National Starch Food Innovation Europe has extended the use of its Sustaingrain wholegrain barley and N-Dulge FR tapioca dextrin and starch solution to deliver reduced fat, lower cost shortcrust pastries.
National Starch continues to innovate along clean label lines, with the launch of new pulping agents at FIE for cost savings in pasta sauces or fillings.
National Starch Food Innovation has developed a flexible
heat-resistant starch for adding texture to cold applications
mayonnaise and dressings and heated products like soups.
Consumer interest in eating locally-sourced produce is encouraging
food manufacturers to develop ready-meals made with ingredients
sourced from the same region in which the product is sold, says
analyst Datamonitor.