Innovation creates market opportunities

New Ideas. New Market Opportunities.

We help you break new ground to create unique selling points for your product through innovation and creativity. Combining existing and emerging global trends with cutting-edge science and technology increases your market opportunities and drives your long-term business growth.

The Raw Material Professionals

Take advantage of our fast and easy access to more than 3,500 raw materials and our broad supplier network around the world. After all, sourcing the best raw materials is the basis for developing the best possible product for your business.

Better Safe than Sorry

Because quality is incomparably important, we subject all raw materials, such as proteins, fibres, colourings, flavours or vitamins, to appropriate tests in our state-of-the-art laboratories. This is the only way to absolutely ensure that your raw material or food meets your specific requirements.

Our wide-ranging expertise is your competitive advantage in the food market.

 

One-Stop Shop to Success

We are happy to administer the entire development process for your innovative and successful products: Market analysis, raw material selection, technical and sensory development, recipe, cost analysis, specifications and certifications, prototype production, quality parameter, and production line implementation. This includes the development of new food products as well as food reverse engineering.

Increase Productivity

Exploit the full potential of your machines and production lines through our professional process optimisation, product reformulation, or implementation of new technologies.

Reliable Troubleshooter

We are happy to be your reliable "private investigator", matching competitor benchmarks through reverse engineering or uncovering unknown or illegal substances in food products on the market. We are also your emergency contact if you experience supply shortages of an important ingredient or are in need of an alternative due to price fluctuations of a certain raw material.


Our Current Research Projects

Light Green Eggs

Ultra functional vegan egg protein derived from fresh European alfalfa, engineered for minimal water use and an exceptionally low CO₂ footprint. Light Green Eggs – an EU funded EIT Food project developed with two Italian family businesses, the University of Barcelona, and the University of Parma – delivers the functional performance of egg white (foaming, gelling, emulsifying) while promoting circular, sustainable sourcing across Europe.

 

FFoQSI

In collaboration with BOKU Vienna and the FFoQSI Research Center in Tulln, we pioneer state of the art plant based extracts with cutting edge functionality. From fluidized bed encapsulation, agglomeration and coating to extrusion and ultra high pressure processing, our technologies unlock new performance levels – enhanced shelf-life, better product stability, improved bioavailability, and customized slow release ingredients like coated salts.

Blackbox Umami

A microbial and enzymatic fermentation platform that unleashes deep umami and kokumi flavor for food applications. Together with FH Wels and an Upper Austrian specialty producer for fermented products, we upcycle soy sauce press cake – analyzing its enzymatic activity to transform a by product into a next generation, circular flavor booster. Blackbox Umami sets a new benchmark for sustainable, circular flavor innovation.

 

KappaNext

End to end expertise in plant based hydrocolloids centered on kappa carrageenan: from fair trade sourcing and adulteration prevention to standardized quality that aligns with modern supply chain regulations. KappaNext delivers premium, consistent hydrocolloid solutions for high performance food applications. KappaNext empowers your formulations with unmatched reliability and sustainable excellence across the entire hydrocolloid value chain.