TECHNICAL INGREDIENT SOLUTIONS, LLC
GAINESVILLE, FLORIDA

We are an independent private consulting company committed to customer service and technical support to the food industry. Our relationship with the food industry, academia and government agencies enables us to identify opportunities and key issues in meat and poultry processing, product development and application, food safety and shelf life extension. We support the food, meat and poultry industries by offering answers, troubleshooting, tailored research, development and training. We conduct confidential research for a single company to tackle specific issues. We also initiate strategic alliances and execute collaborative projects for compatible companies. Our fully equipped pilot plant offers the food industry a unique opportunity to test new product development on a small scale in a setting that is realistic to the larger production environment. Our clients see great opportunities and cost savings benefits by avoiding breaking production lines for tests and keeping production schedules intact. Cost savings is not only contributed by leaving production lines on schedule but also by minimizing the cost of raw materials. Our customers marketing ingredients to the meat industry use our meat pilot plant and food application labs for evaluating and perfecting their ingredients prior to sampling to their clients. These trials in combination with submitting the actual meat prototypes have enabled our customers to finalize their sales quickly. During his career, he has worked at Swift and Company, ABC Research, and Quality Sausage before founding Diversitech, Inc., a company specializing in supplying meat starter cultures, spice extracts, natural antioxidants, and other technical ingredients to the meat and poultry industries. In 1991, Diversitech became a wholly owned subsidiary of the Chr. Hansen Group with Dr. Bacus as a Vice-President with responsibility for the Meat Ingredients Sector in North America. In 1996, Diversitech was consolidated into the Chr. Hansen Group with Dr. Bacus becoming Sr. Technical Services Specialist with responsibility for technical assistance with all products for the meat and poultry industries worldwide. Effective January 1, 2007, Dr. Bacus resigned from Chr. Hansen to start a new company, Technical Ingredient Solutions, LLC, an independent research and development company. He is a leading authority in the manufacture of fermented and shelf-stable meat products and the use of natural ingredients to control safety, consistency, and stability. He is regarded as one of the leading experts in the "natural curing" arena. He has written several books, many scientific and trade journal articles, and he was the Instructor for the USDA Trainers for Shelf-Stable Meat Products. She joined Diversitech, Inc. in 1994 to establish an analytical laboratory and became responsible for QC and R&D activities in the development of liquid seasonings and natural antioxidants. Dr. Hooshyar was promoted to application manager at Chr. Hansen, Inc. in 1998. In addition to her supervisory responsibilities, she actively pursued development and applications of customized seasonings, antioxidant systems and natural ingredients to enhance quality, shelf life and safety of fresh and processed meat and poultry products. She was instrumental in problem solving and providing technical assistance to the customers. He joined Diversitech, Inc. in 1989 and served as plant manager for the production of liquid flavoring blends and the meat pilot plant. In 1996 after Diversitech was consolidated into the Chr. Hansen Group, he served as meat technologist responsible for managing the meat pilot plant, teaching meat processing, and giving technical assistance to the meat industry. He became a partner in Technical Ingredient Solutions, LLC in 2007. Please provide your name and email address so that I can respond to your comment or questions.