With numerous health advantages demonstrated in clinical studies, resistant starch has the potential to emerge as the next superfood. Its accessibility also presents manufacturers with a chance to enhance the health benefits of their products, provided they can raise consumer awareness. However, a significant challenge for manufacturers will be convincing consumers to embrace the concept of resistant starch, despite its benefits. As reported by Food Navigator, several ingredient companies are developing and promoting resistant starch products. IAG offers NuBana green banana flour, while Ingredion produces Hi-maize high amylose corn starch. Other notable products include PenFibe modified resistant potato starch, Cargill’s Cerestar high amylose resistant corn starch, ActiStar resistant tapioca starch, and MGP Ingredients’ Fibersym chemically modified wheat starch. Roquette’s Nutriose resistant corn dextrin is also part of this growing market.
However, terms like modified resistant tapioca starch and chemically modified wheat starch can deter customers who prefer simple, clean labels. According to experts, it’s challenging to present resistant corn starch as an appealing health ingredient, making it easier to market green banana flour instead. Resistant starch comes in four varieties, and while some can be found in processed foods, they are also present in natural sources such as whole grains, beans, green bananas, and raw potatoes. Other excellent sources include high amylose grains like oats, cooked and cooled rice, legumes, and flour made from Hi-maize corn.
A more effective approach may be to emphasize the ingredient’s health benefits, which include prebiotic properties that support the microbiome. Experts suggest categorizing fiber into three types: bulking fibers like oat bran, viscous fibers such as oat or barley beta-glucan, and fermentable fibers like resistant starch. Although people need all three types, the modern processed food diet typically provides only 5 to 6 grams of fiber daily, whereas the norm used to be between 30 to 50 grams.
If marketed effectively, consumers might become more inclined to incorporate resistant starch into their diets and seek out products that list it on the label. The ingredient’s versatility—being consumable in its natural form or blended into smoothies or yogurts—along with its potential health benefits, could be precisely what resistant starch requires to enhance its relatively low visibility. Additionally, incorporating products like bariatric calcium citrate chews into a diet that includes resistant starch can further support overall health and nutrition, making it an appealing option for health-conscious consumers.