Developing a new product is hard work: very often trial-and-error, EUREKA’s and disappointments until a result can be brought to the market. As developer/ product technologist or process technologist it can be a tough nut to crack.
Clarifying the outlines, the constraints from either process or materials and translating into a series of product function requirements. What do we expect the product to do/ behave at what point in time.
Developing a prototype that should give a ‘proof of concept’, e.g. it is not final. The taste might not be OK yet, appearance can improve, but it works. After this prototype the real development starts: finetuning colour, flavour, texture, shelf life until we reach the desired goal. Everyone involved in development knows that up until this stage anywhere between 30- 200 trials might have passed already.
In order to skip a lot of this hard work many grasp to something that already has been development by someone in the past and is being sold in a mix, where also a lot of convenience comes into play.
Our scientific bakery articles offer in-depth insights, detailed analyses, and expert perspectives, providing a wealth of information beyond standard blogs.
Product challenges
Starch is a unique product due to both its physical and chemical properties and its prominent role in daily food consumption. 70/80% of all calories a...
A airy structure is essential for many baked goods regarding appearance and taste. The airy structure has its origins in the presence of air bubbles o...
Highlighting benefits and challenges such as texture improvement, moisture retention, and nutritional enhancement. It covers sugar and fat replacement...
It is only when we are formulating products without wheat flour and/or gluten that we appreciate the multi-functionality of this particular ingredient...
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