CASE STUDIES:
Shelf-life extension:
A global dairy products company was manufacturing shredded cheese that was too wet: The coating starch would absorb too much moisture which was breeding ground for mold and bacteria.
Pilsen Team designed a starch blend that dries cheese shreds, improves micro growth prevention and extends shelf-life.
Clean-Label challenge:
A large domestic extruded Snacks manufacturer needed a clean-label redo for one of their best-selling snacks in order to reach more export markets and the Natural Food channel.
Pilsen Team successfully substituted the original chemically-modified starch with a blend based on non-GMO physically-modified starches and flours that is clean, flavor-neutral, cost-effective and keeps the same expansion.
Substitutes for ingredients shortages:
A leading global yeast manufacturer faced skyrocketing prices from a global shortage of potato starch.
Pilsen Team developed a substitute blend based on pea starch and complementary ingredients that allowed for cost control while retaining product integrity.
Texture, mouth feel and flavor improvements:
A large domestic fish processing company faced flavor and texture issues for a prepared fish application.
Pilsen Team designed a pea starch-based blend injection prior processing to retard gelling. As a result, texture came out cleaner and product moister. Fish cut cleaner and retained integrity after processing and reheating at consumer level. Flavor was greatly improved, closer to fresh fish flavor.