National Starch Food Innovation Creates Partnership in Algeria
National Starch Food Innovation will be showcasing its extensive portfolio of specialty starches at this year’s Djazagro. At the show, a particular focus will be value-adding solutions for sauce, beverage and dairy manufacturers.
24 Feb 2010 --- Starch technology company National Starch Food Innovation has strengthened its Algerian capabilities by partnering with leading ingredient supplier Alsochem Reda Foods. This new collaboration fuses National Starch Food Innovation’s technical expertise and innovation capabilities with the convenience and flexibility of a full local infrastructure and stock supply.
Of this new venture, Albert Doreau, sales manager, North Africa, National Starch Food Innovation commented: “Over the past ten years National Starch Food Innovation has steadily increased its commitment to this key territory. For example, we recently invested significantly into a comprehensive support network for Algerian customers. This comprises a dedicated sales manager, based in Algiers, plus French and Arabic speaking customer service and technical representatives.
“Now, by combining our ingredient expertise with Alsochem Reda Foods’ extensive local sales team, we can offer Algerian customers higher levels of technical service and customer care than ever before. What’s more, our unrivalled portfolio of specialty starch ingredients is now stored locally in Algeria. This eliminates complex export procedures, enabling more streamlined supply chains and faster new product development.”
National Starch Food Innovation will be showcasing its extensive portfolio of specialty starches at this year’s Djazagro. The company has a strong history in delivering tailor-made solutions to meet a wide range of manufacturing and consumer needs. At the show, a particular focus will be value-adding solutions for sauce, beverage and dairy manufacturers. Technical experts will demonstrate how the company’s innovative ingredients can help reduce costs while improving texture, eating quality and visual appeal. Visitors will learn how starch-based alternatives replicate the textural and functional attributes of more costly ingredients, such as egg, oils and fats in mayonnaise, tomato solids in ketchup, pulp in fruit juices, and milk solids in spreadable cheese. The latest starch-based texturising solutions will also be unveiled on-stand, along with new ingredients developed to boost the fibre and wholegrain content of baked goods.
