Systematic examination of formulation effects on product shelf-life of Italian traditional macaroons

清洁标签、货架稳定的无麸质零食产品的创新需要仔细关注产品的质地，因为它对产品质量至关重要。为了延长这些产品的保质期，以便公司能够为其产品进入更广泛的市场，经常需要重新配制或修改包装。然而，如果食品加工商希望保持其产品的清洁标签属性(未添加防腐剂)，则重新配方受到限制。因此，研究的挑战是仅用该公司目前的成分清单来延长产品的保质期，同时评估重新配方对原材料在加工过程中表现的影响。如果配方的改变在加工过程中造成重大问题，成分的改变不太可能被采用，即使它们确实延长了产品的保质期。该项目有三个主要目标。第一个目标是评估从成品到公司目前的包装材料的失水率。第二种方法是量化面团的流动行为，以此作为配料变化的函数。最后一部分是研究调整提供给加工机的特定配料以操纵面团流动特性的效果。该公司产品的有机和健康食品类别是食品行业增长最快的领域之一。项目成果将通过提高马尼托巴省一家公司的创新能力，对加拿大经济和就业产生直接影响。通过了解工艺-配方-包装对产品质量影响的基础机制，该公司将能够因延长保质期而扩大客户基础，并在这一不断增长的市场领域开发新的产品线。

Innovation in clean-label shelf-stable gluten-free snack products requires careful attention to product texturesince it is critical to product quality. To extend product shelf-life in these products, so companies can reach awider market for their products, reformulation or package modifications are often required. However,reformulation is constrained if a food processor wishes to maintain clean-label attributes for their product (noadded preservatives). The research challenge therefore is to extend product shelf-life with only the company'scurrent list of ingredients, while assessing the effects of reformulation on how the raw materials perform duringprocessing. If a change in formulation causes substantial problems during processing, the ingredient changesare unlikely to be adopted even if they do extend product shelf-life. This project has three main objectives.The first is to evaluate the moisture loss rate from the finished product through the company's currentpackaging material. The second is to quantify the flow behaviour of the dough as a function of changes iningredients. The final part is to study the effect of adjusting specific ingredients supplied to the processor so asto manipulate dough flow characteristics. The organic and wellness food category where the company's productresides is one of the fastest growing areas in the food industry. Project outcomes will lead to a direct effect onthe Canadian economy and employment by enhancing the innovation capacity of a Manitoba company. Byunderstanding the underpinning mechanisms of process - formulation - packaging effects on product quality,the company will be able to expand their customer base as a result of shelf-life extension and develop newproduct lines in this growing market sector.