We can also deliver the associated analytical services which are required before a product can be launched on the market. These include shelf-life assessment, challenge testing and sensory evaluation studies.
Advice on experimental design and interpretation of results are provided as a routine part of these services.
Specialist analytical facilities include:
- containment level 2, and 3 microbiology laboratories for working with a wide range of pathogens, including Listeria monocytogenes, Escherichia coli O157 and Clostridium botulinum.
- analyses carried out using ISO methods and all our work is ISO9001:2008 accredited (we also have UKAS accreditation for a range of analytical tests)
- a sensory evaluation suite is available that operates to international protocols such as British Standard BS5929 Part 1. We can advise on the design of questionnaires, the use of the most appropriate assessment techniques and we can also provide trained and untrained panel members, if required.
In all cases, analytical work packages can be tailored to suit customers needs.
The costs of the food product development service will vary, depending on the amount and type of work required, and will be agreed in advance of any work commencing.
If you would like to speak to someone regarding the food product development service, please contact Dr Fiona Young on +44 (0)28 9025 5531 or email email@example.com
AFBI also offers a high pressure processing toll facility to assist businesses who have already investigated and optimised processing conditions and wish to sell pressure-treated foods without having to make the capital investment to purchase their own facility.