National Starch Food Innovation Opens New Concept Kitchen for Culinology

The Concept Kitchen will allow National Starch Food Innovation to demonstrate its technologically advanced products in an inspiring setting to assist UK customers in turning their culinary visions into reality.

Aug 5 2010 --- National Starch Food Innovation has invested in a state-of-the-art new demonstration kitchen facility at its Manchester office to enhance the company’s Culinology expertise in the UK. The Concept Kitchen was unveiled by Jorgen Kokke, Vice President & General Manager EMEA, at a gathering of 30 guests.

At the forefront of the European retail sector, the sophisticated UK market demands innovative ingredient solutions that offer consumer-friendly labelling, cost-effective formulation and diverse textural attributes that surprise and delight. The Concept Kitchen will allow National Starch Food Innovation to demonstrate its technologically advanced products in an inspiring setting to assist UK customers in turning their culinary visions into reality.

During his opening speech Kokke commented: “With professional kitchen facilities and pilot plants at key sites around the world, National Starch Food Innovation understands the importance of working with commercial chefs to develop formulations that can be cost-effectively scaled-up, are process-tolerant, ensure optimum shelf-life stability but ultimately inspire culinary excellence and satisfy diverse consumer needs.”

Following Kokke’s opening speech, consultant chef Chris Lightfoot presented a live culinary demonstration in the new facility. Guests were treated to a miniature three-course meal consisting of pea and ham soup to showcase Homecraft Gold, succulent meatballs made with N-Hance 59 served with a spicy tomato sauce freshly prepared using Novation 3600 and, to end, individual trifles containing reduced fat sponge cake made using N-Dulge FR and custard containing Novation Indulge.

Demonstrating National Starch Food Innovation’s global Culinology expertise, the opening of The Concept Kitchen coincides with the recent appointment of Janet Carver, Culinology Group Leader to elected president of the Research Chefs Association – the leading professional community for food research and development in the United States. Carver’s election marks the first time a representative from a speciality starch supplier has held this prestigious post.