- In August 2024, Roquette expanded its texturizing solutions with four new tapioca-based cook-up starches: CLEARAM TR 2010, CLEARAM TR 2510, CLEARAM® TR 3010, and CLEARAM® TR 4010. These starches are designed to meet the texture needs of food manufacturers, improving viscosity, consistency, and elasticity in applications such as sauces, dairy desserts, yogurt, and bakery fillings. This addition strengthens Roquette’s market position by offering innovative solutions that enhance sensory experiences and address the evolving demands of the food industry
- In February 2024, Ingredion Incorporated, a global leader in specialty ingredient solutions and clean label ingredients, introduced NOVATION Indulge 2940 starch. This new addition expands their clean label texturizer range with the first non-GMO functional native corn starch, offering a unique texture for gelling and co-texturizing in popular dairy, alternative dairy products, and desserts
