Experts in Ingredients
We love to help ingredient clients solve technical problems. Our approach is to evaluate the process and provide science-based solutions.
Our ingredient innovation team is experienced in helping our clients solve their technical problems by evaluating processes and providing science-based solutions. We assist clients through process parameter modification to make products more desirable, help innovate new ingredients using existing equipment, and solve other technical problems faced by ingredient users and manufacturers. Our science-based approach not only solves problems but often creates new possibilities for innovation!
Our innovative team works in collaboration with Product Development and Extrusion to assist in transforming your ingredient into opportunities for new food products. We can help you understand your ingredients, where they can potentially go, and uncover their value and place in the market.
Do you need a tangible product to present to buyers or a management team? Or a process applied to a product in order to promote your innovative ingredient at tradeshows?
In addition to showcasing a new ingredient, we have numerous benchtop instruments to conceptualize, develop and showcase your ingredient in an appetizing way through product prototypes.
The Ingredient Innovation team seeks to help clients develop novel ingredients and understand the ingredients they already have. Our team is experienced at fractionating various plant based products into proteins, starches and fibers. We have helped start-ups characterize their ingredients and offered advice on how they might modify their processes to improve efficiency or quality. We offer a range of services including ingredient evaluation, process development, wet and dry fractionation of proteins and starches, and more! We are experienced in helping our clients solve the technical problems faced by ingredient manufacturers and addressing them using a science-based approach.
Ricky Lam, Manager & Scientist – email Ricky