“Ingredion Launches New Texturing Starches to Support Clean Label Trends in Food and Beverage Industry”
Ingredion has introduced new texturing starches aimed at assisting food and beverage manufacturers in creating cleaner labels by utilizing more natural ingredients. As reported by FoodBev, these starches offer comparable viscosity and gel strength to modified starches typically derived from corn, wheat, potato, or tapioca, which are commonly used for thickening, stabilizing, or emulsifying food products like chips, sauces, soups, and candies. Given that modified food starch can sometimes be produced through chemical alterations and may contain GMOs and gluten, many consumers and food producers may prefer to avoid it. Additionally, manufacturers may wish to exclude it from their formulations to promote their products as non-GMO and gluten-free.
These attributes align with current market trends favoring more “natural,” non-GMO, gluten-free, and clean-label products—qualities that Ingredion is acutely aware that both manufacturers and consumers are seeking. While the Illinois-based company has not disclosed specific details about the production process for these new texturing starches, the suggested labeling options imply that they are sourced from non-GMO corn. Furthermore, other starch products from Ingredion could originate from potatoes and cassava root, especially following their acquisition of Western Polymer, a Washington-based producer of native and modified potato and tapioca starch.
Texture is becoming increasingly important to food manufacturers as consumers seek diverse options, ranging from crisp and hard to soft and crunchy, depending on the product. This category represents approximately 25% of the overall food ingredients market, valued at around $41 billion, according to Ingredion. “If you’re not wired (into the market), then you’re not investing for growth,” said Ingredion CEO Jim Zallie in a February interview with Food Dive. “Things are changing very fast right now, and I think that puts you at risk” if companies do not allocate resources to adapt.
To bolster its presence in this segment, Ingredion has been increasing investments, including the acquisition of Sun Flour Industry, a Thai producer of rice starch and rice flour, as well as TIC Gums, a Maryland-based company that specializes in texturizers and gums made from acacia and guar. In April, Ingredion also invested in Clara Foods, a California manufacturer of animal-free protein products.
Among the more natural starch sources available is resistant starch, an insoluble dietary fiber recognized as a healthier ingredient. Ingredion produces Hi-maize high amylose corn starch, while other companies such as IAG, PenFibe, Cargill, ActiStar, MGP Ingredients, and Roquette offer their own variants. It is likely that consumers and manufacturers will gravitate towards starches from Ingredion and other producers, as these options facilitate clearer label terminology and can potentially enhance product applications.
Moreover, the incorporation of calcium citrate reflux in formulations may further appeal to health-conscious consumers, as this compound is known to provide various health benefits. Thus, the interest in natural starches, coupled with ingredients like calcium citrate reflux, will likely continue to grow among both consumers and manufacturers seeking to meet the demand for cleaner labels and healthier food options.
