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 | | NATIONAL STARCH FOOD INNOVATION TALKS TEXTURE AT FIE | | | National Starch Food Innovation | | 30/10/2007 | | | National Starch Food Innovation, leading ingredient solutions provider has put texture in the spotlight at this year’s FiE. Visitors to stand F151 can see, feel, hear, smell and taste how texture changes everything. Consolidating extensive research and development of unique, conceptual approaches using a diverse texturiser portfolio, the company highlights its capabilities in creating inspiring, consumer-driven textures.
National Starch Food Innovation sees texture as a pivotal dimension in creating successful food products. Looking at texture from a consumer’s perspective, the company puts needs such as boredom relief, hunger satisfaction, comfort, indulgence and refreshment top of the agenda. Having conducted extensive research to discover which textural attributes satisfy a range of particular needs, it works in partnership with food manufacturers in an integrated process to deliver the desired level and type of texture through its diverse portfolio of ingredients.
For a taste of texture in action, National Starch Food Innovation’s stand features daily culinary demonstrations by guest chef, Michael Caines, and development chef, Chris Lightfoot. The duo is presenting exclusively designed recipes using National Starch Food Innovation’s portfolio of ingredients, presenting the quality and versatility of the company’s texturisers. Plus, dishes incorporating Hi-maizeTM resistant starch, HomecraftTM functional flours and Novation® functional native starches will also be freshly prepared for visitors to sample.
Visitors should expect the unexpected at the dedicated on-stand texture zone. For those who want to see and feel the impact of texture, a texture wall has been created to display the company’s vision and capability to connect consumer needs with the ideal texture. The impressive scope of National Starch Food Innovation texturisers will be brought to life through a range of textural prototypes available for customers to sample.
Texture’s vital role in food will also be showcased though an innovative suite of specially commissioned literature launched at the show. The new brochure and flyers explain National Starch Food Innovation’s textural expertise and innovative ingredient solutions. A further highlight is the unique texture storybook, which takes the reader on a journey through sensory scenarios, consumer needs and the foods that satisfy them.
A dedicated team of experts will be available to talk visitors through the new textural horizons that can be reached through a combination of unrivalled consumer insights, technical know-how and high quality ingredients. | |
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