Canned Products Goods Study Consumer Analysis pH Water Activity Nutrition Facts Panel Ingredient Statement Process Authority Letter Sodium Content Testing Shelf Life Texture Analysis Microbial Testing: Total Plate Count Microbial Testing: Aerobic Plate Count Microbial Testing: and Mold Microbial Testing: Coliforms (E. Coli, etc) Focus Group Consumer Screening New Concept/ Product Development COST $150 $100 $936 $8,000 - $75 $28,000 TEST DURATION 4 weeks 3 weeks Product Product 2 Dependent Dependent Basic Food Testing & Safety Analysis Shelf Life Sensory / Microbial Consumer Analysis Canned Goods Baked Goods samples total samples of 24 Samples WHAT TO SEND – 3 samples of each product samples on testing of each product & Product & to be done. product 3 without acid Information Product Please and (no Sheet Information contact us Product vinegar, citric acid, Sheet Sheet at Information ascorbic acid, or Sheet citrus juice) & Product Information Sheet Sheet SEND ALL PRODUCTS TO: DR. FADI ARAMOUNI KANSAS STATE UNIVERSITY ROOM 139 CALL HALL MANHATTAN, KS 66506 MAKE CHECKS PAYABLE TO: Kansas State University CONFIDENTIALITY NOTICE: All formulas, concepts, ideas, and/or other intellectual property of KVAFL clients shall remain confidential, and will not be used by KVAFL employees, or other Kansas State University students, for personal gain unless agreed upon by both parties. KVAFL Client& Product Information Sheet KVAFL Formula Sheet Please provide the ingredients used to create your product.
Study Consumer Analysis Canned Products Goods pH Water Activity Nutrition Facts Panel Ingredient Statement Process Authority Letter Sodium Content Testing Shelf Life Texture Analysis Microbial Testing: Total Plate Count Microbial Testing: Aerobic Plate Count Microbial Testing: and Mold Microbial Testing: Coliforms (E. Coli, etc) Focus Group Consumer Screening New Concept/ Product Development COST $150 $100 $936 $8,000 - $28,000 $75 TEST DURATION 4 weeks 3 weeks Product Dependent Product Dependent 2 WHAT TO SEND Basic Food Testing & Safety Analysis Shelf Life Sensory / Consumer Microbial Analysis Canned Goods Baked Goods samples total 3 samples of product 3 without acid (no vinegar, citric acid, ascorbic acid, or citrus juice) & Product Information Sheet Sheet samples of each product & Product Information Sheet Sheet – 24 samples & Product Information Sheet on testing to be done. Please contact us at Samples of each product and Product Information Sheet SEND ALL PRODUCTS TO: DR. FADI ARAMOUNI KANSAS STATE UNIVERSITY ROOM 139 CALL HALL MANHATTAN, KS 66506 MAKE CHECKS PAYABLE TO: Kansas State University CONFIDENTIALITY NOTICE: All formulas, concepts, ideas, and/or other intellectual property of KVAFL clients shall remain confidential, and will not be used by KVAFL employees, or other Kansas State University students, for personal gain unless agreed upon by both parties. KVAFL Client& Product Information Sheet KVAFL Formula Sheet Please provide the ingredients used to create your product.
2014KVAFLInState.docx