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national starch brings pre-gelatinised flour to europe
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national starch introduced an extension to its homecraft range of functional flours to the european market at fie this year called express 760, aimed at building viscosity and texture in instant and ready-to-heat foods. the company's main message at the london trade show focused around texture, and its mission is to enable manufacturers to make processed food products that have the same texture as home- or restaurant-made foods. the new offering, which was unveiled in the us at the research chefs association conference a year ago, is described as a pre-gelatinised functional flour derived from wheat, that gives viscosity in a variety of foods designed for cold water, reconstitution or microwave cooking. applications include instant soups, sauces, pancake mixes, batters and gravies. the texture is said to be smooth and pourable, and it has an opaque appearance and a mouthfeel typical of flour. "consumers are often let down by processed foods, as they are not the quality they expect at a restaurant or at home," terry thomas, divisional vp of national starch food innovation told foodnavigator.com at the trade show. the ready meals market in germany, france, uk, italy and spain is worth €8.4bn, representing growth of five per cent on last year, according to mintel. the analyst predicts a further 18 per cent sales hike by 2011 to reach €9.9bn. when you look at the uk ready meals market - the largest in europe - significant improvement have been made since the earliest offerings. but there is still room for improvement, and the company is aiming to gain an understanding of consumers and the gaps in catering to what they want, and develop a texture tool box to fix this. other benefits of homecraft express 760 communicated by the company are batch-to-back consistency. seasonal crop variations in wheat can mean manufacturers using traditional flours, on the other hand, might have to reformulate products. no step changes are required in using the ingredient, it has a neutral flavour profile, and a matches clean-label demands since it can just be described as a wheat flour. in addition to building its ingredient offering, national starch is seeking to change the language around texture. starch is the primary backbone for texturising in 40 per cent of foods. "we want to make starch more sexy ," said thomas. whereas previously one would have talked about "the viscosifying power of a starch", for instance, the company now talks of "the texturising power of a solution". national starch is also seeking build on its existing viscosifiers and thickeners to incorporate new attributes around texture. beyond engaging over texture, national starch has also made material investments to advance its capabilities. it has established a food creation centre in hamburg, germany, and also has a texture centre in new jersey, usa. national starch is a global company, but having these two centres helps it cater to local tastes. "we need to capture local tastes and textures, even within europe." others ingredients in the homecraft range include homecraft gold, which is said to give a luxurious twist to the texture of soups, sauces and ready meals. homecraft create 765 claims to be the first wheat flour to offer textural stability through as many as twelve freeze/thaw cycles.
Source :Food Ingredients Food Science - Additives, Flavours, Starch
Date :
16
November
2007
Category :
Grains,Cereals And Oil Seeds a
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singapore food industries is looking to boost its presence in the middle east with plans to help build a ready meals factory in united arab emirates. the company said today (9 may) it is helping with the construction of the site, to be based in abu dhabi. sfi is in talks with the uae over providing technical knowledge and the company said it is hopeful its ready meal products will eventually be produced on-site.
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two charities have issued a stark warning that unless there is a major overhaul of uk food and farming policies, there will not be enough healthy and nutritious food to eat in the future. in a report published today entitled feeding minds , the mental health foundation and the sustain alliance for better farming and food looked at around 500 peer-reviewed studies related to nutrition and mental health, conducted a national opinion poll concerning food consumption and perception and mental health history, and spoke with a number of experts in the mental health and nutrition areas.
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conagra's new 'green is good' marketing campaign for its healthy choice range shows just where food companies are targeting their resources. the campaign, which is aimed at health-conscious consumers, includes television advertising, in-store programs, free-standing inserts in local papers, consumer promotions and coupon sampling. "green is good," said bill partyka, vice president, healthy choice marketing for conagra foods frozen foods.
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anglo-dutch food company unilever this week reported faster growth in the leading brands, strong expansion of operating margin and strong progress for the fourth quarter of 2001. underlying sales grew by 4 per cent in the quarter, and by 4 per cent for the year. the impact of the company\'s disposal programme led to sales in the quarter being 1 per cent lower than last year. sales for the year, including the impact of acquisitions and disposals, were 11 per cent ahead.
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Coca.Cola
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PEPSI
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Mcdonald
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Nestle
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Mars
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Baskin & Robins
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Nutrika
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Mumika
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Chika
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the uk-based global supplier of 
less than one-third of european 
traffic-light 
roquette is extending its 
ohly is opening a 