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Specialized Expertise: Extruded & Baked Snack Texture, Seasoning Adhesion & Shelf-Life
The assignment provided full-cycle food product development for baked healthy snack products. The scope included twin-screw extrusion barrel temperature profiles, moisture loss curves in continuous baking tunnels, oil-free electrostatic seasoning slurry formulation, and water activity (aw) stabilization below 0.30 to ensure 9-month shelf life. The deliverables included recipe formulations, sensory evaluation charts, and commercial extrusion parameters.
To protect non-disclosure terms and proprietary assets, identifying client identities, commercial budgets, and location specifics are withheld from public display.
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