research & development

research & development

Research and Development

More often than not, WTI’s product development efforts result from consultation with our customers. In some instances, our application specialists perform consultations on site, where they can observe and evaluate customer processes as they relate to yield, throughput and shelf life, as well as color, flavor and tenderness.

Then we go to work in both our Application Lab, and our new Food Safety Research Laboratory, often to modify an existing product to meet the unique needs of the customer. Many of our efforts follow a common thread, resulting in more coordinated efforts to satisfy market demand in the key areas of:

Reduced Sodium Content
Health concerns have prompted consumers to reduce sodium intake and restaurants and retailers to reduce or eliminate sodium from their products. We continue to develop and refine low-sodium and sodium-free alternatives to phosphates and antimicrobial that improve the color, water holding capabilities and shelf life extension of processed meat.

Extended Shelf Life
Fresh beef, pork, poultry and seafood product enjoy only a limited shelf life. Our recent R&D efforts have yielded food-grade antimicrobials that can increase the shelf life of fresh pork, poultry, beef, seafood, fruits and vegetables.

Clean Labels
Consumers continue to embrace natural foods and other products free of traditional preservatives and other artificial additives. Our R&D staff continues to develop and refine a full array of all-natural, clean label compounds that enhance yields, extend shelf life, and improve product color, tenderness and flavor.

Food Safety
Research will be conducted in the Food Safety Research Laboratory to develop novel ingredient formulations, modify existing formulations to suit specific goals and challenges in the food industry and validate innovative processing and application technologies.