Cassava could be used in a similar way to corn to provide starch sweeteners

Cassava shapes up as an alternative source for starch sweeteners

By Paul Gander

New research led by Du Pont Industrial Biosciences concludes that enzyme technology currently used with maize and wheat could be applied far more widely to cassava root starch to produce sweeteners such as glucose, fructose and maltose.

“The amylose content of peas, lentils and chickpeas is in the 24-33% range. That’s right in sweet spot we identified for maximizing expansion properties during extrusion

Pulses hit mainstream with improved nutrition gluten-free applications

By Maggie Hennessy

Rich in protein, fiber, antioxidants and vitamins, gluten-free, allergen-averse, low in fat, price competitive and sustainably grown, it’s no surprise that pulses are working their way beyond soups and dips and into mainstream food production in the US. 


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