Formulation
How do you build your own calculation rules into formulation?
Every product category has its own indicators: moisture on a fat-free basis for cured meats, protein-to-fat ratio, target sugar content, the cost of a trial batch. Kept in a spreadsheet next to the recipe, they are wrong as soon as the recipe changes. Built into formulation, they are recalculated with every change, just like costs and nutrition facts.
Philippe Quéré4 min
