Culinary Research Center Meets Formulation Needs for Fats and Oils
03 June 2012
As foodservice operators and food manufacturers aim to remove trans fats and reduce saturated fats from foods, functionality and taste will remain the top priorities. This means that ingredient companies must provide more than simple drop-in solutions to solve food-industry problems. Research, education and culinary support are essential for food companies to offer healthier products. To develop a new product or improve the nutrition profile of a customer’s favorite food, companies can now look to ingredient partners for culinary resources and expertise.
One such company is Dow AgroSciences and its Omega-9 Oils team. At the Dow AgroSciences Culinary Research Center, the Omega-9 Oils Solutions Team offers development support and nutritional analysis. This state-of-the art facility offers capabilities including product reformulation, performance testing, sensory evaluations and other product research related to fats and oils.
To accomplish these activities, the Culinary Research Center also contains foodservice and food-manufacturing equipment needed for product testing and analysis including aroma, flavor, texture, shelf life, oxidation stability index and more.
“These resources allow us to leverage our team’s technical knowledge, analytical support and culinary expertise,” says David Dzisiak, Global Oils Leader for Dow AgroSciences. “Our customers are looking for more than just an ingredient or final product—they need product solutions that will fit the consumers’ expectations.”
In addition to analytical support and capabilities, the Omega-9 Oils Solutions Team also works with food manufacturers to develop new proprietary oil and shortening formulations to meet the unique performance requirements in foods such as baked goods, snack foods, margarines, spreads, icings and dressings.
“Today’s culinary and food-science students should know culinary experts are not only found in restaurant kitchens,” states Dzisiak. “Food and ingredient companies are always looking for culinary expertise to meet consumers’ needs. That expertise does not necessarily have to come from within their own corporations.”
To learn more about the Culinary Research Center at Dow AgroSciences in Indianapolis, or for more information, contact Katie Hamm at Fleishman Hillard, This email address is being protected from spambots. You need JavaScript enabled to view it..