Should I Be Worried About Consuming Modified Starches?
Modified Starches, as any additive used in food in Europe, have undergone rigorous testing by the European Food Safety Agency (EFSA), most recently in 2017, and their use in food and beverages is regulated under Regulation (EC) 1333/2008 on food additives. All food ingredients produced and consumed in the European Union are made to the highest safety standards in the world.
Modified starches are plant-based ingredients, derived from cereals (maize and wheat) and tubers (potatoes). They belong to the Carbohydrates family, and as such, have a caloric value of 4 kcal/g like all other carbohydrates.
In many cases, the process of modification can be as simple as roasting or cooking. In some cases, a chemical reaction is sought, to transform the properties and functionality of the starch.
The first modified starch dates from the 19th century and other modified starches were since then developed, often in partnership with customer food manufacturers, which sought to make starches compatible with their industrial processes.
As with any additives used in food in Europe, they have undergone rigorous testing by the European Food Safety Agency (EFSA) – most recently in 2017- and their use in food and beverages is regulated under Regulation (EC) 1333/2008 on food additives.
“Modified” does not mean genetically modified. The agricultural raw materials used in starch production in Europe are conventional non-GMO.