National Starch Food Innovation

2011 Fi Excellence Award Winners

Food Ingredients Europe & Natural Ingredients recently announced the winners of the Fi Excellence Awards 2011 honoring professionals and companies for their ability to demonstrate and stimulate innovation, and for their contribution to the food industry. The awards are ...More
December 12, 2011
Posted in News, Bakery / Cereal, Colors, Flavor
Seesaw Science: Balancing Kids’ Calories

Calorie-reduction strategies for foods and beverages targeted to kids. ...More
November 16, 2011
Posted in Articles, Bakery / Cereal, Fiber
Getting Sauced

Innovative ingredients that boost nutrition and maintain appeal of ready-to-use sauces. ...More
October 19, 2011
Posted in Articles, Fiber, Flavor, Nutraceuticals, Sauces / Gravies / Soup
Formulating With Gluten-Free Flour

To meet the demand for gluten-free food products, manufacturers have developed a range of ingredient solutions that mimic the functionality of wheat flour. ...More
October 3, 2011
Posted in Articles, Bakery / Cereal
National Starch Develops Food Texture Lexicon

National Starch developed the TEXICON food texture language to help translate the consumer texture experience into measurable scientific terms. ...More
September 20, 2011
Posted in News, Dressing / Marinades
Reduced-Fat Formulating

Cutting the fat in food products requires specific strategies that lower fat, but not quality. ...More
August 23, 2011
Posted in Articles, Bakery / Cereal, Fiber, Sauces / Gravies / Soup
National Starch Unveils Optimized Texture Systems Brochure

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, ...More
August 18, 2011
Posted in News, Dressing / Marinades, Sauces / Gravies / Soup
Guilt-Free Snacks

Snacking often leads to over-indulgence and regret. Thankfully, there are strategies for formulating satisfying, guilt-free snacks, from sweet and savory to crispy and crunchy. ...More
July 26, 2011
Posted in Articles, Bakery / Cereal, Colors, Fiber, Flavor, Nutraceuticals
Fat Reducing Texture System for Dairy Products

A line of texture systems by the National Starch Innovation, PRECISA® Cream 10, is available for the reduction or replacement of fat in dairy products. ...More
June 13, 2011
Posted in News
Clarifying Clean Labels

Many food and beverage manufacturers are revisiting product formulations and cleaning up product labels by replacing ingredients that have become outdated in the eyes of some consumers. ...More
May 24, 2011
Posted in Articles, Colors, Flavor