Research and development

Recipes are created in the laboratory, not in a catalogue.

Our development team formulates, tastes and tests until a product is fit for series production. The recipe remains the property of the project.

The laboratory

Formulation, sensory analysis, stability

Three fields of work that come together in one place here. A product is not developed one step after another, but in loops.

Ingredients, proportions and process parameters are chosen so that the result can be reproduced on a production line.

Taste, smell, texture and appearance are assessed and recorded in a structured way, not judged by feel.

Shelf life, behaviour under temperature and the interplay with the packaging are tested before release.

Method

What the product should achieve, for whom, at what price.

Several variants instead of one, in order to know the room for manoeuvre.

Assessment within the team and with you, documented.

The chosen variant becomes the binding specification.

Describe the product. We will tell you what can be formulated and what cannot.