Product Development & Recipe Formulation Consulting

We offer specialized consulting in frozen dessert development, led by a highly experienced Food Engineer with strong technical and industrial expertise.

Our work combines science, market vision, and practical application to create products that are stable, profitable, and high quality — always aligned with current food regulations.

Our Services Include:

• Italian gelato formulation (traditional and modern styles)
• Ice cream development
• Sorbets and fruit-based frozen desserts
• Sugar balancing and total solids calculation
• PAC / POD control for texture optimization
• Creaminess, body, and melting resistance adjustment
• Shelf-life and stability improvement
• Clean-label and natural stabilizer systems
• Cost reduction and formula optimization

Recipe Fixing & Rebalancing

Already have a recipe that is not performing well?

We provide a complete technical analysis to identify issues such as:

• Icy or sandy texture
• Product too hard or too soft
• Melting too fast
• Too sweet or unbalanced flavor
• Low overrun or instability

After diagnosis, we perform a full technical rebalancing, adjusting sugars, solids, fats, stabilizers, and real values to correct the problem and improve product performance.

Customized Development

We also create fully customized formulations using the specific ingredients, suppliers, or requirements chosen by the client.

Every project is adapted to your production reality, equipment, target market, and brand positioning.

How It Works

Simply 1 hour of diagnostic consulting.

During this technical meeting, we analyze your needs, production structure, and goals. After the evaluation, you will receive:

• A detailed technical diagnosis
• A development or correction plan
• Formula adjustments or new formulation proposal
• A clear timeline for recipe and document delivery

Our commitment is to provide practical, science-based solutions that help your business grow with confidence and consistency.