Our new product development portfolio is extensive and varied. Our work can be found in QSR, retail and food service markets. Our clients are geographically diverse and includes: Australia, New Zealand, Thailand, Fiji and Australia. We are a flexible and capable Food Science resource with specialties in hot-filled sauces, emulsions, infant foods, long shelf life chilled meals, retorted meals and the application of novel plant proteins.
We have extensive experience developing high acid, low acid and emulsified sauces. Our technical focus includes: recipe development, shelf life extension, microbial control, emulsion stability and rheology optimisation.
Our team has worked with leading infant food brands to deliver successful and safe product extensions. Our chilled food focus is on delivering low risk products with extended shelf life. The application of well-designed thermal processes is central to the success of these products.
Hemp and faba protein are examples of the exciting new generation of novel plant proteins. Our recent projects have focused on utilising these proteins as ingredients in sustainable and nutritious foods.
