This website requires certain cookies to work and uses other cookies to help you have the best experience. By visiting this website, certain cookies have already been set, which you may delete and block. By closing this message or continuing to use our site, you agree to the use of cookies. Visit our updated privacy and cookie policy to learn more.
This Website Uses Cookies By closing this message or continuing to use our site, you agree to our cookie policy. Learn MoreThis website requires certain cookies to work and uses other cookies to help you have the best experience. By visiting this website, certain cookies have already been set, which you may delete and block. By closing this message or continuing to use our site, you agree to the use of cookies. Visit our updated privacy and cookie policy to learn more.
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.
Penford Food Ingredients’ PenPure clean-label starches are not chemically treated and are familiar to consumers when listed in the ingredient statement.
Gum Technology’s GumPlete stabilizes viscosity over a wide temperature range, minimizes syneresis in freeze/thaw and microwaveable applications, and helps stabilize emulsions.
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.
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.