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Harpreet Sangha & Associates

Harpreet Sangha & Associates

食品和饮料服务

Santa Maria，California 346 位关注者

A boutique food consulting firm specializing in new food product development and scale-up

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关于我们

We provide solutions from the conception of an idea through scale-up and commercialization. If you are a big or medium-size company stuck in long cycles of innovation, or a small start-up struggling to take your recipe to the next level

网站
https://foodscienceco.com
所属行业
食品和饮料服务
规模
1 人
总部
Santa Maria，California
类型
自有
创立
2019
领域
Product Development、Functional Ingredients、Research & Development 、Ingredient Sourcing、Scale-up、Commercialization 、Co-packer Search 、Plant-based Foods和Ayurveda

地点

动态

  • Harpreet Sangha & Associates 转发了

    查看Harpreet Sangha, CFS的档案
    Harpreet Sangha, CFS

    Food Scientist passionate to create food products that are accessible, indulgent, nutritious, and sustainable.

    Ever wonder why some flavors work so well together? There’s a reason why tomato and basil, chocolate and coffee, or cinnamon and apple click. It’s about chemistry. Certain foods share key aromatic compounds, which creates harmony and balance. For example, strawberries and balsamic vinegar both contain furaneol, which enhances their natural sweetness. Meanwhile, the bitterness of coffee balances the richness of chocolate, activating different taste receptors makes the flavor more complex and satisfying. Food product developers rely on chemistry and sensory data, and a bit of intuition to develop new flavors. After all, some of the best flavor discoveries happen when science meets creativity and imagination. What’s your favorite unexpected flavor combo?

  • 查看Harpreet Sangha, CFS的档案
    Harpreet Sangha, CFS

    Food Scientist passionate to create food products that are accessible, indulgent, nutritious, and sustainable.

    October 30th is National Candy Corn Day.? ? According to legend, in the late 1800s, George Renninger of Wunderle Candy Company created candy corn. His sweet treat represented the bright colors of corn kernels.? ? The original confection was made by hand. Today the process is very similar, but now machines do most of the work. Manufacturers use a corn starch molding process, in which kernel-shaped depressions are made in a tray of corn starch. Candy corn is made from tip to tip in three-color passes.? ? Around the turn of the century, the Goelitz Candy Company (now Jelly Belly Candy Company) started producing candy corn and continues the tradition.? ? ? ? #nationalcandycornday?#october30? #candy?#foodscience?#jellybelly?#corn?#sweettreat #seasonalcandy?#starch ??#october?#foodscienceandtechnology?#sugar #sweetthooth #confectionary Photo by?Mary Jane Duford?on?Unsplash

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  • 查看Harpreet Sangha, CFS的档案
    Harpreet Sangha, CFS

    Food Scientist passionate to create food products that are accessible, indulgent, nutritious, and sustainable.

    Formulating the Perfect Snack Bar: Key Considerations Despite a congested category, snack bars continue to dominate snacks category. Based on recent market analysis, here are the key attributes shoppers consider when choosing a snack bar: ?? Protein Quality: Protein is the top decision-making factor for snack bars, shoppers want a high-quality protein snack to sustain them until the next meal without replacing it. ??? ??? Taste and Texture: These are crucial! A bar must taste good and have a pleasant texture to win over consumers, especially for the second time. ?? Sugar Content: The amount of sugar is a critical factor, people?are?looking for lower sugar options. ??'Naturalness' of ingredients:??Simple ingredients are?important, if more options were available, this could become a significant factor in purchasing decisions. Snack bars are generally chosen as healthier snack options, not as meal replacements or supplements. Crafting something with the right taste, texture, and nutrition is essential for success in this competitive market. #productdevelopment #SnackBars #HealthySnacks #CleanIngredients #survey #novelingredients

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