Bangkok--Feb 15--Spark Communications
The international food products corporation, National Starch and Chemical Company, with operations throughout the Asian region, is changing the name of its Food Products Division from today (January 1, 2005) to reflect more accurately its offerings to the packaged and prepared foods industry.
From today, the Food Products Division will be known as National Starch Food Innovation. (See attached logo).
With more than 50 years of inventions benefiting the processed food industry, National has broadened its approach beyond specialty starches into texture modification, natural and wholesome labeling and nutritional fortification, including “better-for-you” carbohydrates.
“Today, we represent more than starch,” says Jeffrey Laurent, Vice President, Asia Pacific. “Our new name reflects more accurately what we do: creating innovative food ingredients and finding solutions for our customers. We believe it will encourage the industry to take a new look at National Starch.”
In the last five years, National has won the international Institute of Food Technologists’ Industrial Achievement Award twice: for Hi-maize? resistant starch in 2003 and for NOVATION? functional native starches in 1998. Hi-maize?, a natural resistant starch made from Australian corn, also received the Australian Institute of Food Science and Technology’s prestigious Food Industry Innovation Award in 1995.
Among the company’s innovations are:
- the development of the first modified food starches that paved the way for the boom in canned and frozen convenience foods in the 1950s and 1960s;
- the first instant food starches delivering the full benefits of cook-up starches;
- the first commercial resistant starch (Hi-maize?); and
- the first functional native and organic starches for natural food positioning (NOVATION?/NOVATION Prima).
“We are well positioned to assist our customers in creating unique products — products that capitalize on the most important future trends in food processing,” said Laurent.
In particular, National Starch Food Innovation sees the future in wholesome/natural foods, foods with distinctive eating qualities and textures, foods that deliver important nutritional profiles and targeted delivery of consumer preferences.
Natural and organic food is the fastest growing sub-segment of the food industry in China/Korea/Japan today. Globally, the number of new products launched with a no additive/ preservative positioning has grown by more than 50 per cent over the past two years.
Chinese/Korean/Japanese consumers also want to improve the nutritional profile of their diets, without dramatically changing what they eat.
“This raises a number of challenges we can address for customers,” said Paul Broadfoot, Director, Nutrition and Business Development. “We can show them, for example, how easy it is to make more nutritious products without altering eating enjoyment or taste and how to include ingredients with clinically proven health benefits. National Starch Food Innovation can help our customers successfully navigate the future.”
National Starch’s flagship product in Asia Pacific is Hi-maize? fiber, the first commercially available natural resistant starch product in the world, launched in 1993. Made from corn, it is the result of Australian agricultural research, manufacturing expertise and food technology.
Hi-maize? acts as a dietary fiber within the large intestine and scientific research indicates that it offers real potential health benefits to digestive health, insulin sensitivity, weight maintenance, cancer and diabetes. National Starch is currently working with a number of food companies in Asia/China/Japan/Korea to develop high-fiber, lower carbohydrate products using Hi-maize? fiber for health conscious consumers.
About National Starch Food Innovation:
National Starch Food Innovation is a leading producer of innovative nature-based ingredients for the global food industry. The company makes viscosifiers, texturizers, mouthfeel enhancers, emulsion stabilizers, resistant starches and functional native starches that improve the eating experience, quality, processing, stability and nutritional value of foods and beverages.
For more information, contact:
Jarinthorn Thanasinlapakul, Rungnapa Chanviset
Spark Communications
Tel. 0-2653-2717-9 End.