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Substantiation of the Listeria growth potential combined with the optimisation of recipes
Ready-to-bake bakery products
Predictive modelling for pasteurisation and sterilisation processes
Improvement of shelf life for gluten-free cake
Basis for prevention of the growth of psychotropic strains of Bacillus cereus in chilled pasteurised soups
Vegan meat substitutes
Cause of serious taste problems in confectionery found
Manufacturer provided with modified recipe within 24 hours
Trouble-shooting: shelf-life problems in raw food energy bars
Preservative-free, pasteurised sauces on the global market
Clever dressing improves shelf life of fresh cream cheese
Sweet coconut-based spread
Product concepts on the market in South America
Meat substitutes - vegetarian meals
Low-calorie sauces and dressings
smartfood R&D recipes on the market in over 25 countries
smartfood R&D works on preservative-free fruit fillings
smartfood R&D works on chilled, preservative-free dressings
smartfood R&D works on a sweet spread
smartfood R&D works on preservative-free dressings
Preservative-free, pasteurised sauces
smartfood R&D works on low-calorie products
smartfood R&D works on solutions to mould problems in bakery products
smartfood R&D supports manufacturers of raw food products; old-fashioned skills
Preventing mould-formation in preservative-free cake
smartfood R&D is working on improvements to the shelf life of bread products; preventing mould-formation
Improvements to the freezing and baking stability of ragout filling; knowledge of hydrocolloids
Fruit fillings with no added sugars alternatives to pectins
Shelf-life research on fresh cut potatoes; sensory evaluation
Solution for crystallisation problems in chocolate; calculation model for crystallisation
smartfood R&D is working on preservative-free dressings for the German market
smartfood R&D helps fruit growers to upgrade their left-over fruit to high-quality, innovative products
smartfood R&D is working on an innovative lemonade concentrate
smartfood R&D develops a sweet spread; preventing crystallisation
smartfood R&D develops pasteurised sauces with a mild pH
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All items (35)
Accelerated shelf-life testing (13)
Challenge tests (25)
Industrial microbiology (12)
Listeria monocytogenes (21)
Predictive modelling (26)
Process validation (15)
Recipe development (35)
Risk assessment (2)
Salmonella spp (1)
Smartfood R&D (35)
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