The COVID-19 pandemic has increased consumer interest in foods that are both shelf stable and have a long shelf life. You are a product developer at a major international food company tasked with developing a gluten free and sugar free vanilla cake mix. This product will be marketed as a cake mix to which the consumer just adds water and will consist of only 12-15 ingredients. NOTE: this is NOT a ketogenic friendly or low-carb cake mix. You are presenting a written report to your companys Research & Development team.
Assignment details
Address the following in your report:
(i)Propose ingredients and additives and provide
rationale for the use of these in the product. Include all chemical structures
in your discussion of product functionality.
There is no need to provide chemical structures for complex foods with
multiple components, however a discussion of general structures in relation to
functionality is still required.
(ii)Choose your optimal processing and packaging
equipment as well as parameters which would result in a product with desired
food safety and quality characteristics.
(iii)Discuss production issues or concerns that may
arise which are specific to the characteristics of your food and ways in which
to resolve them.
(iv)Address the negative and positive consequences
of your processing meth
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