date:Apr 23, 2014
ersey, provide the company with a sustainable competitive advantage, Mr. Moskow said. Total starches comprised 41% of sales in 2013. Their uses in food are very broad and range from thickening and texturizing to product stability and emulsification. Starches are most commonly used as a thickener in products like yogurt and soups, but they have many more very specialized functions. As an example, cracker manufacturers use specialty starches to control the crunchiness of the product when they refo