National Starch Food Innovation Europe has extended the use of its Sustaingrain wholegrain barley and N-Dulge FR tapioca dextrin and starch solution to deliver reduced fat, lower cost shortcrust pastries.
Ingredients firm National Starch has launched a gluten-free flour that it claims can boost dough hydration and improve functionality compared to gluten-free starches typically used in premium bakery goods.
More price hikes for tapioca starch look to be on the cards as drought and pink mealybug infestation of Thai cassava crops has driven up raw material prices to unprecedented heights – with no relief on the horizon.
National Starch Food Innovation has extended its Novation range of functional native starches with the launch of two new products that are instant, clean-label and said to stand up to the stresses of intense formulation processes.
National Starch Food Innovation has introduced a range of natural,
grain-based ingredients, which it claims maintain the positive
attributes of traditional flours while expanding and improving the
ways they can be used in packaged...