Food Science Insights with Rachel Zemser of A La Carte Connections

In the world of food science, innovation and safety are crucial as companies navigate the intricate path from concept to consumer. On a recent episode of Food Tech Talk, Rachel Zemser — a seasoned food science consultant with nearly three decades of experience — shared her extensive knowledge of product development, ingredient integration, and scaling for commercial production. Zemser is a Food Science Industry Consultant with A La Carte Connections, and she provided us with some valuable insights into balancing creativity with practical realities in the food industry.

Balancing Innovation with Practical Realities

One of the key takeaways from Zemser’s discussion is the critical balance between creative product ideation and the practicalities of food manufacturing. Zemser highlighted that while the creative process — developing new ideas and concepts— is inherently exciting, it must be tempered with a thorough understanding of production constraints.

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For example, Zemser described her experience working with restaurant chains to develop tomato sauces. The challenge was aligning innovative culinary ideas with the realities of food safety and shelf stability.

"Chains are usually headed up by an R&D chef who's come from the restaurant industry. And they have some really great ideas about how to make delicious tomato-based sauces. But unfortunately, in the real world, we have to cook the heck out of them.”

This balance between creative aspirations and practical production requirements is essential for successful product development.

Navigating New Ingredients and Functional Foods

The integration of novel ingredients into food products presents both opportunities and challenges. Zemser discussed the complexities of using new ingredients, particularly those from different countries or uncharted sources. Evaluating their safety, availability, and regulatory compliance is a significant part of this process.

“Any new ingredient has to be evaluated to determine if we can indeed use it. And some of the questions include, is this ingredient readily available? Can we get as much of it as we need? What country is it coming from? And how are their food safety regulations from the way that's harvested, to how it's processed, to how it's delivered to the United States or wherever the final manufacturing place is that it happens?”

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New ingredients carry new risks, so thorough testing is necessary to ensure they meet safety standards and regulatory requirements. Zemser also addressed the rising trend of functional foods—products enriched with vitamins, minerals, or other beneficial components. While these ingredients can offer health benefits, their incorporation into food products must be carefully managed.

"There's a lot of plant extracts and vitamins and things that are not necessarily things that the FDA has specific levels or even has approved or reviewed. But people want to put them in the food because they have these benefits that may or may not be reviewed by the FDA."

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It’s really important that these ingredients are included only in safe amounts. This involves not only understanding the nutritional impact but also ensuring that the ingredients do not compromise the taste or safety of the final product.

Scaling from Kitchen to Commercial Production

Transitioning from a kitchen prototype to large-scale production is another area where Zemser’s expertise shines. She underscored the importance of choosing the right co-packer and ensuring they meet all necessary safety and compliance standards. For startups and smaller companies, this can be particularly challenging.

In Zemser's opinion, finding the right co-packer is crucial. She recommends that clients thoroughly vet potential co-packers through audits and inspections, ensuring that their facilities adhere to high standards of cleanliness and food safety. Additionally, Zemser highlights the importance of understanding the regulatory landscape.

Listen Up: Navigating Compliance & Innovation in the Food Industry 

Rachel Zemser’s insights into food product development, ingredient integration, and scaling offer valuable guidance for navigating the complexities of the food industry. Balancing innovation with practical manufacturing realities, managing the integration of new and functional ingredients, and ensuring a successful transition from prototype to commercial production are all critical aspects of bringing a food product to market.

Zemser’s expertise underscores the importance of thorough planning, regulatory compliance, and practical considerations in achieving success in the ever-evolving world of food science. For entrepreneurs and established companies alike, her advice serves as a crucial roadmap for navigating the challenges of product development and scaling in the food industry.

About Rachel Zemser

A Certified Food Scientist (IFT) and Certified Culinary Scientist (RCA), Rachel Zemser has experience and advanced degrees in both food science and culinary arts. Rachel has a BS in Food Science from the University of Massachusetts, an MS degree in Food Microbiology from the University of Illinois, and a culinary arts degree from the New York Restaurant School of the Art Institute.

In addition to running A La Carte Connections, Rachel teaches food science and technology at San Francisco State University, inspiring future students to pursue a career in food science.

You can check out the full podcast episode at these links:

Apple - https://apple.co/46CQ7Py
Spotify - https://spoti.fi/3WOcP45

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