Nutrition innovation: nutritional ingredients for health, wellness and vitality

Nutrition is a top priority for National Starch Food Innovation. With 15 years’ experience and a portfolio of innovative nutritional products – notably fibre and resistant starch – we can help you transform your products’ nutritional profile.
     
Nutritional innovation

Nutrition, health and wellness concerns among consumers are at an all-time high. More aware than ever of the advantages of nutritional ingredients like fibre, consumers are actively seeking products that offer these benefits.

This buying behaviour drives market trends. Foods containing nutritional ingredients, such as fibre, have shown consistent year-on-year growth.

Our global market research initiatives allow us to offer food manufacturers the most effective ingredient solutions based on recognised consumer purchase drivers. And, our customers can benefit by using this compelling evidence to optimise their product positioning. For example, our extensive research has established the nutritional benefits that consumers expect from their food. Results demonstrate that products with multiple health benefits can profit from added consumer appeal.

Taking nutrition seriously

National Starch Food Innovation has been at the forefront of research and development in nutrition for more than 15 years, starting with starch-based fat mimetics that helped food formulators reduce fat content and calories while maintaining texture and mouthfeel. The first commercial resistant starch, now known as HI-MAIZE®, was launched more than 10 years ago, allowing our customers to add fibre and nutritionally important benefits, including:

• glycemic health

• digestive health

National Starch Food Innovation is committed to generating meaningful scientific data that supports valid health benefit claims. One example is the wealth of published nutritional studies proving the beneficial properties of resistant starch. We understand the effect of substantiated claims on consumer perceptions of popular food and share this intelligence with our customers. Importantly, we also provide labelling and regulatory advice to optimise the success of new products and work closely with many organisations, nutritionists and academics to promote the use of resistant starch. The British Nutrition Foundation has published a comprehensive review of the health benefits of resistant starch – find out more at www.nutrition.org.uk/fibre.