National Starch has launched a new ingredient for spreadable processed cheese (SPC) that promises to replace expensive protein and fat without compromising texture or flavour.
National Starch has developed a multi-lingual dictionary of texture called the ‘Texicon’, which its sales teams use to ensure manufacturers and food scientists understand the same thing from descriptive terms.
The recent price and supply pressures facing users of dairy
ingredients have spurred National Starch Food Innovation to launch
a promotion platform for its new and existing dairy replacement
ingredients.
National Starch Food Innovation has introduced a range of natural,
grain-based ingredients, which it claims maintain the positive
attributes of traditional flours while expanding and improving the
ways they can be used in packaged...
ICI subsidiary National Starch is the latest ingredients firm to
drive into the soaring Chinese food market, unveiling a new
technical centre adjacent to its recently opened production plant,
writes Lindsey Partos.
With Europe now enforcing some of the strictest rules in the world
on the traceability of genetically modified ingredients, companies
that can offer a tracked identity preservation system are likely to
gain from demand by food makers...
Our glimpse of imminent product launches at the upcoming Food
ingredients Europe exhibition in Frankfurt this November continues
with UK starch business National Starch launching Advanta-Gel, an
instant structurising starch.
National Starch has appointed Biomin to distribute its nutrition
products in Scandinavia. The exclusive agreement includes the
supply of Hi-maize and Novelose, plus forthcoming new product
developments in Denmark, Finland, Norway...
