Corn-sourced resistant starch market potential begins to emerge
A U.S. company recently introduced a corn-derived resistant starch that is low in calories and high in fiber for use in pasta, tortillas, pizza, beverages and other recipe products.
The company has now launched the ingredient in the U.S. market.
As a resistant starch, the ingredient is a prebiotic or indigestible food ingredient that can be applied in gut health formula products. In addition, because of its low calorie content, it can be consumed in appropriately high doses.
The company is already known to have launched a macaroni and cheese containing this resistant starch. The ingredient can also be added to product formulations such as specialty crackers, ketogenic diets, and low-carb muffins.
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