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Product Development

The category about food product development.

  4. Research opportunities

    Hi! I am a food scientist with experience in food product formulation, prototyping and sensory analysis with keen interest in alternative p…

  5. Chili powder covered almonds

    Hello, I am trying to coat roasted almonds with a chili powder mix using gum Arabic as a binder. I am using 1: 1.5 gum to water ratio and h…

  8. Softer Gummies

    I am working on a gummy made with pectin and high set starch, but resulted in a firm texture. How can I make these gummies softer? The gumm…

  9. Spread product

    Hello Friends, I developed a water based choco spread, i have a brix of 70, pH 5.8 but i am experiencinng bulging after few days. Dont forg…

  10. Onion ring production line

    Continuing the discussion from Onion ring: For now my target 300 kg per hour from fresh onion peel it washing dryed than chopped onions mix…

  11. Pectin Gummies

    Hi Can you suggest me a high methoxyl pectin thats well suited for pectin based gummies with 70-75% TSS and high in acid.

  12. Seasoning powder discoloration

    Hello dear professionals, I am currently developing a seasoning with a brown appearance using liquid caramel. After pre-blending with the c…

  14. Best quality fried product

    is their any experience regarding onion frying? -which one is best for onion frying? in oil or in ghee? -which one provide best crispy text…

  15. Garlic paste color

    In a standard Lebanese garlic paste recipe prepared with the same proportions of ingredients and the same process (garlic cloves, lemon jui…

  16. Extrusion based snacking

    can any one say how to retain natural colouring in extrusion without any added synthetic colours and should be operated at 140 degree centi…

  19. Carbonated Beverages

    How can i blend well my sucralose with my beverage syrup lm experiencing a strong after taste after dilution of 1:3.

  24. Multigrain chocolate

    Hello food Technologist I want to make a Multigrain chocolate, but I am not able to choose the best binder for the chocolate, so that I can…

  31. Bread design

    Hello everyone... I'm doing Small bakery unit. Now I'm interested to launch bread. Please give me recipe.

  32. Tomato juice production

    Hello, my name is Kephas, I am doing a research on making tomato juice, I need a help on how to preserve it using natural spices, and if an…

  33. Crystallization of glazed puddings

    Hi everybody! I have crystalization problems! We use glaze to cover puddings. The glaze´s composition is 86% powdered sugar and 14% albumin…

  34. Reverse spherification with oil base

    Hi, I have been trying to make an oil-based reverse spherification product. See this link for the basic process with water: https://www.che…

  35. Effect of kiwi on meat texture

    I want to study the effect of kiwi on the texture of meat. I propose the following method for a one day experiment: -marinate steak chunks…

  39. % broken rice chips

    Hi all, I work for a corn chips company and we are developing rice chips. I've noticed %broken for rice chips is three times more than for…

  41. Fermentation

    Hello guys i was just wondering what else can a kombucha scoby be used to ferment apart from tea and coffee or how can one come up with an…

  44. Low GI bread

    Hi everyone! Currently we are developing a low GI bread using whole wheat flour, Barley powder, chickpea powder and a very lower amount of…

  47. Protein Bars

    Hello, I'm working on high protein and sugar-free enrobed protein bars. The bar is whey protein and Soy Protein Isolate based. Unfortunatel…

  49. Coconut milk

    Hi, please can you help me to find a solution for my problem with the coconut milk.When I drained it the milk in nut milk bag its great, bu…

  52. Pop-corn salt

    Hi guys What is the percentage of salt added for the production of salted popcorn, please?

  53. Turmeric Rich Milk

    Dear FST desk members, First of all thank you for keeping updating your post and views on different topics. I would like to know your view…

  54. Cake decoration gels

    What is the role of sodium citrate in cake gels? Will it has a negative impact on structural properties of gels?

  55. Plant based egg product

    Can anyone let me know about a plant based ingredient that can act like egg with respect to coagulation during omellete preparation!?

  59. Fish processing technology

    Hello Folks, whoever has been to the Fish processing industry, Kindly may I get any related Processing Technology methodologies, steps, and…

  61. Caramel Based Popcorn

    Hey, hi i have been work on coated popcorn (Caramel based) issue which i am facing is i am not getting authentic flavour & Aroma of caramel…

  63. Non Moving Items

    Hii all i want to use rancid almonds, where can i use because i have 5tone rancid material and i don't want to discard there is lots of mon…

  66. Masking sour taste

    Hi all, Do any of you have experience with masking sourness (from organic acids) without affecting pH? The whole process of making this pro…

  67. Vegan Gummies

    Hello everyone! I am trying to formulate a vegan gummy based on agar agar and I am having issues with the texture. If you have recommended…

  68. Hemp Seed Cake Processing

    Hello Everyone, I am an aspiring entrepreneur and would like to venture into the possibilities of processing Hemp seed cake ( Cannabis sati…

  69. Sodium Citrate

    I know that the tri sodium citrate is a buffering agent and it helps in maintaining stable pH. But on what basis its quantity will be calcu…

  72. Shelf life of cooked pasta

    Does anyone have any suggestions to achieve 7-10 days shelf life in cooked pasta (dried pasta, which is cooked to 85oC, cooled to 4oC) and…

  73. Drying Techniques

    Which is the best drying technique suitable for the pulses and dry fruits on a industrial basis for reducing the moisture content without c…

  76. Bread innovation

    Hi everyone, Recently the fungi's observe on bread within 2 days from manufacturing. We doesn't arrested this problem. Please give me a bet…

  79. Formulating water enhancer

    Hi, I am trying to formulate a water ehnancer with all natural ingredients. Please put in your suggestions.

  80. Syneresis in Cheeses

    I am formulating cold pack and reformed cheeses that seem to be working well with one exception. When I add dried cranberries to either for…

  82. Quality testing

    I have stored fried onion, which were fried before 1 month and used those fried onion in our recipes product and I have to store this recip…

  84. Traditional wine production

    Hello fellow food scientist. I am producing a wine locally using mango fruit. The wine is undergoing production process I.e fermentation. I…

  88. Tahini halva

    What is function of carbohydrate in tahini halva? Tahini is paste of sesame seeds

  89. Dairy Free whip Topping

    Dear Community, I Would like to get some insights on whipped topping (Dairy free). Are there simpler ways to know which emulsifiers work to…

  91. Mixing fruit dehydrated powder

    I have to mix lemon powder in jaggery to preparing beverage. In powder format I mix both. Whether it will be go nice or not. Another thing…

  92. Seasoning for microwavable popcorn

    any one can guide us how seasoning is applied for microwavable popcorn before packing the ration of corn kernel, oil, and seasoning both po…

  93. Honey Spread

    Hi Everybody I am trying to develop Honey spread, and I am facing stability issue. I observe that the creamy texture is disturbed after I s…

  94. Ice Cream with Treacle Ribbon

    Hi Everyone,: blush:: slightly smiling face: I'm developing an ice cream with treacle ribbon within the product and I want to keep the trea…

  95. Water activity and Reaction Rates

    I have three products with the following water activity & moisture content. Can you tell which reaction should I be more concerned with for…

  97. Discoloration in Mayonnaise

    Hi Professionals, What can i do to address discoloration in mayonnaise after 4month production. It discolored rapidly from off white or whi…

  98. Meal replacement production

    Hello, I am looking for some advice on product development. I am a scientist but not a food scientist. I have a formula for a meal replacem…

  99. Shelf life of Hello Panda Biscuit

    We need to extend shelf life of hello panda chocolate paste filled biscuit biscuit becomes soggy after few months we checked the moisture c…

  100. Shortening alternative

    I need to use a shortening source with 0 transfat and healthy for children 3 years and above. Butter has Atleast 1 unit trans fat can't use…

  104. Rheology modifier

    Which is best guar gum or xanthan gum for mango juice formulation?

  106. Product development

    What is your opinion about carrots sauce? What is about market acceptability? Need reviews

  107. Chicken cooked ham

    Hi everyone! Not sure if this is the right place for my topic, but anyway... I am looking for a recipe for cooked chicken ham, made from br…

  108. Silver color coated dragees

    Kindly refer me the color and chemicals to make silver color or lustre coating on sugar balls. I want to make silver color calls like that…

  110. Pectin Origin

    Hello Everyone! I am trying to find a low methoxyl pectin for making vegan gummy candy. However, suppliers are offering me citric-based or…

  113. Manufacturing of Non-Dairy Ice Cream

    Hi, We are planning to manufacture non-dairy ice cream, would like to get some input on the market of the product and also the process for…

  114. Sponge vanilla cake

    Hii Could you let me know the reason behind the crumbliness and dryness of eggless sponge vanilla cake on the first day itself.

  115. Research proposal for phd

    Hello all, I need guidance for making a research proposal. I have been planned for my PhD and the topic was food product development and st…

  119. Shelf life study

    Hello! Good evening! I need information about how i conduct the shelf life study of confectionery products? which type of equipment will be…

  120. Low-methoxyl pectin gelatin

    Hello everyone! I have been working in the prototype development of a vegan gummy candy. I am using low methoxyl pectin, with calcium propi…

  122. Preservatives in baked product

    We've formulated a product that is high protein and is baked. There is about 20% water in the raw product (we haven't measured how much is…

  124. Energy bars

    What type extruder will suitable for energy bars..

  126. Liquid Caramel

    Need some help anyone knowing how to produce liquid caramel color Type-III, Type-IV,

  127. Gluten-free biscuits

    WHAT IS GLUTEN? The definition of gluten made by the Codex according to the special dietary standard for the use of people with gluten into…

  130. Potato Cookies

    Hello all, Am currently working on Development of Gluten free Cookies from Potato starch. In addition, I intend to add some fuctional ingre…

  131. Dissolving solution

    I have small amount of rosemary herb powder mixed in a cup of water and it's only party dissolving. I was wondering if there is another pow…

  132. Software for food safety

    Can someone helping me answering this survey? Thank you! https://www.surveymonkey.com/r/CJGBTTG

  133. Bitter issue

    Hello everybody! I have been worked with apple juices made from pulp. Lately my product start to develop a bitter taste, after 2 weeks appr…

  136. Aging of grains and pluses

    Hello, I'm very curious about aging of grains and pulses. How to know if grains or pulses you purchased from market to manufacture a food p…

  141. How to make extract?

    I have to make extracts of grape seed and guava residues. I have seen different extraction techniques but berely understand any. Can someon…

  142. Starch based biofilms

    Hello everyone, I am producing starch based biofilms, from wheat, corn and tapioca starch. I am facing difficulties with tapioca starch and…

  144. Ready to drink juice

    May you please help with information on a ready to drink juice, either 100%, cordial taste or made from syrup with No after test. Or if pos…

  146. Antiinflammatory Pickle

    Hi Friends, I am from India having a logical idea to fight against internal inflammation to reverse metabolic Syndrome. Turmeric and Salt i…

  151. Need help: Yam Filling

    Hi, I am working on a project and having trouble in color and shelf stability of yam filling. I use 23% fresh yam and 23% of water also, wi…

  154. Spreadable cheese challenges

    Evening professional, am currently working on cheese project but have not been able to achieve a stable shelf life, sometimes I increase th…

  155. Article for spirulina based questions

    Spirulina — Classified as a cyanobacteria, or blue-green algae — has been used for centuries as a food source in other countries. Spirulina…

  156. Food graded edible ink

    Aoa Anybody who had worked on the preparation of Food graded edible ink I have to use that for the printing on surface of Lollipop.

  159. Problem with protein coagulation

    Hello everyone, I have just been A new member of the forum. Actually, i am currently getting a problem with my dairy product. I really appr…

  160. Preservatives for raw energy balls

    Hello there What type of preservatives is best for such formula 70% date paste 10 % whey protein isolate powder 5 % coconut shredded 5 % ca…

  163. Craft Beer production

    Learn to about new production of beer. Craft beer by different country style. Taste, flavours, brands, colour, etc.

  165. Frozen pasta flow chart

    Are we want to make frozen pasta, is it possibile or how can l make? I need a procees flow chart

  166. Photosynthesis (c3 ve C4)

    Hi everyone, I want to know, how to make the plants c3 or c4 photosynthesis. How are c3 and c4 crops distinguished? What should be done for…

  167. Msg replacer

    Hello everyone, I need an idea for msg replacer in the market. Thanks

  170. Bake stability test of filling

    Hi all, Please share with me if you have the method of testing baking stability of a filling filled in the bread (eg: cheese filling) Curre…

  171. Beverage development

    Dear all, I am into fruit drink development focused on non nutritive sweeteners but wondering on how to mitigate the problem of after taste…

  172. Powdered seasoning Clumping

    We are making flavored powder seasoning from some time. The product stays fine through out winter / dry season but starts caking during sum…

  173. Onion ring

    Have anybody can help me how produce onion ring. I want produce it from fresh onion By forming with forming machine

  174. Vegan Ice Cream

    Hello, I want to develop a vegan ice-cream. In my country, there are very few vegan ice cream manufactures, and they all use coconut-cream…

  175. Multiple spice mix

    Hello fellow Food Scientists and Technologist. I want to develop a multiple spice mix which can be applied to various delicacies. Thanks. O…

  177. Increase shelf life of marshmallows

    Hello, I am not a food scientist so I'm looking for help as to why my marshmallows don't last a minimum of 3 months. a few factors: I live…

  178. Sugar cashews shelf life

    I'm facing an issue with sugar coated cashews. After coating cashews in pan and cooling. After packaging in two weeks cashews become soggy.…

  180. Oil separation in protein bar

    Hi All, I am working on a protein bar containing peanut butter. However, there is oil/ fat separation coming from peanut butter. We have us…

  182. Indian Papad

    What are the factors, that affects the puffiness in papad? In papad made from rolling methods. Why sodium bicarbonate isn't working similar…

  183. Stabilizers combination

    What stabilizer combination work best for a recombined dairyless milk (hot process) What do you think about Carrageenan & CMC + E471

  185. Cake industry

    Hi everybody. Are there any book or others about cake production? Thank you so much have a nice sunday🤗

  189. Plant-based milk oily taste

    We developed a plant-based milk based on pea protein. It tastes great when I use a neutral oil such as coconut RBD but then tastes off and…

  190. Dragees and its method

    Can anyone explain how well could almond dragees and hazelnut dragees are made, and also procedure when to add shiner and quick lac to be p…

  193. Cup noodles shelf life

    Can we have cup noodles shelf life for 15 months. What need to be taken care for that.

  194. Blister frying peanut

    Dear all, We are trying to produce blister frying peanut using dual frying. but after frying the peanut does not get hard texture. its gett…

  197. How i can reduce fats of chips

    Hello we want to produce potatoes chips with batch producing after frying we have a lot oil in product how we can reduce of oil in chips

  199. Non-dairy whipping cream

    Hi guys, What would be the recommended storage temperature of non-dairy whipping cream? It is UHT processed(142'c for 5 sec).

  200. Roasted Peanut

    HI good afternoon every one, Can I know the Procedure to roast the peanut like tong - garden

  201. Vegan Instant pancake mix

    I am developing vegan instant pancake mix to replace egg I use tapioca starch and replace dairy milk powder I use soy bean milk powder but…

  202. Coating cashew nuts

    Hi, I am having a problem of spice coating from cashews coming off after packaging. We are using coconut oil to coat the spices after dry r…

  205. Recipe for Jordan almonds

    Hi folks, I'm new to panning and coating. I would love to learn how to coat hard sugar for Jordan almonds. Any help is highly appreciated

  207. Roasted almonds temperature

    What is the best temperature to roast almonds? Currently we are roasting at 150 c for 30 mins in an industrial convection oven. Even we kee…

  208. Texture of the Turkish delight

    Hello everyone, I would like to ask a few question. At first, I work in a factory that produces Turkish delight with lemon flavour (natural…

  209. Industriel muffins premix

    Hello everyone, my name is Youssef, and I'm 22 years old. Today, I want to share my excitement about a project I've been working on. I'm ea…

  211. Instant tea premix

    Instant tea Premix: when made with normal thickner like Maltodextrin, MCT Powder, HOSO High fat powder, WMP; The instant tea premix is very…

  212. Dry Roasted Flavoured Cashew Nuts

    My team and I have developed honey mustard dry roasted cashew nuts, the recipe is as mentioned below, but we are facing a big problem - tha…

  214. Porridge composition

    want to make a porridge consisting of maize meal, soya meal, milk powder and cinnamon. Primary ingredient is maize meal, I need help with r…

  215. Plant-based protein extrudates

    hello guys, i need some informatıons about the process of meat analogues extrusion How can we adjust the amount of water we feed to the ext…

  216. Pancakes shelf life development

    Hi guys! I am using coconut flour in my pancakes which is decreasing the shelf life of pancakes. Suggest me some alternatives?

  217. Cream cheese

    Can you tell me influense of additieves in production of cream cheese? Guar gum, carageenan, tara gum, locus beem gum i etc...

  219. Starch in meatballs

    Hey, Are there any thumb rules regarding the starch recommend to use in meat balls. Any literature reference? I usually use bread crumbs an…

  220. Alginate crunchy broccoli cubes

    Hi there! Any ideas on formulas to try making vacuum-dried broccoli cubes using sodium Alginate first. We want to create a solid blocks usi…

  223. Water dispersible oils

    Hi all I am looking for water-dispersible oils that are odour free and tasteless but food-grade at the same time. Have you had any experien…

  226. pH of Non-Dairy Whipping Cream

    Hi Guys, What is the optimum pH level of non-dairy whipping cream. 1) Raw cream 2) After processed i.e., whipping cream. Thank you

  227. Gummy candy

    Hello Friends, We are manufacturing Pectin Based Gummy Candies, and many times during trails I have faced a change, that the solution becom…

  228. Modified toffees

    Hi, We are taking the trials of eclair toffees. But it's take a 47-50 minutes to rich the temperature @120°c in batch cooker. Hence we not…

  229. Gin and Tonic RTD

    HI, Im looking to make a Gin and tonic RTD. I understand the amount of gin, water, sugar and quinine I will need to add. What levels and su…

  235. Jelly / Gummy Candy Production

    Merhabalar ben ödevim olarak jelibon geliştirmek istiyorum ancak jelibomnuma ekleyeceğim aromayı hangı fazda kaç derecede ekleniyor bulamıy…

  239. Emulsifier for all oil cake mix

    I am trying to convert formula based on emulsified cake shortening to dry emulsifier. The recipe needs to support all oil. Any help or dire…

  244. Seasoning Granules

    Currently developing seasoning in granule format but it is still loose (did not formula into granules) after passing through granulating ma…

  247. Processing of frozen potato chips

    Hello guys i need your help, I have been making potato chips for about a year now, my processing goes as follows. After peeling and slicing…

  248. Gummies and gellies

    Hi all, I was wondering how they make sugar free gummies while retaining the sweet taste, do they use sugar alcohols, can anyone explain th…

  250. Mango juice Oxidation Problem

    Six months shelf life Mango juice with 12% Mango pulp is getting oxidised note with in 4 months after adding Ascorbic acid also. Please hel…

  252. Idea for new product

    I have an idea of creating gummies that have herbal taste that gives to kids who have hate on tablets or syrup Kids are very upset with the…

  257. Sugar free pectin based gummy?

    Has anyone had success in creating a sugar free gummy that is pectin based? I'm trying out a formula with Maltitol, erythritol, isolmalt an…

  260. Plant based yogurt

    Hello. I have been trying to develop a plant based yogurt from millet, brown rice, cashew and coconut cream. It tastes great. However I fin…

  261. Unrefined Edible oil

    Hello guys So I have been thinking of edible oil pressing and filtration without the refinery process. Will the product(oil) be stable for…

  262. Leaf Protein Isolate

    Hello everyone, We are developing a a method to extract RuBisCo protein from leaves. We want to know 1. What is the industrial feasible met…

  263. Gummies preparation

    What made the gummies melt we are preparing the gummies by using the pectin, sugar syrup, fruit juices, corn syrup, citric acid after refri…

  265. Texture and chew

    Hi Everyone, I am trying to develop a vegan meatball however the meatballs are too soft. can anybody suggest as to what will give the meatb…

  267. Lupin as a coffee Substitute

    Note: Specified with location (United Kingdom participants) Dear participant, My name is Sankavi Sekar and I am currently studying at the U…

  268. Mango juice filling in bottle

    Mango juice not filled up to brimful. Is it going to affect my product with rapid oxidisation or any other issues.

  269. Looking for a cocoa powder supplier

    Hi all, I somehow got a hold of an old sample of cocoa powder called Malaga 10-12% and used it in a formula. Customer loves is, does not wa…

  271. Juice Manufacturing

    I have made juice of Orange, Apple & Mango; with Sodium benzoate as 0.2% with 12% sugar, but it is failed within 45months. What may be reas…

  272. Preservation of Halwa

    Hi. I need suggestion on type of food preservative which can be used to extend the shelf life of Omani halwa. It is basically a traditional…

  274. Ice cream production

    What are the uses and purpose of using Liquid nitrogen spray during cone ice cream production? What are the effects on ice cream? (CHEMICAL…

  276. Sparkling water

    Hi, I am trying to develop a no sugar or zero cal sparkling water. The ingredients used are erythritol and monk fruit. Natural flavours and…

  280. Jelly date

    hello, how can I add dates to jelly without losing their nutritional value

  281. Cup cake recipe without egg

    Did anyone worked on cup cake recipe without egg? Would you share your technical challenges and organolaptic comparison with egg version.

  285. Cranberry products

    We are Made New Product Cranberry Juice but that Cranberry Pulp how to purchase Vendors details. Kindly Suggest and share details.

  286. Vegan gummy bears

    I am making a vegan and clean gummy bear with pectin. My recipe has lime and strawberry concentrate (pH around 3.5) and a syrup. I use pect…

  291. Processing Stages

    food preservation and processing Food preservation is a key part of food processing. Preserving food is a form of processing it, and many o…

  292. Gummy bears sugar free too viscous

    Hi, I am making sugar free gummy bears 9.5% gelatin 43% maltitol powder 40% chicory root fibre Rest water, citric acid etc. They are too vi…

  296. Gummies: Gelatin and pectin

    Hi, I'm trying to formulate gummies and i am having issues with texture. I want to mix pectin and gelatin. I'll be pleased to have som help…

  300. Roasted and salted sunflower kernels

    Hello we want to roasted salted sunflower kernels produce but our salt not sticking to our kernels how i can do it to stick the salt to ker…

  301. Gummy with xylitol

    I want to create a vegan gummy with xylitol but no other sugar/syrup/sucrose. Can I use carragenan buffered with trisodium citrate to get t…

  302. Melting of gummies

    We are preparing the gummies with sugar boiling the sugar at 112 degree Celsius at 85 percent sugar concencentration for 50 grams of sugar…

  303. Seasoning color

    Hi, I want to achieve the exact seasoning color of the attached image. Can someone guide me.

  304. Dates' sugar and carob powder

    Hi Dears, Here we produce dates' sugar, dates' molasses, carob molasses, and carob powder, of course, all of which are 100% natural or orga…

  306. Low sugar high protein snacks ideas

    Hello everyone I'm glad I'm in this forum to ask and get help Special thanks to Mr Food scientist here in the forum for his help and guidan…

  307. Liquid Caramel seller

    Hello fellow food Technologist, I am working on benchmarking a seasoning but I am having issues with brown color. Please, I really need hel…

  308. Freeze dried Mango Cubes

    We want to make freeze-dried mango cubes from the mango pulp. We have tried but the shape gets distorted, also in blast freezing the pulp g…

  310. Processing of spices

    Hey, Any one guide me about green chilli powder, I have some questions - after sun-drying green chilli color is not much good. How to impro…

  311. Processing of corn nut

    HI, Greetings to all Please help to manufacturing of corn nut and what type of corn we can use in producing of corn nuts. as i have tried t…

  312. Honeycomb, Sponge Candy Whipping

    Does anyone now how to make Sponge Candy in large batches like the pros. I use a very thick copper pot that most companies like Watsons can…

  313. New product

    Any Suggestion for new product development ideas? For my mini project

  315. Fruit flakes with out corn

    Now I'm pursuing M.SC FOOD TECHNOLOGY we want to develop a product we have to choose a fruit flake for our products development we want to…

  317. Whip cream crack

    Hello all, I want to discuss about whip cream crack issues. I try not to over whip, maintain a low density (Range between:0.22-0.24), don’t…

  320. Food Grade Silver Coating

    We want to do silver coating on baked product surface. Please suggest for spray based food grade silver coating (product and technology) th…

  322. Extruded Corn snacks

    Please house we want to produce extruded snacks from corn. Can any one help with the formulations and procedures to get a crunchy snacks. D…

  323. Green oils colour retention

    Hello, What is the ideal temperature to reach when making green oils to prevent chlorophyll breakdown? Are there any other measures that ca…

  327. Vanilla flavored seasoning

    Hi there, Has anyone come across vanilla flavoured milk powder based seasoning for corn based (extruded) product? Target group is: Children…

  330. Sodium Nitrite and Caramel Flavour

    Hi everyone, Hope all of you are great and safe. I am currently developing a premix for a cured meat, and we try to include the liquild car…

  331. Cocoa powder drinks

    Dear All, Kindly assist with formulation of cocoa powder/malt extract drink. For example Ovaltine cocoa drink (powder)

  333. Durain Ice cream

    The Product Development Centre of the company comes up with a new Durian ice cream. The sensory panelists test the product and discovered t…

  338. Beginner in food product formulation

    Hello everyone, I´m a beginner in the food industry (I am a food engineer), and I'm having issues at work because I don't know how to formu…

  339. Frozen waffle

    Need help with product development of frozen waffle that will be ready to eat once toasted. With an expected shelf life of 3-6months. Havin…

  340. New coffee products

    These days there is a new trend in coffee which is freeze-dried instant coffee cubes. These are quite portable and don't even need a comple…

  343. Preservation of herbal energy bar

    I'm doing a project on herbal energy bar. I have use dates, oats, banana, sesame seeds, peanut, ashwagandha and honey to make bar. How can…

  347. Arabic gum

    can you help me use the arabic gum correctly to give a shiney coating in term of dose cold air duration

  349. Cracks on Whipping Cream

    Dear Professionals please guide how to control cracks on whipping cream cake during storage in refrigerator after decoration. And how to im…

  352. Multigrain crackers

    Hello, We are preparing multigrain crackers from wheat, barley, sesame, ots, soy and flax seed. How much proportion of flour should I take…

  353. Herbal drink

    I thought of innovating herbal drink. I thought of doing it with soda (carbon dioxide + water).Does anybody have an idea wat kind of ingred…

  355. How do we fortify orange juice

    My query is how do we fortify orange juice with Vitamin D if vitamin D is a fat soluble vitamin. Won't it only dissolve in polar solvents?…

  357. Artisan wine production

    Hello everyone, I’m jumping into the journey of making red wine in small scale in an artisan way. After some research I have come up with t…

  358. Multigrain cookie

    Which different ingredient should I add in multigrain cookie mix?

  359. Carbonated protein drink

    Anyone have an idea about wat will be the best ingredients to be added to make carbonated protein drink.

  361. Spicy chocolate

    Can any one tell me easy method to get spicy chocolate for couverture chocolate

  364. Garlic Paste

    How to avoid greening of garlic paste in industrial scale?

  365. Baked Banana Chips

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