Cargill on SimPure: 'Blending various botanical starches creates native starches that do more than we ever imagined'

Listed as ‘starch’ on ingredients list, SimPure 99560 has a patent pending and is the first product to be rolled out in Cargill’s new Simpure portfolio.

It is a blend of non-GMO corn, wheat, tapioca and potato starches.

It was designed to be used in mild to moderately processed convenience foods such as frozen ready-meals, but has already started to be used in other applications, such as egg frittata and gourmet dips, the company said.

With “good viscosity in processing and microwave cooking stability​”, it prevents water separation and produces stable functionality over time, the company said, while maintaining mouthfeel and texture.

Michelle Kozora, Cargill’s technical services manager said: “Unlike traditional native starches, SimPure can withstand up to 12 freeze-thaw cycles, performing on par with the modified starches currently in use.”​

“It also delivers great texture and viscosity, holding up to the rigors of modern processing and delivering a consistent end product– in both acidic and neutral pH systems.​

“We are able to match the performance of modified starches at a level unparalleled in the native starch world,” ​said Kozora

The ingredient supplier spent over 12 months developing the starch before officially launching it on the market.

Global food starch leader Simon Waters told FoodNavigator: “As an industry, we have always assumed that native starches were not as robust as modified starches. However, since Cargill began experimenting with different starches from various botanical sources, we’ve found native starches can do more than we ever imagined.”​

“Our researchers went back to the basics, studying and quantifying all of the attributes of each individual starch in our portfolio. By gaining greater insight into the structure and unique properties of each of our starches, we are learning how the best work together.”​

“We’re also using basic processing techniques – like controlling moisture and heat – to create more robust starch solutions that better withstand harsh processing conditions, yet still appear on ingredient statements as plant-sourced starches.”​

Does the rise in demand for clean label starches mean the end of modified starch?

“Growth [for both] will vary by product application and consumer pull,” ​said Waters. 

Waters said it is seeing a rise in demand for both, with sales of more traditional modified starches continuing to grow as consumers look for more ready-made and ‘food on the go’ solutions for snacking and at mealtimes. 

It will be manufactured in Cargill's European facility in Sas Van Gent, The Netherlands and available to food manufacturers worldwide.