Starch

Starch is a carbohydrate found in plants, serving as their primary energy store. It is typically extracted from sources like corn, wheat, potatoes, or tapioca. The extraction process often involves washing, grinding, and separating the starch granules from other plant components.

Manufacturers use starch as a thickener, stabiliser, and texturiser in a wide range of foods. It helps to improve the mouthfeel and consistency of products like sauces, gravies, soups, and desserts. Starch also acts as a binder in processed meats and can be used in baked goods to improve structure.

Starch is a common ingredient and not typically classified as a food additive in its native form. When consumed as part of a balanced diet, it provides energy. The NHS Eatwell Guide recommends that starchy carbohydrates form the basis of most meals. While some refined starches are rapidly digested, whole grain sources provide fibre and nutrients. Evidence does not suggest adverse health effects from starch at typical dietary intakes.