SimpureStarch used in frozen food
Cargill designed SimPure 99560 for use in culinary and convenience applications, such as frozen food.
MINNEAPOLIS, MINNESOTA, U.S. — In response to consumer demand for simple, familiar ingredients, Cargill is introducing a portfolio of functional native starches under the new SimPure brand. The products offer greater process tolerance, shelf life and storage stability, Cargill said, while maintaining a clean label.
Simon Waters global food starch leader
Simon Waters,  global food starch leader for Cargill.

“Consumers increasingly want to know what is in their food and are turning to product labels to better inform themselves,” said Simon Waters, global food starch leader for Cargill. “Cargill’s SimPure functional native starches, coupled with our integrated formulation and technical expertise, will allow food manufacturers to deliver on consumer demands for label-friendly products with great taste and texture.”

The first product in the SimPure portfolio, SimPure 99560, was designed by Cargill for use in culinary and convenience applications, such as frozen foods. Consisting of a custom starch blend of various botanical sources, SimPure 99560 may replace modified starches in frozen-ready meals.


SimPure starch
Modified starches have long been a staple in texturizing, solving several food processing dilemmas.
“Cargill recognized using a single starch often falls short in replicating the mouthfeel, texture and stability provided by modified starches in frozen prepared entree sauces,” Cargill said. “The company’s food scientists instead created a tailored system of starches, which deliver comparable performance. The result, patent-pending SimPure 99560, provides optimal freeze-heat stability in mild processing conditions, preventing water separation and producing stable functionality over time. It offers good viscosity in processing and microwave cooking stability. Equally important, SimPure 99560 maintains mouthfeel and texture, delivering on consumers' sensory expectations.”

Modified starches have long been a staple in texturizing and have solved several food processing dilemmas, Cargill said. However, consumer preferences shifting toward clean and simple labels have led to many customers seeking to remove modified starch from their product labels.
Denis Palacioglu EMEA Starch product line director
Denis Palacioglu, EMEA starch product line director fro Cargill.

“Through extensive research to identify new starch sources, create new processing techniques and evaluate new combinations of native starches, Cargill’s food scientists developed the SimPure line, offering innovative solutions to these difficult texturizing challenges,” said Denis Palacioglu, EMEA starch product line director for Cargill.

Waters said, “As a global leader, we have the most diverse texturizing portfolio, backed by world-class formulation experts and a reliable supply chain, enabling us to create custom solutions like SimPure 99560 to address the application and marketplace needs of our customer partners. As we expand the SimPure product line, our food scientists will be creating similar ways to use familiar ingredients that provide the functional, label-friendly options our customers require.”