• Clean label foods
• Contrasting textures and
  flavours
• Restaurant quality or home-
  style feel
• Convenience / portion
  control
• Allergens / egg
  replacement
• Increasing raw material
  costs

New Products 

• New NOVATION® instant
  functional native starches
  for immediate cold water
  viscosity and a clean label
  in instant soups, sauces
  and gravies
• N-DULGE™ co-texturisers:
  with a base viscosifier,
  deliver creaminess in cook-
  up cream or dairy-based
  sauces
• Organic NOVATION®
  functional native starches:
  part of the clean label
  portfolio, certified organic,
  add stability, viscosity and
  texture to a variety of soups
  and sauces

Meet Us At

Sauces, whether rich and luxurious or silky and delicate, add creativity and excitement to a meal. They can be the signature note of a product or brand. The variety and complexity of sauces in Europe is vast. Attribute requirements vary, from cream-based sauces requiring good mouthcoating to zesty sauces that deliver full flavour and a clean meltaway, to spicy marinades which cling and coat evenly. Whatever your speciality, let National Starch Food Innovation help you develop sauces, soups and dressings with consumer-winning textures and attributes.

Products & Services 

National Starch Food Innovation can help you address your key consumer needs – premium quality, clean label, healthier eating and convenience. Working with our culinary team at our Food Creation Centre, you can create soups and sauces that reflect today's trends for exciting flavours and wholesome quality. Let our food technologists address your product stability and production challenges with:

• Texturising solutions: to enhance creaminess, smoothness, pulpiness, clarity and
  flavour enhancement
• Viscosifying and thickening starches: ranging in their heat, pH and shear resistance,
  depending on your process conditions
• Clean label ingredients: NOVATION® functional native starches and
  HOMECRAFT® speciality flours add consumer appeal to your products
• For manufacturers requiring cold functionality: instant starches from the ULTRA
  range and the NOVATION® portfolio offer ease of dispersion and cook-up quality in
  cold prepared and instant systems.

Applications

 • Cream soups and sauces (HTST, UHT processing, retort, aseptic)
• Gravies and savoury sauces (cook-up, simmer, retort)
• Tomato sauces: low pH, smooth to pulpy systems (chilled, aseptic, retort)
• Sauces and condiments (hot packed, filled, simmer)
• Salsas and relishes (cold processed)
• Clear sauces and marinades
• Meat glazes
• Dry mix soups and sauces
• Salad dressings and mayonnaise

Challenges  for the food developer

• Reformulation of clean label products
• Delivering high quality indulgent products that are low in fat
• Providing functional, consumer accepted texturisers: viscosifiers, gelling agents,
  texture enhancers
• Creating shelf stable products; emulsion stability, avoiding separation or syneresis
• Creating freeze/thaw stable products; emulsion stability, avoiding separation or
  syneresis
• Avoiding lumping or dispersion issues in applications
• Developing high quality products in intense manufacturing conditions (processing
  and sheer