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To improve the flavour and nutritional profile of the food product whilst reducing wastage and cost. To give the consumer a new eating experience. Seasoning / flavouring / production of vegetable-based chips (crisps) and other savoury snacks. BackgroundThe company manufactures range snack food products either potatoes vegetable bases washed sliced fried dough-based ingredients mixed together extruded baked subsequently seasoned tumbler drum (either dry powder seasonings combination oil seasonings) bagged multi-weigh head baggers RequirementsWe seek physical application flavour construction taste aroma whilst fat salt artificial savoury proposed solution either- Maintain nutritional profile (reduce adding nutritionally positive fibre etc)- clean (natural) list- late production possible- no adverse impact sustainability footprint- Drive cost focus three areas delivery namely- Seasoning Alternatives current format flavours marinations liquids emulsions encapsulated particles- replacements healthier etc- removing bulk filler compromising mouth-feel Cost-effective multi-sensorial (taste mouth-feel) effects successive releasing create journey taste- modulators enhance content Mechanisms sticking- maintaining increasing stickability product- cutting extruding surface attract stick- Nanocoatings mechanisms receptive increase bond substrate flavouring application- method- Innovative heat electrostatics gases sprays amount wastage seasoning- point bagging in-bag enhancement |
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