Starches are the most predominant and versatile class of food ingredient in the food manufacturing supply chain. Their predominance can be attributed to them being abundant, versatile, biodegradable, nutritious, and flavorful, not to mention inexpensive.
Providing structure, flavor, color, and other functions in formulations, as well as nutrients, vitamins, minerals, and healthful phytochemicals for the body, they also are at the fulcrum of most food trends, directly and indirectly. One current and growing trend, the demand for clean-label ingredients, has opened even more avenues for these workhorses.