Many food companies use external companies to outsource part of the production of their products. This has advantages in flexibility of processing and equipment requirements. On the other hand, consumers should not notice variations in product quality caused by the different production locations.
This was the reason that a coffee company approached NIZO food research. The coffee products that were produced by different tolling companies had different qualities and related sensorial experiences by consumers.
Based on data provided by the customer, NIZO’s scientists developed a model that predicted the quality of coffee products produced by different tolling companies. The next step was to dictate the setting of the heating equipment at the tolling companies such that they all produced a high quality product.