Food product development.
Hands-on.

From idea to a product that can be manufactured — in our lab in Yakum, Israel, on real process equipment, built on the experience of people who have built products, run production and put them on the shelf.

An innovative product in a traditional industry is no small challenge. The idea is only the beginning; the difficulty shows up later. What is scarce is people who have already walked the road from idea to shelf and know where the real challenge lies. Today, when a tidy answer is minutes away for anyone, that is truer than ever.

We have been there
We built products, ran production and put them on the shelf in Israel and the US.
Lab, not slides
We test processes and parameters in computer simulations and on benchtop process equipment before pilot or production.
Science and cooking
In the food industry, science and cooking arrive together. A breakthrough food product takes understanding the science on one side and creating emotion and connection on the other.
Your decision
Our job is to make sure it rests on what works on the line, not on what is true in theory.

New food product development

From a written brief, through formulation and prototypes on process equipment, to a product file your plant can manufacture from.

Every stage is recorded as numbers: aw, pH, Brix, viscosity, time and temperature. You taste with us, and we iterate.

Technologies

Freeze and spray drying, extrusion, fermentation, homogenization to 1,000 bar, pasteurization, UHT, separations, evaporation, grinding, sterilization and texture analysis, under one roof.

This type of lab work allows for the detailed study of processes, accurate parameter measurement and team training, before moving to pilot or industrial scale.

Among our clients

An extension of your R&D team: extra hands, equipment your plant may lack, and parameters tested at benchtop scale before your pilot or line trial. We work with your team, not instead of it.