Shelf Life Extension

Processed meat is a staple food in many households. When kept chilled, water eventually seeps out and also may affect the product's color.  Shoppers may find this off putting to buy and when it happens at home, the chances of  throwing meat  away are high although it is still edible.  By extending shelf life through quality, food waste is reduced while benefiting manufacturers with lesser stocks to return. Using processed meat as an example, there are other opportunities from various applications to be explored. ​

Processed Cheese

Cheese is a key element in dishes like pizza and lasagne which APAC consumers are getting more familiar with, even starting to make at home. Improved functionality and reduced costs encourage consumers to use more cheese.

Dressings

With global supply disruptions, prices of staple foods or essentials such as eggs are expected to fluctuate in the future. For manufacturers, this could spell increasing their product costs passed to consumers.  To manage volatility, reformulating with ingredients that are safe yet achieves similar or even better texture could be a win-win situation for both sides. ​

Creamers

From artisanal coffees to soups, seasonings and delectable desserts — the popularity of non-dairy creamers (NDC) and sweetened condensed creamers (SCC) has grown as a convenient way to add creaminess and balance overall taste. ​The natural emulsification provided by sodium caseinate drives the creaminess and cost, and removing it would result in oiling in coffee drinks. Replace sodium caseinate successfully will require excellent emulsion stability and encapsulating ability.​