When it comes to experience and food knowledge, Fry Food Technologies International is the Real Deal! We have years of experience in virtually all areas of food processing and technology. Not just theory, but practical knowledge and hands-on experience that we bring to every project, whether large or small.

FFTI has visited and assessed hundreds of food processing facilities in 40 of the United States, 12 countries and on four continents. These include facilities processing fruits, vegetables, nuts, poultry, meats, margarines, dairy products, dry mixes, condiments, confections, baked products, fats and oils, soups, nutraceuticals, juices, ethnic foods, snack foods, soft drinks. coffee, tea, cocoa, chewing gum, yeast, bacterial starter cultures, cereals and flavors.

FFTI personnel have worked on over 40 new product development projects; and assisted in over 50 new product startups.

FFTI has developed and written more than 90 HACCP programs, 50 Process and Quality Control programs, and 1000's of ingredient and product specifications. In addition to English, documentation has also been translated into Chinese, German, Polish and Spanish.

We have performed research or collaborative research leading to several new food test and evaluation methods, including; procedures utilizing electrophoresis and water activity, new techniques for alkaline phosphatase enzyme detection, new gelatin test procedures, microscopic techniques for evaluating emulsion stability, rapid methods for evaluating food chemical interaction with cans, and methods to better predict product resistance to spoilage.

Dennis Fry, of Fry Food Technologies, is the author of two books and a paper on HACCP and Food Safety. The paper was presented at the annual meeting and published by Research and Development Associates for Military Food and Packaging Systems.

In addition to working with small and medium size food companies, FFTI has performed project work for five of the 10 largest food companies in the U.S.

FFTI has associate consultants with specialties in Process Engineering, Food Chemistry, Edible Fats & Oil Chemistry, Flavor Technology, Fermentation Microbiology - including Probiotics, and Thermal Processing.