BrandTrue’s Post

Sometimes, when selecting a brand name, you might have to choose between names with flavor and names that have aroma -- or, said another way, between giving people a transparent communication that tells them what a brand is, vs. an enticing hint to draw them in. Neither is better than the other in the absolute. Strategic elements like positioning, tone of voice, and what's going on with the competitive landscape, should drive your decision. Check out this #tellthetruths video about it, then let us know what YOU think. #brandtrue #brandnaming #naming #namingstrategy #brandstrategy #captioned

📚 CASE STUDY: PREPARATION STATION FOR ADDITIVES, FLAVORS AND SPICES 📚 PROCESSED PRODUCTS: ADDITIVES, FLAVORS AND SPICES INTRODUCTION OF INGREDIENTS ON INDUSTRIAL BAKERY LINES Our customer, a bakery manufacturer, produces a wide range of products, including: baguettes, specialty breads and pastries. The company encounters a number of problems linked to the preparation of its minor ingredients, such as additives, flavorings and spices. Project Objectives: 🏭 ✔ Increased dosing accuracy ✔ Increased productivity ✔ Optimized storage and organization of minor ingredients Read the full article: https://lnkd.in/eJtUzK4W Do you have an industrial project❓ We are ready to help❗ 🌐 https://lnkd.in/ehw5_yHb 📧 [email protected] 📞 +1 215-498-9303 #ingredients #weighing #dosing #food&beverage #foodindustry #spicemix

Have you tried non-alcoholic (NA) or low-alcoholic beer (LABs)? These beverages are on the rise globally, but their flavor profiles can differ from full strength beer analogues. In this upcoming webinar, experts will explain how to improve the taste of NA beer using DHS-GC-MS technology and specialized hops products. Presented by: Dr. Tiffany Crawford, Megan Harper and Matthew Curtis Agilent Technologies #beverageindustry #beveragetesting #selectsciencewebinars #GC #MS #GCMS

Homogenization refers to the process of making a mixture uniform throughout, specifically focusing on liquids that normally wouldn't blend well. The process involves reducing the size of the liquid components into small particles and then evenly distributing them throughout the other liquid, creating a stable mixture. For beverages, this is very important as it enhances the flavor & mouthfeel of the drink. Contact us at +91 9321925012 or Email us at [email protected] #Organico #OrganicoBeverages #Productdevelopment #manufacturingpalnt #beverageproductdevelopment #contractmanufacturing #copacking #beverageindustry #beveragepackaging #beveragestartup #BeverageHomogenization #beverage

I put together a VDK (Vicenal Diketones - 2,3-Butanedione and 2,3-Pentanedione) or better known as a Diacetyl Decision Tree: This compound is responsible for the buttery flavor found in some beer, but is often deemed a severe off flavor in most styles. 1. Review Yeast Type: a. If 1056 or 1318 – Move to step 2 b. If LONA – Move to step 2 c. If AUG/3470 - Move to step 3 d. If ‘Other’ - Move to step 3 2. VDK Results (Target: <40 ppb): a. If two VDK results are under 40 ppb - Move to step 5 b. If the two most recent VDK results show a drop of -30 ppb, with the most recent result <55 - Move to step 3 c. If VDK has leveled off between 40 and 50 ppb - Move to step 6 d. If VDK is above 50 ppb and hasn't moved more than +/- 5 ppb in two days – Move to step 7 3. Review Fermentation Ea and pH: a. If Ea has remained stable over 3 days (<0.02 variance each day or 0.05 over 3 days) - Move to step 5 b. If Ea has continued to move by more than .03 per day - Move to step 4 c. If pH is rising rapidly and Ea has leveled off, dump yeast/cone – Move to step 2 4. More Time a. Continue to monitor VDK results in step 2 5. Temp-down Tank 6. Consult Brewery Management 7. Corrective Action Required: a. If VDK has leveled off high <20 above target, repitch slurry at 1L/bbl b. If VDK has leveled off >20 above target and a similar beer (+/- 2.0 OG, +/-10 SRM, +/-15 BU) is in peak fermentation, Krausen pitch at 15% by vol fermenting beer into stalled product c. Blend away product with same beer if no other options are available. #Decisiontree #Diacetyl #Fermentation #brewer #empowerment Thoughts?

Due to its unique properties and benefits. #Tapiocastarch is a popular ingredient in cheese applications. Here are some ways tapioca starch is used in cheese production: #Texture modification: helps modify the texture of cheese, making it more spreadable, smooth, and creamy. #Moisture control: helps to control the moisture content of cheese. #Emulsification: helps emulsify cheese, which means it can stabilize the mixture of fat and water in cheese, creating a more uniform and stable product. #Flavor enhancement: helps enhance the flavor of cheese by absorbing and stabilizing flavor compounds, resulting in a more consistent and intense flavor profile. #Tapiocastarch #Cassavastarch #Kingstarch #Abimex #Ingredients #Modifiedtapiocastarch #Modifiedcassavastarch #suppliervietnam #Cheese #glutenfree

Trademark Class 32: Beers; non-alcoholic beverages Class Description of Products:  “Beers; non-alcoholic beverages; mineral and aerated waters; fruit beverages and fruit juices; syrups and other preparations for making non-alcoholic beverages.” Explanatory Note Class 32 includes mainly non-alcoholic beverages, as well as beer. https://lnkd.in/ep2AFk53

Due to its unique properties and benefits, #Tapiocastarch is a popular ingredient in cheese applications. Here are some ways tapioca starch is used in cheese production: - #Texture modification: helps modify the texture of cheese, making it more spreadable, smooth, and creamy. - #Moisture control: helps to control the moisture content of cheese. - #Emulsification: helps emulsify cheese, which means it can stabilize the mixture of fat and water in cheese, creating a more uniform and stable product. - #Flavor enhancement: helps enhance the flavor of cheese by absorbing and stabilizing flavor compounds, resulting in a more consistent and intense flavor profile. #Tapiocastarch #Cassavastarch #Kingstarch #Abimex #Ingredients #Modifiedtapiocastarch #Modifiedcassavastarch #suppliervietnam #Cheese

It is important for all Plant Key Tasters to undergo various Taster's Validations and assessments such as Threshold tasting, Rank rating e.t.c. to ascertain that they can still identify some flavor(s) of interest (inclusive of the expected flavor in the brand and the detractors for process improvement). As a Key taster in my plant, apart from tasting (our water samples, raw materials, in-process samples, and packaged products) to ensure Brand profile, Fermentation consistency, Flavour stability and all other criteria are met, I also ensure i take part in Taster's Validation Programs and Exercise to help me validate that I can still pick some beer flavors rightly which can help improve in the process. Rank-rating exercise for example, will not only assess a taster flavour(s) strength but also help a taster identify the intensity at which a particular flavour can be picked. Some tasters can pick some flavors/aroma at high intensity while some at trace intensity. As a taster, do you think regular taster validation exercise is important and can help improve the process? Let me know your view!

How to match the flavor of non-alcoholic beers to the alcoholic version? Volatile organic compounds (VOCs) are significant contributors to beer’s overall flavor. Determining the differences in VOC's can help brewers to enhance the quality of non-alcoholic beers. In a study of GERSTEL GmbH & Co.KG the VOCs of non-alcoholic beers are compared to their respective alcoholic beers. Differences in the VOC and sensory profiles were determined using immersive Twister stir bar sorptive extraction (SBSE) and thin film solid phase microextraction (TF-SPME) with the Olfactory Detection Port (ODP 4). Download the application note to read the complete study. https://lnkd.in/eve4WKwa #vocanalysis #olfactorydetection #nonalcoholicbeer