National Starch Food Innovation is staffed and equipped to help you find the solution for your food development and processing challenges. Our capabilities include some of the best food, rheology and sensory scientists, research chefs and engineers in the industry with a vast array of facilities at their disposal.

Using our marketing and technical expertise, we can help you interpret consumer insights and understand ingredient interactions to guide you through your development process. Customers can take advantage of the resources in our exciting new Culinary and Texture Centers in North America and Europe. Here, we develop innovative protocepts, reflective of  today's trends and perform sensory and rheology analyses to ensure those concepts live up to your expectations. Our pilot facilities can be used to scale up your product to meet both consumer needs and your processing requirements.

Our technical service group provides global coverage with experience in most any food application and processing. It is your first point of contact to help you analyze and resolve your formulation and processing issues, and they work side by side with you in your plant or our pilot facilities. To take advantage of these support services, contact your National Starch Food Innovation representative.

Capabilities
Texture Center
Culinary Centre
Sensory Analysis
Rheology Analysis
Pilot plant
PIC (manufacturing)