Leslie Skarra, Merlin Development

Leslie Skarra is president of Merlin Development, which provides high-quality, cost-effective research and development services. Merlin specializes in all technical aspects of food product development, from concept through commercialization, including prototype development, formulation, scale-up, quality system design and production start-up. Skarra can be contacted at 763-475-0224 or Lskarra@merlindev.com; www.merlindevelopment.com.

Maximizing a Baked Goods Matrix

Leslie Skarra, Merlin Development

June 22, 2011

An understanding of how ingredients, such as starches, fiber, fats and oils, impact baked goods’ texture and nutritional profile helps lead to superior formulations.

Article: Reduced-sodium Strategy -- May 2008

Leslie Skarra, Merlin Development

May 1, 2008

An abbreviated version of the podcast, "A Strategy to Reduce Sodium in Processed Foods," from PreparedFoods.com.

Switching from plastic to paper-based packaging often comes with new challenges. This webinar will explore how an ovenable, fiber-based packaging solution can deliver the benefits of plastic with 90% less plastic usage.

The Winter Fancy Food Show is where specialty food makers go to exhibit their newest and best products and where buyers go to find their next bestsellers.

Leslie Skarra, Merlin Development

ARTICLES

Maximizing a Baked Goods Matrix

Article: Reduced-sodium Strategy -- May 2008

Unlock the Future of Food and Beverage Innovation

Are you a leader in research & development? Stay ahead of the curve with Prepared Foods, the premier source of information and insights for today's trend leaders and taste-makers in food and beverage manufacturing.