Clean Label Starches: 1. Physically Modified Starches, 2. Enzyme Modified Starches & 3. CWS (Cold Water Swelling) Starches - Process, Applications, Products & Markets 2014
DUBLIN, Apr. 07, 2014 /PRNewswire/ --
Research and Markets
(
http://www.researchandmarkets.com/research/3sp3g7/clean_label
) has announced the addition of the
report to their offering.
(Logo:http://photos.prnewswire.com/prnh/20130307/600769)
This timely Clean Label Starches Report is a combination of three separate groups of starches - Physically Modified, Enzyme Modified and the CWS starches.
All three reports are enhanced to include the latest development, applications and the market information. Food formulators, marketers and the R & D teams can develop excellent approaches in their clean label product development capabilities. In-depth research and expert analysis in the areas of clean label starches has supported end users and helped technical and business professionals in R&D, marketing and purchasing make the right strategic decisions. The three separate groups of reports 1, 2 and 3 present most pertinent material on this highest value modified starches mainly for food applications.
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 greatest opportunity for growth in the starch industry. As the desire to provide cleaner labels or pantry friendly ingredients grows, 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.
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.
3. CWS - Cold Water Swelling Starch
CWS starches are generally not clean label because their process involves alcohol treatment and certain chemical modifications e. g. Octenyl Succinic Anhydride. This segment has been inlcuded because of their specialty applications and great interest in their use in the current new product trends that require flavor encapsulation and beverage emulsion, among others.
Key Topics Covered:
Report Scope
Introduction
1. PHYSICALLY MODIFIED STARCHES
I. Executive Summary
II. Physically Modified Starch - Process And Properties Brief Description
III. Applications, Major Customers And Price Points
IV. Markets, Manufacurers, Product Volumes And Price Points
V. Opportunities & Trends
VI. Physically Modified Starch Recent Selected Research, Technology And Market Development Activities
VII. Summary
2. ENZYME MODIFIED STARCHES
I. Executive Summary
II. Process And Properties Brief Description
III. Markets, Manufacurers And Products
IV. Selected Research And Technology Developments In Enzyme Modified Starches
V. Summary & References
3. CWS (COLD WATER SWELLING) STARCHES
I. Executive Summary
II. Cold Water Swelling (CWS) And Spray Cooked Starch
III. Applications, Major Customers And Price Points
IV. Markets, Manufacurers, Product Volumes & Prices
V. Products By Manufacturers
VI. Opportunities & Trend
VII. CWS Starch Selected Research, Technology And Market Development Activities
VIII. Summary
General Summary - Reports 1, 2, And 3
For more information visit http://www.researchandmarkets.com/research/3sp3g7/clean_label
Media Contact:
Laura Wood , +353-1-481-1716, [email protected]
SOURCE Research and Markets
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