Traditional sources for starches, gums, and flours are experiencing a shift in focus as the industry seeks new ingredients to satisfy consumers. As interest in healthier products, increased protein composition, and cleaner labels increases, natural ingredients and gluten-free options are in high demand.

The market is expected to grow at a CAGR of 7.9% from 2013 to 2018.

Gum Technology will continue to offer a range of gums and other hydrocolloids throughout North America and Asia.

Mouth-feel! I will bring it to your attention at this very moment: It took me some time to come around to the term mouth-feel.

Penford Food Ingredients’ PenPure clean-label starches are not chemically treated and are familiar to consumers when listed in the ingredient statement.

Gum Technology Corp.’s Coyote Brand GumPlete leverages the best attributes of gums and starches to create a stabilizing system that reduces overall hydrocolloid use; helps maintain system integrity; and creates a cleaner flavor release with enhanced mouthfeel.

An ingredient in green tea that helps reduce blood sugar spikes in mice may lead to new diet strategies for people, according to Penn State food scientists.

Ingredion says its new NOVATION Endura 0100 functional native starch withstands harsh processing conditions and helps processors create more natural and additive-free products.

Very soon, bread and cereals will be blessed with wheat that will help as a protection against bowel cancer.

The TEXICON™ food texture language was recently introduced by National Starch, as a way to translate the consumer texture experience into measurable scientific terms that allow the company to help customers very quickly target and achieve the perfect texture in their products.