SEPTEMBER 2004    

NP makes another steps to provide our customers with a new touch of innovation. We have given our product lines a new phase of taste and improvement of the product base.

With our young and innovative spirit, our teams of R&D have allowed to further our interest in providing our customers better and more profitable base recipe and development on the software side. We have created a new Texture Improver Number 6, which reduced cost and enhanced the base products especially Potato.

Potato Extruded snacks is currently the most saleable product in the market. Its main ingredients containing mostly of Potato Flakes is the reason why high processing cost occurs. Starches such as potato, tapioca, and corn are added to help in the product expansion and flavor despite the starchy after taste. However, increasing the Starch composition does not help to further maximize the strength of the product, but loosing the potato taste and aroma.

Most formulation in this Region contains 100% of Flake/Granules and Potato Starch depending on the market requirement and situation. By adding only 1% of our Newly developed Texture Improver No 6, we can reduce the dosage of Potato Flakes or Granules up to 90% or even replace it with other cheaper raw materials such as Wheat Flour and Starches. It will not loose but enhance the profile of the Potato Taste in the over-all products produce. It also works well with Wheat Flour and other starched ingredients which makes the product taste better without suffering the original flavor.