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Growing. Manufacturing. Innovating.
 

 To meet your needs.

 
​National Starch Food Innovation helps you create foods and beverages that capture consumer's imaginations and tastes - and achieve your other business goals. From providing consumer insights to developing the right formulation and achieving processing efficiencies, we'are focused on helping you overcome your challenges and meet your goals.
 
 

 Locations

 

Locations

 
One of our advertising themes used to be, "You'll find us everywhere," meaning our ingredients are in products consumers use every day. You'll also find our facilities across two dozen countries on six continents with complete manufacturing, development support and service to serve your business.

To find the location nearest you, click here.
 

 Agribusiness

 

Agribusiness

 
You get a superior product because National Starch Agribusiness builds close relationships with our growers. We contract with area farmers - some of whom have been with us for three generations - for more than 90% of our corn supply. They track production, varieties planted (such as waxy, high extractable starch dent and high amylose) and crop management data to consistently deliver a superior crop.

The Agribusiness team also oversees the quality and sales of the byproducts of our starch manufacturing operations, including starch for animal feed. Because of our reputation for quality and the availability of non-GM materials, our byproducts are in demand throughout the world.

Click here to learn more about National Starch Agribusiness
 

 Manufacturing

 

Manufacturing

 
National Starch has a network of 10 starch manufacturing operations on four continents, processing corn, maize hybrids, tapioca, potato and sago palm. All of our plants operate at the highest levels of safety, environmental responsibility and quality, ensuring consistent products for our customers and a comfortable environment for our employees and neighbors

 

 Plant science

 

Plant science

 
To give you the ingredient functionality you need, we're always working on ways to build into the corn we use characteristics that become starch functionality. Corn can be dramatically changed through classic breeding techniques to produce a wide range of traits with functionality in foods and beverages. It is a lengthy process that spans several years and many growing seasons at fields in different parts of world to produce desirable results.

One recent project was aimed at reducing production steps and chemical use to produce important food processing stability functionality. Our plant science team also developed a line of high-amylose strains that have resulted in starches with excellent film forming properties. And the unique natural resistant starches from strains they have developed offer healthier carbohydrates
 
 

 Industry updates

 

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 Innovations

 
 

 Engage the Team

 
 

 Meet us at these trade shows

 
  • Visit us at an upcoming tradeshow or conference. Read More