Fuente: WIPO "tomato" A method and formulation for improvement in at least the texture and shelf stability of starch-based foods is disclosed, such as but not limited to gummy candies, through the incorporation of polyphenols, wherein said polyphenols may include but are not limited to one or more of flavonoids, phenolic acids, lignans, stilbenes, and tannins. This method and formulation comprises the use of polyphenol molecules to improve and stabilize starch-based foods for extended periods of time without the use of artificial preservatives. The method and formulation including one or more polyphenols also allows utilization of specific beneficial qualities of the polyphenols including: flavor, aroma, color and the numerous associated health benefits. Thus, the method and formulation facilitates the production of various starch-based foods (e.g., chewy candies, mochi, breads, cakes, pastas, etc.) with unique and previously unattainable qualities that are advantageous for consumer-packaged foods.