National Starch Food Innovation has a tradition of leadership in technical innovation demonstrated over many years and recognized widely across the food industry. The development of breakthrough products and technologies is a direct result of our commitment and investments in several core capabilities.

Ingredient Design

Ingredient design has been the traditional cornerstone of National’s success in the marketplace. Robust scientific competence in the areas of plant science, cereal science and process technology have resulted in dramatic new functionalities. A great example is our patented line of NOVATION® functional native starches for clean label and organic applications.

Ingredient System Design

Starches from our range of uniquely functional products can be combined with each other, or with non-starch texturizers, to create versatile and cost-effective texturizing solutions that provide food product developers unprecedented control of finished product texture. This is a relatively new capability for NSFI that has emerged out of a significant investment in materials science and expanded food formulation expertise. We’re excited about new and dramatic portfolio of texturizing ingredient systems, which will make their debut at the 2008 IFT Food Expo in New Orleans.

Food Formulation

National Starch Food Formulation is taking food formulation to a new level – no longer developing finished food formulas simply to showcase starch ingredient functionality.  We are now able to offer select customers complete finished food products with demonstrated consumer acceptability, benchmarked against recognized marketplace leaders. We have many successful examples of customers who have reinforced their limited internal resources with our capabilities. By allowing us to develop, consumer test and scale-up up their finished food formulations, they have been able to get their products to the market sooner.  Click here for our Formulating Guideline

Technical Service

National Starch has a well-earned reputation for unsurpassed commitment to customer technical support. You can find the fruits of our labor in nearly every aisles of supermarkets around the globe. We fully understand that this investment is critical to the mutual success of our customers, and it remains one of our highest priorities. When you partner with National, you get the full benefits of working with our talented technical crew.

Culinology

Texture and flavor are the two fundamental characteristics that determine the taste, and ultimately the enjoyment, we experience from the foods we eat. Here at National Starch Food Innovation, we recognize that the design of great tasting food is as much an art as it is a science. The discipline of food science is subtly combined with the creative inspiration of the culinary arts by our staff of culinologists, who keep their fingers on the pulse of the culinary world. This unique approach to food design ensures that the prototypes our chefs produce not only are current with emerging trends, they can be readily manufactured in our customers’ facilities.

Sensory and Consumer Science

We don’t expect our customers to just take our word about the performance of our products and the strength of our skills –we prove it!  With an investment in world-class sensory science, along with an established network of recognized consumer testing partners, we can demonstrate that our ingredients, our ingredient systems and our finished food formulations lead to top scoring products with consumers. This process shortens the time our customers need to successfully develop and launch their products.