Give your food some feeling
News from the 2009 IFT Food Expo

Learn how you can "DIAL-IN" the perfect texture for your next food idea or replace costly ingredients without sacrificing texture. Also see what we can do with gluten-free baked goods and fiber fortification, whole grains and health and wellness.
     
New DIAL-IN™ Texture Technology and Gluten-Free Solutions Debut at IFT

 IFT started off with a bang when National Starch Food Innovation received the IFT Food Expo Innovation Award at the opening ceremonies. NOVATION® 4300/5300 instant clean label starches were the only food ingredients to receive this prestigious award. To learn more, click here.           
To help food manufacturers meet growing consumer demand for texture, National Starch Food introduced at IFT Food Expo its first wave of NEW products emanating from its proprietary DIAL-IN™ Texture Technology. This innovative approach enables food and beverage manufacturers to achieve optimum product texture without repetitive “trial and error” product development – increasing speed to market and reducing R&D costs.

National Starch experts at the 2009 IFT FOOD EXPO, booth 1237, demonstrated some of the outputs of  DIAL-IN Texture Technology 

  • Oil-Reduced Salad Dressing made with new Instant PRECISA™ Cling 20 texture system: A light and smooth version of a popular dressing minus calories and costs but without sacrificing texture. Ask how you can compare it to a traditional dressing and to see if you can find any difference
  • Reduced-Tomato Solids Barbecue Sauce made with new PRECISA™ Cling 50 texture system: The tomato solids are reduced and so are the costs, but the texture isn’t in this tangy, rich sauce. Try it alongside a typical barbecue sauce, and you'll see there's no loss in eating qualities
  • CULINOLOGIST DEMO!  2 Reduced-Fat Alfredo Sauces made with new PRECISA™ Cream 50 texture system: Our very own Culinologist, Agnes Jones, served mushroom Alfredo sauce and a chipotle manchego sauce served over fresh pasta—packed with the lots of flavor and creaminess but without the extra fat and typical high development and ingredient costs. Both sauces were a hit with booth visitors. 
  • We also showcase a Gluten-Free Chocolate Chip Cookie – a chewy, moist, sweet treat sans the gluten. It tastes like the real thing and has the texture, too, unlike typical gluten-free cookies—all made possible by our new HOMECRAFT® gluten-free solutions. another output from our new DIAL-IN Texture Technology.

For literature and samples of our new PRECISA texture systems and Gluten-Free Solutions, click here.

Our Nutrition Ingredients were on display in the Healthy Food Pavilion

In Booth 553, visitors were able to find out why not all fibers are the same, as the National Starch Food Innovation Nutrition Team showcased:

  • Hi-maize resistant starch, with proven benefits in weight management, glycemic management and digestive health
  • NUTRIOSE® soluble fiber and its exceptional digestive tolerance 
  • Hi-maize whole grain corn flour, combining whole grain goodness with excellent expansion and extended shelf life

The team will be served:
Oatmeal cranberry breakfast cookies made with Hi-maize 260.
Raspberry pomegranate flavored high fiber (2.5 g fiber per serving) beverage made with NUTRIOSE soluble fiber
Better-for-you, reduced fat, high fiber brownies with NUTRIOSE and Hi-maize 260

For literature and samples of our new Nutrition Ingredients click here.