Case Study

The challenge: Reformulating Snack Cakes Without Compromising Quality What if you could reduce eggs by 67% - and still elevate your snack cake performance? In a market where volatility is the new normal, manufacturers are facing a challenge they never expected. Eggs have long been the cornerstone of...

The Challenge: Balancing Productivity and Quality in Egg-free Pourable Dressings What if you could formulate egg-free pourable dressings - without sacrificing mouthfeel, texture, or shelf-life stability? In today’s volatile market, manufacturers face rising egg prices, supply chain disruptions, and...

The Challenge: Cut fat content from 30-35% to 20%* while keeping the indulgent experience intact

The Challenge: Elevate processed cheese quality with superior hardness, meltability and stretchability.

The Challenge: Create guilt-free indulgence that doesn't compromise on creaminess by reducing sugar (25%) and fat (50%) *

The Challenge: Maintain the mouthfeel customers know and love while launching new versions of a flavoured milk, with an improved nutritional profile.

The Challenge: Create a delicious, authentic textural experience for an Asian dip innovation.​

The Challenge: Create a clean-label yoghurt that delivers premium, indulgent, creaminess, without gelatin, or the fatty mouthfeel of traditional yoghurt.

The Challenge: Manage recipe costs in a mayonnaise product while keeping its indulgent mouthfeel experience thanks to its 65% fat content.

The Challenge: Help develop gluten-free crackers that deliver that perfect textural experience that people desire from their snacks.