Starches

Article (1)
White Paper (1)
  • Selecting an optimum starch for snack development
    The potential physiological benefits of resistant starch, along with its functional properties, provide a means to increase total dietary fibre in the diet through popular foods. In applications studies described in this paper, resistant starch increased the TDF content of various foods from 3% to 8%, while enhancing textural and sensory characteristics. By formulating foods with resistant starch, product developers and nutritionists can encourage consumers to increase their fibre intake with a variety of palatable, high quality foods that are healthy as well.
Product (5)
  • Herbstreith & Fox Amid CF 010 pectin
    Herbstreith & Fox has developed a range of amidated pectins which allow the manufacturers of traditional milk-based desserts to offer cost-effective and innovative products. Pectins are usually best suited to fruit-based applications at pH ranges below 4.0. However, with the introduction of amidated pectins standardised for dairy use, it is now possible to offer pectins that provide a smooth mouthfeel with good flavour release and minimal syneresis.
  • Resistant starch for fibre-enriched bakery products
    Cargill’s ActiStar resistant starch can be used to produce fibre-rich, low-calorie bakery products.
  • Reformulation consultancy
    National Starch Food Innovation has launched the Value Matters program, which is a global initiative to help companies stay competitive.
  • Phosphate replacer
    Ulrick & Short has developed an additive-free phosphate replacer to maintain moisture in sausages in response to increasing pressures for food manufacturers to provide clean label products.
  • Potato starch
    A potato starch launched by Avebe could help lower costs and improve baking stability in bakery creams and fruit filling products.
News (3)
  • Experimental wheat variety has potential
    A new experimental wheat variety has been created using RNAi gene silencing techniques that could provide benefits in the areas of bowel health, diabetes and obesity, CSIRO has developed a new experimental wheat variety.
  • New wheats will make an impact
    About 1800 experimental wheat lines will be available in Australia in the next 18 months and will have a major impact on Queensland’s wheat industry.
  • White whole wheat flour
    Using new milling technology, ConAgra Food Ingredients (USA) has introduced Ultragrain White whole-wheat flour, a product the company describes as a 'revolutionary whole grain flour'.
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