Penford Food Ingredients Licenses Resistant Potato Starch Technology
The addition of resistant potato starch to Penford’s line of starches will broaden Penford’s offering of specialty ingredients oriented toward providing the health benefits today’s consumers are seeking.
15/05/08 Penford Food Ingredients, a leading manufacturer and marketer of ingredients for the processed food industry, announced that it has entered into a sublicense agreement with MGP Ingredients, Inc., which grants to Penford the exclusive right to manufacture and sell resistant potato starch in the United States under a patent which is licensed to MGP Ingredients by the Kansas State University Research Foundation.
The addition of resistant potato starch to Penford’s line of starches will broaden Penford’s offering of specialty ingredients oriented toward providing the health benefits today’s consumers are seeking.
Resistant starches have established a strong position within the food industry as a viable ingredient to increase fiber content in a variety of food products. “Resistant starch is resistant to enzyme digestion and is not absorbed in the small intestine,” said Dr. Wally Kunerth, Chief Science Officer for Penford Corporation. He further noted that “Resistant starch displays many of the physiological benefits of dietary fiber in the large intestine.” Penford’s resistant starch can provide a high source of dietary fiber, exceeding 80%. It aids in increasing the fiber content in a variety of food applications including baked goods, breakfast cereals, pasta, tortillas and snack products.
