Improved beetroot with new cooking method
The problem: A major UK beetroot producer wanted to test the effect of a new cooking method on the quality of cooked beetroot.
The solution: MacTavish:West planned and oversaw a commercial- and laboratory-scale cooking trial, undertook sensory analysis of final product and organised testing of quality attributes including nutritional quality, betanin pigments, and microbiological safety throughout shelf-life.
The results: The new cooking method was better in every way - better flavour and texture, better pigment profile, better microbially and also better for the environment! New equipment was purchased and commercial scale trials now begin!
"Tasty Feedback"
“I have found MacTavish Consulting Ltd to be a very responsive and market aware professional service, giving our business rapid reaction and thorough investigations to the scientific challenges and opportunities that we face to develop and support our business day to day. This has been accomplished with a very practical, cost efficient and enthusiastic approach”
Graham Forber
G's Marketing