FDA Approve Claim That High-Amylose Maize Resistant Starch Reduces Type 2 Diabetes Risk


19 Dec 2016 --- Ingredion Incorporated has announced that the U.S. Food and Drug Administration (FDA) has approved its a petition to communicate the relationship between high-amylose maize resistant starch and a reduced risk of Type 2 diabetes on the packages of conventional foods.

In reviewing Ingredion’s petition, the FDA concluded that there was scientific evidence for a qualified health claim for high-amylose maize resistant starch and reduced risk of Type 2 diabetes, while ensuring the claim was appropriately worded so as not to be misleading.

“High-amylose maize resistant starch may reduce the risk of Type 2 diabetes. FDA has concluded that there is limited scientific evidence for this claim,” says Anthony DeLio, chief innovation officer for Ingredion Incorporated.

These claims can be used on the packaging of conventional foods, as defined by 21 CFR 101.14. Such products include bakery items, nutrition bars, cereals and pastas among others.

Discussing the future of the ingredient, Lorraine Niba, PhD, MBA, Global Director, Nutrition Innovation, Ingredion Incorporated tells FoodIngredientsFirst, “Application areas such as pastas, breads and nutritional snacks where consumers have concerns about highly digestible carbohydrates can be boosted by the ability to use a complex carbohydrate like HI-MAIZE resistant starch.”

“Not only is it an option when formulating for healthier pastas or breads, HI-MAIZE resistant starch is easy to use, blends very easily into flours, and does not impact color or flavour,” she explains.

“As a non-GMO and clean label resistant starch, it is also very label friendly as an ingredient. We believe the new qualified health claim is a positive development for consumers as it provides another pragmatic approach to potential diabetes risk reduction through everyday foods.”

Niba adds, “We believe the new qualified health claim is a positive development for consumers as it provides another pragmatic approach to potential diabetes risk reduction through everyday foods.”

The company say that investing in the research to obtain a qualified health claim is a strong indication of its long-term commitment to advancing its Nutrition Innovation programs to deliver “ground breaking, relevant and clinically substantiated ingredients.”

The company has also secured qualified health claims in other regions.

“HI-MAIZE resistant starch has a Glycemic Reduction EFSA claim in Europe, as well as a General Level Digestive Health Claim in Australia,” says Niba.

“Ingredion has built a body of science on HI-MAIZE resistant starch over several years of clinical research. Our Nutrition Innovation programs are committed to science-based nutritional ingredient solutions that address key consumer needs such as diabetes risk reduction.”

The qualified health claim petition was based on eight clinical trials conducted at academic institutions and research organizations, which assessed the impact of HI-MAIZE high-amylose maize resistant starch on insulin sensitivity and other biomarkers.

by Hannah Gardiner

To contact our editorial team please email us at editorial@cnsmedia.com

Ingredion Incorporated


We are a global ingredient solutions company built on a rich legacy of exceptional performance and market-leading innovation. Our geographic footprint and diverse organisation give us the capability to deliver solutions on a global scale and the agility to meet the needs of local markets.

We make it our business to understand industry trends and our customers’ challenges. They trust us to anticipate and deliver the consistently high-quality products and innovative solutions they need.

Each day, we live our Company Values—Safety, Quality, Integrity, Respect, Excellence and Innovation—so that we may create enduring, mutual value for our customers, business associates, communities, colleagues and shareholders.

Related Articles

Food Ingredients News

Mushrooms at the center of the plate? Plant-based NPD, health attributes and fermented opportunities

09 Oct 2018 --- Consumer awareness regarding the health benefits and versatility of mushrooms are some of the key factors influencing the growth of the mushroom market at present. The growth in interest in plant-based products and the fact that many consumers are looking to reduce their meat consumption by swapping meat dishes for alternatives is driving mushroom innovation. We are therefore increasingly seeing mushrooms featuring as the star of the show. Increasing demand for meat substitutes followed by growing consumer preference towards vegan food are other factors that are expected to enhance the global market demand for mushrooms.

Food Ingredients News

Virtual reality: Ingredion launches Inside Idea Labs in EMEA

05 Oct 2018 --- Ingredion has introduced a virtual lab called Inside Idea Labs, for the EMEA region. The interactive online portal serves as an extension of the global network of Ingredion Idea Labs innovation centers. It is equipped with resources and content developed by the same experts who partner with customers at the company’s brick-and-mortar labs around the world.

Business News

Ingredion looks east: Specialty ingredients giant to invest US$60 million in APAC expansion

27 Sep 2018 --- Ingredion has announced US$60 million of planned investments to grow its specialty food ingredients business in Asia-Pacific. Beginning earlier this year, the company commenced expansion of its modified and clean-label specialty starch capabilities in tapioca, waxy corn and rice.

Food Ingredients News

Stevia leaf marketing intensifies amid North and Latin American NPD boom

21 Sep 2018 --- Stevia application continues to grow in food and beverages when assessing CAGR between 2013 and 2017. According to new Innova Market Insights data presented in a webinar yesterday, the rise in applications in North America at 17 percent, Australasia on 21 percent and especially Latin America on 37 percent has been spectacular. As consumer awareness around the sweetener grows, new product data points to a rise in marketing in American markets where “sweetened with stevia” is mentioned more frequently on the front of packaged goods.

Food Ingredients News

Functional fruit: Dirafrost refreshes smoothie market with new range

18 Sep 2018 --- Frozen food company Dirafrost FFI (Dirafrost), part of Agrana Fruit and well known for its fruit and fruit purees, is stepping out of its comfort zone and refreshing the smoothie market. The company already had a range of 11 smoothies, but now, according to the company, their new range changes the tone.

More Articles