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Frostline food development

Every standard agreement includes:

  • Custom Formulas — Leave the beverage science to us. We’ll collaborate to create your custom drink, but at the end of the day, YOU own your beverage formulation.
  • Custom Flavors — Not only is your formulation custom, but so are your flavors. Your flavors are designed specifically for your product. No one else will have access to what makes your drink so unique!
  • Unlimited R&D Samples — When we agree to build your drink, there’s no limit to how many R&D samples you get. We’ll keep formulating until your drink tastes exactly as you’ve envisioned.
  • 100 Finished Prototypes — Once we’ve achieved your final formulation, we’ll send you 100 finished prototypes in your packaging so you can use them in marketing, investor and distributor meetings—you name it.
  • Blending Instructions — Having a final formulation is no good if your manufacturer can’t make it! Our team will handle all the scale up, like creating your drink’s blending instructions, spec sheets, MSDS, and COAs.
  • Label Review — Navigating the regulatory landscape can be a challenge—but don’t worry! Our team includes experts in FDA and TTB compliance. We’ll be by your side to review your product’s labels and provide support.
  • Certification Assistance — Whether your product is Kosher, Halal, non-GMO, or Organic, we’ll make sure you get the assistance you need to get certified.
  • Shelf-Life Testing — Make sure you know how your product changes over time. Our team will conduct two types of shelf-life studies—accelerated and in real-time—so you know what to expect.
  • On-Site Quality Control — We’ll not only help you find the right manufacturer for your product, but we’ll also provide on-site assistance at your first production to ensure your product is made right.


Chemical preservation an overview
Many chemicals will kill microorganisms or stop their growth but most of these are not permitted in foods; chemicals that are permitted as food preservatives as listed below. Chemical preservatives are those substances which are added in very low quantities (upto 0.2%) and which do not alter the organoleptic and physicochemical properties of the foods at or only very little.
Preservation of food products containing chemical food preservatives is usually based on the combined or synergistic activities, intrinsic product parameters (e.g composition, acidity,water activity) and extrinsic factors (e.g processing temperature,storage atmosphere and temperature)
Thus approach significantly minimises undesirable changes in product properties and reduces concentration of additives and extend of processing treatments.
The concerpt of combinations of preservatives and treatments to preserve foods is frequently called hurdle or barrier concept. Combinations of preservative systems provide unlimited Preservation alternatives for applications in Food products to meet consumer demands for healthy and safe foods.
Chemical food preservatives are applied to foods as direct additives during processing ,or develop themselves during processes such as Fermentation. Certain preservatives have been used either accidentally or intentionally for centuries, and include sodium chloride( common salt), sugar ,acids,alcohols and Components of smoke. In addition to preservation ,these components contribute to the Quality and identity of products, and are applied through processing procedures such as salting ,curing ,Fermentation and smoking.
Examples of preservatives:
Lactic acid
Citric Acid
Acetic acid
Sodium diacetate
Sodium Benzoate
Sodium propionate
Potassium sorbate
Methyl paraben
Sodium nitrite
Sulphur dioxide
Potassium metabisulpahate

At frostline we help you choose the correct preservation method and avoid going beyond the acceptable intakes( mg/ body weight)


A sugar substitute is a food additive imitates the effects of sucrose in its taste and it usually contains less to no food energy (calories). These sugar substitutes are either natural or synthetic. The ones that are not natural in general, they are called “Artificial sweeteners and the rest are given are natural sweeteners. Artificial sweeteners and other sugar substitutes are found in a vast amount of food and beverages that are labeled and marketed as sugar free or diet including soft drinks, chewing gum, jellies, baked goods, candy, fruit juice, ice cream and yoghurt. .

In the bakery industry there are some sugar substitutes that fit for purpose that is in the making of sweets and however to other baked products they do not apply due to their chemical properties. For instance, in making a cake, sugar substitutes have a limited application as compared to sugar because they decompose when applied heat. On the other hand some people prefer not to use sugar in their food products due to healthy reasons but depend on sugar substitutes. But are natural sweeteners and artificial sweeteners the same? What exactly is the difference between natural and artificial sweeteners if the main objective is to provide sweetness? Sugar substitutes are classified as natural sweeteners, artificial sweeteners and sugar alcohols. According to the Food and Drug Administration(FDA) natural sweeteners are all sweeteners that are derived from a natural source, no matter how highly refined and processed they might be, the sweetener must contain nothing that is artificial or synthetic included in, or added to it. Basically the term “natural’ refers anything that is organic. ( These sweeteners contain food energy because they are carbohydrates and they are metabolized and change as they pass through the body. Artificial sweeteners in contrast to natural sweeteners, they are inorganic and they are synthesized mainly in the laboratory. They contain no calories and are not metabolized in the body. Artificial sweeteners are attractive because they add literally no calories to food and for that cause they are of first priority when it comes to diet or weight loss programs. Because they do not increase the blood sugar levels, diabetic patients tend to tune their focus to artificial sweeteners.

Most of the artificial sweeteners were discovered literally by chance and by coincidence, for instance, Aspartame was discovered by accident by scientist James M. Schlatter in 1965 when he was researching an anti-ulcer drug, he wanted to have a better grip so he had to lick his finger, and unfortunately he tasted a sweet taste which was found to be aspartame. Sugar alcohols are sugar alternatives that look and taste like sugar, but these ones have fewer calories and they have fewer negative health effects as compares to table sugar. In fact many studies show that sugar alcohols can lead to health improvements .

Sugar alcohols are not alcoholic beverages due to the fact that they do not contain ethanol which is found in alcoholic beverages. These sugar alcohols are manufactured but their sources are natural therefore they are natural in their chemical composition.