Functional carbohydrate quality matters

November 1, 2017, 3:56 pm
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Attitudes towards conventional carbohydrates have, and continue to, change as healthy nutrition plays a bigger part in the busy lifestyles of today’s consumers. And companies realize that the quality of carbohydrates actually do matter to consumers as people often differentiate between the different carbohydrate types, even if it’s to break them down into simply “good” versus “bad.”

The simplest form of carbohydrate is glucose. Simple sugars that are found in foods include sucrose (table sugar), fructose (found in fruit), and lactose (found in milk), and, of course, not all simple carbs can be identified as “bad.”

However, health-conscious consumers continue to understand that the types of carbohydrate-heavy food eaten does have an impact on health in terms of weight management, mood, being energized as opposed to feeling tired, satiation and general well-being.

Health conscious people expect their food to contribute to their well-being, fitness and personalized nutrition in general. And they want to utilize the role functional carbohydrates play in terms of caloric value and glycaemic response – the changes in blood glucose after consuming a carbohydrate-containing food.

And when they look at the label, carbohydrate content matters.

Simon Waters, Global Food Starch leader at Cargill highlighted the importance of label-friendly products recently during the launch of a portfolio of functional native starches under the new SimPure brand.

“Consumers increasingly want to know what is in their food and are turning to product labels to better inform themselves,” he says, “Cargill’s SimPure functional native starches, coupled with our integrated formulation and technical expertise, will allow food manufacturers to deliver on consumer demands for label-friendly products with great taste and texture.”

Cargill’s food scientists developed the SimPure line to offer innovative solutions to difficult texturizing challenges and to get away from modified starches that historically solved these types of food processing problems. This is a direct response to changing consumer preferences as more and more people ditch modified starch.

“As a global leader, we have the most diverse texturizing portfolio, backed by world-class formulation experts and a reliable supply chain, enabling us to create custom solutions like SimPure 99560 to address the application and marketplace needs of our customer partners,” adds Waters. “As we expand the SimPure product line, our food scientists will be creating similar ways to use familiar ingredients that provide the functional, label-friendly options our customers require.”

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