With R&D departments at some food manufacturers pared down to the bone as bosses slash overheads to control costs, open innovation has moved from a hot topic on the conference circuit to a practical necessity, says Ingredion CEO Ilene Gordon.
What’s in a name? Everything, when it comes to ‘cleaning’ up ingredients declarations, says National Starch/Corn Products International, which has launched an online hub at cleanlabelinsights.com to collate the latest research and market data to help...
Corn Products International has unveiled plans to change its name to Ingredion to better reflect its role as a supplier of a broad range of ingredients.
So much stock has now been taken out of the supply chain that customer orders should not “fall off the table” as they did in 2008/9 if commodity markets go back into a spin, according to Corn Products International (CPI).
Corn Products International has seen profits more than triple in the first quarter after passing on higher prices for its products and receiving a payment from the Mexican government to settle a trade dispute.
National Starch says it will begin working the recent European Food Safety Authority (EFSA) positive health claim opinion for starch replacement into its marketing materials, after more than three years of insecurity about the claim.
Corn Products International’s profits fell in the fourth quarter on charges related to its National Starch acquisition, although sales from the newly acquired business boosted sales growth beyond expectations.
Corn Products International has reported increased sales in Q3 and raised its outlook, although profits were hurt by costs related to the acquisition of National Starch.
Corn Products International has said the Federal Trade Commission (FTC) has given initial approval of its $1.3bn acquisition of National Starch, with the deal expected to be finalized by early October.
Corn Products International has said it expects to finalize its National Starch takeover by the end of the third quarter, as it reported a ten percent rise in sales compared to the previous year.
Corn Products International’s $1.3bn acquisition of National Starch is unlikely to have an impact on the hydrocolloids industry as a whole, as starches are in ‘a field of their own’, says an industry expert.
Substituting wheat flour for resistant starch may be an easy way for formulators to boost the health profile of a product without affecting taste or acceptance, says a new study from Spain.
National Starch is to be sold to US-based Corn Products International for US$1.3bn, current owner Akzo Nobel has confirmed. The news ends over two years of speculation over the business’ future and propels CPI into the European market.
Hopes for National Starch to be sold by the end of the year have been dashed by the credit crisis and a sale is unlikely in the near future, said owner Akzo Nobel.
Speculation is growing about potential buyers for National Starch Food Innovation with ADM emerging as a likely contender, according to one industry analyst from Frost & Sullivan.
National Starch has identified a range of different crispy and crunchy textures for crackers and snacks to help food manufacturers meet consumer demand for gourmet, indulgent and healthy products.
A standard language is needed to describe texture, according to
National Starch, to help manufacturers understand the needs of
consumers and increase speed to market of their products.
National Starch is extending its range of Novation functional
native starches to include two new starches from waxy maize that
are suitable for use in products geared towards the certified
organic trend.
Chefs have long had a role to play in the food industry's
development of new products, but ingredients companies are placing
greater emphasis on how their sensory skills can be used to prepare
foods that are more appealing to...
National Starch Food Innovation has developed a flexible
heat-resistant starch for adding texture to cold applications
mayonnaise and dressings and heated products like soups.
National Starch introduced an extension to its Homecraft range of
functional flours to the European market at FIE this year called
Express 760, aimed at building viscosity and texture in instant and
ready-to-heat foods.
National Starch Food Innovation has become the latest ingredients
firm to signal a price rise in the face of rising raw material
costs, with starches for food, beverage and pharmaceutical use set
to become more expensive.
Leading food starch firm National Starch could be up for a change
in ownership, following news of a possible takeover of its parent
company Imperial Chemical Industries (ICI).
The recent price and supply pressures facing users of dairy
ingredients have spurred National Starch Food Innovation to launch
a promotion platform for its new and existing dairy replacement
ingredients.
National Starch Innovation is underscoring its commitment to
sustainability with the launch of a new stewardship policy called
Kernel to Kitchen, which aims to take responsibility for its
products throughout the supply chain.
A blend of gum arabic, maltodextrin and modified starch improved
stability and flavour content of microencapsulated cumin, the spice
flavour, says new research.
National Starch Food Innovation has launched what it claims to be
the most comprehensive source of information on resistant starch,
designed to provide an easy reference base for nutrition experts.
National Starch Food Innovation is to raise food ingredient prices
in the US across its entire product portfolio, with corn-based
ingredients set to see the highest hikes.
Adding fiber to beverages, dairy products and soups is a major
focus for ingredients giant National Starch, which is featuring a
water soluble fiber product at the ongoing IFT food expo in
Orlando.
Cleaner labels, health claims and satiety are amongst the projects
in the pipeline at ingredients giant National Starch Food
Innovation, which will be looking for food firms to partner with in
its quest to bring new products to market.
National Starch Food Innovation has introduced a range of natural,
grain-based ingredients, which it claims maintain the positive
attributes of traditional flours while expanding and improving the
ways they can be used in packaged...
National Starch Food Innovation's appointment of Fiske as its new
distributor of nature-based ingredients to the Swedish, Danish,
Spanish and Portuguese markets extends a long-running relationship.
Fiber sells if intake is linked to benefits such as energy
management, weight management and digestive health in popular foods
such as bread, cereal and pasta, claims a new report.
National Starch has rolled out a range of natural ingredients
designed to help food makers appeal to health conscious consumers
by keeping their labels as 'clean' as possible.
About half of US food producers that specify the use of
non-genetically modified ingredients in their products have little
understanding of the process involved, according to a recent
survey, writes Philippa Nuttall.
ICI subsidiary National Starch is the latest ingredients firm to
drive into the soaring Chinese food market, unveiling a new
technical centre adjacent to its recently opened production plant,
writes Lindsey Partos.
National Starch celebrated official recognition of its Truetrace,
non-GMO program this week, but warned it will become more costly to
ensure non-contamination in the future, Philippa Nuttall
reports.
Facing the pressure of squeezed margins ICI-owned starch supplier
National Starch passes price rises onto the market, announcing an 8
to 10 per cent price hike for its tapioca based modified food
starches,reports Lindsey Partos.
Sales are down but profits have perked up for chemical giant
Imperial Chemical Industries (ICI) with National Starch bringing a
considerable chunk to the growth.
Innovation is the watchword in National Starch's rebranded image
but what does this really mean and what does the company hope to
achieve from its makeover, asks Philippa Nuttall?
Innovation is the watchword in National Starch's rebranded image
but what does this really mean and what does the company hope to
achieve from its makeover, asks Philippa Nuttall?
