Tailored solutions: excellence adapted to your needs
Our expertise lies in our unique ability to design and co-develop tailor-made solutions that meet the specific needs of our clients, whether they are part of the bakery and milling industry (BVP) or operate in the dehydrated culinary aid sector for Retail and Food Service.
Combining business performance and pleasure of taste
Every customised project begins with close collaboration between our experts and our customers, transforming their needs into concrete, innovative solutions.
Thanks to our in-depth understanding of business uses and consumer trends, we design products that are reliable, differentiating and adapted.
Each solution combines functionality and taste excellence, highlighting the richness of ingredients and the pleasure of taste.
From specific ingredients to complex blends
Milling correctors, improvers, mixes, premixes, and sweet or savoury dehydrated culinary aids.
For total flexibility
From ingredient selection or characterization to formulation an recipe development, production, and packaging.
Compliance with specifications
Organic, CRC®, kosher, halal, Allergen risk management, including presence and cross-contamination.
Support throughout the product lifecycle
From initial design to continuous improvement.
Innovation
Adjustments based on market trends, manufacturing process requirements, industrial preparation needs, and local specificities.
Formulation and recipe: unlocking the full potential of taste
With over 2,000 exclusive formulations and recipes already developed, we provide solutions that simplify implementation, reduce preparation time, and boost our clients profitability.
Requirement definition
Specification drafting.
Formulation and recipe
Analysis of the physicochemical properties and ingredient interactions.
Application testing
Lab and professional kitchen trials, and test bakery sessions to optimise taste, texture, and performance.
Sensory Analysis
Refining taste and building competitive advantage.
Continuous improvement
Reformulation and new recipe development.
Adaptation to markets and consumer expectations.
