Introduction of the product idea / briefing
Test phase in the laboratory
Customer acceptance of the recipe
Our raw material portfolio comprises of several hundred raw ingredients with a variety of characteristics that we use when creating recipes. Here we distinguish the flavour and texturising properties of the spices as well as the processing method of a material; for example; natural spices, spice extracts, natural flavouring etc. Noticeably, the types of certification play a big role for us – organic, halal, kosher, free of allergens etc. We then complete the recipes with functional ingredients, like thickening agents, stabilisers, acidifiers and others. We also recognise trends early and integrate them into our range, which is a big strength of the Moguntia Food Group; for example the substitution of palm fat with shea butter.
1. Definition of the requirements
Requirements for new raw materials are defined, or the supplier informs us of new raw materials.
The raw ingredient is examined by the product development and quality control departments (specification, sensory qualities, certificates, price, availability etc.)
3. Practical test
The use in recipes is tested, either as a completely new development or as a substitute (one-to-one replacement or to complement).
4. Inclusion in the portfolio
If the test is positive, the raw material is included in the range.
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