Malted barley extract and natural sweeteners manufacturer Malt Products Corporation (MPC) recently opened its new Innovations Lab in Minneapolis that will enable food and beverage manufacturers to test ingredients, experiment with new formulations, and explore flavor and stability properties.
The lab is capable of working with a wide range of products, including baked goods, malt and oat-based beverages, creamers, nut butters, chocolates, confections, dressings and marinades, yogurts, and plant-based proteins.
“As more food and beverage companies look to revamp their products using all-natural ingredients, the new Innovation Lab provides a hub for formulation experimentation, testing the viability of various ingredients regarding flavor, binding, shelf life, and other critical factors,” Malt Products Corp. President Amy Targan said in a company press release. “We want to make it as easy as possible to prototype new products with healthier, pantry-friendly ingredients, and for our customers to understand these products’ mission-critical characteristics.”
To support the work at the Innovations Lab, the company invested in equipment like ovens, mixers, shearers, proofers, temperature-controlled incubators, and analytical equipment. An MPC manufacturing facility in Dayton, OH will help customers to transition from development to production.
The Innovation Lab features a combination analytical zone and kitchen and office space for meetings and collaboration with customers.