Services and Facilities
Services
We work with businesses on developing value-added food products including extruded products. We can assist our partners to ideate, develop, test, or reformulate prototypes. Interested? Contact us at to discuss your ideas: [email protected].
Regulatory
Nutrition panel and product label
Microbial testing*
Shelf-life*
Function ingredients/allergen testing
Product development
Quality control
°Brix
Viscosity/texture analysis
pH
Water activity
Moisture content
* Testing using certified labs
Facilities
Food Extrusion Unit
Our researchers work with food companies to develop extruded products such as puffed
snacks, breakfast cereals, pasta, and plant-based meat analogues. We specialize in
recipe formulation and product analyzation. P.C. MSU Communications.
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Hannon Hall Lab
Our lab features equipment such as a texture analyzer, moisture analyzer, viscometer,
fluorometer, and software to create, administer, and analyze survey data, generate
nutrition fact labels, and create reports.
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Hannon Hall Kitchen
Hannon Kitchen provides a space where our researchers can create recipes in an environment
equivalent to a commercial product development kitchen.
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Software
nutraCoster nutrition software
A tool to generate nutrition fact labels in accordance with FDA guidelines. The software can also perform product cost analysis. Go to site
Compusense®
A world-renowned sensory testing platform for performing consumer testing, descriptive analysis testing and quality testing on products. Go to site
QualtricsXM®
Used to create and administer surveys to help recruit participants, learn the needs and challenges of stakeholders, conduct market analysis to help advise the direction for future studies. Go to site
XLSTAT by Addinsoft
An Excel add-on feature to analyze sensory data, create visual reports that are easy to interpret and process. Go to site