• Food product, process and packaging development and improvement, including nutrition for healthy foods.
• Labelling compliance covering nutrition calculation, allergen declarations and other requirements.
• Australia New Zealand Food Standards Code and Dietary Supplement Regulation compliance on composition and permitted ingredients, types and levels for your products.
• Quality or process improvement and/or cost reduction utilising experimental design software for optimum results.

Our consultants cover the following areas:

• Complete food formulations from concept to commercialisation.
• Product improvements and guidance on cost effective food reformulating, eg for “Pick the Tick”.
• Advice on food plant and food equipment.
• Complete project management for new food product launches.
• Advice on food processing and food packaging.
• Advice on food storage, food refrigeration, food shelf life and food transport.
• Performance of shelf life tests.
• Extensive experience with: fish and seafood products, meat products, ready to eat meals and salads, UHT high and low acid foods, sauces, toppings, fresh chilled and shelf stable fruit and vegetable products, fruit juices and drinks, other high and low acid beverages, confectionery, sports foods, functional foods and dietary supplements, and a wide range of dairy/milk products.
  
  

• Calculation of food composition using extensive food databases.
• Ingredients listing and other labelling requirements including allergen alerts, nutrition claims, and characterising ingredient percentage to comply with the Australia New Zealand (FSANZ) Food Standards Code.
• Advice on FSANZ Food Composition Standards.
• Access to nutrition calculation software with extensive database for over 21,000 foods and ingredients.
• Advice on labelling and additives for the New Zealand Dietary Supplement regulations.
• Advice on labelling, composition and approved additives for foods for import and export.
  
  

• Identification of allergen risks in products and processing.
• Ingredient selection and formulation to reduce or eliminate allergens in products.
• Process changes to accommodate new ingredients where needed.
• Development of processes to reduce cross contamination with other products.
• Advice on allergen labelling.
  
  

• Assistance with food product quality improvement projects.
• Advice on food process improvement for yield, efficiency or productivity gains.
• Knowledge of technical software for the food industry, including nutrition calculation and labelling, recipe management, ice cream software, historic data analysis for problem solving and experimental design software for product and process optimisation for better and cheaper products.
• Assistance with cost saving projects whilst maintaining or improving quality and reliability of process and product.
• Use of experimental design software to get better results in terms of quality and cost.
• In-house staff training for professional development, to increase knowledge and reduce errors.

Your FoodInc product and process development specialists available are: Martyn Atack, David Bayliss, Marion Cumming and Anny Dentener. See their CVs (Personal Profiles) for their areas of expertise, experience, qualifications, skills, product knowledge and customer feedback details.

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