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National Starch Food Innovation
National Starch Food Innovation uses its unparalleled knowledge of carbohydrate science and in-depth technical expertise to help food processors develop differentiated products, solve processing and stability problems and create unique eating experiences that attract and retain consumers.
Our product line and industry-specific experience cover a wide range of food industry segments - soups, dressings and sauces, baked good, dairy products, meats products, ready meals, infant and clinical nutrition, beverages, cereals, snacks and pasta and noodles. National's unique products lines help food manufacturers create new and different formulations, add important functionalities and optimize both ingredient cost and processing. Our ULTRA line of cold-water swelling starches delivers cook-up quality in cold-processed dressings and instant dry mixes.
NOVATION® functional native starches - in cook-up or instant versions - provide outstanding performance in natural and organic formulations. Our Hi-maize® resistance starches and whole grain corn flour and NUTRIOSE® soluble fibers add important health benefits to foods while maintaining exceptional eating qualities. New N-DULGE™ co-texturizers allow dairy manufacturers to create new consumer-appealing textures in yogurts, desserts and other dairy products. National's new Texture Center of Excellence in Bridgewater, New Jersey is scheduled to open March, 2008 to assist processors in developing, testing and scaling up new concepts.
National serves the global food industry from a network of technical centers, pilot plants and sales offices in 29 countries throughout Europe, Australasia, North and South America and Africa and operates plants in the United States, Mexico, Brazil, United Kingdom, Germany, China and Thailand.
