Our talented team of food technologists, chefs and scientists work with you to create products with real world impact. They don’t just work in the development kitchen. We make sure every product is technically viable, commercially strong and enjoyed by consumers.
Our knowledgeable team looks at every aspect of your product from ingredient selection to the final characteristics of your product. Physical structure, stability, shelf-life and flavour are all part of our development process. We also carry out informal sensory studies to evaluate and optimise key product characteristics. Mouthfeel, texture, visual appeal, smell and sound are all part of the eating experience and need to match consumer expectations. Our product development team takes all of these into consideration to keep your product innovation on track.
We can also advise you on health and nutrition platforms. You may want to achieve a specific nutrition label declaration to enhance product appeal. Or respond to high-profile health initiatives and legislative change by reformulating. Either way, our experts can guide you through the challenge.
And when it comes to scaling-up, the same detailed approach applies. We use our extensive knowledge and network of well-equipped pilot plants to run trials and use these insights to ensure a successful outcome.
Our expertise covers food product development in all its forms. Whether you are at the beginning of your NPD journey or reformulating to stay relevant, we’re here to give you the support you need.
Carole Bingley, RSSL - Technical Specialist Product & Ingredient Innovation