The hunt for functional starches that perform beyond what traditional cereal-based starches deliver led to the development and use of starches from crops such as peas and chickpeas. Already popular as sources of plant protein, these ingredients have been in use for many years now. However, as the plant-based trend continues to grow and expand, so does the need for additional, increasingly specific functions from starches, gums, and fibers. This is most strongly evidenced by the rush to create better analogs and replacements for animal-sourced meat and dairy products.
Leading the category are starches and gums derived from tropical plants such as tapioca (also known as manioc or cassava), green bananas and plantains, konjac (Amorphophallus konjac), and, more recently, tropical seeds such as lotus seed and jackfruit seed. These have cropped up as sources of starches possessing chemical compositions that are similar to waxy corn, and without any “off” or uncharacteristic flavors. Such sources also are benefitting, too, from their inherent non-GMO and gluten-free status, with many of them boasting additional cachet from recognized health benefits.