SHORT TERM PROBLEMS
1. A manufacturer produces a range of pasta products with different colors. These include spinach fettuccini, beet linguini, spinach angel hair and rotini with different types in the same package (spinach, tomato basil and classic egg). The beet, spinach and tomato pasta products loose or change color within days or weeks. He would like assistance in correcting the problem.
2. A company making a range of frozen Spaghetti sauces is encountering problems with separation of fat in the frozen product and are looking for a solution:
The regular Spaghetti sauce has the following ingredient statement: Plum tomatoes, tomato puree (water, tomato paste), onions, virgin oil, beef, pork, Chianti wine, salt, black pepper, garlic. [The total fat in a 151 gram serving is 6 g.]
The chunky Marinara sauce has the same ingredient statement, except that is states "extra virgin olive oil" in place of "virgin olive oil". [The total fat in a 151 g serving is 9 g.]
3. A sausage product uses BHT, BHT and citric acid to maintain color and extend shelf-life. The fat level fluctuates in the product and the company needs to develop a formulation that will optimize shelf-life, color and fat level.
4. A food company is putting Oreo chocolate cookies into vanilla ice cream and the cookies are becoming soggy over time. They would like suggestions to eliminate this problem. The ice cream is based on a least cost formulation, but the company would like to reposition the product into a "gourmet" product and cost is not a primary issue, but it should still be a factor to consider.
5. A manufacturer of a fruit and grain bar is having problems with the crust becoming soggy after about 3-4 weeks of storage and he would like you assistance in solving the problem.