National Starch Unveils Texture Center

Nationally recognized chefs and sensory and measurement experts joined company personnel and more than 60 representatives of major food producers on June 5, 2008 to inaugurate the National Starch Food Innovation (NSFI) Texture Center of Excellence, a state-of-the-art facility devoted to the understanding and improvement of texture in prepared foods.

Attendees saw cooking demonstrations and scientific presentations that highlighted the role of sensory qualities, particularly texture, in creating products with better perceived quality and higher consumer satisfaction.

Wylie Dufresne, founder and chef of wd~50, and Alex Stupak, pastry chef at wd~50, kicked off the day with demonstrations showing how food science and culinary skills can deliver distinctive textures. They later collaborated with NSFI’s Culinology® team in their new, high-tech kitchen on a texture-inspired tasting menu for a Champagne reception. The dishes included wd~50’s modern take on eggs Benedict, short ribs braised in red wine with mashed potato french fries, and a dessert highlighting use of sassafras, soymilk and sweet potato. All were made with National’s texturizing ingredients.

Two presentations covered the perceptual and scientific aspects of understanding and using texture to create better, more pleasing foods. Gail Vance Civille, president, Sensory Spectrum, Inc., showed how to use sensory evaluation to develop products with sensory qualities that please consumers and emphasized the important strategic role of sensory in the new product development process. Dr. Jozef L. Kokini, associate dean for research and Bingham Professor of Food Engineering, University of Illinois, discussed the use of scientific methods, such as rheology, to define the dimensions of texture and investigate consumer perception of such qualities as creaminess.

“We created the Texture Center of Excellence as a resource for the whole food industry, to develop a clearer understanding of how consumers perceive texture, and establish a scientific basis for creating textures that they prefer,” says Tony Delio, vice president, NSFI. “It represents our commitment to advancing the art and science of texture and to working closely with our customers to develop innovative, consumer-winning foods that have greater commercial success. Top chefs like Wylie Dufresne and Alex Stupak know that texture plays a role in customer satisfaction. We’re dedicated to helping the industry improve the texture dimension of processed food.”