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Ask a Product Development Chef
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You are currently reading a thread in /ck/ - Food & Cooking

Thread replies: 26
Thread images: 1
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Hey fu/ck/ers. Product Development Chef here. I develop refrigerated and shelf stable products for grocery stores and random food brands. Bored so ask me questions and give meaning to my life.
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>>7275838
your life has little meaning
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Is there a preservative tastier than sodium diacetate?
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How badly has the "clean label" fad messed up your business? How much of the stuff you develop would you eat yourself?
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How much do you make, and can I get a job like that if the only thing close to a food science class I've taken was intro nutrition in culinary school, and otherwise just have line-cook experience and am not an idiot?
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>>7275854
It's not for flavor.

>>7275866
It hasn't, it's simply opened up new business for me. I wouldn't eat any of it, as I only eat fresh foods that I cook up myself.

>>7275868
If you can talk up your experience, you shouldn't have too much trouble getting into the field by starting out as an assistant.
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>>7275880
Who are you and why are you hijacking my thread? Also, nice to meet you. Always cool to meet someone in the same business.
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What's the worst thing you developed?
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>>7275868
About $40,000/year, I'm not sure what the norm is but I have a culinary degree, a food science degree, and about 2 years of experience.
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>>7275866
Actually, we boast "natural" and "clean" food product development. We use natural preservatives and pay attention to physical properties like water activity for preservation.
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Would you eat diarrhea for $2000
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>>7275853
Thanks, I know.
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>>7275893
Tough one. I'm not sure, I like everything I've developed. It's sort of a necessity of the job.
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What do you think about gums and stabilizers? What's your favorite?
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I'm guessing you must do a shitload of product testing to see if general consumers will enjoy the processed crap you produce. Is there any results from that testing that surprised you?

The only frozen shit I buy anymore is Lean Cusine or stuff from Trader Joe's. Other processed food just is way too big in portions and I end up throwing most of the crap away.
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>>7275916

I don't think I have a favorite, it really depends on the specific application. I'll use them if the client isn't opposed and they serve a function.
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>>7275917

Funny you would mention that. We only really do organoleptic studies with our staff and don't do a lot of consumer testing. We're a smaller firm. Generally, the clients will conduct consumer testing if they feel the need to, but smaller food brands dont have the money for that.
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>>7275854

It's a little salty. Personally, I prefer using acids but it really depends on the product.
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>>7275838
You realize that nobody can track you in the thread because you didn't bother to use a trip, right? That's literally what they're for.
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>>7275947

I'm a 4chan newb. How do?
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>>7275948
YourDisplayName#yourInsecureTripCode
Or
YourDisplayName##YourSecureTripCodehunter2
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>>7275947
Did I do it right?
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>>7275966
Yeah, but because you didn't use it when you posted the thread there's no way of determining if you're the OP.
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>>7275961

Got it. Will remember for future use. Thanks anon.
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>>7275968

I suppose you'll just have to trust me. Or not. Nothing I can do now.
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>>7275838
okay
where u from
where do you export?
is your food cumbloated with water before freeznng to make it not look cuck like?
Thread replies: 26
Thread images: 1
Thread DB ID: 457862



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