Tapioca is a woody perennial shrub with an edible root that grows in tropical and subtropical regions, such as Asia and southern Africa. Tapioca is a starchy, granular meal made from tapioca roots that may be eaten as a vegetable, baked into bread, or used to thicken liquid dishes like puddings. Tapioca juice is a Brazilian term that means “tapioca juice.” Cassava is a staple meal for an estimated 800 million people worldwide (FAO, 2013). In 2016, global output was 277 million tons. In a recent FAO food outlook study, cassava was the sole root (FAO, 2018). Cassava root has unique features that make it a viable botanical source of starch. The root has a low protein and fat content, making its starch, often known as tapioca, easier to isolate. Tapioca is made from dried and processed cassava (manioc) root used in food, paper, and toothpaste. The Tapioca Starch is discussed in this article, as well as contemporary research trends.
- Market view
- What are the global manufacturing areas?
- What is Cassava production across the world
- Food application
Food Research Lab can help you solve these problems related to formulated several Tapioca-based products. FRL is for food and nutraceutical manufacturers as well as those companies involved in NPD and developing spec without manufacturing. FRL gives you the ability to improve all phases and aspects of new product development, such as original specification, ideation, shelf-life, packaging. Additionally, you can get them out to market quicker than ever before.
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