Knowledge
Case studies.
A problem a manufacturer actually had, the technical route that resolved it, and what it shows.
10 studies across 8 industries
Meat & Poultry
Phosphate out of an emulsified sausage, with the yield held
A retailer specification that allowed no change to bite, slice, shelf life or cooking yield.
Meat & Poultry
A coating that was still on the product after reheating
Crumb loss that happened in frozen storage, not at the fryer.
Sauces & Dressings
A low fat mayonnaise that eats like mayonnaise
Correct on the viscometer, rejected by the panel. Two properties, measured as one.
Pasta & Noodles
A glass noodle that held its bite in the water
The answer to a cooking problem was three process steps earlier.
Dairy
An analogue pizza cheese that melted and also pulled
One word in the specification for a property that is two properties.
Meat & Poultry
A smoked sausage made without a smokehouse
The value was not the flavour. It was removing a batch step from a continuous line.
Seafood
A shrimp brine that added yield without rubberiness
Yield measured at the wrong moment is not yield.
Plant-Based Foods & Alternative Proteins
A hybrid burger that did not fall apart
The failure was at the bind, and the material giving the bite was making the bind harder.
Bakery
A loaf with two shelf lives instead of one
The inhibitor had bought four days of waste rather than four days of shelf life.
Frozen Prepared Meals
A frozen sauce that survived four freezes
It passed every development trial and failed in the market. The test was the problem.
