Exploring an industrial recipe for a food product

Consumers' trend of reducing the number of calories ingested per day, prompts a known food industry to decide to lower the fat content in our of their main products. In order to achieve this, the recipe of the product needs to be modified. An additional difficulty in the process is the fact that the different ingredients of the product come in batches, and each batch is slightly different from each other in terms of viscosity, particle size and other characteristics. The product quality should be robust against variability in the batches of raw material.