Innovation in Grain Production: Hi-maize® (Penford Australia)

Innovation in Grain Production: Hi-maize® (Penford Australia)

What is Hi-maize®?

Hi-maize® is a food ingredient which is high in resistant starch (starch which resists digestion in the small intestine). It is produced from a variety of maize developed in Australia. Hi-maize® can be added to foods to increase the resistant starch content without changing the taste or texture. Evidence from research studies indicates that resistant starch plays a role in maintaining healthy bowel function.

Why was the product developed?

Starch, the main storage carbohydrate in maize (corn), has a wide range of industrial and food uses. The main components of starch are two types of glucose polymers, amylose and amylopectin, which differ in their molecular structure. The functionality of starch is determined by the proportions of amylose (linear structure) and amylopectin (branched structure) in starch. Regular corn contains 28% amylose to 72% amylopectin.

In 1975, Starch Australasia commenced a research program to grow and develop uses for high amylose maize starch, particularly in foods.

With increasing recognition of the possible role of resistant starch in the prevention of bowel cancer, interest in the use of high amylose starch in foods for nutritional and functional reasons increased. The amount of resistant starch and dietary fibre in starch increases with the proportion of amylose in starch.

How was the product developed?

Using conventional selective breeding techniques, maize hybrids containing 55 to 65% amylose were bred and adapted to Australian growing conditions. The starch from these hybrids were examined to determine the level of amylose required to achieve specific properties, such as paste viscosity, cooking temperature and levels of dietary fibre and resistant starch.

A hybrid containing 80% amylose was selected which provided a starch that had good agronomic performance and a high level of resistant starch and dietary fibre as well as favourable properties allowing it to be incorporated into a wide range of foods. This starch is milled using conventional wet milling processes in Australia.

In 1993, the first commercially available resistant starch product in the world was released under the trademark, Hi-maize®. Its development required agricultural research, manufacturing expertise and food technology.

Description of final product

Hi-maize® is a natural product, grown in Australia, which does not contain material from genetically modified organisms or artificial additives and does not require any chemical pre-treatments.
Its white, fine, free-flowing granules means it can easily be incorporated into foods to add dietary fibre and resistant starch without adversely affecting their organoleptic properties (taste, texture and appearance). For example, Hi-maize® has been added to foods such as bakery products, bread, breakfast cereals, pasta and noodles, snack foods, soups, cereal drinks, yoghurt and select dairy products,
In addition to its health benefits, the functional properties of Hi-maize®, such as its low level of water absorption, improves the quality of food products, e.g. the crunchiness of breakfast cereals; the keeping, freezing and toasting quality of bread; and the 'al dente' texture of pasta.

Nutritional advantages of Hi-maize®

It is a good source of resistant starch which may play an important role in reducing the risk of bowel cancer.
It is a good source of dietary fibre and can boost the dietary fibre content of foods without affecting the taste, appearance or texture of foods.
The pre-biotic properties of Hi-maize® mean that it provides food for beneficial bacteria in the colon and in so doing, promotes bowel health. Hi-maize® has been added to foods (e.g. yoghurt) providing a food source which improves the survival of these bacteria in the food itself as well as in the colon. Via its pre-biotic role, Hi-maize® can help reduce pathogenic bacteria and in this way, may reduce the risk of bacterially induced diarrhoea.
Hi-maize® lowers the glycaemic index of foods into which it is incorporated.
Gluten-free - a good source of dietary fibre for people with coeliac disease.
Low in bulk - increases the fibre content of texture modified meals.

Packaging and labelling

Available in 25 kg moisture barrier, multi-wall paper bags.
Recommended labelling includes maize starch, corn starch, maize cornflour, high amylose starch or starch.

Marketing

The key commercial features of Hi-maize® relate to its potential health benefits and its versatility in that it can be incorporated into a wide range of foods. As a result, Hi-maize® can assist in product innovation and helps to differentiate established food products from their competitors.

Penford Australia, the company which owns and markets Hi-maize®, has played a role in raising awareness of the role of resistant starch in the prevention of bowel cancer and funding research on the various health benefits of resistant starch:

In 1995/96, seminars and brochures were provided to health professionals to help raise awareness of the science behind resistant starch.
Penford Australia continues to communicate new research findings to health professionals.
Promotional activities inform the consumer as to the nutritional benefits of Hi-maize®. Examples of promotional activities to date include print advertising, public relations activities and support from key organisations such as the Cancer Council.

Since Hi-maize® is an ingredient, it is marketed to food companies for incorporation into food products. A marketing plan was developed in 1995 by professionals with marketing, technical and nutritional expertise to identify food industry opportunities for Hi-maize®. Manufacturers needed to understand that food applications of Hi-maize® differ from that of traditional uses of starch (i.e. as a thickener).

Penford Australia works closely with food manufacturers in developing new food products that include Hi-maize®. In addition, food products that use Hi-maize® (called the host brands) can carry the well recognised Hi-maize® logo on their packaging. By using the Hi-maize® logo, the host brands are in a better position to promote their nutritional benefits, plus the host brands can benefit from the promotional activities for Hi-maize® carried out by Penford Australia.

Hi-maize® is protected by both Australian and international patents which protect and control its preparation, composition and use in foods. These patents offer commercial protection and it means that in some cases, Hi-maize® can be offered to a food company on an exclusive basis. In this way, the food company can benefit from market differentiation and hence a sustainable competitive advantage.

Evaluation of the success of Hi-maize®

Demand for Hi-maize® in the first 18 months after its launch, led to increased demand for maize cropping.
Export sales account for 25% of sales volume.
In 1995, Hi-maize® won the AIFST Industry Innovation Award.
Hi-maize® has been incorporated into a wide range of new food products, which have been very successful, including McDonald's Australia hamburger buns and muffins and Buttercup Wonder White® bread.

For Further Research

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