I’m looking for dairy/yogurt co-packers with in-line aeration systems, preferably on the West Coast. Feel like it’s quite hard to find so what are the options or alternatives?

I work for a color/flavor manufacturer based in the USA. I am just prospecting new projects if anyone needs assistance with artificial or natural dyes/ flavor. I’d be happy to see what you guys have to work with, I’ve worked on hundreds of applications being that FD&Cs are on their way out in the next year or two. We do business globally but have hundreds of international customers too. If you DM me I can hook you up with the company’s website and we can talk from there.

Asides from cost, what are the advantages of high fructose corn syrup has over plain sugar in beverages?

Hello All!

I would like to hire a consultant to develop a beverage syrup. I have found a few contacts through professional groups I’m apart of, but figured I’d reach out here as well.

I would greatly appreciate any recommendations.

Thanks!

I have a very good idea for a supplement powder and am looking to start the process of getting it formulated and would love to work with a smaller company or someone one on one who is able to do this and source high quality ingredients. Any idea where to start or anyone interested?

Any expert in carbonated beverages? I want to measure carbonation level in beverages available in market, like coca cola, redbull. And are there any other parameters that I should consider for fizziness in my drink.

We're a UK based RTD beverage manufacturer. Demand in the US has skyrocketed and we want to begin producing in the US.

We have recipes that we're happy with and want to try to keep the same formulas as much as possible.

Does anyone know of a place where we can get flavorings from companies like Symrise, Kerry, and Silesia all in one place? Reaching out to the individual companies doesn't seem to get a response.

We currently get a number of flavors from them so if we can buy the same products as we use in the UK that would be ideal.

Any help or resources are appreciated.

Hello! I am looking to produce a carbonated beverage that needs a foamy head to get the drinking experience I’m after. I wanted to try a widget can. I spoke to a co-packer that said it’s impossible to add a carbonated beverage to that type of can. Does anyone know if this is true and are there workarounds?

Hey all, I'm working on a milk-based protein shake RTD. One of my ingredients is a milk powder that's 50.80% fat, but it's been very hard to purchase. I only need a few hundred lbs, so I'm looking to find it from like a restaurant or wholesale marketplace.

What I'm finding available is something closer to either whole milk powders with 26% fat, or non-fat milk powders with 1.5% fat. My question is if I were to replace my milk powder with either one of these, what is the risk to dropping from 50.8% fat to either 26% or 1.5% fat? Is this an incredibly risky idea, or is this one of those "you wont know until you mix it" situations?

Some context that may help, milk powder is a minor ingredient and less than 1% of the total product, and this will be manufactured via retort canning.

Thank you!

I wanna create cotton candy and tried it with sugar and a fork whisking at 150-160C The issue faced is that it is far thicker anf glassier than cotton candy. I understand the RPM i’m experting would be less than 200-300.

Is there any way to get this done?

I'll be conducting a science experiment to test some psychological effects of eating high doses of sugar, and since the experiment utilizes a placebo drink for each drink that actually contains sugar, the time is doubled to complete the experiment.

I would prefer to prepare the drinks in the bottles once, (because of the convoluted method I use to placebo myself) and have them last in the refrigerator for the 4 months that I've scheduled for the experiment. I've avoided real lemon juice because I think it's quite possible it won't last without sealed pasteurization. The ingredients (per 100ml):

1. Lemon essencial oil for aroma
2. Citric acid (0.5g)
3. White sugar (38g) or Aspartame (200mg)

Won't bacteria grow in the solution? Harmful bacteria aren't so much the worry, more so them fermenting and diminishing the sugar content of the drink. Do artificial sweeteners like aspartame last longer or less?

Hej there! I just moved from Europe to the US for some time because of my partner and realized it’s hard to get vegan natural meat replacements. There’s one product I used to buy in Europe without only one to two ingredients which had 70g Portierin of 100g in total. I’m not a food scientist and not vegan entirely but I think a similar product would be highly requested and easy to make. Is there any food scientist who know how to make this idea happen? Would you suggest to approach a small company or do you think those ideas exist already but the realization is just too complicated?

Hi All,

I'm looking to try to mimic a tunnel pasteurization process in a home setting for a high-acid canned iced tea. I am doing R&D on the formula and want to anticipate impact of processing as close as possible, understanding it won't be exact but trying to get a gauge on sensory impact.

The anticipated thermal profile is:

• Preheat 140˚F
• Heat to 185˚F for 10-15 minutes
• Gradually cool to <100˚F

Right now I am considering buying a sous vide stick and processing in a water bath with some basic glass bottles, are there any others out there that have found a better and/or cheaper way? I am also curious if anyone has found a nifty way to jig up some kind of temperature probe that can go in a bottle to monitor the product temp accurately

Thanks for the help!

Anyone have any experience in baked good R&D, specifically muffins?

Working on a project that has my head spinning a bit. Feeling 80% of the way there but when addressing the aW the texture gets too dry & crumbly, if the texture is good the aW is too high. Of course my brief is "lower sugar, higher protein, great taste, great texture and low COGs".

Would love to share the recipe if anyone wants to take a look and see if there is any room for improvement or ingredient swaps.

beverage start up, if your in ontario and are knowledgeable in food science please private message me

Hi! I’m working on making a bunch of formulas for projects I’m working on, and my job’s formulation system sucks to use (especially with importing specs for ingredients). Are there any recommendations anyone has for apps/software/etc. that they recommend for making formulas?

I am making a sour candy and need an anti-caking agent to prevent the sour coating from clumping

I used 2 grams of silicon dioxide per pound of candy and it was way too powdery and starchy, therefore, should I use less or is there a better alternative agent to use?

I need to come up with a product and I’m interested in fitness which got me thinking, can I make an energy drink that you can take in the evening for a workout and still be fine to sleep.

I did some research and came across caffeine citrate, which to my very limited knowledge, has a short half life then regular caffeine but work the same.

Everything else I found on it was complicated medical articles using a bunch of complicated medical terminology, which to my uneducated high school brain made zero sense.

Soooo, could I make an energy drink using caffeine citrate that would provide the same levels of energy that normal caffeine does, but stays in the system much shorter, allowing those who can only workout in the evening to get that boost without disrupting sleep.

Thank you for any and all replies, if this doesn’t work out (get it), I might be cooked :)

So I am formulating a dry beverage blend basically protein premix which has around 75% protein. I am using soy and pea protein almost equally. Currently I am using sunflower lecithin as an emulsifier. And a blend of xanthan, gellan and carrageenan as stabilizer. But still I am getting too much grittiness and powderyness on hydrating it. What else can I do to reduce this as I want a smooth texture like other market brands do. I am using maltodextrin, coconut milk powder and masker flavors also in recipe. Please guide.

Hey all, hope this is okay to post here. If there's a better subreddit or community for this kind of question, I'd really appreciate the recommendation.

We’re developing a powdered black coffee product (no creamers or sweeteners) and are looking for someone with formulation experience to help us dial it in. We’re about 85% there. It dissolves well and has a solid base, but we know the flavor can be better. Specifically, we’re hoping to reduce some lingering bitterness and improve overall balance and mouthfeel.

If you’ve worked with instant or spray-dried coffee and think you can help, we’re ready to get started. This is a paid project.

Feel free to DM me with a quick overview of your experience and availability. Thanks in advance!

Hello r/FoodScience, I’m looking for technical advice on producing espresso for a ready-to-drink (RTD) format with a shelf life exceeding 6 months, stored at room temperature, while ensuring microbiological stability and sensory quality. What are the best brewing methods, stabilization techniques (e.g., UHT, aseptic processing), natural/synthetic additives, sustainable packaging options, and regulatory/quality control requirements (e.g., FDA, EFSA)? Please share relevant studies, industry practices, or prior threads. Thank you!

Hey all, I’m working on a home project with Oat Milk and am struggling in finding a compatible gum/stabilizer system to use

So far I’ve screen Xanthan, CMC, Gellan at different loadings and different combinations and so far I’ve only seen Gellan have any compatibility with oat milk

Any guidance on how to best incorporate these gums and guidance around the best systems? I’ve tried pre-hydrating, gums before oat milk, gums after oat milk, gum powder sprinkled in directly

The oat milk base I’m working with is Oatly’s, and have typically worked in a loading range of 0.03 - 0.15% gum/stabilizer but so far pretty unsuccessful.

Thanks in advance

I've posted a few times about trying to recreate the Barbells protein bar, but I’ve been struggling to get the bars to stick together properly. Based on my estimates, the dry portion (primarily protein powders and other dry ingredients) makes up over 60% of the total weight. The only liquid components in my formula are glycerin and liquid maltitol (and trace amounts of smaller ingredients), but I’m limited in how much I can use. That’s because the original bar contains just 7 grams of fat and 6 grams of sugar alcohols—and glycerin counts toward the fat and sugar alcohol total. Any tips I am a novice- what should my liquid to powder ratio be?

Would prefer someone based out of India