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Soups, sauces and dressings for success.
 

 Going for delicious.

 
When they're rich and luscious or silky and delicate, soups and sauces add excitement to a meal. How do you create zesty tomato sauces that deliver full flavor and texture without a pasty aftertaste? Or spicy marinades that cling and coat evenly, infusing exotic spices and herbs into meat, poultry and seafood? National Starch Food Innovation can help you develop consumer-pleasing textures and attributes in your sauces, soups, condiments and dressings.
 
 

 Products and services

 

Products and services

National Starch can help you address key consumer needs such as gourmet quality, Clean Labeling, healthy eating and convenience. Work hand in hand with our CULINOLOGY® team to create soups and sauces that reflect today’s trends for exciting flavors, health and wholesomeness.

Let our food technologists help you with product stability and production challenges.


If you are looking to create wholesome or organic products, our line of NOVATION® starches offer functionality and stability in a range of applications.

Our nutritional products enable you to create “better for you” food choices for your consumers. For mouthfeel enhancement or textural improvements, our TEXTRA® PLUS and Instant TEXTAID® A are perfect solutions. Our line of ULTRA-SPERSE® products provides instant viscosity and excellent dispersion. NATIONAL 465 or NATIONAL FRIGEX not only have exceptional process tolerance but will improve shelf life.

 

National Starch offers all of the following:

  • Texturizing solutions that enhance creaminess, smoothness, pulpiness, clarity, thickness and oral viscosity, and provide flavor enhancement
  • Texturizing solutions that provide opacity in creamy, reduced-fat soups, sauces and dairy products
  • Viscosifying and thickening starches that range in heat, pH and shear resistance, depending on your process conditions
  • Fast-dispersion starches with minimized lumping and cook-up quality textures for cold processing or instant dry soup and sauce applications
  • Clean Label products such as the NOVATION® line of functional native starches
  • Texturizing solutions that provide lubricity and fat-mimetic properties, and replace costly ingredients, such as dairy solids and dairy fat

 

 

 Applications

 

Applications

  • Cream soups and sauces (HTST/UHT processing/retort/aseptic)
  • Cheese soups and sauces (HTST/UHT processing/retort/aseptic)
  • Gravies and savory sauces (cook-up, simmer, retort)
  • Tomato sauces: low pH, smooth to pulpy systems (chilled/aseptic/retort)
  • Sauces and condiments (hot packed/filled, simmer)
  • Salsas and relishes (cold processed)
  • Clear sauces and marinades
  • Meat glazes
  • Dry mix soups and sauces
  • Salad dressings
  • Clean Label and organic options

 

 

 Challenges

 

Challenges

  • Fat replacement
  • Cost-effective texturants: viscosity, gelling agents, texture enhancement
  • Emulsion stability, avoiding separation or syneresis
  • Replacing costly ingredients, such as protein, vegetable solids, dairy ingredients
  • Avoiding lumping or dispersion issues
  • Freeze/thaw stability
  • Optimal process and fill viscosity
  • Improved cling
  • High process and shear stability
  • Dispersion for cold processing or dry blends
  • Clear sauces and condiments
  • Simmer or steam table stable
  • Vending mixes for rapid dispersion and little lumping

 

 

 Market trends

 

Market trends

  • Superfoods
  • Contrasting textures and flavors
  • Convenience/portion control
  • Nutritional improvement
  • Ingredient replacement for cost, nutrition, health
  • Ready meals with homemade or restaurant appeal

 

 
 

 Ingredients and solutions

 
 

 Engage the Team

 
 

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