Company News

Fortified gummies lose potency from cooking through shelf life. This covers overage calculations, fat- versus water-soluble handling, mineral taste limits and uniformity testing.

Moisture drives hardness, friability and disintegration in tablets. This covers drying endpoints, equilibrium moisture, the two failure families and release checks.

Packaging must look right and pass inspection. This covers void space, layer and cost-ratio limits, label checklists and how packaging changes are owned.

Jelly must be microbiologically safe without losing its structure or activity. This covers pasteurisation versus hot fill, gel loss remedies and how to validate.

Sediment, colour shift, pH drift and assay loss are the usual failures. This covers accelerated and long-term protocols, endpoints, packaging studies and shelf life.

Protein powder staling usually starts with oxygen. This covers headspace versus absorbed oxygen, nitrogen flushing, barrier films, seal checks and shelf-life testing.

Flavour stability is built on a sensory system, not a formula sheet. This covers panel setup, triangle and descriptive tests, reference samples and released criteria.

Roasting rescues weak aroma, but overshoot and the cup turns bitter and burnt. This covers roasting curves, blending limits and how to hold batches consistent.