Services and Facilities

Nutrition panel and product label

Microbial testing*

Shelf-life*

Function ingredients/allergen testing

Extrusion

Recipe and prototype development/testing

Sensory tests* and market analysis

* Want to participate in product sensory evaluation? Join our Facebook group

°Brix

Viscosity/texture analysis

pH

Water activity

Moisture content

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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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 Kitchen provides a space where our researchers can create recipes in an environment equivalent to a commercial product development kitchen.
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A tool to generate nutrition fact labels in accordance with FDA guidelines. The software can also perform product cost analysis. Go to site

A world-renowned sensory testing platform for performing consumer testing, descriptive analysis testing and quality testing on products. Go to site

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

An Excel add-on feature to analyze sensory data, create visual reports that are easy to interpret and process. Go to site