New research has found nearly 80% of the clean label pectin demand has been concentrated in the food and beverage sector.
A chickpea-derived flour has been specially milled and processed into white bread, which researchers found improved the glycaemic responses of people eating it in a trial.
ChikP's Non-GMO Chickpea Starch can be used in a variety of food and beverage applications.
Novation Indulge 3620 and 3820 tapioca starches by Ingredion offer a clean label alternative to artificial ingredients.
The Ingredion Novation Functional Native Starches have a neutral colour and flavour profile.
Ingredion has introduced a clean label range of Homecraft Create Tapioca and Rice Flours to Australia.
Swapping out starches such as potatoes or rice with lentils can reduce blood sugar levels and help lower the risk of Type 2 diabetes.
Consumption of resistant starch leads to positive changes in the bowel and could protect against genetic damage implicated in bowel cancer, according to recent CSIRO research.
Tate & Lyle has announced the expansion of its range of native starches, with the introduction of two extra-dry starch products, Merizet 116 and Merizet 118, with moisture contents of typically 5 and 7% respectively.
Alchemy Agencies is distributing TIC Gums’ TicaPAN line of coating agents that are replacements for gum arabic.
Ulrick & Short has developed a range of functional phosphate replacers that can improve the overall texture and moistness of meat and poultry. The company’s Ezimoist range of phosphate replacements is suitable for brine solutions used for cooked and cured meats in either injected or tumbled products and whole muscle or reformed meat products.
The Grindsted Xanthan gum range is now available in transparent versions which are optimised for specific food applications where clarity is required.
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.
National Starch Food Innovation has launched the Value Matters program, which is a global initiative to help companies stay competitive.
Cargill’s ActiStar resistant starch can be used to produce fibre-rich, low-calorie bakery products.