Starch

Cricket flour: 'The flavor is very barn-like and some have compared it to an autolyzed yeast extract. Also it can be drying on the tongue.'

60-second interview: Lisa Andrews, research & development assistant, Wixon

Edible insects in focus: What is cricket flour like to work with?

By Elaine Watson

Edible insects - crickets in particular – have picked up a lot of positive PR lately as firms look for alternative sources of protein. But what is cricket flour like to work with? FoodNavigator-USA caught up with Lisa Andrews (LA), research & development...

A new method for cooking rice that could slash calories by increasing levels of resistant starch may have applications for food companies using rice.

Changing how rice is cooked could cut calories

By Nathan Gray

A novel cooking and cooling process for rice could help slash the number of calories absorbed by the body by more than half by increasing levels of resistant starch, say researchers.

David Wintzer:

Banana flour is gluten-free, grain-free and rich in potassium and resistant starch

Banana flour: The next big thing in the gluten-free toolkit?

By Elaine Watson

Banana flour –dried unripe banana milled into powder – is still a novel concept for American consumers, but the Utah-based entrepreneur behind WEDO (which claims to be the only banana flour company in the US) reckons 2015 could be the year it hits the...

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