Hi-maize is the only natural, granular resistant starch available in the U.S. Within the last year Hi-maize has been formulated into many low-carb foods because of its ease of use, its natural identity and its strong clinical support.
The two expansions in 2004 are part of a three-year, multimillion dollar investment that National is making to support research, clinical studies, plant science, manufacturing, marketing and educational efforts related to Hi-maize and other novel carbohydrate nutrition products.
"We recognize that the overall availability of enabling ingredients like fiber was not sufficient to meet the avalanche of demand for low-carb foods in the past year. The food industry and ingredient suppliers did not anticipate the impact or the immense popularity of reduced-carbohydrate diets. The 2004 expansions reflect our commitment to support our customers who use National's innovative products like Hi-maize," said Jim Zallie, Senior Corporate Vice President, Natural Polymers Group, National Starch and Chemical Company. "Food manufacturers use Hi-maize because it increases the fiber content of foods without compromising the product quality, and in baking applications no other ingredient gives them the same combination of functionality and compelling label claims."
While the industry continues to monitor the highly dynamic low-carb market for growth prospects and sustainability, there appears to be one clear outcome already -- this market phenomenon has increased consumers' awareness about the dramatic impact carbohydrates have on health and well-being. "There will be opportunities to leverage this higher awareness in the next generation of carbohydrate-rich foods that are better-for-you. Many of our customers already recognize that Hi-maize's proven health-related benefits open new possibilities beyond just 'high fiber' and 'low-carb.' Hi-maize will blaze a trail to a new class of 'better-for-you' carbs," said Zallie.
National Starch pioneered the development of resistant starches and has committed itself for more than 10 years to providing clinically validated, natural and wholesome fiber ingredients for fiber-enriched foods and beverages. Hi-maize is the first resistant starch introduced to the food industry and delivers the health advantages of fiber to foods without changing the taste or texture. Hi-maize is classified as a type-2 resistant starch (RS2) and because it is not chemically modified, it can be designated simply as "starch" on food product labels. More than 40 published peer-reviewed, human clinical nutritional studies have shown RS2 starches to contribute specific digestive health and nutritional benefits. No other resistant starch has been studied this extensively in humans.
National Starch Carbohydrate Nutrition, a unit of National Starch and Chemical Company, manufactures carbohydrate-based nutrition products from natural, renewable sources for customers worldwide. National Starch grows its own proprietary, identity-preserved, non-GM, hybrid corn under contract to make Hi-maize. The company, which had sales of $3.05 billion in 2003, has its headquarters in Bridgewater, N.J., and is a member of the ICI Group.
For more information on Hi-maize, visit http://www.hi-maize.com or http://www.carbohydratenutrition.com, or contact the National Starch Information Center, One Matrix Drive, Monroe, NJ 08831. Phone: 1-800-797-4992. Fax: 1-609-409-5699. E-mail: [email protected].