Research & Development

New product development – Healthy food

Starting from the idea generation to the successful launch of healthy food product. Through scientific research and medical evidences and their impact on human consumption. Competitor samples analysis, Shelf-life studies of healthy food, Sensory evaluation of healthy food, Nutritional analysis and labeling of healthy food. Interfacing with the production department for healthy food product development trials to ensure the product is manufacturable, to ensure the low cost production and short production times of healthy food by maintaining quality standards and documents, followed by training and instructions to production staff.

Providing technical solutions to sales, marketing, and customers.

Sets standards for healthy food Raw Materials, Packaging Materials and Finished Goods, Seeks and ensures healthy food conformity as per health and municipality standards.

Cost reduction in existing raw materials, packaging materials and finished products and Enhancement of healthy food products by giving it extra features, improving its performance, changing its appearance, or making it cheaper to produce, etc.

Waste Management in Sugar Industries and Oil Refineries, helping feed manufacturers for healthy food to cattle- evaluates production waste and make recommendations on healthy feed – develops animal healthy feed formulations from production wastes of sugar and vegetable oils.

Sensory Evaluation / Taste Paneling

Today’s consumers/customers are judicious, demanding and more knowledgeable about the healthy foods and expect the food products which are absolutely safe and hygienic, worth of good value and of high sensory qualities. Therefore, knowing consumers’ preferences and perceptions of the sensory characteristics of the healthy foods and beverages are very important to food manufacturers all around the world.

“Without appropriate sensory analysis, there is a high risk of market failure.”…”Sensory analysis is too frequently often overlooked as a requirement before product launch, and is often carried out to a poor standard.” Arazi, S., Kilcast, D. of Leatherhead Food RA, Food Processing Journal April 2001, 21-22.

Understanding Consumer Perceptions We all know what flavors we like and dislike. Our opinions of scents and sights are also very individual. Understanding consumers’ perceptions of products and their packaging is necessary to help ensure a product doesn’t fail in the marketplace.

Sensory evaluation can be used by food companies:

  • To improve the sensory quality of a product or to ensure inter-batch consistency
  • To understand the sensory characteristics of their products and how they influence consumer preferences
  • To understand how their product performs against competitors’ products in relation to consumer perceptions and or sensory characteristics
  • To determine whether or not consumers can detect differences between products, e.g. ‘me too’ products, or changes in the product due to recipe modifications
  • To influence product listings with retailers by presenting independent research demonstrating that the company has a greater understanding of their products profile and consumers
  • To assist in the determination of the shelf-life of healthy food products (in conjunction with microbiological testing).

Help with design, analysis and presentation Design aspects that need to be considered for a taste test, for example, include:

  • sample size and type
  • order of tasting
  • record responses
  • how many products a tester can taste in a row, and
  • whether the test is conducted ‘blind’ or not.

Expert Sensory Evaluation in healthy foods

  • Olive oils (extra virgin, virgin, pomace / refined)
  • Butter & Margarine (Butter and Its blends with vegetable fat, vegetable fat spreads)
  • Specialty fats and Cocoa butter and its alternatives
  • Chocolates (milk, compound, white, dark)
  • Ready to eat healthy food products

Registered and recognized “Food Expert” at:

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