Sector solution
Dairy and ice cream
Fruit preparations judged on particle integrity, acidity matching and low-temperature stability.
Three problems that keep coming up
- Fruit pieces release water and clump in cold systems
- Fruit acids react with milk protein, causing flocculation or astringency
- Inconsistent particle size disrupts filling and appearance
How we handle it
- 01Water binding and viscosity tuned for low-temperature systems
- 02Acid strength matched to the dairy base to reduce flocculation risk
- 03One particle-size specification to keep filling stable
Frequently used categories
Fermented fruit jam
Jam treated with a fermentation step for a more layered flavour profile, supplied as an ingredient or a finished retail product.
Puree and deep-processed ingredients
Fruit and vegetable ingredients for food manufacturers, adjustable in sweetness, acidity and texture for the intended application.
Cooperation models: Custom formulation · Co-development
OEM / ODM
Bring us your product idea — we start from the strain
Custom formulation, private label, co-development and flexible manufacturing. Describe the category and target market and we will come back with a workable route.