# Anyone working on new formulations right now?

**URL:** <https://yodl.cfin-rcia.ca/t/anyone-working-on-new-formulations-right-now/3670>\
**Category:** Open Forum\
**Created:** [June 26, 2026, 11:11am UTC](https://yodl.cfin-rcia.ca/t/anyone-working-on-new-formulations-right-now/3670 "2026-06-26T11:11:00Z")\
**Posts on this page:** 1\
**Page:** 1

<div class="post-metadata">

**Author:** ![marketing\_2](https://yodl.cfin-rcia.ca/letter_avatar_proxy/v4/letter/m/6b4554/32.png) [@marketing\_2](https://yodl.cfin-rcia.ca/u/marketing_2)\
**Post date:** [June 26, 2026, 11:11am UTC](https://yodl.cfin-rcia.ca/t/anyone-working-on-new-formulations-right-now/3670/1 "2026-06-26T11:11:00Z")

</div>

I spend most of my day talking with food manufacturers, R&D teams, and ingredient buyers, and one thing I've noticed is that a lot of people are testing alternatives to what they're currently using.

We've recently brought in samples for a range of ingredients, including cocoa powders, tapioca starches, vitamins, xanthan gum, and a few others.

A few that have generated the most interest lately:

- Cocoa Powder – Natural, Dutch, Medium-fat, High-fat
- Tapioca Starch – Native (Non-Organic), Organic (Thailand Origin)
- Vitamin A Oil / SD CWS
- Vitamin C BP/USP/FCC/EP
- Vitamin D3 Oil / SD CWS
- Xanthan Gum

If you're working on a project and need samples, specifications, or documentation, feel free to reach out.

Also curious to know:

**What ingredient are you currently struggling to source, replace, or optimize?**

The best conversations I've had through CFIN have started with a simple question like that.

Happy to connect and see if I can help.