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Article: Starch in microwave cookery.
- Article from:
- Food Trade Review
- Article date:
- June 1, 1990
- Author:
CopyrightCOPYRIGHT 1990 Food Trade Press Ltd. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Starch in Microwave Cookery
While in 1988, slightly more than 40 percent of the UK households were using microwave ovens, the market forecast of more than 60 percent for 1992 indicates that replacement purchase is now the norm. For mainland Europe the present figures are much lower, with expectations for 1992 varying between 25 and 40 percent.
As a result, manufacturers expect a rapid increase in demand for microwave prepared foods. There are also possibilities for powdered foods such as sauces, soups, bakery powders, providing a good instant character can be assured.
Starches are currently used in these prepared food and powders. A manufacturer ...