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
Improve yield 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.

Kourtney Gardner: Poultry specialist with 10+ years of experience in product formulation, process optimization, and value-added chicken products across ready-to-cook and fully cooked applications. Supports customers with formulation, troubleshooting, and scalable production solutions.

Learn More about the Tech Team

WE SHOWED A CHICKEN PACKAGING COMPANY HOW TO GAIN $10 MILLION IN OPPORTUNITY.
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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.