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Technical Services

WE SOLVE FOOD INDUSTRY PROBLEMS

There is a science to food, and our team knows it. Our Technical Services Team offers a unique blend of scientific expertise, culinary experience, and practical production knowledge to help our clients maximize their ingredients and production capabilities.


Let us show you how we:

  • Optimize ingredient application
  • Squeeze every penny from yield management
  • Develop new products for new sources of revenue
  • Maximize production for peak efficiency
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Problems We’ve Solved

Phosphate removal and replacement for clean label marinade
Starch optimization and consolidation in marinades
Starch matching and substitutions for a more robust supply chain
Marinade formulation for novel value-added meats
Starch replacement to eliminate syneresis in hummus
Cheese sauce reformulation for optimized cooking
Brine reformulation in deli items for improved sliceability and shelf life
Sausage recipe formulation
Cure removal from sausage formulas for new all-natural offerings
Allergen removals from legacy recipes while increasing performance
Textured vegetable protein introduction into existing meat formulas to achieve Child nutrition requirements
Formula optimization to allow typically fresh meat items to be produced and sold fully cooked
Color stabilization in cooked meats via functional ingredients
Breading system texture improvement
Reformulation of value-added meats for resilience to long holds under heat (C-store)
Increase protein in poultry
Explore Our Case Studies

Our Proven 3-Pillar Process

Innovation and Product Development:

We help you discover hidden profit streams by developing new product concepts and flavor profiles.

Yield Enhancement and Process Improvement:

Our team will analyze your ingredients and production processes to improve efficiency, reduce waste, and increase yields.

Technical Instruction and Training:

We can provide personalized training that translates complex science into practical, valuable skills.

Meet the TST

Jose Gardner: Red meat and poultry specialist focusing on process commercialization and improvement.

Reed Williams: Research and development scientist specializing in sensory science, yield enhancement, and process optimization.

Josh Sinning: Chef and Food Scientist with more than 25 years of experience in formulation, recipe development, and troubleshooting.

WE SHOWED A CHICKEN PACKAGING COMPANY HOW TO GAIN $10 MILLION IN OPPORTUNITY. DOWNLOAD THE CASE STUDY HERE.

SERVING MAJOR MARKETS ACROSS THE U.S.

The John R. White Company represents over 100 bulk dry ingredient manufacturers and 800 active customers, with a concentration in the South. With a technically knowledgeable sales force unmatched in the industry, we can provide on-time distribution to more than 38 states and meet all of our clients’ product preservation and food safety standards.

OUR PARTNERS