Food Business News - February 24, 2015 - (Page 41)

Ingredient Innovations Clean label starches Recently launched starches stand up better under harsh conditions like homogenization ring on the heat. Employ the homogenization. New clean label starches have been shown to withstand harsher processing conditions, thus more closely resembling the functionality of modified starches. London-based Tate & Lyle, P.L.C. recently developed a proprietary technique for processing native corn starch, which led to the launch of its Claria line of clean label starches last October, said Jim Carr, B February 24, 2015 director of applications and based in Hoffman Estates, Ill. "This technique involves a series of processing steps, which preserve the 'clean label' status of the finished product and yet enable starch granules to remain intact throughout different processing conditions," he said. Claria starches show tolerance to shear, heat and acid, even under extreme conditions like UHT and homogenization, he said. Claria starches are available globally both as nonbioengineered/non-G.M.O. and as bioengineered/G.M.O. Mr. Carr said the starches work in a range of applications and processes, including yogurt, yogurt-based products, dairy desserts, soups, sauces and prepared meals. Tate & Lyle has stressed how Claria starches perform in yogurt. "In order to achieve cleaner labels, yogurt manufacturers face hurdles critical to consumer acceptance, including unpleasant off-taste, unappetizing color and inconsistent texture," Mr. Carr said. "With the introduction of Claria functional clean label starches, manufacturers can achieve the same great texture as modified starches, and matching them in terms of functionality." The Claria starches also help maintain taste and color, he said. "Their white color profile doesn't impart dark colors on the final product, which is important for yogurt applications where 'whiteness' is critical," Mr. Carr said. Ingredion, Inc., Westchester, TATE & LYLE P.L.C get tougher A white color may be critical when creating clean label yogurt. Ill., also offers clean label starches sourced from corn. "Our most recent innovation is Novation Endura 0100 starch, which gives you next generation clean label process tolerance in applications that undergo severe processing conditions (i.e. UHT process, downstream homogenization), along with the clean taste, visual appeal and simple label declaration consumers expect," said Angelina de Castro, senior manager of Wholesome for Ingredion. "Novation Endura 0100 starch is an excellent fit for savory and dairy applications that need stability over extended shelf life, under ambient or cold temperature storage conditions." For food and beverage FOODBUSINESS NEWS ® 41

Table of Contents for the Digital Edition of Food Business News - February 24, 2015

Food Business News - February 24, 2015
General Mills accepts the C.P.G. challenge
Gluten-free front and center
Mexican trade rift looms over Sweetener Colloquium
Table of Contents
Web Contents
Editorial - Subscription models may offer unique marketing opportunities
Confectionery companies switching to simpler ingredients
McCormick to acquire Italian spices and seasonings company
Mondelez has big plans to grow small platforms
WhiteWave Foods ‘busting at the seams'
More c-suite change at Kraft Foods
Keurig in transition
Mondelez acquires Enjoy Life Foods
Innovation paying for PepsiCo
TreeHouse Foods trims expectations
Kraft cleans up Capri Sun
Washington - Federal bills seek to mandate G.M.O. food labeling
Company Profile - Dr Pepper Snapple Group seizing opportunities
Capitalizing on R.C.I.
Ingredient Innovations - Clean label starches get tougher
Are clean labels and G.M.O. ingredients compatible?
More clean label ingredient opportunities
Dairy Business News - Yogurt, the next generation
New Food Products
Ingredient Market Trends - Belt-tightening time for U.S. agriculture in 2015-16
Ingredient Markets
Supplier Innovations and News
Ad Index
Food Business in the News

Food Business News - February 24, 2015