About this episode
Starches are among the most important and versatile additives in processed food, but most of us know little about them and there are some we should be wary of.
Emily Thomas hears why starch is a food manufacturer’s best friend - making pies crispier, cakes airier, and yoghurts creamier. It’s even used to mimic and replace ingredients some of us want to limit, like sugar and fat.
But although starch is a vital source of energy for all of us, some highly processed starches have been linked with negative health outcomes, and it can be hard for the consumer to find out which type they’re eating.
If you would like to get in touch with the show, please email [email protected]
Producers: Simon Tulett and Siobhan O'Connell.
Contributors:
Peter Hendrikx, Ingredion; Marty Jopkin, author of 'The Science of Food'; Fred Warren, The Quadram Institute
(Picture: Bread 'flying' in mid-air. Credit: Getty/BBC)
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