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.
Gum and starch producers continue to develop new products and fine-tune existing offerings to help customers—bakers and snack producers—create products that address a variety of existing and emerging consumer food trends.