About
As Senior Managing Consultant and Founder of Food Business Consulting, I bring over 32…
Articles by Steffen
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How Food Business Consulting is helping you through COVID-19
How Food Business Consulting is helping you through COVID-19
Greetings from our lab/test kitchen in Colorado! We hope that everyone is doing their best to stay healthy. We know…
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Food Business Consulting, Inc. (FBC)
Food Business Consulting, Inc. (FBC)
FBC is continually seeking contract employees for short and long term assignments. Experience in food processing, food…
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17K followers
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Steffen Weck reposted thisPascal BORNET, ergonomics perspective…this is a game changer‼️ Thank you for sharing 😎🤓 Bobbie Watts, PhD, CHFP, Carrie Hathaway, MS, OTR/L, CUXP, Melissa Claar Ergonauts Performance Technologies, Cocoon SystemSteffen Weck reposted this𝗥𝗼𝗯𝗼𝘁𝗶𝗰𝘀 𝗵𝗮𝘀 𝗳𝗶𝗻𝗮𝗹𝗹𝘆 𝗳𝗼𝘂𝗻𝗱 𝗽𝗿𝗼𝗱𝘂𝗰𝘁-𝗺𝗮𝗿𝗸𝗲𝘁 𝗳𝗶𝘁. For years, we were promised that robots would transform healthcare, manufacturing, and logistics. And yet, this may be the first use case everyone can support without asking for a business case. There will be no twelve-month pilot, no steering committee, and certainly no resistance to adoption. Someone simply needs to approve the budget before the robot realizes it could earn more by charging a delivery fee. Now it only needs to bring snacks and quietly cancel the Monday morning meeting. Brilliant work by Arkady Axelrod, @arkashaxl What should the next version deliver? #RoboticsHumor #EngineeringHumor #WorkplaceHumor
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Steffen Weck reposted thisSteffen Weck reposted thisResearchers rounded the edges of sugar crystals going into a chocolate formulation. Nothing else was changed. The chocolate developed bloom more slowly. It is easy to think of sugar's physical shape as irrelevant once it becomes part of a chocolate formulation. But the proposed explanation is that rounder particles can pack differently within the structure, potentially reducing the pathways available for fat migration over time. Meaning same ingredients on paper but different material underneath. That's the part of chocolate manufacturing that doesn't show up on a specification sheet. You can list cocoa, sugar, milk powder, cocoa butter and emulsifier and still not have described the material you're actually processing. Particle size. Fat-phase behaviour. Crystallisation history. All of it contributes to the structure, whether anyone accounts for it or not. And that's why a product can look perfect leaving the factory and still fail six weeks later, on a shelf nobody in the plant ever sees. The full article is now live, covering the science behind this and what it actually means for anyone building or running a chocolate factory. Link in comments.
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Steffen Weck reposted thisSteffen Weck reposted this🥚 𝗘𝗴𝗴 𝗥𝗲𝗽𝗹𝗮𝗰𝗲𝗿𝘀: More Than Just 𝗥𝗲𝗽𝗹𝗮𝗰𝗶𝗻𝗴 Eggs, A Functional Ingredient Revolution. Eggs have been one of the food industry's most 𝘃𝗲𝗿𝘀𝗮𝘁𝗶𝗹𝗲 ingredients, delivering a unique combination of 𝗯𝗶𝗻𝗱𝗶𝗻𝗴, 𝗲𝗺𝘂𝗹𝘀𝗶𝗳𝗶𝗰𝗮𝘁𝗶𝗼𝗻, 𝗮𝗲𝗿𝗮𝘁𝗶𝗼𝗻, 𝗰𝗼𝗮𝗴𝘂𝗹𝗮𝘁𝗶𝗼𝗻, 𝗰𝗼𝗹𝗼𝗿, 𝘁𝗲𝘅𝘁𝘂𝗿𝗲, 𝗮𝗻𝗱 𝗺𝗼𝗶𝘀𝘁𝘂𝗿𝗲 𝗿𝗲𝘁𝗲𝗻𝘁𝗶𝗼𝗻. Replacing them was never simply about removing an ingredient, it was about recreating an entire functionality system. Today, the egg replacer landscape has evolved into several distinct categories: • Plant Proteins (pea, faba bean, soy, potato): valued for structure, binding, and protein contribution. • Hydrocolloids & Fibers (methylcellulose, xanthan, guar, citrus fiber): supporting texture, moisture management, and stability. • Starches & Flours (tapioca, potato, rice, chickpea): providing bulk, viscosity, and binding. • Fermentation-Derived & Precision-Fermented Ingredients: increasingly targeting specific egg functionalities with improved performance. • Specialized Blends: combining multiple ingredient systems to mimic whole egg, yolk, or albumen functionalities. The challenge is that there is no universal egg replacer. The "grade" of replacement depends heavily on the target functionality: • Cakes require aeration and volume. • Mayonnaise requires emulsification. • Cookies prioritize texture and moisture retention. • Plant-based ready meals often need binding and thermal stability. This application-specific approach is shaping innovation across the industry. Historically, egg replacers were primarily associated with vegan formulations and allergen management. Today, the drivers are much broader: • Supply chain resilience • Cost management and formulation flexibility • Sustainability objectives • Clean-label positioning • Regional ingredient sourcing strategies We're also seeing innovation spread across multiple sectors: 🍰 Bakery: Maintaining volume and crumb structure in cakes and muffins. 🍪 Sweet Baked Goods: Texture optimization and shelf-life management. 🥫 Sauces & Dressings: Egg-free emulsification systems for mayonnaise-style products. 🍔 Plant-Based Foods: Binding systems for burgers, nuggets, and prepared meals. 🍝 Pasta & Convenience Foods: Texture and processing stability improvements. One of the most fascinating trends is the shift from viewing egg replacers as a "compromise solution" to seeing them as a platform for formulation and cost optimization. The future of egg replacement may not belong to a single ingredient category, but to intelligent combinations of proteins, hydrocolloids, fibers, starches, and emerging biotechnology solutions. From your experience, which egg functionality remains the most difficult to replicate consistently at scale: aeration, emulsification, binding, or browning? #foodinnovation #foodscience #foodmanufacturing #foodindustry #FoodIngredients
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Steffen Weck shared thisWe've been seeing more clients proactively evaluate formulations, ingredients, and processing methods in anticipation of changing consumer expectations. The companies that succeed will be those that balance clean labels, nutrition, functionality, and cost without sacrificing product quality.Steffen Weck shared thisThe most important food industry trends usually begin long before new regulations are enacted. That's why we’re paying attention to the growing conversation around UPF'S (ultra-processed foods). Whether you're developing new products or managing an existing portfolio, it's worth understanding where this discussion may be headed: https://lnkd.in/gDAsVcgdFoodProductDevelopment.com | Real-Time Intel for Food InnovatorsFoodProductDevelopment.com | Real-Time Intel for Food Innovators
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Steffen Weck reposted thisSteffen Weck reposted thisThe Science of Dough Rheology: How 6 Core Ingredients Transform Your Bake 🧪🌾 Ever wondered what exactly happens at the molecular level when you mix dough? Understanding dough rheology is the ultimate secret to mastering texture, elasticity, and crumb structure in commercial and artisanal baking. I’ve put together a comprehensive visual breakdown of how six fundamental ingredients dictate dough behavior. This matrix highlights the biochemical mechanisms and their direct impact on Extensograph stretching curves: 💧 Water (Hydration): The baseline of dough structure. It modulates gluten development and determines the dough's initial extensibility and mixing tolerance. 🧂 Salt (NaCl): The ultimate stabilizer. It visibly tightens gluten bonds, increasing resistance to extension and regulating yeast fermentation. 🧈 Lipids (Fats/Oils): The network lubricator. Fats coat protein chains, physically shortening gluten strands to create a softer, more tender final product. 🍚 Sucrose (Sugar): The competitor. Sugar competes with proteins for available hydration, delaying gluten formation and impacting the dough's thermal setting point. 🦠 Commercial Yeast: The biological engine. As it ferments, it produces CO₂ that stretches the gluten matrix from the inside out, fundamentally altering the proofed dough's rheological profile. 🍋 Ascorbic Acid (Vitamin C): The structural booster. It acts as an oxidizing agent, promoting disulfide bonding between glutenin chains to significantly increase dough strength and gas retention. Whether you are scaling up industrial bakery operations, working in food R&D, or perfecting product formulations, mastering these biochemical interactions is key to consistent, high-quality results. Check out the infographic below for the detailed extensograph comparisons and 3D molecular structures. Save this post as a quick reference guide for your next formulation project. #FoodScience #DoughRheology #BakingScience #FoodTechnology #FoodChemistry #BakeryEngineering #Rheology #ProductDevelopment #FoodInnovation #FoodEngineering #BakingIndustry
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Steffen Weck shared thisThis is SO important when it comes to product consistency !Steffen Weck shared this⚖️🥖One incorrect dosage. That’s all it takes to lose consistency. As recipes become more complex, full batch visibility is no longer optional. Industrial bakeries need to know exactly what was dosed, when, where, and in which quantity. That’s why Papperts invested in smart ingredient automation with Spiromatic. #Spiromatic #Pappert #BatchVisibility #IngredientHandling #Automation #IndustrialBaking #ProcessControl #FoodProduction #Traceability
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Steffen Weck reposted thisWe are so proud of this story! A guy in Boulder, a food processor, and an uncompromising belief that peanut butter could be better. No shortcuts, just real ingredients and a refusal to settle. That spirit hasn't changed. Every product we make today is still guided by the same two things that started it all: real ingredients you can trust, and a relentless push to make something better than what's already out there. And honestly? We're just getting started. Thanks Guy Raz, for sharing our founding story!Steffen Weck reposted this🚨 NEW EPISODE ALERT 🚨 Justin Gold didn’t invent nut butter. He reinvented how people used it. Before Justin's existed, Justin was living in Boulder, working restaurant jobs, spending time outdoors, and eating a lot of peanut butter because he was vegetarian and needed protein. But every jar on the grocery shelf felt exactly the same. So he started making his own in his kitchen — cinnamon peanut butter, honey almond butter, flavors that felt more interesting and personal than the generic brands dominating the aisle. At first, the business struggled. Selling jars of nut butter is hard. They’re heavy, expensive to ship, and difficult to differentiate in stores. Justin was still waiting tables and working at REI while making nut butter at night. Then came the breakthrough. Not a new flavor. A new format. Justin realized that if nut butter came in portable squeeze packs instead of jars, it stopped being just a pantry item. Suddenly it was something you could take hiking, throw into a backpack, eat after a workout, or carry on a bike ride. That changed everything. The squeeze packs didn’t just improve the product — they created a new use case and a new category. From there, the company expanded into products like peanut butter cups and eventually landed in retailers like Target, Starbucks, and Whole Foods. Years later, Hormel Foods acquired Justin’s for more than $280 million. It’s a reminder that sometimes the biggest innovation isn’t changing what the product is. It’s changing how people interact with it. Hear the full story on How I Built This with Guy Raz
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Steffen Weck reposted thisSteffen Weck reposted thisToo many brands spend all of their time chasing the biggest retailers and national distributors while completely overlooking one of the fastest ways to scale: regional and alternative channel distribution. Alternative channels are everywhere: • Hotels • Colleges & Universities • Hospitals • Airports • Military • Corporate offices • Travel centers • Recreation and entertainment venues • Campgrounds • Specialty retail At the same time, regional distributors can often move faster, provide better support, and help brands establish a strong foundation before expanding nationally. The reality is that distribution isn’t just about getting on a shelf. It’s about finding the right channels where your product fits, where buyers are looking for innovation, and where you can build repeat business. Some of the most successful brands I know didn’t start with a national rollout. They won region by region, channel by channel, and built momentum along the way. If you’re a brand looking to grow, don’t overlook the opportunities sitting right in front of you through regional distributors and alternative channels. Reach out to Mike Levinson, RD at FS Octopus What alternative channels have been the most successful for your brand? CPG X (Yes, the Map below was AI generated and some information may not be correct)
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Steffen Weck liked thisSteffen Weck liked thisForget six-figure marketing teams. Claude Fable 5 is back and it just changed client acquisition on LinkedIn. Building a predictable LinkedIn client acquisition system used to take months. Now it takes one AI-powered operating system. I replaced dozens of disconnected workflows with a single LinkedIn Growth Department powered by Claude Fable 5. Not one assistant. Not one giant prompt. An organization of specialists working together. Here's what's inside: → 10 LinkedIn Positioning Agents → 10 Content Strategy Agents → 10 Audience Research Agents → 10 Client Acquisition Agents On top of that: → 150 battle-tested LinkedIn prompts → 30 plug-and-play LinkedIn skills Every specialist has one responsibility. Together, they turn LinkedIn into a predictable client acquisition engine: from positioning and content to inbound leads, outbound conversations, and booked calls. The strategy is yours. The relationships are yours. Claude Fable 5 does the heavy lifting before the work reaches your desk. 👍 Like this post. 💬 Comment "CLIENTS" I'll send you the complete LinkedIn Client Acquisition Department. ♻️ P.S. Repost for priority access.
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Steffen Weck liked thisSteffen Weck liked thisGoing viral on LinkedIn isn't complicated… There's a system that anyone can follow. Most people make it harder than it needs to be. They copy random big creators, jump on every trend, and post selfies with a life lesson bolted on. But if you’re willing to be disciplined, you can have your first viral post by next Friday. Here’s the system I use: 1/ Identify top performers Open Saywhat's Inspiration feature and pull the top-performing posts across different niches. In each one, look at the topic it covered, the hook it opened with, and the visual it used. Watch the smaller creators too, because they're usually the first to find what actually works. 2/ Adapt to your niche Adjust top performing posrs to be interesting, helpful, and actionable to your audience. Ask yourself: Will your audience actually care about this topic? Does the first line spark surprise, curiosity, or fear? Is the main point something they can act on? 3/ Use high-quality visuals Find a trending infographic or carousel format and drop it into Saywhat with this prompt: "Create an infographic/carousel like this on [your topic] using this content [your content]." The visual carries half the work here. A strong post with a weak picture or graphic dies before anyone reads the first line. 4/ Write what you know Pick one topic and go deep enough to own it. Give away your best insights for free. The kind of stuff most people save for a paid course. Make every post something a reader can act on the same day. That's how you become the person they think of first when the topic comes up. 5/ Write for LinkedIn Open with proof in the first two or three lines: a name, a date, or a number. Write the way you'd text a friend, with zero corporate jargon. If I see the word "leveraged" in your post, I'm moving on. Keep the whole post between 1,250 and 3,000 characters. If a line reads like a corporate memo, rewrite it. 6/ Post 3 types of content There are 3 types of posts you should be doing each week: growth, trust, and conversion. Growth posts will go viral. Trust posts make sure they stay. Conversion posts drive them to buy. 7/ Track everything Once a month, open Saywhat's Analytics and pull up your top posts. Look for patterns…topics, formats, and visual style that keep showing up in your own top performers. 8/ Repurpose your winners Take your biggest winners and run them again 4-6 weeks later. Tweak them with new information, hit the topic from a different angle, or rebuild them in a different format. Your best ideas need more than one airing to stick. The creators pulling 100k didn't get there by accident. They ran a system on repeat. Now you've got the same one. 📌 Want the high-res version of this? Get it here: https://lnkd.in/gKzZUq-b ♻️ Repost to help your network go viral on LinkedIn. ➕ Follow me (Will McTighe) for more like this.
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