Gums & Starches

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Fats, oils, starches, fiber, dough conditioners and texturizers all serve critical functional roles in snacks and baked goods, particularly maintaining the quality of the product throughout the desired shelf life. As consumers demand cleaner labels, more health-and-wellness benefits and better sustainability, product developers face a wide range of functional ingredient challenges.

Tate & Lyle PLC has achieved Non-GMO Project verification for 18 starch ingredients, including the entire line of CLARIA Functional Clean-Label Starches.

In today’s highly competitive snack and bakery market, collaboration between ingredient and equipment supplies and their customers continues to grow more common.

Tate & Lyle PLC, a leading global provider of food ingredients and solutions, has announced a further expansion of its line of CLARIA Functional Clean-Label Starches with the introduction of two new instant starch products: CLARIA Instant 340 and 360.

Formulating products with the ever-increasing demands of today’s marketplace is no easy task.

Ingredion Incorporated, a leading global provider of ingredient solutions to diversified industries, announced six additions to its PRECISA Crisp line of functional starch texturizers for the snack industry. 

During research and development, bakers and snack producers face formulation hurdles on a daily basis. Luckily, functional ingredients like fats, oils, dough conditioners and egg replacers can help them solve a host of common challenges.

Ingredion Inc. has launched NOVATION PRIMA 340 and 350 functional native starches for extended cold shelf life stability with a clean label.