Formulation development is the important first step in the development of food products, but component interactions and processing conditions affect physical structure and chemical stability, which can profoundly impact product function. By combining a strong basic science understanding with process development experience, many issues can be anticipated for the efficient scale-up of new processes or for troubleshooting existing processes.
At Beta Innovations we are experienced in developing both specialty ingredient and finished consumer products. Our expertise includes:
- Physical and chemical changes in materials affected by processing, especially in low and intermediate moisture systems
- Dehydration and concentration processes
- Freeze-drying
- Spray drying
- Dried fruit processing
- Fruit juice concentration
- Essence recovery systems
- Starch and hydrocolloid processing
- Recovery of high-value components from processing wastes, including natural colors and flavors
- Accelerated and real-time shelf-life analysis
- Nutraceuticals and structure-function claim strategies
