Case Study: Co-manufacturing Search and Operational Logistics

Nine Cal Energy was looking to scale up their energy gels and needed assistance in sourcing and logistics for their first commercial trial. Their success came from a combination of tenacity in finding the right suppliers and co-manufacturer.

Case Study: In aiding in the development and improving the shelf life of their products, Flor was able to achieve 1 year shelf life with the functional mouthfeel that matches their brand objectives. Their success comes from the commitment to understanding the science behind foods through critically assessment and many experiments.

Case Study: One Love Toffee was in need of evaluating their brand identity. Their success came from the fact that their self-realization and actualization of their product was not to market as the next up and coming product, but a make you feel good candy with traditional roots in what food is. No fluff, no bluff, just pure sweetness. Ultimately, all One Love needed was nutritional labels.

Case Study: Wicked Protein needed to update their nutrition labels to updated FDA guidelines. Their success came from reaching out and managing their competencies and holes. They realized they needed a quick turnaround on getting the labels done right. They were efficient in getting all the necessary documents and results for updating their labels.

Case Study: HEMP2O wanted to evaluate their new labels. Their success came from understanding the new changes in regulations. They realized they needed a quick turnaround on getting the labels done right.

Case Study: Big Pete’s wanted to prepare for their audits. Their success came from understanding the new changes in regulations. They realized they needed a quick turnaround on getting the labels done right and an updated process to ensure quality and consistency.

Case Study: Nabby teamed up with Chau Time to reformulate their bars for commercial viability and cost savings. Their forward thinking trendy products and long term planning allowed for a sustainable business plan.

Case Study: Eat Makhana wanted to make sure their water lily snacks were up to flavor standards. Their patience and understanding in learning about sensory evaluation and the importance of sensory results allowed them to push forward with their snacks and figure out methods to improve flavor that meets their target audience.

Case Study: Cubiq Foods was looking for market insight on how to utilize their ingredients in the food industry. With their new process in creating fat systems that are unique and vegan, they are looking to collaborate with startups, manufacturers, and ingredient suppliers to increase added value claims in different food products.

Case Study: Delight Patisserie was looking for some help in shelf life extension of their products. We conducted water activity testing and advised the best route to increase shelf life of the baked goods without compromising the brand. Delight Patisserie’s patience persevered through their trials and tribulations to come out with an excellent product that is gluten-free and vegan.

Case Study: Skinny Me Chocolate requested some reformulation assistance in terms of maintaining integrity on their sugar free truffles. In a series of iterations, we came to the right balance and cross checked with their flavor development, commercialization, and supply chain team to ensure all the issues were addressed.

Case Study: Oyna Natural Foods is one of the most talented clients I have known. They bring their Persian culture with food and art, a philosophy, love, tenacity, and passion to the table. Oyna means dancing and the brand focuses on how the flavors will dance around your mouth as much as one of the co-founders is an up and coming dancer. Their assistance is in shelf life stability on new products and nutritional analysis.

Case Study: The Little French Cake is making a case to bring traditional French baking methods into a baked good with versatility in flavor profiles. Their intrepid venture into canales is one for tales.

Case Study: Fast Protein was looking for a quick turnaround time in product development and nutritional analysis. Their patience and willingness to pivot when necessary are key components to their business model.

Case Study: Caulia’s Kitchen was looking for methods in extending their shelf life. With some consultation, Caulia’s Kitchen was prepared to make their next steps.

Case Study: Claudine LA was looking to ensure their hot sauce was shelf stable and complied with state and federal regulations. Their trust and sense of urgency quickly got their product out to market.

Case Study: Magic City Sweets was looking for some shelf life assistance to make sure they can maintain their food safety and quality assurance on their products.

Case Study:

Mother Matcha was guided through the product and process development such that Mother Matcha can understand how food can be scaled. They were able to learn about key analyticals for their quality assurance and leveraged Chau Time’s consultation and nutritional labeling program to find out a best fit model.

Case Study: Okara Solutions allowed the Chau Time team to explore a new ingredient for the US market, okara. This ingredient was integrated into new product development of a nutritious bite.

Case Study: The Good Medicine Co. was looking to understand their shelf life and quality control metrics for their products. After discussions about retention of shelf life, Good Medicine Co. gladly adjusted their process to ensure their cookies met their expectations with a solid shelf life.

Case Study: Good Dee’s wanted to look into shelf life on their products and was willing to do whatever it takes to get the right stability without compromising their brand.

Case Study: Bi-Rite Market wanted to scale up some products with a local co-manufacturer. To ensure that the run was successful and smooth, the co-manufacturer brought on Chau Time to double check all their needs.

Case Study: The GLOW team was looking for some product development for their United States launch in 2019.

Case Study: From concept to commercialization, Inveev entrusted Chau Time to convert herbal concoctions composed of herbs, mushrooms, and syrups for added value syrups for coffee and tea. A more beneficial way to start your day. Fewer sugars and more medicinal components.

Co-Founder and interim CEO for a fungal biotech company entering the food CPG space.

Case Study: La Tourangelle wanted to create new lines of organic, vegan vignaigrettes with the same French flair. Through much trials and tribulations, La Tourangelle has accomplished their set of new salad dressings that is up to the quality and standards of their brand.