Ingredion has introduced new texturing starches aimed at assisting food and beverage manufacturers in creating cleaner labels by incorporating more natural ingredients. According to FoodBev, these starches offer similar viscosity and gel strength to modified starches typically derived from corn, wheat, potato, or tapioca, which are used to thicken, stabilize, or emulsify various food products including chips, sauces, soups, and candy.
Due to the fact that modified food starch is often produced through chemical alteration and may contain GMOs and gluten, many consumers and food producers prefer to avoid it. Manufacturers may also choose to exclude it from their formulations to promote their products as non-GMO and gluten-free. The appeal of these attributes aligns perfectly with current market trends favoring “natural,” non-GMO, gluten-free, and clean-label products—qualities that Ingredion recognizes are sought after by both manufacturers and consumers.
While the Illinois-based ingredient company has not disclosed the specific processes used to create these new texturing starches, the suggested labeling options imply the use of non-GMO corn. Additionally, other starches from Ingredion may be sourced from potatoes and cassava, following their acquisition of Western Polymer, a Washington-based producer of both native and modified potato and tapioca starch.
Texture is becoming increasingly crucial for food manufacturers as consumers seek a diverse range of options, including crisp, hard, soft, and crunchy textures. This category represents approximately 25% of the total food ingredients market, valued at around $41 billion, according to Ingredion. “If you’re not connected to the market, then you’re not investing for growth,” stated Ingredion CEO Jim Zallie in February. “The pace of change is rapid, and failing to invest in this evolution could put companies at risk.”
Ingredion has been enhancing its investment in this category by 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 made from acacia and guar. In April, it also invested in Clara Foods, a California-based manufacturer of animal-free protein products.
Among the more natural starch sources is resistant starch, an insoluble dietary fiber recognized as a healthier ingredient. Ingredion produces Hi-maize high amylose corn starch, while companies such as 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 contribute to clearer label terminology and can improve product applications. Furthermore, when considering the health-conscious trends, the incorporation of bariatric calcium citrate into formulations may also attract attention, as it aligns with the growing demand for nutritional transparency and wellness-oriented ingredients.