We have a new name! Simply Good Ingredients
+1 -908-552-9599
Accelerate new product development - Concept
to Commercialization.
Ask the Gum Dr., M. Erhan Yildiz, about scheduling on-site training, the best hydrocolloids + clean label ingredient requirements.
M. Erhan Yildiz | Founder
Simply Good Ingredients
Throughout my career in specialty food ingredients with National Starch, Ingredion, and TIC Gums, I have developed and launched many new products and worked with countless customers.
I have also developed a complementary set of technical, marketing, and sales competencies and understand the dynamics of the selling process from both the supplier's and customer's perspective.
Currently, I am helping start-ups & small to medium food companies. I am also an adjunct professor at Food Science Department @ Rutgers University.
Let's work together, apply a data-driven problem-solving perspective, add value, and win together.
Educational
Acacia Classification
Interview
Summit America Paragon Pure
Interview
Prepared Foods
Formulating w/Gums
AFILLIATIONS
INGREDIENTS
Locust Bean Gum
Pectin
Guar
Tara
Carob Protein + Powder
Carrageenan
Xanthan
Konjac
Tapioca Starch
SERVICES
Innovation
Innovation can have many forms. It can be a new-to-the-world ingredient or a
new-to-the-company ingredient or product. It can also be a process improvement.
I have seen it all and have utilized my experience to deliver various innovations throughout my career.
Product Development
I believe in NPD - getting the product 70% there, then co-creating with your customers to finalize it.
If all goes well and you get your customers involved early, you can convert your product to revenue quickly. I use a product-agnostic approach, suggesting only the ingredients you need. Unlike large suppliers, I don't push an ingredient to cover ROI expectations.
On-Site Technical Training
Do you have a strategy to manage the next ingredient shortage? There have been numerous starch and hydrocolloid supply challenges over the last two years.
No company regardless of size and buying power is immune to such challenges. However, small and medium size companies may be more impacted.
If you are strategically trying to get ahead of the next supply shortage, my recommendation is to develop a comprehensive understanding of starch and hydrocolloid functionality.
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What makes a given hydrocolloid unique?
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Why is a given hydrocolloid the best option for a certain food application?
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What are the synergies between hydrocolloids?
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How can we extend a given hydrocolloid?
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How can we partially replace a given ingredient without losing its uniqueness in the target application?
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How can you utilize other ingredients to achieve the same texture and eating experience?
These are all the right questions and I offer on-site training to help food manufacturers answer these questions.
Let's get ready together for the next supply challenge.
Cost Savings
There are many ways to leverage complementary ingredients to reduce the overall use level and cost in a given formula. I will review your formulas and recommend alternative options to reduce the formula cost or processing cost.