The starch specialist has developed a system for pinpointing the texture attributes of a certain food stuff, and quickly selecting or ‘dialling in’ the level and intensity of those required by the customer.
The method is meant to help food firms reformulate then build back the texture so that eating the product is still pleasurable.
It can be used to develop products that have the mouthfeel and other sensory attributes expected by the consumer, but reduce reliance on expensive or relatively unhealthy ingredients.
“Ultimately this technology combines the art and science of food formulation, translating consumer needs and sensory preferences into food systems that elevate eating experiences,” said Joe Light, head of global development for National Starch Food Innovation.
Light and Bob Allin, director of marketing for North America, presented a diagram of the approach to FoodNavigator.com at the expo. Allin called it “an initiative in knowledge management, capturing best practice from different regions and bringing them to others”.
First fruits
The first new texture solutions to have been developed using the Dial-in system were announced at the show. They are Precisa Cling for soups, sauces and dressings, and Precisa Cream for dairy-based foods.
Precisa Cling 20 and Precisa Cream 20 are texture systems for very demanding process conditions, including temperatures of higher than 190 degrees F, high sheer and low pH.
Precisa Cling 20 also comes in an instant version intended for cold process.
Precisa Cling 50 and Precisa Cream 50 are for more moderate processing conditions (150 to 190 degrees, moderate sheer and low pH.
Prototypes
Precisa Cling 20 was demonstrated in prototypes at the company’s stand, where visitors tested a range dressing made with 20 per cent less soy oil than a standard light dressing – a reduction that improves both the cost and the nutritional profile.
Precisa Cling 50, meanwhile, was used in a barbecue sauce that had 35 per cent reduced tomato pulp – an expensive ingredient – compared to an industry standard.
Award winner
At IFT this year National Starch also celebrated recognition of its Novation 4300 and 5300 functional native starches, which won a 2009 IFT Food Expo Innovation Award.
The starches were introduced in March of this year, and were the only food ingredients to receive the award. The other three winners entered processing innovations.