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High performance at low temperatures
Today’s manufacturers are always looking for new ways to make foods faster, easier and more convenient. Whether transforming a cook-up sauce into an instant dry mix or eliminating the cooking step during processing, we have an instant solution. National Starch Food Innovation offers the widest choice of cold water swelling starches in the industry. Plus, we can help add value to your formulations while simplifying production and reducing costs.
Quality and versatility in an instant
Our instant starch portfolio delivers the stability and texture you would expect from traditional cook-up starches. Crucially, these cold water ingredients eliminate the need for heating and cooling, saving time and energy without compromising quality. With a large choice of waxy maize and tapioca-based starches, plus clean label options, we can create a consumer-friendly textural identity in a range of applications, including:
• Smooth and creamy desserts and dressings
• Pulpy sauces and smoothies
• Cuttable processed cheese
• Dry mix soups, sauces and bakery mixes
Textural innovation
We see texture as the most important dimension in developing consumer-winning foods. For instance, creaminess and crispiness are crucial textural attributes that can define a memorable eating experience.
Creamy creations
We offer the ingredient tools to reduce fat content or cost without affecting the texture of your product. Or if you want to create a unique level of creaminess for a new formulation, our textural solutions can deliver the desired eating experience. We translate consumer desires into specific product attributes by adjusting three vital textural parameters: body, meltaway and mouthcoating.
Our portfolio of instant options for creamy textures includes:
• N-DULGE™ co-texturisers: these fat-mimicking starches enable fat or cost reduction with no compromise on texture. With N-DULGE™, we can create uniquely creamy profiles to differentiate your products.
• For instant dry mixes, spoonable sauces, puddings and low fat spreads, choose N-DULGE CA1.
• In low fat applications such as fresh dairy desserts, sour cream, cream cheese, spreads and squeezable sauces, N-DULGE™ SA1 mimics the structure of fat and provides excellent meltaway.
• For premium positioning and a clean label, choose NOVATION® INDULGE. This ingredient creates a rich mouthfeel reminiscent of oil, fat or cream.
• Tapioca-based INSTANT TEXTRA exhibits oil-like properties, enhancing body and mouthfeel in dry mix beverages and sauces.
• N-LITE® LP is ideal for instant salad dressings and mayonnaise and soups and sauces, where it gives a rich, creamy mouthfeel to create luxuriously indulgent end products.
Crispiness is key
We have the know-how to make crispy textures work for you. We understand the challenges of defining a product’s textural identity. Tap into our technical expertise in combining the right crispy or crunchy texture with the sounds consumers expect to hear.
Whether you need to maintain crispiness in a low fat, low sugar formulation, or create an exciting, crunchy texture from scratch, National Starch Food Innovation offers instant solutions to suit your processes. We can help you formulate with products such as BAKA-SNAK E®, CRISP FILM® or CRISPIOCA to create textures to delight consumers.
Cut cost, not quality
One of many challenges facing today’s food manufacturers is the rising cost of ingredients used in prepared food products. National Starch Food Innovation offers a number of solutions to reduce or replace expensive ingredients for substantial cost savings.
For dressing manufacturers, rising egg and oil prices have reached record highs. Try N-CREAMER 46 instead of egg yolk in cold processed dressings. Or reduce your product’s oil content with a combination of ULTRA-TEX® 4 and N-DULGE™ CA1 co-texturiser to simulate the body and mouthfeel of oil.
To combat the climbing cost of caseinate, try GEL ‘N’ MELT to add value to processed cheese. This unique speciality starch delivers the firm, cuttable texture and excellent melting properties consumers expect. By partly or completely replacing caseinate, GEL ‘N’ MELT enables valuable cost savings without compromising quality.
Turn texture to your advantage
Texture has the power to excite, satisfy, delight, or disappoint. It revitalises foods, enabling manufactures to innovate with unique combinations that stimulate the senses such as a dry texture that transforms into a liquid, or a chewy feeling that suddenly melts away.
We can be your food innovation partner, connecting you with creativity, textural expertise and a unique portfolio of instant starch-based solutions to help develop new foods and beverages that wow. Try N-ZORBIT M to add volume to powdered applications such as instant gravies, soups and cake mixes. By absorbing fats and oils, N-ZORBIT M ensures powders flow freely for optimum ease of use and consumer appeal.
Talk to us
National Starch Food Innovation’s excellent reputation in the food industry goes beyond our extensive portfolio of high quality ingredients. Our experienced food scientists and culinologists are available to assist you, whatever your new product development or reformulation challenge.
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