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University of Nebraska–Lincoln

The Food Processing Center

From Imagination to Market

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Laurie Keeler

Senior Manager for Food Technology Transfer

402-472-7803
Contact

Focus Area

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Reformulations

  • Developing a new nutraceutical product or adding more health ingredients?
  • Are your trying to remove trans fats or sodium from your product?
  • Do you need to reformulate to eliminate potential allergens?
  • Are high ingredient costs eating away your bottom line?

The experienced product development team at the Food Processing Center can assist you with reformulating your product to meet your quality and shelf-life expectations.