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Consulting

Product Development, Nutritional and Regulatory Service, and more

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Food Science - what is it?

The scientific interrelationship between the biological, chemical, physical, and sensory attributes of food systems. That's a mouthful! 

Of course, the social sciences are also involved due to the nature of human wellness; mental and physical. This is the area most often forgotten. Everyone has pleasant and not so pleasant memories of foods; some reactions are enhanced through social activities or environments that are occurring creating strong memories, whether good or bad.

Evoking the pleasant memories or happy times is the message that is conveyed through marketing or communications to the consumer and is satisfied or reinforced when eating the product.

How do you provide your customer, family member, or friend with a truly exceptional food experience? Not only once but time and again?

Remember, memories are created whether at a dinner table or picnic blanket, in a boat, or on top of a mountain!

At Fresh Ideas & Solutions Inc. we walk and talk with our clients throughout their journey; often at the beginning, sometimes when a new project arises, other times when a challenge occurs, and even when they are expanding their operation or sales to another country!

Our knowledge and expertise fills in the gaps and augments your roles and expertise as you build your food business.

The package design and construction attracts and defines the contents of the package and the story of the product's creation.
But the product colour, smell, shape, form, taste, texture, resiliency, and functionality define the acceptance of the product by the consumer.

Food science preserves and enhances the delivery and experience to the consumer. To accomplish this Fresh Ideas & Solutions Inc. becomes your food science department.....

Now back to the science!
What do we mean by food system?

Take a peanut butter and jam sandwich. When you make it and eat it right away, the peanut butter and jam stay in their place and the bread holds it together. Let the sandwich sit for a few days........What happens? Does the oil from the peanut butter leak into the bread? Does the liquid portion of the jam make the bread soggy? Does the bread crust get hard? Does the sandwich go moldy? There is constant movement of different components, such as water, oil, and air throughout a food and during various stages of its acceptable or shelf life. These changes have to be anticipated and adjustments or adjuncts to the product may be required to mitigate or eliminate some of these potential negative effects.


Your customer expects a quality product every time they purchase and consume it! Can you deliver? What are the inherent customer expectations?
 
Quality = Customer Expectations        
           Food safety (no harm)
                        Safe to consume
                        Potential hazards associated with products and processes
                        Throughout shelf life
                        Customer product preparation
           Conformity (replication)
                        Specifications, requirements, and documentation
                        Formulation and processing documentation
                        Accreditation programs
           Compliance (regulations)
                        Canada, United States of America, Mexico, China, Hong Kong, EU
                        Product identity, process identity, label compliance reviews and translations
                        Ingredients, nutrition information, allergen statements
                        Special diets, restrictions, quality systems, organic qualification, gluten free qualification
           Functionality (shelf life)
                        Performance qualification
                        Response to potential product abuse
                        Continuous new ingredient and process intelligence

Building a food product /food system requires a solid foundation of meeting or exceeding customer expectations.
   

Do you have a BHAG (Big hairy auspicous/awesome /amazing goal) or a single challenge?

Throughout the development and delivery of a successful food product many challenges arise.
    It can be as straightforward as adding the correct amount of acidity  to stabilize a gel.
    Or as challenging as to stabilize an emulsion using non traditional means - no eggs, please!
    Or to preserve a product appearance and texture for an extra 14 days so it will withstand transportation through the retail supply chain.

So many questions but they don't always arise at once.

Schedule a consultation and we can take the first step together.
Location
Land Acknowledgement
We respectfully acknowledge that we live and work on the traditional territory of the q̓ic̓əy̓ (Katzie) First Nation
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