EXIMAK provide professional guidance in developing and improving food products. We are well connected with Food Engineering professionals having deep understanding of the food industry, including market trends, consumer preferences, and food science
We work with our clients to develop new food product concepts or refine existing ideas. Our experts will assist in brainstorming, creating prototypes, and formulating initial product specifications
Our team has expertise in recipe formulation and optimization. They consider factors such as taste, texture, nutritional profile, ingredient sourcing, and production feasibility to create high-quality recipes that align with client goals. They also help identify suitable suppliers for ingredients, considering factors such as quality, availability, cost, and sustainability. They may also evaluate and recommend alternative ingredients to improve product characteristics or address specific dietary requirements.
Our experts conduct sensory evaluations to assess product attributes such as taste, aroma, texture, appearance, and overall consumer acceptance. This feedback helps in refining the product formulation and optimizing sensory qualities
Also,we provide guidance on scaling up of production, quality assurance and testing protocols to ensure product safety, shelf life, and consistent quality and recommend appropriate testing laboratories and help our clients to interpret test results
Depending upon the specific requirement of our clients, we provide these expert services from Start to end Product Development & Technology transfer solution in food Categories like Fruits &Vegetables, Pickles, Pappads, Sauces, Instant Bakery Mix Range, Ready to cook and Cuppa range, Ready to eat snacks, Namkeen, Blended Spices for Different type of Cuisines like Arabic items, BBQ & Tandoors, Curry powders, Garam Masalas, Masalas & Seasonings etc
Thus, engaging us as your food development consultants can be beneficial for our clients to introduce new food products or improve existing ones. It allows access to specialized expertise, reduces risks, and increases the chances of creating successful and marketable food products.