Welcome to our Food Application and Development Centers

Brenntag Food & Nutrition understands that finding the correct functional ingredient for your application can be a challenge. For this, we are at your service in the universe of food: Delivering smart solutions and innovative approaches, that strike the right balance, from a product’s taste and texture to its appearance and shelf life.

At the forefront of formulation and application development

The 28 Food Application and Development Centers across the globe are equipped and staffed to conduct ingredient qualification, food application testing, and prototype development, focused on key products and applications as well as consumer market trends. Our Food Application and Development Centers range from smaller multi-purpose facilities to larger sized and dedicated centers of excellence which offer even more and bigger equipment up to pilot plant scales. But independent of the size of the facility our experts assist our partners in finding the right ingredients and formulations for their products in various market segments.

The vast number of ingredients and additives is growing, the diversity of food applications become wider and selection of the right ingredient has become a complex process. There is no simple model, like a decision tree, which takes all influencing factors of the selection process into account. The optimal choice of ingredients is critical, in order to achieve the right texture and the desired organoleptic properties. This is true also for the required shelf life and the appropriate marketing claims of the final food product.

Together we can find the right solutions for your products. Our wide range of capabilities for food applications and functional ingredients include:

  • application assistance
  • comparative analysis
  • formulation advice
  • process optimization
  • ingredient selection and recommendations
  • guidance formulations

Our project development approach

Our team will help you achieve premium products, cost optimization or flexibility with alternative ingredients or develop innovative concepts in a wide range of areas. The five different aspects that we address in a project are:

Choosing the right ingredient

Of course, the five development aspects do not stand alone. Some examples; when working on a health & nutrition objective like salt reduction, also the shelf life and the taste are affected. The pH of a product affects the shelf life; it affects the taste, and affects solubility and therefore effectiveness of preservatives, thickening and gelling agents. Texture and mouthfeel, generated by applying the right food technology, have certainly an influence on taste and in that sense are part of food design.

Complexity in food development will not disappear, but to start ingredient selection by narrowing down to separate aspects makes the process more transparent and gives a better insight and understanding about ingredient performance.

Contact our regional and local experts to see how we can support you in our Food Application and Development Centers with our technical expertise to create the right product for your customers’ needs.

Take a look at selected Food Application and Development Centers and their focal areas.

Our 28 Application and Development Centers worldwide