TRIAL RUN: Various testing methods and tools help producers refine snack and bakery products and processes.
Written by Snack Foods and Wholesale Bakery’s Chief Editor, Jenni Spinner
Launching a new snack or bakery product line is a significant investment—in terms of financial outlay, time put in, resources expended, and other factors. What’s more, failing to take the time to get everything right could mean your company takes a hit to its reputation, losing sight in the eyes of customers and consumers.
Before unleashing a new item or product line onto the world, testing the waters can give a producer peace of mind. This can mean anything from setting up a pilot plant to determine if the right technology is in place and optimally configured, to conducting consumer and sensory testing, to determining the right quality standards—or all of the above.
To learn more about developing and testing prototypes in snack and bakery environments, Snack Food & Wholesale Bakery connected with a number of experts with knowledge in the area:
Charlie Baggs, president and executive chef, Charlie Baggs Culinary Innovations
Rachel Orona, director, client services, west, Curion
Jenn Farrell, director of R&D, Charlie Baggs Culinary Innovations
