Clean Label Starches: 1. Physically Modified Starches and, 2. Enzyme Modified Starches Process, Applications, Products and Markets January 2017
SUMMARY - Clean Label Starches: Physically modifeid and Enzyme Modified
This timely 173 page Clean Label Starches Report is combination of two separate groups of starches; Physically Modified and Enzyme Modified starches. The two reports are enhanced to include the latest development, applications and the market information. Food formulators, marketer and the R & D teams can develop excellent approaches in their clean label product development capabilities. Our indepth researches, expert analysis in the areas of clean label starches has supported our clients, have helpedtechnical and business professionals in R & D, marketing and purchasing make the right strategic decisions. Reports present most pertinent materials on the highest value modified starches mainly for food applications.
The two separate groups of reports present most pertinent material on this highest value modified starches mainly for food applications. 1. Physically modified starches AND; 2. Enzyme modified starches
1.Physically Modified Starch
This group of starch ingredients for clean label markets is well established. Physically modified starches that perform similar to chemically modified starches in food applications. Physically modified starches represent the greatestopportunity for growth in the starch industry. As the desire to provide cleaner labels or “pantry friendly” ingredientsgrows, there is a significant interest in these products by all major food manufacturers. Growth is driven by “Organic”,“Natural” and “Clean Label Foods”. New technologies and new products will continue to come to market going forward.
Physically modified starches represent a great opportunity for growth in the starch industry. As the desire to provide cleaner labels or “pantry friendly”, “clean label” ingredients increases, there is a significant interest in these products by all major food manufacturers.
2. Enzyme modified starches
Enzyme modified starches remain an active area in the functional modified starches. This group is projected to be the greatest area of growth in starch derivatives, mainly attributed to the demands of clean/simple label in foods going forward. Enzyme modification can be tailored to very specific properties because of specificity of enzyme attack and very selective modification of targeted food and industrial segment applications demands going forward. This starch category can also qualify for “clean label” products if chemical modification is not utilized with enzyme modification.
This group of starch introductions is very new. Depending on the food product categories we estimate the growth of 5 to as much as 10 % during 2013 and 2014 for all segments (several new product introductions). We estimate 2013 market as 3 million pounds with the growth estimated at 7 % 2015 to 2017 to ~ 13 million pounds for all food segments. We assigned this value based on the growing need for clean label starches, and aggressive technical/commercial strategies by current and new players entering this market. This is also enhanced by targeted enzyme function, the benefits, modification technologies and potential new sources of tailor made enzymes for specific applications including the RS, SDS/SDC for diebetes and gut health.