| Return to graphical view |
| National Starch Food Innovation | 21 Jan 2010 |
NATIONAL STARCH FOOD INNOVATION PRESENTS FAST TRACK TO FOOD INNOVATION AT GULFOOD
National Starch Food Innovation, stand S3-A1, Sheikh Saeed hall 3, Ingredients Middle East, 21-24 February 2010, Dubai
At this year’s Ingredients Middle East, National Starch Food Innovation invites visitors to discover the fast track to food innovation. The company will demonstrate how it can accelerate new product development (NPD). National Starch Food Innovation achieves this by combining its consumer insights, culinary expertise and technical know-how with an innovative and versatile range of nature-based functional ingredients. These ingredients can improve texture, eating quality and visual appeal, and cut ingredient and manufacturing costs.Driving cost-effective formulation
In today’s cost-conscious climate, National Starch Food Innovation combines reformulation expertise with targeted ingredient tools to answer the cost versus quality conundrum. A dedicated internet site (www.foodinnovation.com/valuematters) provides manufacturers with insights into value-adding opportunities across the whole NPD landscape. The company provides starch-based alternatives to replace conventional but costly ingredients such as egg, tomato paste, milk powder, oils and fats, emulsifiers, gums and hydrocolloids. By replicating essential texture, performance and shelf life, multifunctional starches significantly streamline production costs without sacrificing consumer appeal. For example, the pioneering bakery ingredient, N-Dulge® FR starch greatly reduces the cost of ingredients while enabling savings on warehousing and storage and improving production efficiency. Precisa Spread 03 decreases recipe costs for spreadable processed cheese products, such as triangles, jars and tubes. On-stand experts will demonstrate how specialty starches can offer dairy, sauces and beverage manufacturers a wealth of cost saving opportunities.Steering textural innovation
Texture plays a key role in influencing the overall eating experience. As such, it is a key factor in new product development and a vital tool in responding to consumer needs. National Starch Food Innovation’s texture experts can help create exciting, unique textures to differentiate products in a competitive market. Visitors will be able to find out how to translate key consumer purchase drivers into textural attributes to create new products or improve existing offerings.ENDS
Editor’s note:
National Starch Food Innovation is a leading global supplier of nature-based functional and nutritional ingredient solutions to the food and beverage industries. In Europe, Middle East and Africa, the company has a strong focus on delivering innovation to meet market and consumer trends in wholesome, clean label products, texture, nutrition / wellness / vitality and delivery systems. This vision combined with an extensive, award-winning product range, which is tailored according to regional requirements, market knowledge and technical expertise makes National Starch Food Innovation a partner of choice for the next generation of food producers.For more information, please contact National Starch Food Innovation,
Prestbury Court, Greencourts Business Park, 333 Styal Road, Manchester,
M22 5LW, UK. Tel: +44 (0)161 435 3200 Fax: +44 (0)161 435 3300
E-mail: food.enquiries@nstarch.com Or visit: www.foodinnovation.comFor further press information, please contact: Dianne Connah,
Barrett Dixon Bell, Craig Court, 25 Hale Road, Altrincham, Cheshire, WA14 2EY, UK.
Tel: +44 (0)161 925 4700 Fax: +44 (0)161 925 4701 E-mail: dianne@bdb.co.uk
Dubai World Trade Centre Government of Dubai Dubai Municipality