The Crespel & Deiters Group is one of the leading wheat processing companies in Europe. Philipp Deiters is the sixth generation to join the family business, and is responsible for product management and R&D. His personal business motivation? Finding answers to the question of how best the food industry can feed 9 billion people by 2050. Starch Europe asked him about the key role that starch and other wheat derivatives can play, now and in the future.
Why do we love food and drink? When we consume a favourite product there are key sensory characteristics that we expect and enjoy – the taste, the texture, the mouthfeel, the appearance – and it’s by having these work in harmony, that brands deliver eating and drinking experiences that not only satisfy, they delight. Starch Europe recently sat down with James T. Smoot, Ph. D., Tate & Lyle’s Director of Texturants R&D, to discuss the core role that texture plays in the creation of the new and innovative products that today’s consumers are looking for.
At an event hosted by MEP Jim Nicholson and sponsored by Starch Europe, decision-makers and stakeholders from both side of the Atlantic discussed what it would take to establish a fair level playing field in the agri-food sector when trade of agricultural raw materials and transformed products, such as ethanol and starch, is liberalised.