Tailoring egg proteins for high-performance functional food ingredients
A scalable, food-grade platform converts egg-derived feedstocks into tailored, high-performance protein ingredients. Controlled ultrasound, enzymatic hydrolysis, membrane separation, and transglutaminase crosslinking tun...
Structurawhite: porous plant-based tio₂ replacement
StructuraWhite™ offers a bio-inspired structural whitening solution to replace titanium dioxide in food and beverage applications. Utilizing plant-derived biopolymers, it achieves whiteness through light-scattering porou...
Immobilized enzymes for controlled psyllium depolymerization
This innovative solution utilizes immobilized carbohydrase enzymes to achieve controlled depolymerization of psyllium arabinoxylan. By reducing molecular weight, it decreases hydration rate and gel strength while preserv...
Ai-powered hybrid modeling platform for optimizing ice cream texture and flavor
SENSE ICE is an AI-driven platform that combines mechanistic simulations and machine learning to optimize ice cream's texture, stability, and flavor. It accelerates product development by reducing trial-and-error, suppor...
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