The consumer-driven clean-label, plant-based diet, and gluten-free movements call for food ingredients that are easily understood and often reflect cultural heritage and tradition. Thus, the classic “grandma’s” kitchen starch (such as corn starch) and wheat flour are gradually being supplanted or supplemented with other sources of starch and flour. Read more.

Clemens, Roger. “Rediscovered Sources of Flour and Starch Entice Product Developers.”Prepared Foods, 20 Oct. 2017, http://www.preparedfoods.com/articles/120525-rediscovered-sources-of-flour-and-starch-entice-product-developers.