Food & beverage

This food manufacturer realised the sauce on one of its most successful lasagne products would often break down after limited days on the shelf. The product was still safe to consume and was within its use-by date, however they received customer complaints about the consistency of the sauce. To rectify this, they developed a new method and modified the existing recipe to stabilise the pH of the product, ensuring the sauce remained intact. This took place after in-depth testing was carried out.

This manufacturer creates a variety of different snack bars for a leading diet business. It was necessary to reduce the sugar content of their snacks in response to the government’s pledge to improve the nation’s health. With the snack bars being already an established and popular product, it was crucial that it did not change considerably. An effective process of trial and error led to a successful recipe which created the new replacement bar.

This business was having trouble transporting their dairy products due to the potted form of packaging often splitting. To prevent this happening again, they developed their own new manufacturing method which enclosed the dairy products in pouches. Importantly, this new process did not compromise the products’ taste or consistency.