Michael Gusko, managing director of leading German milling group Kampffmeyer Food Innovation says there is clear demand in the convenience and bakery sectors for these solutions, where advantages include clean-label appeal, and good pH shear stability that "simple commodity flours" cannot match.
He explains that the principle challenge in developing such products is not technical functionality, but formulating a whole product, where it is not possible to simply replace chemically modified starch on a like-for-like basis.