LEBENSMITTEL CONSULTING
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LEBENSMITTEL CONSULTING
SPECIALIZED SERVICES IN FOOD, CHEMISTRY, MICROBIOLOGY, BIOTECHNOLOGY AND MATERIALS |
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PRODUCT AND PROCESS DEVELOPMENT Product development Many companies need help in developing new products. Typical problems that are encountered include stability issues, formulation to reduce costs, and to improve food safety. We help companies with these questions, especially those that are too small to employ a Ph.D. Food Scientist. Some of the foods that we help with include canned products, sauces, fruits, vegetables, engineered foods, frozen foods, and refrigerated foods. We also help with the development of shelf stable, fresh, aseptic, high acid, low acid and refrigerated foods. These different food groups can have stability and quality problems. We help the processor formulate products to maximize their quality. The maxim "you can only preserve and not improve the quality of food products during storage" is important to remember. Formulation is the main hurdle after ingredient quality. Food Processing Every processor also knows that the process used is a major hurdle in developing a new product. While a processor can often make a new product using existing process line, there are times when changes in the process can produce major changes that affect the marketability of that product. Our staff has many years of experience in how to process food products and how to maximize the process at each unit operation. The selection of the right process will not only give a higher profitability, but also enable retention of the highest quality product. We also have pilot plant facilities to aid you if extensive preliminary process development work is necessary for your application. Working with your equipment manufacturer is also often important as small change-part alterations in your equipment improve your products. |
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