Reformulation of food products based on health, sustainability, and organoleptic criteria.

Service Description:
It covers everything from sensory evaluation by a panel of expert chefs to support during scaling, including physicochemical characterization and/or nutritional profile evaluation, proposals for nutritional, sensory, or sustainability improvements, experimental formulation, testing with clients and end consumers, and reformulation based on client and user feedback.

Service Objectives:

1. Address the need to update product features to perform better in an ever-evolving market.

2. Adapt to new consumer preferences.

3. Explore opportunities in new markets.

Client Benefits:

1. Optimization of sensory experience and consumer acceptance.

2. Alignment with consumer trends and regulations.

3. Risk reduction and greater market acceptance.