Early formulation efforts were often judged on the ability to find the “optimum” ingredients. This required a clear definition of each required function in the food, and consideration of all the available ingredients capable of delivering those functions. “Optimum” was originally defined as ingredients that perfectly deliver the desired functional requirements at the lowest ingredient cost. As a result, a slightly different starch might be used in each formula.
By the mid-80s, the business definition of “optimum” was changing. Corporations understood that each ingredient in the system carried hidden costs of inventory, quality management, etc., and the process of ingredient consolidation began. The huge number of starches specified so carefully into formulas were compared and grouped by common features. The most versatile and cost-effective option in the group was tested for acceptable function in all the formulas. The result was a considerably pared down list of specified starches that tended to be chemically and physically modified for maximum performance at minimum cost. Introducing a new starch to the group required justifying its necessity to a senior manager.