National Starch manufactures a wide range of specialty starches, focused principally on food and industrial applications.
National Starch Food Innovation business concentrates on modifying food formulations to enhance texture, appearance and flavour delivery. Certain products provide effects which enable end-consumer products to withstand the rigours of ultra-high temperature processing, microwave cooking, freeze/thaw cycles and extended storage. The nutritional content of food can be improved by National Starch’s products which add health-enhancing ingredients such as dietary fibre. National Starch helps its customers develop new food concepts to satisfy growing consumer needs for new, wholesome and nutritious food.
Harnessing the health advantages of fibre in food
National Starch, a global leader in starch-based, functional and nutritional food ingredients, has developed ‘Hi-maize’, a natural functional food ingredient made from corn/maize that offers the health advantages of fibre in foods without changing the taste, texture or appearance.
Developed in response to consumers' needs, ‘Hi-maize’ offers food producers a product that is rich in fibre, resistant starch and prebiotic properties that optimise digestive well-being, vitality and energy balance.
It is used in everyday foods such as bread, pasta and snacks, and food companies such as Sainsbury's in the UK are co-branding or listing ‘Hi-maize’ on their packages to signal the added nutritional quality.
Research indicates that ‘Hi-maize’ can deliver health benefits, including weight management and support of the immune system.
Digestive health is also a big part of the ‘Hi-maize’ story. Clinical studies have shown it to improve colon health and even its potential to reduce the risk of developing colon cancer. Additionally, it helps in energy management by smoothing the peaks and troughs of blood glucose levels.
To develop ‘Hi-maize’ National Starch “rewrote the rules” for R&D and business thinking by combining plant breeding, nutrition science, processing, product development and consumer research.
National Starch Food Innovation business concentrates on modifying food formulations to enhance texture, appearance and flavour delivery. Certain products provide effects which enable end-consumer products to withstand the rigours of ultra-high temperature processing, microwave cooking, freeze/thaw cycles and extended storage. The nutritional content of food can be improved by National Starch’s products which add health-enhancing ingredients such as dietary fibre. National Starch helps its customers develop new food concepts to satisfy growing consumer needs for new, wholesome and nutritious food.
Harnessing the health advantages of fibre in food
National Starch, a global leader in starch-based, functional and nutritional food ingredients, has developed ‘Hi-maize’, a natural functional food ingredient made from corn/maize that offers the health advantages of fibre in foods without changing the taste, texture or appearance.
Developed in response to consumers' needs, ‘Hi-maize’ offers food producers a product that is rich in fibre, resistant starch and prebiotic properties that optimise digestive well-being, vitality and energy balance.
It is used in everyday foods such as bread, pasta and snacks, and food companies such as Sainsbury's in the UK are co-branding or listing ‘Hi-maize’ on their packages to signal the added nutritional quality.
Research indicates that ‘Hi-maize’ can deliver health benefits, including weight management and support of the immune system.
Digestive health is also a big part of the ‘Hi-maize’ story. Clinical studies have shown it to improve colon health and even its potential to reduce the risk of developing colon cancer. Additionally, it helps in energy management by smoothing the peaks and troughs of blood glucose levels.
To develop ‘Hi-maize’ National Starch “rewrote the rules” for R&D and business thinking by combining plant breeding, nutrition science, processing, product development and consumer research.
