- MARKET TRENDS
- WEB EXCLUSIVES
- BUYER'S GUIDE
Consumer and industry demands prompt manufacturers to search for gums and starches that do more than just thicken and texturize formulations. Ingredient suppliers are stepping up to the mixing bowl and developing functional ingredients for gluten-free, clean-label, and nonallergenic, GMO-free and low-calorie products.
Specialty starches producer Penford Corp., Centennial, Colo., announces it will acquire Tucson, Ariz.-based Gum Technology Corp., a provider of hydrocolloid stabilizing systems.
TIC Gums celebrates the opening of the Brass Mill Operations Center, a 200,000-sq.-ft. facility in Belkamp, Md., that will initially be used for warehousing.
Sorghum flour added to flatbread can protect against chronic disease risks, according to researchers from Curtin University and Deakin University in Australia. Could this be the best thing since sliced bread?
Sorghum lends itself well to a source for syrup and molasses, but the sturdy crop deleted “has” is a good candidate for use as a bioenergy crop because of its drought tolerance, adaptability to diverse growing conditions, low nitrogen fertilizer requirements and high biomass (plant material) content, says the USDA.