BRIDGEWATER, N.J.—National Starch Food Innovation released its new “PRECISA® Optimized Texture Systems - Achieve the perfect texture faster" brochure for the North American food processing industry that highlights the benefits of the company’s line of texture systems for dairy foods, soups, sauces and salad dressings.
The brochure explains how food formulators can transform the texture profiles of many foods or build back texture and the eating experience when there is a need to reformulate. The 8-page guide details the processing and end-use benefits the PRECISA Cling and PRECISA Cream texture system families can bring to a wide range of foods. PRECISA Cling products are targeted for soups, sauces and dressings, while the PRECISA Cream products are designed for dairy-based foods. The product line is an output of the company's unique DIAL-IN™ Texture Technology that can assist processed food producers in creating consumer-appealing textures and reducing the use of costly ingredients while maintaining excellent eating qualities.
"These systems serve two primary purposes—texture transformation and building back texture," said Suzanne Mutz-Darwell, senior marketing manager, texture. "Sometimes food processors want to transform the texture of new or existing product to match an industry benchmark, enhance positive textural attributes or reduce negative textural attributes. If they're reformulating for cost, nutrition or labeling, we can help them build back texture and the eating experience, to ensure their brands continue to be desired by current and future consumers."
