Calling all aspiring Food Manufacturers!

Do you have an idea that you’d like to see on grocery store shelves or in the hands of people across the nation? Are you stuck on how to make a delicious recipe with your produce? Do you want to test a pulse snack idea but don’t know how to start?

Join GFDA’s Food and Ag Development Center for a very special Tuesday Training featuring the staff of MSU’s Food Product Development Lab. In this webinar you’ll learn about:

Recipe Development: Led by Culinary Research Chef, Rebecca Soule, our culinary team assists with ideating, developing, or improving recipes for food service, product marketing, value-added processing, and more.

Extrusion Processing: We provide recipe and process development for extruded products using our pilot-scale twin-screw extruder.

Sensory evaluation: We conduct large-scale consumer sensory tests to analyze product marketability and competitiveness.

• Overall liking, appearance, flavor, and texture comparisons

• Purchase likelihood and the price consumers are willing to pay

• Sensory attributes

Expert Consultation: Our experts, including Food Scientist Dr. Wan-Yuan Kuo, address product technical issues and troubleshooting.