The clean-label movement in food formulation is affecting commodities such as flour, where so-called heat-treated flours are gaining ground in modified starch solutions. 

In Europe and in the United States, the demand is up for physically optimized products and commodities such as flour. Michael Gusko, managing director of the German milling group Kampffmeyer Food Innovation, reports that there is clear demand in the convenience and bakery sectors for such solutions, where advantages include clean-label appeal and good pH shear stability that “simple commodity flours” so far cannot match.

Gusko explains that the principle challenge in developing such products is not technical functionality, but formulating a whole product, where it’s not possible to simply replace chemically modified starch on a like-for-like basis.