Recipe analysis and optimization

The innovative way of working of Puur Veltman benefits many food producing companies that aim to reduce their ingredient list and to work towards successful product development and market introduction.

According to the company’s philosophy, taste is always predominant when developing new products or reformulating existing recipes. The company’s expertise is to analyze the recipe and to clean it from unnecessary, unwanted substances and allergens.

The company also specializes in translating the needs and requirements of food companies into new, technical feasible food concepts, in developing taste and in solving (technical and recipe) problems. In the last seven years this approach has resulted in many innovative (often clean label) products, reduced time to market, and improved efficiency.

Puur Veltman has coached several companies among which one of the largest producers of chilled meals and meal components in the Netherlands, and a Dutch producer of meat products. Puur Veltman reduced the number of ingredients in their portfolio’s while concomitantly the pure taste of the products came to the fore.