The Texture Characterization team is part of National Starch Food Innovation’s Materials Science group. Their mission is to bridge ingredient science and food science on the road to developing innovative food starches and texture systems. Their work can is divided into three primary activities:

• Materials characterization – mapping the structure and properties of ingredients and designing new ingredients
• Structure-function – predicting ingredient/formula/ property relations to guide formulation choices
• Measurement – developing new methods and techniques

The newest set of tools at their disposal will be theAutomated Experimental Lab The goals of this new facility will be the deployment of proprietary automated equipment for the faster design of ingredients to enable faster food formulation via  unique robotic equipment.

For more details, click here or contact your National Starch Food Innovation representative.