Chemical & Physical Analysis
Developing your culinary product is a big step, but now you have to answer some larger questions like how long can my product be on the shelf to putting together a nutrition label and can I really reverse engineer my mother’s famous sugar cookies.
These are all important aspects of the culinary process, and require a healthy dose of science thoughts and applications.
We are able to do a chemical and physical analysis on the food product for the purposes of nutritional labeling or even determining an appropriate shelf life. Putting together an effective process design can save money, energy, and time.
It is not uncommon for different ingredients to be used as a product begins to scale or move from a home kitchen to a manufacturing facility. This is just one of the many instances where a product could benefit from reserve engineering or even a product reformulation. Maybe an ingredient is out of season, more expensive, or just not reliable to have on a large-scale basis.