Do you have a great idea for a new food product? Maybe all your friends have told you that you can sell your cookie at Whole Foods or your protein bars are better than anything else on the market!
The key to bringing a new food product to market is creating it in a way that allows it to translate from benchtop to manufacturer seamlessly. If you have not worked in food manufacturing you won’t understand or anticipate the challenges you will encounter down the road, or how to avoid them from the get-go by developing a process-friendly prototype.
The A La Carte Connections food science laboratory has all the tools you need to get started on your product “formulation”. Note, we call it a formula and not a recipe because it needs to be weighed out carefully in grams and made with ingredients sold by industrial suppliers, not Whole Foods supermarket.
We have scales, pH meters, refractometers, salt meters, an ice cream maker, freeze dryer, dehydrator, millions of tiny flavor bottles, starches, maltodextrins, gums, sous vide, and more.
But most importantly we have food scientists to help and guide you through the research and development process. Tools are useless if you don’t have anyone who can train you on how to use them. The food scientists at A La Carte Connections are there to help you one on one for however many days you need to learn the food science ropes.
Start with a one on one meeting with Rachel to discuss your product concept. Ingredients from suppliers will be ordered in .Speciality functional ingredients will be suggested like organic starches or guar gum- then a day or two of formulation will be scheduled.
For more details, email Rachel@alacarteconnetions.com
