From Ingredient Innovation to Finished Product: Testing performance under real processing conditions

An innovative ingredient must do more than perform in a benchtop formulation. It must retain its functionality throughout processing and in the finished product. This presentation explores how proteins, stabilizers, emulsifiers, flavors, and colors can respond to heat, shear, pressure, residence time, and homogenization, from proteins that aggregate under thermal load to emulsions whose stability shifts with how they're homogenized. Attendees will learn how representative lab-scale UHT and HTST processing can help evaluate ingredient performance, identify formulation challenges earlier, conserve development materials, and improve confidence before moving into full-scale production.