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... uk-based clean label ingredients company ulrick and short has developed its synergie and eziglaze range of range of functional clean label starches to aid marinade and glaze adhesion for meat products ... made for meat: the new clean label functional starches are designed for use with meat products ... the firm's director adrian short told foodnavigator: “there are very few functional starches on the market for the meat industry ... we wanted functionality that matches what meat products require as alternatives to modified starches and additives ... “succulence is improved after the starches disperse within the meat to set up moisture-forming matrixes during and after processing,” said short

... clean label functional starch supplier ulrick and short expects to harvest and produce its first ingredients from sweet potato in early 2011; and is investigating new nutritional combo offerings ... com that the majority of functional starches for food are from waxy maize, production of which in europe is non-gm ... short believes the innovation is the first time company to make functional sweet potato starch for use in foods, and there are currently no indications that sweet potato will be grown in south america ... he said ulrick and short expects the new starches to be “cost-competitive” with waxy maize starch, and the superior stability over waxy maize means there will be cost in use benefits

... to the food, beverage and nutrition market, its offering is a comprehensive a to z, including flavours, colour, preservatives, emulsifiers, enzymes, enzymes, acidulants, functional starches, sweeteners, hydrocolloids and more

... dutch starch producer avebe has unveiled a new line of functional starches designed to improve the texture and processing of savoury snacks ... the range includes cold soluble as well as cold water swelling starches based on potato and waxy maize, providing, according to avebe, excellent dough sheetability and highly expanded snacks ... the range also includes new cook-up potato starches which are able to improve crispness, for example in oven-baked snacks ... "the use of snacktex starches promotes excellent sheetability by providing dough lubrication ... at a fat content below 10 per cent, snacktex starches yield good dough properties, high expansion, crunchy textures with fast mouth clearance and limited breakage of the baked crisps upon further handling, avebe said ... the use of combinations of snacktex's starches assures easy processing and an array of different textures ... for applications of the more traditional potato snack pellets, snacktex starches help to provide a stable and smooth extrusion process and improve the texture in many desired directions, the dutch group said