National Starch Food Innovation’s (Somerset, NJ) has introduced PRECISA Cream 10, an ingredient for reducing or even eliminating milk fat in dairy products without losing creaminess.
National Starch Food Innovation’s (Somerset, NJ) has introduced PRECISA Cream 10, an ingredient for reducing or even eliminating milk fat in dairy products without losing desired creaminess.
The ingredient utilizes a starch-based optimized texture system. It was introduced at this month’s IFT food expo in New Orleans.
“Finally there’s a way to replace high-calorie, expensive dairy fat without making products watery, chalky, or gummy,” said Suzanne Mutz-Darwell, senior market development manager for texture at National Starch.
At IFT, the company unveiled concept non-fat yogurts made with PRECISA Cream 10 and NutraFlora, a natural prebiotic fiber from Corn Products International.
The Nutritional Outlook Podcast Episode 33: Keeping up with contract manufacturing
July 26th 2024Nutritional Outlook talks to Lauren Samot, commercial innovation leader, and Blayney McEneaney, sales executive at Vitaquest International, about trends within the contract manufacturing space, and the ways in which contract manufacturers like Vitaquest keep up with the market and differentiate themselves from the competition.