Starch

Photo: iStock

New corn policy could prompt shift in Chinese agri-production

By RJ Whitehead

By cancelling the corn temporary purchase and storage policy after eight years, Chinese authorities may have precipitated a seismic shift in the country’s corn and its deep-processing industries through this crucial supply-side reform.

Photo: iStock

Potato named as China’s newest staple

By RJ Whitehead

Five centuries after it was first introduced in China, the potato has finally been approved as a staple food and production is set to increase, according to the Ministry of Agriculture. 

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.

Spotlight

Follow us

Featured Events

View more

Products

View more

Webinars

Featured Suppliers

All suppliers