There’s nothing that gets us more excited than trying to solve meaty (pun intended) technical challenges. Our team of curious innovation experts, food scientists, and commercialization specialists lick their lips at these opportunities.

Some of our most ambitious examples include:

• Creating the product design strategy for a client’s roasted coffee grounds, as well as a ready-to-drink coffee beverage, without using coffee beans or anything derived from coffee, including caffeine. And from that point, developing the first protocepts of the product.
• Creating the world’s first cultivated foie gras from our client’s proprietary cultivated cell line. This included identifying the ingredients to provide the unique structure, texture, flavor, color, and cooking qualities needed for their channel of choice.
• Creating the world’s first liquid egg made from yeast fermentation. The objective was to deliver a pourable egg that foodservice operators could turn into scrambles, omelets, quiche, egg bites, and more that looked, cooked, and tasted like egg, but didn’t involve animals in the production process. As such, it was suitable for vegetarians and vegans, as well as those watching their cholesterol, given its zero cholesterol content.

If you’ve got a challenging project that requires the best minds and formulation experts, we’re not only ready for the task, we’ll dig in with enthusiasm.