National Starch Launches Texture System for Wafers

The new texturiser system can help manufacturers maintain crispiness in both high and low sugar formulations. Equally, it offers significant improvements in levels and types of crispiness in a range of wafer products.

14/11/08 National Starch Food Innovation, has announced the launch of a new texturising system to improve the crispiness and texture of wafers. The innovative approach, which can be tailored to suit manufacturers’ specific needs, offers the flexibility to manage levels and types of crispiness in a wide range of wafer-style products. 

Wafer-style biscuits and snacks can bring an element of energy and excitement to consumers in winter, while in summer, a crispy wafer provides contrast to a creamy, indulgent ice cream. However, it can be difficult to achieve and maintain optimum levels of crispiness while also responding to consumer demands, such as lower sugar and longer lasting freshness.

The new texturiser system from National Starch Food Innovation can help manufacturers maintain crispiness in both high and low sugar formulations. Equally, it offers significant improvements in levels and types of crispiness in a range of wafer products. Depending on the desired sensory characteristics, a bespoke formulation – which may be tapioca- or high amylose-based – is developed. The solution partially replaces flour and native wheat starch with no processing changes required.

National Starch Food Innovation takes a unique approach to texture, putting consumer needs top of its NPD agenda. Having conducted extensive research to discover which textural attributes satisfy particular needs, it works with manufacturers to deliver the desired level and type of texture in different products.