Precision fermentation–derived texture stabilizer for frozen foods

We are developing a precision fermentation–derived functional ingredient designed to improve texture stability in frozen foods. The ingredient helps reduce quality loss associated with ice crystal growth during frozen storage and freeze–thaw cycles, supporting smoother texture, better shape retention, and more consistent product performance in applications such as ice cream, gelato, and other frozen desserts.

Our approach focuses on scalable microbial production to enable cost-effective supply and broader commercial use. Early application work suggests strong potential, particularly in formulations where water mobility contributes to texture deterioration. We are currently expanding validation across multiple food matrices and looking for partners for pilot trials and product evaluation.