Ingredients > Starches

Ingredion Novation Functional Native Starches

18 July, 2019

The Ingredion Novation Functional Native Starches have a neutral colour and flavour profile.

Homecraft Create multifunctional tapioca and rice flours

11 April, 2019

Ingredion has introduced a clean label range of Homecraft Create Tapioca and Rice Flours to Australia.

Lentils help lower blood glucose levels by up to 35%

19 June, 2018

Swapping out starches such as potatoes or rice with lentils can reduce blood sugar levels and help lower the risk of Type 2 diabetes.

Resistant starch and bowel cancer prevention

02 May, 2012

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 Merizet 116 and Merizet 118 extra-dry starches

15 February, 2012

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.

TIC Gums’ TicaPAN coating agent line

06 February, 2012

Alchemy Agencies is distributing TIC Gums’ TicaPAN line of coating agents that are replacements for gum arabic.

Ulrick & Short functional phosphate replacers

09 September, 2011

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.

Grindsted Xanthan transparent gum range

06 January, 2011 by

The Grindsted Xanthan gum range is now available in transparent versions which are optimised for specific food applications where clarity is required.

Herbstreith & Fox Amid CF 010 pectin

08 January, 2010 by

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

06 July, 2009 by

Cargill’s ActiStar resistant starch can be used to produce fibre-rich, low-calorie bakery products.

Reformulation consultancy

06 July, 2009 by

National Starch Food Innovation has launched the Value Matters program, which is a global initiative to help companies stay competitive.

Phosphate replacer

01 June, 2008

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.

Experimental wheat variety has potential

01 March, 2006

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.

White whole wheat flour

20 January, 2006

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'.

Potato starch

23 September, 2005

A potato starch launched by Avebe could help lower costs and improve baking stability in bakery creams and fruit filling products.

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