The rapid transformation of dietary requirements and preferences of various target audiences requires food producers to adapt constantly. Directions such as “zero sugar”, “low calories” or “low fat” generate new recipes that are better accepted by consumers. This constant ability to adapt to consumers demands requires internal and external specialized monitoring. The food formulations’ specialists must have an efficient response and achieve new formulations in a reduced time.

This project aims to develop a set of new food formulations, including Toppings, Maple, and Ketchup.