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Sugar content reduction of an existing fruit based beverage

Posted by on Feb 13, 2017 in Food Industry Challenges | 12 comments

A challenger of allfoodexperts® is looking for a formulator to assist in reducing the sugar content of an existing fruit based beverage. Due to regulatory changes in the country of sale in Central America, the company quickly needs to remove/reduce the sugar content of the beverage while trying to match the existing taste and quality. The company is looking for a formulator expert that can review the current ingredients of the fruit juice...

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Raw ingredient creation for a surimi substitution product with insect protein

Posted by on Dec 26, 2016 in Food Industry Challenges, Recent Challenges | 0 comments

Surimi is the food category for mock crab meats/stick made from restructured fish proteins. A North American company is able to texturize insect proteins to a similar level but is seeking assistance in flavouring and colouring to create a raw ingredient that can be similarly blended with fish proteins to provide a seamless substitution. The challenger will provide the ingredients and requires an expert with experience formulating for Asian...

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Protein blend creation for the sports nutrition market using a cricket protein concentrate

Posted by on Dec 26, 2016 in Food Industry Challenges, Recent Challenges | 3 comments

The North American sports nutrition market has been growing at a significant rate for the past 5 years. Consumers have begun demanding sustainable alternative sources of protein that don’t compromise nutrition. The challenger possesses a patent pending method to yield a soluble cricket protein concentrate powder and needs to create a protein blend where: 1. Its cricket protein concentrate is the 1st or 2nd ingredient. 2. Tastes great. 3....

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End product development using an insect protein-based sauce

Posted by on Dec 26, 2016 in Food Industry Challenges, Recent Challenges | 2 comments

A company in North America which makes a line of tomato Bolognese sauces using insect protein instead of beef/pork is seeking assistance on formulating a ready to eat, frozen, heat and serve lasagna using its sauce. The Challenge is to create an end product that: 1. Maintains nutritional advantage of our sauce. 2. Microwaveable and/or Oven Re-Heat. 3. Shipped Frozen with 1 year shelf life. 4. “Ento-Vegetarian” and “Ento-Vegan” friendly...

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Increased viscosity of a nut milk

Posted by on Aug 2, 2016 in Food Industry Challenges, Recent Challenges | 3 comments

Our challenger is a manufacturer of a product based on groundnut, popularly called “Horchata”. The manufacturer starts the process with clean and moisturized groundnuts, grinds them and adds water to obtain a liquid concentrate. In this liquid, which is rich in starch, amylase is added and the product undergoes pasteurization. At the final stage the liquid is mixed with other ingredients (the majority is sucrose) and UHT packed. The...

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Product development and production of nutritional products

Posted by on May 19, 2016 in Food Industry Challenges | 0 comments

Our Challenger is a producer of sport supplements that would like to develop a new line of food products and find a company that can produce them. The products should have a shelf life of minimum 12 Month. Products to be developed and produced are: Protein pancakes (gluten free and clean label). Salty snacks with protein (gluten free and clean label, no soy). Nut butter with protein (whey, pea or hemp). Nuts covered with protein and...

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