Nutrition, health, and wellness concerns among consumers are at an all-time high. Consumers are more aware than ever of the benefits of nutritional ingredients, like dietary fiber, and are actively seeking products that have these benefits. According to HealthFocus International, the number of consumers in the U.S. who reported increasing their consumption of fiber sharply increased from 32 % in 2004, to 44 % in 2006. Similarly, the number of consumers reporting that a whole grain label claim was important rose from 45% to 55% in 2006.

This consumer data matches trends in the market place. Foods containing nutritional ingredients, such as fiber, antioxidants and whole grains, have shown consistent year-on-year growth. Sales for products with fiber claims on the label grew an astonishing 18% over 2005, according to AC Nielsen scanner data.

National Starch takes nutrition seriously
National Starch has been working on nutrition issues for more than fifteen years, starting with starch-based fat mimetics that helped food formulators reduce fat content and calories while maintaining mouthfeel and other eating properties. We also invented the first commercial line of resistant starches, and now offer the broadest range of natural resistant starches on the market: Hi-maize® flours and meals deliver Type 1 RS, Hi-maize® resistant starch delivers Type 2 RS and NOVELOSE® 330 delivers Type 3 RS. These products are supported by an extensive list of published nutritional studies from around the world, supporting the use of natural resistant starch as a better-for-you carbohydrate for:

• digestive health
• glycemic reduction and glycemic management 
• calorie reduction and weight management
• energy management
• gluten-free applications

More recent advances includes the invention of NOVOMEGA® encapsulated omega-3 for baked goods, expanding the availability of essential long-chain Omega-3 fatty acids beyond fish and other seafood.

In 2006, we partnered with Roquette Frères to market and expand applications for NUTRIOSE® soluble fiber in the U.S. and Mexico. Now processors of dairy foods, baked goods, beverages and other liquid systems can add the benefits of fiber and prebiotics to a wider range of foods.
Our most recent advance in nutrition is the creation of Hi-maize® whole grain corn flour. This product is very high in fiber, resistant starch, folic acid and natural antioxidants. Cereal and baked good producers will find it easier to increase the content of whole grain and dietary fiber in their products with natural Hi-maize whole grain corn flour.