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Find a new formula for success in beverages.
 

 Nutrition meets function.

 
They want energy. They want nutrition. They want indulgent refreshment. And they want it now - in convenient and tasty beverages. As consumer demand for functional and nutritional beverages has grown, so has the competition. Beverage makers of all sizes are looking for new formulations to make their products stand out. National Starch Food Innovation can help you do just that.
 
 

 Products and services

 

Products and services

Whether your product is a soft drink, juice, smoothie, coffee, tea, energy drink or other new-age beverage, National Starch has the ingredients to differentiate it by improving the flavor, appearance, mouthfeel and shelf life. For example:

 

  • Q-Naturale® is nature's perfect emulsifier for natural, clean-label beverage applications, clear beverages and alcohol applications
  • PURITY GUM is a superior emulsifier that offers better stability and cost savings than gum Arabic
  • TEXTRA® is a starch that improves mouthfeel, especially in reduced-sugar beverages
  • NUTRIOSE is a soluble fiber that fortifies and improves the flavor of artificially sweetened drinks
  • N-CREAMER 46 replaces sodium caseinate in non-dairy creamers

To help you generate your next big beverage success, National Starch has a team of experts ready to support you with product development, technical assistance, culinary support, applications formulation, material functionality, sensory testing and consumer insights.

You may have been frustrated by the high cost of ingredients and sourcing difficulty. Several of our ingredients effectively match the performance of gum Arabic in many types of applications at a more palatable price. Check out Q-Naturale®, nature's perfect emulsifier.

 

 

 

 Applications

 

Applications

  • Carbonated soft drinks: Emulsifiers to stabilize beverages and replace expensive ingredients; ingredients to create turbidity or cloudiness to mimic natural products
  • Teas and coffee: Ingredients that mask bitter notes, encapsulating starches for flavored coffees
  • Creamers: Ingredients to replace sodium caseinate, add creaminess
  • Fiber-fortified beverages
  • Reduced-sugar or non-caloric drinks
  • Energy/sports drinks: Stabilizing ingredients for nutrients/vitamins/actives
  • Juice drinks: Ingredients for pulpiness and stability during pasteurization
  • Alcoholic mixers: Texturizers to enhance mouthfeel
  • Flavored alcoholic beverages: pH 5 or less

 

  

  

 

 Challenges

 

Challenges

  • Economics: Need to replace high-cost ingredients
  • Global supply uncertainties (gum Arabic)
  • Emulsion stability (cold temperature, pH, etc.)
  • Non-weighted emulsions 
  • Fat and sugar reduction (obesity concerns)
  • Beverage performance (no sediment, no “ringing”)
  • Consistent opacity or high clarity
  • Improved flavor in non-caloric drinks
  • Flavor and color consistency
  • Neutral clouds
  • Processing simplification
  • Clear beverages
  • Alcoholic beverages

 

  

  

  

  

 

 Market trends

 

Market trends

  • Consumer focus on health and well-being is driving growth of functional beverages.
  • Concerns over obesity are increasing demand for diet and functional drinks.
  • Convenience: Consumers want beverages that serve as a meal on the go.
  • Natural and organic are all the buzz.

 

  

  

 
 

 Beverage new and now

 
Greater beverage productivity
Natural, sustainable Q-Naturale® emulsifier boosts emulsion efficiency in beverages.
 

 Ingredients and solutions

 
 

 Engage the Team

 
 

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