Innovation Solution
Cost Solution
Rising prices of essential raw materials, including milk powder and sugar, combined with increasingly complex supply chains, are creating significant cost pressures for food manufacturers.
Heat Stability
High temperatures and humid conditions can cause products such as gummies, confectionery, sauces, and jelly desserts to melt, stick, separate, or lose their visual appeal during transportation and storage.
Moisture & Syneresis Control
Syneresis Control: Natural tendency for liquid (free water) to separate from a gel or solid structure over time. We look for ways to manage this process to help keep your product looking uniform and fresh.
Plant Based
Transitioning to plant-based formulations involves finding ways to recreate the familiar "bite" and "snap" usually provided by animal ingredients like gelatine or meat proteins.
Process Simplification
Streamlining the number of ingredients in a recipe can help support a smoother production workflow and maintain a consistent output.
Sugar Reduction
Consumers and governments are demanding lower sugar, but removing sugar often presents challenges for the mouthfeel, sweetness, and stability of your product.