Category: Product development

While highly concentrated, the viscosity of liquid oleoresins makes them difficult to handle during manufacturing, posing a significant challenge for food and flavoring companies. This presents a major disadvantage that can affect both production efficiency and product quality. This article explores the various disadvantages of oleoresin, from its chemical instability to potential health risks.

In commercial food manufacturing, the term 'formula' is used instead of 'recipe' for a reason, as a slight variation in ingredients or process can lead to significant flavor and texture differences, highlighting the critical need for precision. This precision is the key to creating consistent products consumers trust and expect every time.

According to ICEE, the company has not released a sugar-free version because they haven't found a substitute that works the same way as sugar. While diet sodas and beverages are commonplace, a diet ICEE remains elusive due to fundamental issues with how artificial sweeteners interact during the freezing process. The challenge lies in creating the signature soft, slushy texture without relying on sugar's crucial chemical properties.

With a staggering failure rate of new food products estimated to be as high as 90%, a robust commercialization process of a food product is not just a strategic advantage—it's a necessity. This process meticulously transforms an innovative recipe from a kitchen concept into a scalable, safe, and profitable market offering.

Derived from the katemfe fruit of West Africa, thaumatin is a natural protein sweetener celebrated for being thousands of times sweeter than sugar. While its intensity is a major benefit, understanding what is the aftertaste of thaumatin is critical for product developers, as its unique sensory profile requires careful management.

According to a 2025 study in MDPI, commercial protein bars can maintain quality for up to 90 days, in stark contrast to homemade versions, which may last only a week. This dramatic difference in longevity is not a matter of chance but the result of precise food science, engineering, and formulation that controls spoilage factors at a molecular level.

Pregelatinized starch, a physically modified starch, is uniquely soluble in cold water, unlike its native counterpart. This functional difference is a game-changer for instant food products, enabling rapid thickening without the need for heat and simplifying numerous manufacturing processes.

According to the FDA, most packaged food products sold in the U.S. require a nutrition facts label to inform consumers. To get a nutrition label for your product, you must accurately determine its nutritional content using laboratory analysis, database calculations, or specialized software.

According to product development experts, up to 70% of custom-designed projects face budget overruns and timeline delays. A proto plan offers a standardized yet adaptable framework, providing significant advantages like cost predictability and accelerated delivery compared to a more complex custom plan.

According to industry data, the global dietary supplements market continues to grow, with novel delivery formats like gummies leading the charge. For manufacturers seeking to capitalize on this trend, understanding how to manufacture creatine gummies effectively is a crucial first step. This process involves a meticulous blend of formulation science, controlled production, and rigorous quality assurance.