Reformulating a product is a balancing act: sugar, salt or saturated fat go down, cost pressure goes up, and the product still has to taste and perform the same. I help you find that balance and get it to the factory.
What I can do for you
- Concept-to-launch development of new food and beverage products
- Reformulation for health (less saturated fat, sugar or salt), clean label and cost
- Texture, structure and stability problem-solving
- Sensory testing set-up and consumer-relevant product specifications
- Scale-up support from pilot plant to production line
Questions I often help answer
- How do we reduce saturated fat without losing texture?
- Can we replace this ingredient and keep the same shelf life?
- Why does our product behave differently in the factory than in the lab?
Relevant experience
My portfolio covers spreads, margarines and shortenings, sauces and dressings, creams, bakery, snacks, beverages, ice cream and functional foods for retail, food service and industrial customers.