Starches, sweeteners, plant proteins, and fibers are used in various food products, offering a wide range of nutritional and functional solutions. Manufacturers in the food industries listed below use these ingredients to address production challenges and create higher quality, safer products with longer shelf life and greater customer appeal.

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Bakery products

All kinds of bread, biscuits, pastries, cereals, cereal bars, and snacks.

Starches, sweeteners, and proteins can enhance functional properties such as taste, texture, stability, volume, and binding, while fiber and polyols can help address nutritional challenges like reducing calorie and sugar content or managing allergies.


Juices and nectars, still and carbonated drinks, flavored waters, sports drinks, energy drinks, coffee and chocolate beverages, powdered drinks, beers, and other spirits.

Sweeteners act as carriers and help optimize the nutritional profile of beverages by reducing sugar content. Maltodextrins and dextrose are ideal sources of rapidly digestible carbohydrates for sports drinks. Adding fiber and proteins improves texture, visual properties, and stability. Starch and glucose syrups are essential sources of fermentable extract in beer production.


Hard candies, chewing gums, jelly products, marshmallows, fondants, caramels, chocolate, and pralines.

A wide range of sweeteners is used to provide volume and texture for traditional confectionery. These sweeteners include glucose and maltose syrups, dextrose, maltodextrins, and starches, which can be used alone or in various combinations. In sugar-free and low-sugar products, polyols and artificial sweeteners are used to maintain the typical properties of confections while reducing calorie content.

Milk products

Yogurts and fermented milks, dairy desserts, milk, cheeses, ice creams and sorbets, cream and butter.

Glucose in ice creams helps regulate the freezing point, making the product easier to handle even after freezing. Glucose and maltodextrins enhance the sweetness, texture, meltability, and consistency of ice cream. Maltodextrins can serve as fat replacers without compromising texture and mouthfeel. Starches and glucose are used to thicken and sweeten yogurts. Fiber and proteins help reduce calorie intake and improve digestive comfort and texture in various dairy products.

Meat and fish

Processed meat, sausages, minced meat products, pâtés, surimi, fresh meat, and fish products.

Plant proteins, starches, and fiber improve texture, preservation, and nutritional values, and can serve as fat replacers. Starch is used as a filler and binder in processed meat. Dextrose and maltodextrins provide the carbohydrates needed for fermentation during the curing process. Hydrated vital wheat gluten and its thermoset properties form the basis for various applications in meat, fish, and poultry products.

Sauces and soups

Mayonnaise, dressings, ketchup, Asian sauces, hot sauces, tomato sauce, soups (dehydrated and liquid).

A wide range of ingredients offers numerous technological solutions to improve texture, stability, rheology, and binding. Fiber and proteins can help reduce sugar and calorie content while enhancing flavor. Starches in soups and sauces withstand repeated freezing and thawing cycles without water loss and maintain a smooth taste while preserving the original flavor of the product.

Salty products

Asian noodles, pasta, ready meals, and vegetarian products.

Starches are ideal binders and provide unique textural properties to various types of Asian noodles. Vital wheat gluten is used in pasta, ready meals, and vegetarian products due to its adhesive, cohesive, and film-forming properties.