When developing sauces and dressings, formulation challenges vary depending on the application, process conditions, and market demands.
To address these challenges, our application laboratory has explored various applications and developed dedicated ingredient solutions.
Here are the applications we have worked on.
Béchamel
Challenges in béchamel production
In béchamel production, the manufacturing process significantly impacts costs, timing, and texture control.
The most frequent challenges include:
• high energy costs
• management of fresh raw materials
• texture alteration
Sterilized sauces
Challenges in the production of sterilized sauces
In sterilized sauces, heat treatments introduce specific challenges regarding stability and product behavior during processing and shelf life.
The most frequent challenges include:
• instability during heat treatment
• flattening of the flavor profile
Traditional and plant-based pesto
Challenges in pesto production
The most frequent challenges include:
• phase instability
• color retention
• texture control
Tomato-based sauces
Challenges in the production of tomato-based sauces
The most frequent challenges include:
• process resistance
• texture control
The solutions presented were developed in the Prodotti Gianni application laboratory, based on formulation needs and industrial process conditions. If you are facing challenges with a recipe, we can analyze them together and evaluate the solution, including through prototype tasting.
