Insights
Practical food science for food manufacturers.
Latest insights.
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Our point of view
Better decisions start with looking at the whole manufacturing system.
The right solution should fit the operation already in place.
Manufacturers should retain the capabilities they perform well in-house and add external science, systems or components only where these create a clear technical or commercial advantage.
Ingredient price is not always true cost.
Labour, yield, waste, process time and capacity can change the economics of a formulation.
A successful bench trial is not yet a factory solution.
Commercial scale introduces equipment, process and repeatability requirements that must also work.
New equipment is not always the first answer to a capacity problem.
Sometimes the better first question is whether the formulation or process can be simplified.
In development
Insights we are working on next.
Make, blend or source? Deciding what should stay in-house.
A practical framework for deciding when existing manufacturing capability should be retained and when a specialist food system or component creates greater value.
How external R&D can strengthen an in-house NPD team without replacing it.
How manufacturers can add food science and product development capacity around selected projects while retaining internal product, customer and production knowledge.
What would you like to create or improve?
Start with an idea, a customer brief or something in your current product or process that you want to make better.
Already have a defined brief? Use our brief form. Sensitive recipes or formulations should only be shared after the appropriate confidentiality step.