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Complementary
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Determined to make a difference, we analyze different options for constantly improving to offer the best service to our customers.

At LA FOODS CONSULTING, we also offer various consulting services to make your food product development a success:
								

				

				

		

		

				

				

							


						

				
								
			

			
						


									

						
							Laboratory, pilot plant and industrial scale-up tests.						
					

				
				
			

			
		

						

				

				

		

				

				

							


						

				
								
			

			
						


									

						
							Technological advice for carrying out the manufacturing of food products.						
					

				
				
			

			
		

						

				

				

		

				

				

							


						

				
								
			

			
						


									

						
							Advice on food product labeling. (Clean labels).						
					

				
				
			

			
		

						

				

				

		

				

				

							


						

				
								
			

			
						


									

						
							Study and analysis of nutritional declarations and health claims.						
					

				
				
			

			
		

						

				

				

		

				

				

							


						

				
								
			

			
						


									

						
							Monitoring and improving the sensory characteristics of food products.						
					

				
				
			

			
		

						

				

				

		

				

				

							


						

				
								
			

			
						


									

						
							Evaluation and
 extension of useful life.						
					

				
				
			

			
		

						

				

				

		

				

				

							


						

				
								
			

			
						


									

						
							Search for ingredients that meet food product specifications.						
					

				
				
			

			
		

						

				

				

		

				

				

							


						

				
								
			

			
						


									

						
							Preparation of specifications and technical sheets for food products.						
					

				
				
			

			
		

						

				

				

		

				

				

							


						

				
								
			

			
						


									

						
							Reduction in food
 product costs.						
					

				
				
			

			
		

						

				

				

		

				

				

							


						

				
								
			

			
						


									

						
							Formulation optimization.						
					

				
				
			

			
		

						

				

				

		

				

				

							


						

				
								
			

			
						


									

						
							Continuous improvements.						
					

				
				
			

			
		

						

				

				

		

				

				

							


						

				
								
			

			
						


									

						
							Staff training.						
					

				
				
			

			
		

						

				

				

				

				

				

							

			
				
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