What is modified starch and why we don’t add it directly

In this article we explain what modified starch is and why it’s used in food production. By altering starch through physical, chemical, or enzymatic processes, producers can improve texture, stability, and performance across a wide range of products.

Why is modified starch used?

Manufacturers modify starch to optimize its functionality in food processing. Some of its primary benefits include:

• Thickening – Increases the consistency of sauces, soups, and gravies without affecting flavor.
• Stabilization – Helps maintain texture and prevents ingredient separation, particularly in frozen or processed foods.
• Binding – Strengthens the structure of baked goods, meat products, and plant-based alternatives.
• Extended Shelf Life – Improves moisture retention and prevents spoilage in processed foods.
• Improved Processing – Enhances dough elasticity, prevents clumping, and improves texture in ready-to-eat meals.

Does REAL meals use modified starch?

We do not directly add modified starch to our products. However, tiny amounts may be present in ingredients we source from suppliers.

Our commitment to quality

We recognize that many of our customers prefer simple, recognizable ingredients. That’s why we actively work with our suppliers to reformulate recipes and reduce the presence of modified starch wherever possible. Our goal is to keep providing high-quality, nutritious meals that meet the expectations of outdoor enthusiasts, athletes, and preparedness-focused customers.

As part of our commitment to transparency and continuous improvement, we strive to align our ingredient choices with customer preferences while maintaining the performance and reliability of our meals.