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Our roots are in starch; innovation is in our DNA.
 

 Our history.

 
We can trace our roots back over 120 years to a series of mergers by regional starch product companies in the United States that served the wallpaper, textile and envelope markets. These merged businesses formed what was known as the National Starch Company of New Jersey. Our headquarters today is in Bridgewater, N.J., USA.

In 1939, the company integrated backwards by purchasing its first starch refinery. In the following decade, National Starch's scientists began unlocking the potential of natural polymers by developing the first waxy maize starches, the first patented cross-linked starches and the first cross-linked waxy maize starches. These new specialty starches had a significant impact on processed foods because they had superior thickening properties, longer shelf life and contributed to improved texture and appearance.

Expanding our research, we began to develop new corn hybrids to build in starch properties that could further benefit the food industry, cementing our reputation as a science-based ingredient supplier that could deliver new types of functionality from agricultural materials.

Over the past 25 years, we've broadened our natural polymer starch portfolio with tapioca, rice, sago palm and potato, affording you more options for solving ever more complex processing challenges. You can take advantage of our groundbreaking work in functional native starches, resistant starches, specialty flours and texture development.

National Starch Food Innovation at a glance

1940s CLEARJEL® Revolutionizes quality of canned goods
1955 COLFLO 67 Process-tolerant starch widens applicability
1960 INSTANT CLEARJEL® Instant modified starch energizes instant food push
1974 TEXTAID® Pre-gelatinized starch mimics texture of fruit pulp
1984 N-OIL® First commercial fat replacer for low-calorie foods
1988 ULTRA range Breakthrough in cold water swelling starches
1992 N-LITE® range Complete new range of fat mimetics
1995 NOVELOSE® First commercial resistant starch (RS3)
1996 NOVATION® First range of functional native, clean-label starches
2002
Hi-maize®
First resistant starch with hundreds of published studies showing health benefits
2004
NOVATION® Prima
New clean-label starches with exceptional freeze-thaw stability
2006 Hi-maize® First whole grain flour with high fiber content
2006 HOMECRAFT® Functional flours that withstand processing and storage
2007 N-DULGE™ Unique co-texturizers for creamy, indulgent textures
2009 Q-Naturale® High-performance natural emulsifier for beverages
 
 
 

 Industry updates

 

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 Innovations

 
 

 Engage the Team

 
 

 Meet us at these trade shows

 
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