Consulting Opportunity: Development of High-Protein Retort Foods
Topic: Development of High-protein Retort Food
I would like to learn more about developing shelf-stable, high-protein retort food products. In particular, I want to better understand how to optimize protein levels to achieve the desired taste, viscosity, and product stability before and after processing, including during transport and freeze-thaw conditions. Specifically, I would like to understand which protein sources — animal, plant, or hybrid—are most suitable for a shelf-stable, high-protein Alfredo sauce processed under retort conditions, particularly in terms of solubility, heat stability, flavor impact, emulsion behavior, and allergenicity.
PLEASE NOTE: This is a screener to identify a candidate with technical expertise in the development of high-protein retort foods for a PAID consulting opportunity. Exceptional candidates will be selected for a brief interview to assess qualifications and fit for the role.