Food Product Formulation
Food product formulation requires creation with scale in mind. When done correctly, it reliably produces consistent results that meet regulatory compliance, specific brand standards, and the demands of its settings.
FareScience offers expertise in the following areas:
​Food Applications
​
-
Meat Alternatives
-
Egg Alternatives
-
Dairy Alternatives
-
Non-Dairy Milk
-
Yogurt
-
Cheese
-
-
Extruded Snacks
-
Baked Goods
-
Ready-to-Drink Beverages
-
Dry Beverage Blends
Standards​
​
-
Natural & Clean Label
-
Plant-Based / Vegan
-
USDA Certified Organic
-
Non-GMO / Non-GMO Project Verified
-
Allergen-Free
-
Gluten-Free
-
Reduced Sugar
-
Reduced Sodium
Settings​
​
-
Grocery Retail
-
E-Commerce
-
Food Service
Background
Recipe development and food product formulation are separate things. Generally speaking, recipe development is where a food product begins and is completed with the expertise of a Chef on a professional level. Food product formulation is the end-goal of a commercial food product and is completed with the expertise of a Food Scientist on a professional level.
A formula is as specific as possible. It considers not only how much of any one ingredient is present, but also each ingredient’s specifications, the conditions and steps of its processing, and any other area that is able to be controlled in manufacture. This level of specificity permits a standard of reliability that supports consistent results in production.