starch - Page 1 | Prepared Foods

Items Tagged with 'starch'

ARTICLES

Starches, Flours, and Gums Go Big

New sources for starches, gums, and flours

Gerrie Bouchard, MBA, CRC, Founder of Culinary Contents

May 25, 2018

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 for Enzymes

A new report defines and segments the global alcohol and starch/sugar enzymes market.

May 2, 2014

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

Penford Completes Gum Technology Purchase

Penford Corporation announced it has completed the acquisition of Gum Technology Corporation.

April 9, 2014

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

New Uses for Gums and Starches

Food product development with gums and starches

Malcolm Lowe

February 7, 2014

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.

Abstracts

Clean-label Starches

Penford’s PenPure starches are are familiar to consumers when listed in the ingredient statement.

July 29, 2013

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

Gum-starch Solutions

Gum Technology’s GumPlete stabilizes viscosity over a wide temperature range, minimizes syneresis in freeze/thaw and microwaveable applications, and helps stabilize emulsions.

April 17, 2013

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.

Green Tea May Reduce Blood Sugar Spikes

November 9, 2012

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.

Clean Label, Great Texture

November 9, 2012

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

Starch to Reduce Cancer Risk

April 26, 2012

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

Language of Texture

November 9, 2011

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.