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Maggie Schnell

Viscosity management, High-protein yogurt formulation, Dairy product development, Texture and mouthfeel optimization, Food manufacturing process optimization, Functional whey ingredients

Reducing Viscosity in High-Protein Yogurt

April 1, 2026

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    viscosity vs mouthfeel in creamy sauce
    Creamy Applications, Texture

    Viscosity Vs. Mouthfeel: The Difference and Why It Matters

    September 17, 2025

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    Syneresis in yogurt
    Bravo, Creamy Applications, Texture

    Case Study: Global Brand Reduces Syneresis in Yogurt, Improves Creamy Texture

    July 22, 2025

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    manufactured cheese sauce with chips
    Functional Whey Protein, Reformulation, Gusto

    Cheese Sauce Manufacturers Use One Ingredient to Replicate Flavor & Texture

    November 30, 2023

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    R&D-Innovations-Food-and-Beverage.jpg
    Consumer Trends, Reformulation

    7 R&D Food Trends for 2023

    January 10, 2023

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    Ingredient Replacement, Reformulation

    How to Improve Texture, the Key to Satiety

    October 6, 2020

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    Ingredient Replacement, Reformulation

    Video: New Way to Formulate Clean Label Cheese Sauces

    August 18, 2020

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