Ingredion has developed new texturing starches aimed at helping food and beverage manufacturers simplify their ingredient labels by incorporating more natural components. According to FoodBev, these starches offer similar viscosity and gel strength to modified starches typically derived from corn, wheat, potato, or tapioca, which are commonly used to thicken, stabilize, or emulsify products like chips, sauces, soups, and candy. Some consumers and food producers may wish to steer clear of modified food starch, which can be created through chemical alteration and may contain GMOs and gluten. Manufacturers may also opt to exclude it from their formulations to market their products as non-GMO and gluten-free.
These attributes align with current consumer trends focused on “natural,” non-GMO, gluten-free, and clean-label products—qualities that Ingredion is clearly aware consumers and manufacturers are seeking. While the Illinois-based ingredient company did not disclose specifics about the production methods for the new texturing starches, the suggested labeling implies that they are utilizing non-GMO corn. Additionally, some of the company’s starch products may be sourced from potatoes and cassava root following Ingredion’s acquisition of Western Polymer, a Washington-based producer of both native and modified potato and tapioca starch.
Texture is becoming increasingly significant to food manufacturers, as consumers are on the lookout for diverse options such as crisp, hard, soft, and crunchy textures, depending on the product. This segment accounts for about 25% of the overall food ingredients market, valued at approximately $41 billion, according to Ingredion. “If you’re not wired (into the market), then you’re not investing for growth,” stated Ingredion CEO Jim Zallie in February during an interview with Food Dive. “Things are changing very fast right now, and I think that puts you at risk” if companies fail to invest in addressing these changes.
To expand its presence in this category, Ingredion has made strategic investments, such as acquiring Sun Flour Industry, a Thailand-based producer of rice starch and rice flour, and TIC Gums, a Maryland company specializing in texturizers and gums derived from acacia and guar. In April, the company also invested in Clara Foods, a California-based producer of animal-free protein products.
Among the more natural starch sources is resistant starch, an insoluble dietary fiber that is being promoted as a healthier ingredient. Ingredion manufactures Hi-maize high amylose corn starch, while companies like IAG, PenFibe, Cargill, ActiStar, MGP Ingredients, and Roquette offer their own variants. It is likely that both consumers and manufacturers will show interest in Ingredion’s starches and those from other producers, as they provide clearer labeling options and may improve product applications.
Additionally, as consumers increasingly gravitate toward natural ingredients, they might also consider supplements like nature made calcium citrate 600 mg, which can support their health goals. This growing preference for transparency and natural ingredients reflects a significant shift in consumer attitudes that manufacturers must acknowledge to remain competitive.