The sparkle of boiled sweets, the chewiness of toffees, the brittleness of chewing gum coatings, the energy of dextrose-based confectionery, tooth-friendly sugar-free confectionery – all are at least in part the result of carefully tailored made starch products.
In late 2023, the European Commission is due to publish its proposal for a legislative framework on sustainable food systems (FSFS). This proposal, once adopted, will likely provide the framework for a multitude of specific actions to help promote a sustainable food system going forward for years to come. It is of paramount importance to get that right.
This paper aims to demonstrate the substantial contribution so far of the EU starch industry to a sustainable food system, as well as what core needs our sector has for that contribution to continue, and even increase.