National Starch Forms Research Partnership with Campden BRI

Working jointly, the two parties have explored the role of National Starch Food Innovation’s ingredients in a range of applications – from investigating the potential to create fibre-rich foccacia bread to analysing how starch can control the texture of biscuits

24/04/09 National Starch Food Innovation has formed a research partnership with expert food industry body Campden BRI in its latest bid to drive new product development. A fusion of ingredients expertise and independent R&D insight, this collaboration has already generated significant technical advancements for the food industry. With several projects to investigate the role of starch in baked goods in the pipeline, this success is set to continue over the coming months.

Research partnerships represent a valuable opportunity for ingredient suppliers. Through a unique synthesis of complementary capabilities, these collaborations stimulate innovation and optimise the R&D process, resulting in more breakthrough developments for the food industry. Boasting a team of specialist food technologists in conjunction with first rate facilities, Campden BRI is well positioned to support National Starch Food Innovation’s forthcoming projects.

One particular area of interest for this latest venture is bakery. Working jointly, the two parties have explored the role of National Starch Food Innovation’s ingredients in a range of applications – from investigating the potential to create fibre-rich foccacia bread to analysing how starch can control the texture of biscuits. A recent success story was the discovery that starch can replace margarine, butter or shortening in high ratio cakes and pound cakes by up to 95 per cent, and by 30 per cent in muffins and soft cookies. With no impact on taste, texture or shelf life, this advancement enables manufacturers to produce pound cakes containing over 60 per cent less fat than standard recipes.

Commenting on the collaboration, Alison Knight, European technical development manager, bakery, National Starch Food Innovation, said, “We are delighted to be working with food scientists from Campden BRI. Their comprehensive knowledge of bakery applications is indispensable, from the moment we formulate research objectives and methodologies, recipe formulation, ingredient testing and sampling. By gaining new perspectives on how our ingredients can be used, we can maximise our best concepts to help food manufacturers add value to their products.”

Dr Charles Speirs, Baking science and technology manager, Campden BRI, adds: “Our ongoing collaboration with National Starch Food Innovation is both stimulating and highly productive. By merging their uniquely functional ingredients and technical expertise in starch technology with our experience in bakery analysis and testing, we have achieved a winning combination that enables National Starch Food Innovation to deliver value-adding solutions for the food industry.”