Simple Ingredients. Smart Solutions.
Better For You.


News Releases

Improving the quality and range of gluten-free snacks and baked goods

The gluten-free market continues to grow. Euromonitor reports that global sales hit $3.5 billion in 2016, up 12.6 percent compared to the previous year—and global gluten-free sales are projected to reach $4.7 billion by 2020. In this still-expanding market for gluten-free, snack producers and bakeries continue to develop strategies for growth and product improvement.

Read More »

The Significance of Starch

In the commercial food world, starches help baked goods on every front. They help dough and batter adapt to processing equipment. They improve texture and mouthfeel of a finished product. They even keep working well after a baked good has left the bakery and is sitting on a supermarket shelf or in a consumer’s pantry.

Read More »

A Healthy Outlook for the Mainstream Free-From Category

In August, American Key Food Products (AKFP) introduced a new brand of rice flours especially designed for excellent gluten-free baking in the US market. Technical Sales Director, Carter Foss, is buoyant about the future of gluten free, bolstered by the ever increasing health conscious consumer base. In conversation with FoodIngredientsFirst he talked about whether or not the gluten free trend will slow down or is here to stay.

Read More »

Food Manufacturers Find Success with Starches

“The increased use of native starch is driven by the development and promotion of clean label, functional starches, which are physically modified to alter their rheological properties,” explains Mel Festejo, COO at American Key Food Products (, Closter, N.J. “These clean-label starches, being developed from corn, tapioca, potato and even peas, ultimately have enhanced functionalities.”

Read More »