The following problems have been selected for study this year:
1. Lemon Curd.
A Ohio company is try to develop a shelf stable lemon curd sauce and are having problems with physical stability of the product. Problems include the selection of ingredients and the process itself.
2. Grits
A company is making a refrigerated corn grits product and find that upon short term storage the grits lose moisture. "The product ends up as a hockey puck surrounded by water". They are interested in determining how the product might be formulated to avoid the problem
3. Candied Yams
A company wished to develop a "homemade" a safe candied yam product that has a long shelf life that has the texture, taste and appearance of the product made in the home at Thanksgiving, but with the convenience of a canned product. At the present time, 60-70% of the candied yams are eaten in November and December. The very high Brix presents a challenge in making a safe product without excessive heat induced changes.
4. Coffer Whitener
A company manufacturing a coffee whiten is planning to inject liquid nitrogen in to the product just before filling and seal the container with a induction foil seal. The are interested in finding out what the effect would be on the product. Especially what effect does the nitrogen have on maintaining the top load of the package, and also the immediate effect the nitrogen has on the product, does it make the product turn colors or lump?
5. Cheese Puffs
A company want to improve the flavor of their cheese puffs. They want to increase the cheesy and sour cream notes and also add a tangy or acidic flavor at the end of the eating experience. The unflavored corn meal collects are added to a tumbler and sprayed with a slurry of flavoring