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AIB and The National Food Lab (NFL) have teamed up to provide product development teams access to AIB International’s baking pilot plants in Manhattan, Kan., to scale up from prototypes developed in their own research and development facilities. The products can be sent to NFL in Livermore, Calif., to compare, identify and document the appearance, aroma, taste, and texture of the products.
Baking companies eager to bring new product to market can accelerate the process, economize on testing and scale-up, and gain a comprehensive sensory picture of candidate products by harnessing the efficiency of AIB Internatioal’s pilot plants and The NFL’s sensory evaluation services.