Product Development

We work with our clients to bring new ingredients to life. With our specialized Food Ingredient Scientists, we can:

• Analyze feedstock materials and prepare design of experiments (DOE)
• Develop scalable manufacturing processes using gram to kilogram scales
• Prepare reports that include mass balance, observation, conclusions and recommendations
• Develop analytical methods and quality control procedures.
• Establish product specifications by investigating purity and impurity profiles
• Prepare technology transfer packages:
• • Prepare fully characterized kilogram to metric tonne quantities of material for industrial evaluation, prototyping, and market testing
  • Test new processes with appropriate equipment

Lab Testing

We have dedicated Lab Staff that can provide analysis on your materials. Current Lab Tests we can provide are:

• Key Protein Based Analysis – Protein content, amino acid profile, polypeptide profile (SDS-Page)
• Functionality (emulsification capacity and stability, foaming capacity and stability, water and oil holding capacity, solubility at different pHs, PDI)
• Digestibility (in vitro PDCAAS)
• Degree of hydrolysis
• Protein structure-function relationship studies
• Shelf-life stability testing (standard or accelerated)
• Sensory evaluation
• Oil quality testing – Fatty Acid Profile, Oxidation Values (PV and p. Anisidine), Acid Value, etc.
• Proficient in a variety of AOCS, AOAC, and USP analytical methods