Services
New Product Development
Product Formulation and Optimization
Scale Up and Production Start Up
Technical Problem Solving
Translating Concepts to Prototypes
Nutrition Facts Panel Development
Ingredient Properties and Applications
Competitive Product Analysis
Food Trend Tracking and Analysis
Formula Cost Reduction
Shelf Life Testing
Packaging Development
Staff Experience
Merlin staff has, on average, 20+ years of food industry experience in addition to many years of education and training. Our knowledge across the majority of food systems translates into unique and effective solutions.
Product and Related Process Expertise
Products and Ingredients
- Cookies, Crackers, Baked Goods
- Baking Mixes, Ingredients, Icings, Fillings
- Bars, Clusters, Granola
- Popcorn, Chips, Puffed Snacks
- RTD Beverages & Mixers
- Instant Beverages
- Meat & Seafood
- Entreés & Side Dishes
- Soups, Sauces, Dressings
- Tortillas & Wraps
- Fresh Produce, Fruits, Vegetables
- Candy Chews and Gummies
- Yogurt, Ice Cream, Smoothies
- Sweeteners, Proteins, Fibers
- Health & Nutrition Ingredients
Processing Baking
- Thermal processing (all types)
- Microwaving
- Frying
- Freezing
Distribution Systems
- Frozen
- Refrigerated
- Shelf Stable
Food Industry Segments
- Consumer Packaged Goods
- Food Service
- Industrial Food Ingredients
External Resources
Merlin prides itself in the ability to assemble the right team to make your project succeed. We can partner with an extensive network of trusted resources to compliment our expertise. Merlin is located in a food industry hub, and has close connections with the Food Science Department at the University of Minnesota.
Global Food Forum – Provides science based conferences that brings food and beverage development professionals together to share practical, impartial technical information. http://www.globalfoodforums.com/
Full Service Marketing Agencies that help clients develop new product concepts, develop business, position, and launch new food products.
Uni
versity of MN Department of Food Science
http://fscn.cfans.umn.edu/
- Ideation/concept Development
- Culinary Professionals
- Trend Thought Leaders
- Market Research
- Consumer Guidance Research
- Microbiology
- Intellectual Property Law
- Regulatory
- Contract Manufacturers
- Ingredient Suppliers
- University Facilities and Personnel
FACILITIES
Flexible & Effective
Merlin’s 9000 sq. ft. facility includes modular laboratories and kitchens tailored to meet the specific needs of your project. An extensive inventory of equipment allows us to duplicate the process required for most products.
Small scale processes can be assembled in our inspected facility for production of consumer test products.
Flexible Development Lab
Consumer Kitchen
Flexible Development Lab
Conference and Training Rooms
Food Service Lab
Analytical Lab