As consumers are seeking more natural food ingredients, AKFP is introducing to the North American market a new line of clean-label starches. These unique starches, developed and produced by Emsland Group, offer enhanced properties that surpass the functional characteristics of native starches without using chemical modification. The Empure® line of potato- and pea-derived starches are manufactured through physical modification, enabling them to perform in challenging food applications. Applications range from snacks and baked goods to fruit fillings, soup mixes, puddings and ketchup.
Emsland’s innovative starches include cook-up (Empure® KS 100/200 and ES 100/200) and cold-swelling (KJEL 100/200/300/400 and EJEL 100). The Empure cook-up starches are superior to native starches in shear, acid and heat stability. They also have enhanced dispersing properties and swelling temperatures. The use of these starches gives finished products short, creamy textures and an improved mouthfeel. The cold-swelling starches have similar enhanced properties and are ideal for a wide range of applications where the processes are best suited to the use of such starches.
The strong consumer trend to healthy, natural ingredients has given impetus to ingredient manufacturers to ensure that clean-label alternatives are available to manufacturers without sacrificing functionality in food processing. Emsland Group, the world’s second largest potato starch manufacturer, has taken a series of initiatives in this direction. The Empure starches follow the introduction of its Kyrosan non-GMO maltodextrins, native pea starch and, more recently, a ß-glucan-rich flour made from waxy winter barley.
American Key Food Products is Emsland’s distribution partner in the U.S. and has made a parallel thrust since 2011 to focus on clean-label, innovative, natural, gluten-free and non-GMO products to serve the American food industry. This commitment is highlighted by the promotion of its proprietary gluten-free premium cassava flour, which was introduced to the market in 2011, has a patent pending and has been demonstrated to be a superior flour for use in gluten-free baking and extrusion applications.