MoreNational Starch Food Innovation launched a new Website,
www.FoodInnovation.com/IFT2010, designed to inform the food industry of
the significant number of concepts that the company demonstrated during
the IFT Food Expo. The site, entitled “What you missed at IFT in
Chicago,” is a recap of the more than 20 concepts and prototypes booth
visitors sampled during the three-day show.
National Starch Food Innovation launched a new Website, www.FoodInnovation.com/IFT2010, designed to inform the food industry of the significant number of concepts that the company demonstrated during the IFT Food Expo. The site, entitled “What you missed at IFT in Chicago,” is a recap of the more than 20 concepts and prototypes booth visitors sampled during the three-day show.
The centerpiece of National Starch’s exhibit was put on by the Bridgewater, N.J.-based company’s CULINLOLOGY team led by Janet Carver, who also is the president of the Research Chefs Association. The team presented a display of 15 prototypes, including eight live demonstrations and unique dishes created to demonstrate how the company’s ingredients and applications expertise can help food processors create unique textures, reduce costs through ingredient substitution, fortify with fiber and improve processing and shelf life stability.
The website also includes summaries of the bakery, dairy and beverage kiosks, where visitors learned how to address such important food industry issues as weight management, beverage clarity, consumer preferred textures and fat and cost reduction.
National Starch Food Innovation launched a new Website, www.FoodInnovation.com/IFT2010, designed to inform the food industry of the significant number of concepts that the company demonstrated during the IFT Food Expo. The site, entitled “What you missed at IFT in Chicago,” is a recap of the more than 20 concepts and prototypes booth visitors sampled during the three-day show.
The centerpiece of National Starch’s exhibit was put on by the Bridgewater, N.J.-based company’s CULINLOLOGY team led by Janet Carver, who also is the president of the Research Chefs Association. The team presented a display of 15 prototypes, including eight live demonstrations and unique dishes created to demonstrate how the company’s ingredients and applications expertise can help food processors create unique textures, reduce costs through ingredient substitution, fortify with fiber and improve processing and shelf life stability.
The website also includes summaries of the bakery, dairy and beverage kiosks, where visitors learned how to address such important food industry issues as weight management, beverage clarity, consumer preferred textures and fat and cost reduction.
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