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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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  Cut costs and fat
How much money can you save by reducing 25% of the fat in your bakery mix or ready-to-eat product?
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  Optimize texture
Half of all new products promote texture on the label. Work with our experts at the Texture Center of Excellence. Read more



 

Add nutrition
Get the one-two punch of resistant starch with Hi-maize®.

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Industry Update
 
 

Olive oil may replace pork fat for summer sausages
Barbecues may see a healthier sausage this summer as Spanish scientists show that pork fat may...
decisionnews.com, 07.02.10
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UK organic sector receives EU funds for promotions
The EU has agreed to match almost £1m funding raised by the UK organic sector to promote the...
decisionnews.com, 07.02.10
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Don't miss this
 
 
06.11.10
Health Benefits of Resistant Starch Highlighted at International Dietary Fiber Conference
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04.20.10
National Starch's Janet Carver Elected President of the Research Chefs Association
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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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