The Starch World conferences bring together players from the starch industry – leaders, professionals from agro industrial crops & plantation companies, enzymes suppliers, traders & buyers of starch & starch derivatives, raw material suppliers, ethanol producers, machinery suppliers for starch processing and many others.
The Starch World conferences, now held in Asia, Middle East, Europe and recently Americas, covers topics such as – regional starch market outlook, feedstock competition – between corn and cassava, specialty starches, starches & derivatives markets, sugar market outlook, to food trends such as clean labels, gluten-free and more.
Key Highlights of the event in France
- Update on the European starch market and challenges ahead
- New European Regulations on Acrylamide and Innovations in Acrylamide Reduction Efforts for Potato and Cereal Based Snacks
- World Markets for Potato and Tapioca Starch: A Comparison
- Organic Potato Starch Production in Finland
- How to Identify and Release High Value Food and Feed Ingredients Imbedded in Under-Utilized Protein Side Streams
- Culinary Innovations in Balancing Healthier Nutritional Contents with Taste & Texture
- Working with Organic Starches & Challenges
- Replacing Modified Starch for Baking Solutions
- Developments in Pea Starch & Derivatives
- Tailoring Food Properties: The Process Design Toolbox for Foods Rich in Starch and Protein
- Bio-Based MEG as an Added Value Opportunity for Carbohydrate Feedstocks
- Clean label texturizing solutions
- Natural Specialty Flours & Functional Application
- Maximising the Commercial Potential of Bean Starch in Distilleries & Breweries
