Food Science & Technology Expertise – 24/7
There are many variables to consider in creating the right formulation for your customer but we can help you along each step including validating the correct ingredients and quantities for the results you want to achieve, developing a prototype, as well as analysing appropriate delivery systems, packaging and regulatory compliance.
Below is a non-exhaustive list of some of the tasks we can carry out for your new product development (NPD) projects from which we aim to establish new levels of collaboration, scale, speed of deployment while setting new standards in your category.
As new product development consultants we can also carry out (virtual) innovation workshops and training for your teams so you can identify the most profitable growth opportunities and innovative solutions to move your project forward in the fastest and most efficient way.
Enzymes comprise globular proteins that catalyse biochemical reactions. In simple terms, food enzymes help the body begin the process of digestion by contributing to the breakdown of food components into smaller nutrients that can be more easily absorbed into the […]
If you would like to have a conversation with Raphaelle regarding a reformulation project for your product range, you can book a 1 hour consultation or send an email to [email protected] With every year that passes, we better understand the […]
The toolkit below was designed as a useful pocket checklist for you to reference when assessing fibres as functional ingredients. It includes an overview of all the different attributes and characteristics to consider when working through this process. If you […]
Biotransformation is defined as the chemical alteration of elements such as nutrients, amino acids, toxins, and drugs in the body. It’s important to take into account from a food science and product development perspective because of the way different nutrients […]
What is a delivery system and what is the purpose of having one? Is an innovative delivery system worth the extra money? What is the added value or benefit from a consumer perspective? There are many, many questions surrounding this […]
For many years, we have eaten with our eyes, but now it is time that we also ate for our eyes. Our visual health can be affected by a number of factors, including ageing, genetics, lifestyle habits, and also nutrition. […]
This article is the first of what will be a two-part series looking at the current gaps in the overall value proposition between animal and plant-based protein sources with a focus on the use of multifunctional fibres. I will be […]
Cannibalisation can occur across any industry, channel or product portfolio and is something that businesses and brands need to consider prior to launching a new product, running a long-term promotion, or entering a new channel or market. If not researched […]
Collaboration spreadsheet to help food scientists, and technologists to design nutritious and functional foods. Welcome your input and feedback.
“People are fed by the food industry, which pays no attention to health—and are treated by the health industry, which pays no attention to food.” – Wendell Berry The food industry today presents many challenges but also opportunities. Opportunities come […]
