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Starch Forum 2025 explores future of functional, healthy and sustainable solutions
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Saturday, 13 September, 2025, 08 : 00 AM [IST]
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Abhitash Singh, Mumbai
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The 13th edition of the Starch Forum, held on September 12, 2025, at Radisson Hotel at MIDC in Andheri brought together leading industry experts, researchers, and innovators to discuss the evolving role of starch in shaping the future of food and beverages. From health-focused innovations to industrial applications, the day-long sessions highlighted how starch is no longer just a thickener but a versatile ingredient driving functionality, taste, and sustainability in modern diets.
The forum opened with insights from Mitu Sharma, group leader (Refreshment Beverages, AMEA), Mondelez, who underlined the consumer demand for healthier yet tasty beverages. She pointed out that starch innovations are critical in balancing health, taste, and sustainability—three pillars shaping the global food industry today. Sharma emphasised both the challenges of reformulation and the opportunities in developing consumer-centric beverages that meet changing preferences.
Adding to the discussion on health, Dr. Vidya Sridhar, senior manager, food designer, Amway India, focused on the booming market for sugar-free and reduced sugar gummies. She detailed how starch plays a role in creating the right texture and mouthfeel while addressing consumer expectations for indulgence without guilt.
On the research front, Dr. Raveendra Gadag, former Principal Scientist, ICAR-IARI, provided a deep dive into specialty corns and designer starches. His session explored cutting-edge research and its industrial applications, opening doors for starch to become a functional, value-added ingredient across sectors.
The application side of starch was further highlighted by Sandhya Khorate, head R&D, associate director, Tasty Bite, who explained the concept of starch synergy. She illustrated how optimised starch combinations enhance performance in retort, hot fill, and frozen foods, ensuring both stability and consumer appeal.
Ankur Bhavsar, technical manager, Blends (APAC), Brenntag, pushed the boundaries of traditional understanding with his session on next-generation starch solutions. He showcased how starch is evolving beyond thickening into unlocking new dimensions of functionality.
From a wellness perspective, Vilas Shirhatti, principal advisor-technology, Zydus Wellness Products, emphasised the role of starch in making foods not just tastier but also healthier, aligning with growing consumer focus on nutrition.
The event concluded with Poonam Mishra Chatterjee, scientist, Tata Consumer Products, who shed light on clean-label starch solutions. Her talk highlighted emerging trends, challenges, and innovations in savoury food applications, reinforcing starch’s role in the clean-label movement.
With such diverse perspectives, the Starch Forum 2025 demonstrated that starch is undergoing a transformation—from a basic functional ingredient to a strategic enabler of health, taste, and sustainability in the food industry.
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