Ingredient Functionality
Understanding the basic chemical make-up of your ingredient and how this impacts its function in various food systems is critical to the launch of a new food ingredient into the marketplace and its proper utilization.
The team of analytical chemists, food scientists, and sensory analysts at the Food Processing Center have the analytical testing facilities and applications knowledge to evaluate the performance characteristics of new ingredients and provide technical assistance for:
- Value-added processing of under-utilized food and non-food components
- Characterization ofsub-components and identification of opportunities for commercialization based on unique properties.
- Innovative new uses for existing ingredients
- Stability testing and accelerated shelf life testing of ingredients
- Creation of technical data sheets for your sales team
- Starter formulations for your customers
- Competitive evaluation and market research
- Pilot plant production trials
- Literature searches on technical knowledge base for your product
- Sample preparation for trade shows and presentation to potential investors
- Nutritional analysis and nutritional facts panel for your new food product label
- Allergen assessment of your ingredient in cooperation with the Food Allergy Research & Resource Program (FARRP)
How We Can Help
Even if you are not a food company seeking to commercialize a new food ingredient, the Food Processing Center can provide assistance in evaluating the economics of your current manufacturing system and look for opportunities to generate extra income through improved utilization of industrial waste products into value-added food and non-food products.
As part of the University of Nebraska 's Institute of Agricultural and Natural Resources, the Food Processing Center has access to a wide variety of experts in food agriculture and agribusiness systems.
