between Pakistan and China, leading enterprises from both countries Henan Ruzhou Ideal Starch and KASB Corporation of Pakistan, signed a Memorandum of Understanding (MoU) to construct a state-of-the-art potato starch plant in Pakistan.

This strategic partnership aims to leverage the abundant potato resources available in the region and cater to the growing demand for this versatile agricultural product, said Ghulam Qadir Trade and Investment Counsellor at the Embassy of Pakistan in China.

Ghulam Qadir Trade and Investment Counsellor said after the fruitful visit of Prime Minister of Pakistan Mian Muhammad Shehbaz Sharif to China, business-to-business collaboration is enhancing.

This MoU will harness the expertise and technological prowess of the Chinese partners, ensuring the efficient and sustainable production of high-quality potato starch. This venture is expected to not only bolster Pakistan’s agricultural sector but also contribute to the region’s overall economic development, China Economic Net (CEN) reported.

According to the MoU between the two enterprises memorandum of understanding will provide a new cooperation mechanism for both parties, covering knowledge sharing, technology transfer, capacity building, project management, and investment promotion in the fields of agriculture and processed products.

MoU further describes that both parties fully utilize the years of experience accumulated in the fields of agriculture and processed products, leveraged by the currently favorable bilateral business environment between China and Pakistan, to pledge to the project landing in Pakistan.

Henan Ruzhou Ideal Starch and KASB Corporation of Pakistan will work hard together to become the first successful potato deep processing project cooperation between China and Pakistan.

Source: https://www.app.com.pk/global/chinese-pakistani-enterprises-sign-mou-to-build-potato-starch-plant-in-pakistan/

May 14^th 2024

Roquette elevates softgel technology with gelatin alternative capsules based on hydroxypropylated starch.

Roquette, a company involved in plant-based ingredients and a provider of pharmaceutical and nutraceutical excipients, has launched its new LYCAGEL Flex hydroxypropyl pea starch premix for nutraceutical and pharmaceutical softgel capsules.

Built on Roquette’s LYCAGEL pea starch technology, the new plasticizer-free excipient gives manufacturers freedom to select the optimal plasticizer combination and customize formulations for a range of production and end-user needs.

According to Roquette, LYCAGEL Flex represents “the ultimate solution for manufacturers seeking a quality, plant-based alternative to gelatin, with the added flexibility to handle a wide range of – often complex – soft capsule formulations.”

The new premix features the same hydroxypropyl pea starch and carrageenan foundation as the original LYCAGEL VS 720 Premix, with a new formula that allows producers to select the perfect plasticizer or combination of plasticizers for unique softgel formulations. Versatile and easy to use, LYCAGEL Flex offers countless opportunities to work with specialized capsule fills and process parameters to meet the demands of the evolving pharmaceutical and nutraceutical markets.

“At Roquette, our guiding purpose is to solve the toughest challenges in drug delivery,” comments Steve Amoussou-Guenou, Technical Developer Manager Europe at Roquette. “This can take many forms; with the development of our LYCAGEL VS 720 Premix, the primary goal was to provide softgel producers with a high-quality ready-to-use alternative to gelatin. Now, as vegan capsules become more established, we recognize that our customers need greater control to customize their formulations. LYCAGEL Flex is the answer, offering the same stability and performance with the added flexibility to differentiate.”

LYCAGEL Flex offers softgel producers a plant-based solution that not only replaces gelatin, but equally offers significant process benefits. These include a reduced degassing time of just five minutes, versus the minimum 60 required for gelatin formulations, and the potential for easy equipment cleaning with only hot water.

Looking beyond the production line, the new premix delivers strong performance and stability throughout a product’s shelf life. Upon testing, capsules produced using LYCAGEL Flex maintained a clear, shiny appearance and optimal hardness with no sticking or seal leakage following six months of storage at 40° C and 75% relative humidity (RH). With no significant increase in disintegration time or water content after months in storage, the capsules did not display crosslinking, demonstrating their ability to maintain the same mechanical strength and capsule integrity at day 180, as they had directly after the production process.

Source: https://www.contractpharma.com/contents/view_breaking-news/2024-05-14/roquette-launches-lycagel-flex-hydroxypropyl-pea-starch-premix/