Linda L. Leake

Food manufacturers and processors are constantly asking how formulation changes, different suppliers’ ingredients, packaging, ambient storage, and transportation affect their products. They wonder how their products compare to competitors’ products. They ask What are key drivers of liking in a product? Is a product from a different vendor a match? How consistent is plant output? How does one product differ from a competitor’s? Will new packaging extend shelf life? Is the new formulation crispier…A tester in an isolation booth as seen through the hatch from the serving galley at a Peryam & Kroll Research facility. The serving tray revolves to provide privacy for the tester while the next sample is prepared by the analyst.

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