October 08, 2020
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.
March 03, 2019
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
September 18, 2018
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.
April 19, 2017
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.
July 14, 2016
Avebe launches cost-effective clean label solutions for meat applications: a portfolio of potato ingredients, based on potato protein, potato starch and potato fibers
July 12, 2016
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).
October 28, 2015
Researchers of the University of Alberta offer a green alternative to petroleum-based plastics used in food packaging by turning potato byproducts into eco-friendly plastic films
August 28, 2015
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.
April 10, 2015
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'
March 30, 2015
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.