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Market Research Report

Clean Label Starches: Process, Applications, Products and Markets

Published by S.K. Patil & Associates, Inc. Product code 298550
Published Content info 197 Pages
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Clean Label Starches: Process, Applications, Products and Markets
Published: April 1, 2014 Content info: 197 Pages
Description

Title: Clean Label Starches: 1. Physically Modified Starches, 2. Enzyme Modified Starches & 3. CWS (cold water swelling) Starches Process, Applications, Products and Markets March 2014.

This timely 200 page Clean Label Starches Report is combination of three separate groups of starches; Physically Modified, Enzyme Modified and the CWS starches prepared as reports 1, 2 and 3 separate reports. 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. Our in-depth researches, expert analysis in the areas of clean label starches has supported our clients, have helped technical 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 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 starches AND;
  • 2. Enzyme modified starches
  • 3. CWS - Cold Water Swelling 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 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.

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.

3. CWS - Cold Water Swelling Starch

The CWS starches are generally not clean label because their process involves alcohol treatment and certain chemical modifications e. g. Octenyl Succinic Anhydride. We have included this report 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.

Table of Contents

Table of Contents

REPORT SCOPE

INTRODUCTION

1. Physically Modified Starches

I. EXECUTIVE SUMMARY

II. PHYSICALLY MODIFIED STARCH - PROCESS AND PROPERTIES BRIEF DESCRIPTION

  • A. Process
  • B. Properties

III. APPLICATIONS, MAJOR CUSTOMERS AND PRICE POINTS

IV. MARKETS, MANUFACURERS, PRODUCT VOLUMES AND PRICE POINTS

  • A. Market
  • B. Products
  • C. Resistant Starch (RS) and Slowly Digestible Starch (SDS)
  • D. Clean Label Opportunities - Published News Articles

V. OPPORTUNITIES & TRENDS

VI. PHYSICALLY MODIFIED STARCH RECENT SELECTED RESEARCH, TECHNOLOGY AND MARKET DEVELOPMENT ACTIVITIES

  • A. Selected Abstracts
  • B. Physically Modified Starch Selected Patents

VII. SUMMARY

2. Enzyme Modified Starches

I. EXECUTIVE SUMMARY

II. PROCESS AND PROPERTIES BRIEF DESCRIPTION

III. MARKETS, MANUFACURERS AND PRODUCTS

  • A. Market
  • B. Products and Applications Enzymes in Clean Label Applications
  • C. Enzyme Modified Starch Product Launches
  • D. Resistant Starch (RS) and Slowly Digestible Starch (SDS)
  • E. Microbial Polysaccharides with SDS/SDC Properties

IV. SELECTED RESEARCH AND TECHNOLOGY DEVELOPMENTS IN ENZYME MODIFIED STARCHES

  • A. Selected References and Abstracts
  • B. Enzyme Modified Starch selected patents

V. SUMMARY & REFERENCES

3. CWS (cold water swelling) Starches

I. EXECUTIVE SUMMARY

II. COLD WATER SWELLING (CWS) AND SPRAY COOKED STARCH

  • A. CWS/Spray cooked starch process and properties brief Description
  • B. Selected Properties

III. APPLICATIONS, MAJOR CUSTOMERS AND PRICE POINTS

  • A. Applications
  • B. Uses
  • C. Major applications

IV. MARKETS, MANUFACURERS, PRODUCT VOLUMES & PRICES

  • A. Major CWS manufacturers and market

V. PRODUCTS BY MANUFACTURERS

VI. OPPORTUNITIES & TREND

VII. CWS STARCH SELECTED RESEARCH, TECHNOLOGY AND MARKET DEVELOPMENT ACTIVITIES

  • A. Selected Abstracts
  • B. Selected Patent Summaries

VIII. SUMMARY

GENERAL SUMMARY - Reports 1, 2, and 3

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