News on Potato Starch from the United States

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The modified starch market is expanding as manufacturers focus on clean-label ingredients that enhance stability, texture and processing performance.
December 10, 2025
Global modified starch market forecast to reach USD 17.30 billion by 2030
According to MarketsandMarkets™, the modified starch market is estimated at USD 14.92 billion in 2025 and is projected to reach USD 17.30 billion by 2030, at a CAGR of 3.0 percent.
Feeding America: How the Next Generation of Potato Farmers Are Leaving Their Mark
September 16, 2023
Feeding America: Introducing the Next Generation Potato Farmers
A new generation of potato farmers uses cutting-edge instruments and methods to progress farms and preserve the soil for future generations all over the United States, often in unexpected areas.
New processing technique could make potatoes healthier
June 15, 2022
Nutrition 2022: New processing technique could make potatoes healthier
Researchers announced early tests of a new potato processing technique designed to make our bodies digest potato starch more slowly. Laboratory demonstrations show that the approach blocks certain digestive enzymes
A depiction of the process for the elimination of amylose starch in a potato. Courtesy: Texas A&M AgriLife graphic
May 28, 2022
Texas A&M AgriLife researchers use CRISPR technology to modify starches in potatoes
Humble potatoes are a rich source not only of dietary carbohydrates for humans, but also of starches for numerous industrial applications. Texas A&M AgriLife scientists are learning how to alter the ratio of potatoes’
Hormel Foods partners with The Better Meat Co to use its meat-like mycoprotein Rhiza, produced via potato-based fermentation
October 20, 2021
Hormel Foods partners with The Better Meat Co to use its meat-like mycoprotein Rhiza, produced via potato-based fermentation
Hormel Foods Corporation, a global branded food company, announced its venturing company, 199 Ventures, has entered into an exclusive partnership with The Better Meat Co. to bring new mycoprotein - produced by potato-based fermentation - and plant-based protein products to the marketplace.
Two Alexia brand product packages now made with corn and potato biomaterial
April 16, 2021
Lamb Weston Introduces Biobased (potato, corn) Packaging for two Alexia products
Driving toward a goal of using more sustainable materials in packaging, two Lamb Weston Alexia brand products will use corn and potato starch in their packaging beginning this month.
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Ideal applications for ULTRA-TEX 1311 modified potato starch include dairy desserts, bakery/fruit fillings, spreadable, spoonable and pourable dressings, sauces and other savory applications.
March 31, 2021
Ingredion Launches ULTRA-TEX 1311 Modified Potato Starch for Indulgent Textures Made Faster and Better
ngredion Incorporated, a leading global provider of ingredient solutions to diversified industries, announced a new addition to its extensive range of potato-based solutions for the U.S. and Canada, ULTRA-TEX® 1311 modified potato starch.
Koch Separation Solutions Expands Global Presence in Plant-Based Protein Production
March 18, 2021
Koch Separation Solutions help Royal Avebe to create high-value potato protein
Koch Separation Solutions (KSS) announced today that it will collaborate with Royal Avebe (Avebe), a leading international starch manufacturer, to implement a comprehensive separation solution for plant-based protein processing.
PepsiCo and Beyond Meat® Establish The PLANeT Partnership, LLC, a Joint Venture to Introduce New Plant-Based Protein Offerings
January 30, 2021
PepsiCo and Beyond Meat® Establish JV to develop Plant-Based Protein Foods: The PLANeT Partnership, LLC
Partnership advances PepsiCo's commitments to expand its portfolio of positive choices for consumers and for the planet. The venture will allow Beyond Meat to reach more consumers by entering new product categories and distribution channels.
SNAC International Announces New Date for SNAXPO 2021
October 08, 2020
SNAC International Announces New Date for SNAXPO 2021
SNAC International, the leading international trade association for the snack industry, today announced SNAXPO, the most valued trade show and convention devoted exclusively to the international snacking industry, will be held August 22-24, 2021 in Charlotte.
Western Polymer primarily supplies cationic starch to the paper industry and manufactures native and modified potato starch for food applications
March 03, 2019
Ingredion acquires potato starch manufacturer Western Polymer
Ingredient supplier Ingredion Incorporated has acquired the operations of Western Polymer, a company focused on the production of native and modified potato starches for food and industrial applications
Cargill is expanding its Simpure portfolio of label-friendly functional native starches with the addition of three potato starches designed for meat, meat alternatives and culinary applications.
September 18, 2018
Cargill adds to its Simpure porfolio of label-friendly potato starches
Cargill is expanding its Simpure portfolio of label-friendly functional native starches with the addition of three potato starches designed for meat, meat alternatives and culinary applications.
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Ingredion adds six new functional starches to its Precisa Crisp line of functional starch texturizers for the (baked) snack industry. The newly expanded toolbox of cost efficient functional starches enables manufacturers to formulate snacks that meet the
April 19, 2017
Ingredion expands its range of Functional Starch Texturizers for Baked Snacks
Ingredion has expanded its range of PRECISA® Crisp texturizers - a series of Functional Starch Texturizers that can help close the gap between Baked and Fried Snacks.
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Avebe launches a portfolio of potato based, cost-effective clean label solutions for meat applications.
July 14, 2016
Avebe launches potato based clean label solutions for meat applications
Avebe launches cost-effective clean label solutions for meat applications: a portfolio of potato ingredients, based on potato protein, potato starch and potato fibers
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Cooking and cooling potatoes - like you do when you make a potato salad - can significantly increase the amount of Resistant Starch.
July 12, 2016
Pass the Potato Salad this summer
There is good news for potato salad lovers just as the season for chilled potatoes officially heats up. New research published in the scientific journal Food Chemistry adds to the growing body of evidence that shows that cooking and cooling potatoes can significantly increase the amount of Resistant Starch (RS).
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"The butyric acid regulates immune function in the gut, suppresses chronic inflammation and may also help to cause cancer cells to self-destruct," Vanamala said. (Courtesy: PSU / Stephen Lea)
August 28, 2015
Colorful potatoes may pack powerful cancer prevention punch
Researchers of Penn State University discovered that compounds found in purple potatoes may help kill colon cancer stem cells and limit the spread of the cancer.
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Grand View Research Report addresses global Starch Derivatives Market
April 10, 2015
Grand View Research Report addresses global Starch Derivatives Market
Grand View Research, Inc., a U.S. based market research and consulting company announces a report addressing the global starch derivatives market: 'Starch Derivatives Market Size, Application Analysis, Regional Outlook, Competitive Strategies And Forecasts, 2014 To 2020'
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Simple cooking method with oil creates heat-stable resistant starch in rice, claim researchers
March 30, 2015
Simple cooking method with oil creates heat-stable resistant starch in rice, claim researchers
Scientists have developed a new, simple way to cook rice that could cut the number of calories absorbed by the body by more than half - by transforming part of the soluble amylose in resistant starch.
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