Bunge is a leading agribusiness and food company globally, with operations stretching from the farm to the retail shelf. With constant innovations in food and agriculture, Bunge has a wide range of new products that go through extensive testing before being released.
Bunge is on the verge of releasing a lactose-free cream that can be used in a variety of different cooking applications. They approached Niagara College seeking assistance in recipe development and suggestions for this new product. The goal of the project was to understand how the product reacts in different applications while appealing to consumers with food restrictions.