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Whether you’re looking for the perfect texture, a clean label, a nutritional edge or to optimize your formulation costs, we’re here to help. With global sales, service, manufacturing and R&D, we’re the world’s experts in the science and art of innovating with starch to help you reach your goals. We call this STARCHOLOGY™.

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How to Choose Starches      Now Available                The food industry's favorite tool for selecting starches, texture systems and nutritional ingredients is now available.
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Bakery textures consumers love
National Starch's systematic approach to food texture design helps you formulate healthy baked goods with appealing, indulgent textures.
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 Download our white paper, "Novel Ingredient Solutions for Formulating Clear-Type Beverages".                Download the white paper

 

  
   
 
Industry Update
 
 

Food price inflation rises again: USDA

The US Department of Agriculture (USDA) has raised its forecast for food price inflation in 2011, citing the influence of higher food commodity and energy prices, and stronger global food demand...
foodnavigator-usa.com, 10.27.11
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The evolution of Texicon, the language of texture from National Starch
National Starch's mission to analyze texture as systematically as flavor in the product development process has moved into a new phase with the global roll-out of its Texicon food texture language across high and low moisture systems.
foodnavigator-usa.com, 09.21.11
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Don't Miss This
 
 

Dairy Show, Atlanta Sep 20-22

 

ADA Food & Nutrition Conference, Sep 25-27, San Diego, CA. 

 
 

 

 

 


  
 
StarchTalk
 
 

The benefits are interconnected
After participating in lots of blogs over the past few years, it's a joy to write about the evolving...
05.01.10
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All resistant starches are not the same
Just when we thought we had definitions for dietary fiber, the definitions for resistant starch...
06.01.10
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