Just over a fortnight ago, on Septemeber 30, EU sugar and isoglucose production quotas ended. With its members representing over 95 percent of the European starch industry, the European Starch Industry Association, Starch Europe, recently called on all stakeholders to embrace the benefits of this historic development.
Speaking at a conference in Brussels, Belgium on October 17, Starch Europe President Alain Dufait emphasised that the era of quota restrictions in the EU on the production of sugar and the starch-based sugar, isoglucose, is over.
As an industry, we find ourselves in a time of opportunity. After 50 years of constraints resulting from the EU sugar regime, EU sugar and isoglucose producers can now produce the sugars that the market demands and where the market demands them, Dufait said.
Displace import
The production of isoglucose has been restricted by the EU quota system to just 4 percent of the total EU sugars production. According to Dufair, in most other international markets, isoglucose sales account for between 15 and 20 percent of total sugar sales.
We are obviously enthusiastic about this development, not only because we expect increased demand for isoglucose but also because of the increased flexibility this will bring to the entire starch production process. The starch industry won’t be the only one to gain from this historic development. EU farmers will benefit from increased demand for cereals and sugar beet, sugar producers will benefit from increased export opportunities, food and drink producers will benefit from an increased choice of ingredients and consumers will benefit from an increased choice of food and drink products, Dufait emphasised
Responding to concerns that increased EU sugars production may result in increased sugars consumption, Dufait reminded the 130 or so conference participants that prior October 1, the EU was a net importer of sugar and its opportunities to export were limited by the World Trade Organisation (WTO).
Increased production will not mean increased consumption, but rather less imports and more exports. EU food and drink producers are increasingly committing to using less sugars in their recipes, and the starch industry is working closely with them to develop lower calorie alternatives and other carbohydrate sources. We are also committed to better informing EU consumers about all starch-based ingredients, including their nutritional values, said Dufait.
Diversity beyond dietary
He also pointed out that the starch industry has a lot more on its repertoire than sugars and food.
The vast diversity of innovative products we make, not just starch based, but also fibres and proteins, make the starch industry a pioneer, not only in food ingredients but also in bio-based technology, said Dufait.
Other speakers at the conference included Jerzy Plewa, Director General of DG AGRI of the European Commission, Esther de Lange MEP, Professor Fred Brouns.
