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.
Ingredients firm National Starch has launched a gluten-free flour that it claims can boost dough hydration and improve functionality compared to gluten-free starches typically used in premium bakery goods.
Three out of four companies which won an Innovation Award at the Institute of Food Technologists’ Annual Meeting and Food Expo in Anaheim, California, were recognized for their food processing inventions.
National Starch Food Innovation has introduced a range of natural,
grain-based ingredients, which it claims maintain the positive
attributes of traditional flours while expanding and improving the
ways they can be used in packaged...