Clean-Label Pea and Arrowroot Starches

MILFORD, Conn.Natural, clean label starches from American Key Food Products (AKFP) include arrowroot starch and native pea starch. Both are free of GMOs, gluten and allergens.

Native pea starch is a viable alternative to native potato starch in several applications. Its characteristics are similar to native potato starch and it has neutral taste and color. Due to its high amylase content and high gelatinization temperature relative to corn, tapioca and potato native starches, it shows stability at high temperature cooking and under variances in pH levels. In applications that require such characteristics, the use of native pea starch may allow for clean labeling. Native pea starch is a viable alternative in foods such as meat and seafood products like surimi, and aseptic soups and sauces. Its water binding and gel formation characteristics also make it useful in dairy products and bakery fillings. Pea starch can also improve crispiness and volume in extruded snacks, making it a versatile, clean label alternative to potato starch.

Arrowroot starch, another natural alternative, is a light starch which gelatinizes at lower temperatures than corn starch and is not weakened by acidic ingredients. It can be used as a thickener for acidic foods such as sweet and sour sauces. Arrowroot starch also makes clear and smooth gels and is useful in gluten-free baking.

As consumers increasingly choose foods with simple, natural ingredients on the label, AKFP continues to offer more native starches that may replace modified starches or simply offer new natural ingredient options," says Mel Festejo, chief operations officer at AKFP. Also, our native pea starch is a good substitute for native potato starch, which is currently in very short supply. And arrowroot starch is one that most people are unaware of, but has properties that make it a natural in many foods."