CLIENT STORY: Reducing Negative Characteristics from Formulation to Production Line // Cookies

THE CHALLENGE

A client sought to reduce negative sensory characteristics in their baked cookies. They identified that these attributes were influenced by both the product formulation and process parameters of their production plants.

THE APPROACH

The Exhive platform was used to integrate formulation data and factory process parameters, creating a unified model to optimize both.

Formulation changes were tested by product developers and feedback was collected through roundtable assessments - 48 recipes were evaluated.

Factory parameter recommendations were tested at a production plant, focusing on five configurations due to cost constraints.

KEY RESULTS

• Achieved a 38% reduction in negative sensory attributes and 15% increase in overall liking.  

• Optimized both the formulation and process to improve product quality.

• Identified formulations and process parameters contributing to negative effects.

• Developed an ideal recipe and process settings to minimize negative aspects. 

BUSINESS IMPACT

With using the Exhive platform the client was able to increased consumer liking of the final cookie product by reducing negative sensory characteristics.

The platform enabled faster adaptation and problem-solving through improved identification and resolution of formulation inconsistencies, while reducing time to market.