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Home » Topics » Functional » Gums & Starches

Gums & Starches
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Gums like agar, alginates, carrageenan, cellulose, guar, locust bean and xanthan, and native and modified starches like corn, potato, tapioca and wheat, to improve food quality, texture and stability.

ARTICLES

Stabilizer solutions deliver cleaner labels and healthier alternatives

Stabilizer solutions deliver cleaner labels and healthier alternatives

Bakery companies search for clean-label stabilizers, including hydrocolloids, gums, and starches.
Joyce Friedberg
October 19, 2021
No Comments
Stabilizers such as thickeners, hydrocolloids, gums, and starches are a category of ingredients that many are probably not familiar with, yet they help create the desired texture, mouthfeel, and sensory characteristics of the product.
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AKFP Organic Native Tapioca Starch

AKFP Organic Native Tapioca Starch

February 14, 2021
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American Key Food Products (AKFP) has launched its Organic Native Tapioca Starch, adding a versatile, clean-label ingredient to its portfolio of specialized cassava-based and organic offerings.


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BENEO launches first-ever instant functional rice starch for clean-label applications

BENEO launches first-ever instant functional rice starch for clean-label applications

November 27, 2020
No Comments

BENEO, a manufacturer of functional ingredients, has announced the launch of its new precooked functional native rice starch, Remypure S52 P.


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Alland & Robert introduces organic karaya gum to the food industry

Alland & Robert introduces organic karaya gum to the food industry

July 28, 2020
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As a natural gum coming from wild trees, Karaya gum is a natural and vegetal ingredient that can be used for many food and pharmaceutical applications.


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Tate & Lyle logo new 2020

Tate & Lyle CLARIA EVERLAST line of clean label starches for freeze/thaw stability

March 19, 2020
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Tate & Lyle, a global provider of food and beverage ingredients and solutions, has announced the most recent addition to its line of CLARIA Clean Label Starches with the introduction of CLARIA EVERLAST.


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Expanding solutions for clean label snack and bakery R&D

Expanding solutions for clean label snack and bakery R&D

As the definition of clean label continues to expand, ingredient suppliers provide an array of solutions
Melissa Kvidahl Reilly
March 19, 2019
No Comments
Buckle up. The top trend driving innovation in the snack and bakery industries has no formal definition, isn't regulated, and is shifting all of the time. Yes, clean label demands are touching every facet of the food industry, from formulation to packaging and marketing, and everything in between.
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Cargills Red Seaweed Promise designed to improve producers prosperity and conserve the environment

Cargill's Red Seaweed Promise designed to improve producers’ prosperity and conserve the environment

Program establishes sustainability standards for sourcing red seaweed and advances traceability and transparency in the global supply chain
February 21, 2019
No Comments

To help ensure a long-term sustainable red seaweed supply chain, Cargill has launched the Red Seaweed Promise.


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Healthy nuts, seeds and inclusions don’t compromise on taste

Healthy nuts, seeds and inclusions don’t compromise on taste

Nutritious inclusions make for delicious snack and bakery products.
Joyce Friedberg
August 7, 2018
No Comments
Nuts, seeds and other inclusions add new dimensions of color, appearance, texture, nutrition, flavor and more to an increasing range of snack and bakery products. Nut and seed consumption has continued to increase over the past several years. One of the contributing factors to the growth is consumer awareness and interest in plant-based foods.
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Functional ingredients provide multiple benefits to snacks and baked goods

Functional ingredients provide multiple benefits to snacks and baked goods

Ingredients like fats and oils, starches, dough conditioners and more form the backbone of snack and bakery formulations.
Joyce Friedberg
May 10, 2018
No Comments

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.


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Tate & Lyle logo

Tate & Lyle Non-GMO Project Verified starches, including CLARIA clean-label starches

December 5, 2017
No Comments

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


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Fresh Bread Category Insights and Younger Consumers

This webinar will provide perspective on how younger consumers are approaching the fresh bread category, and particularly center-store fresh bread products like sandwich breads, buns and rolls, bagels, and English muffins, as well as artisan breads found in the in-store bakery (ISB).

 

January 1, 2030

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