We use our own and third-party cookies to optimize your experience on this site, including to maintain user sessions. Without these cookies our site will not function well. If you continue browsing our site we take that to mean that you understand and accept how we use the cookies. If you wish to decline our cookies we will redirect you to Google.
ACCEPT Reject
Already have an account? Sign in.

 Remember Me | Forgot Your Password?
Home Manage Alerts Archive Archive About Us Register Now   Not a User? Join now

Maintaining Flavor While Changing Food Formulas To Save Money Is Tricky, But Doable

October 19, 2009: 02:05 AM EST
Formulating existing or new food products to save money can be tricky, especially when trying to maintain flavor and functionality. This Food Product Design article explores a range of ideas for finding ingredient combinations and flavor substitutions that save money. For example, use a honey flavor rather than expensive honey; use dairy flavors to replace expensive ingredients like milk powder, buttermilk powder or sour-cream powder. Starches and gums add mouthfeel and texture when costly ingredients have been reduced. Other tips: consolidate ingredients and build volume with suppliers to boost savings, and use custom blends for production efficiency.
Cindy Hazen, "Ingredient Economics", Food Product Design, October 19, 2009, © Virgo Publishing, LLC.
Domains
Innovation
Sectors
Food
Geographies
Worldwide
North America
United States of America
Categories
Market News
Research, Studies, Advice
Home | Privacy Policy | Terms and Conditions | Contact Us Copyright © 2000-2023 Business360 Inc. All Rights Reserved
Developed by Yuri Ingultsov Software Lab.