National Starch Food Innovation has published a brochure for the North American food processing industry that demonstrates the benefits of the company's line of texture systems for dairy foods, sauces, soups and salad dressings. The eight-page PRECISA brochure explains how food formulators can transform the texture profiles of many foods or build back texture and the eating experience when there is a need to reformulate.
The brochure details the processing and end-use benefits the PRECISA Cream and PRECISA Cling texture system families can bring to a range of foods. PRECISA Cream products are designed for dairy-based foods, while PRECISA Cling products are targeted for soups, sauces and dressings. The product line is an output of the company's unique DIAL-IN™ Texture Technology, that can assist processed food producers in creating consumer-appealing textures and reducing the use of costly ingredients while maintaining excellent eating qualities.
"These systems serve two primary purposes–texture transformation and building back texture," says Suzanne Mutz-Darwell, senior marketing manager, texture, in a press release. "Sometimes food processors want to transform the texture of new or existing product to match an industry benchmark, enhance positive textural attributes or reduce negative textural attributes. And if they're reformulating for cost, nutrition or labeling, we can help them build back texture and the eating experience, to ensure their brands continue to be desired by current and future consumers."