Snack Food & Wholesale Bakery
Mel Festejo, COO of American Key Food Products, distributor of native potato starch, modified food, tapioca, corn, sago and rice starches, says growing demand for clean labels is also spurring the development and use of new starches. “Starch manufacturers have acknowledged the growing need for clean-label ingredients and put out starches with enhanced functionalities without chemical modifications,” he says. “Where chemically-modified starches were the go-to starch ingredients for more challenging applications, a new breed of physically-modified starches is being developed and rolled into the market.
“Starches from non-traditional raw materials, whether produced in pure starch form or as starch-rich flours, are finding their way into the baking and snack industries. Thus, starches and flours from such varied sources as exotic grains, cassava roots, waxy rice, sago, yellow peas and arrowroot are getting a serious second look.”