INGREDIENTS

Client: Global pharmaceutical and food company
Assignment: Helped determine market potential for innovative fat replica technology. Calculated volumes, target customers and product characteristics. Also opened way to new markets. New ingredient is being sold.

Client: U.S. regional specialty sauce manufacturer
Assignment: Helped creator of specialty sauce find co-packer. Manages quality assurance and audits plant regularly. Helped creator protect intellectual property by delivering ingredients to co-packer in combinations, and created back-up plan so sauce can be produced elsewhere if necessary.

Client: U.S. ingredient manufacturer
Assignment: Developed technical operating principles for use of new fat replica technology in low and non-fat processed cheeses, including assessing ingredient performance and technical barriers to success and analyzing frame-of-reference, price sensitivity and market volume potential. The product is in the market.

Client: Major U.S. supplier of food ingredient
Assignment: The client wanted to find new applications for a food ingredient byproduct they had manufactured. Determined functionality, market viability and production of byproduct, including composition and functionality verification, manufacturing capability, competitive price sensitivity and regulatory issue resolution.

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