date:Jan 24, 2014
00 in stirred yogurt against chemically modified starches using an expert descriptive sensory panel and found that the texture of the yogurts made with NOVATION Endura 0100 starch, under demanding processing parameters, does not differ from industry standard chemically modified starches, said Leaslie Carr, wholesome marketing manager, Ingredion.
In 2013, Ingredion was granted a U.S. patent for its clean-label starch technology. The patent was the second to be granted in a series of filings.