Understand the basic chemistry of your ingredient and how it impacts its function in various food systems for proper use.

• Value-added processing of under-utilized food and non-food components
• Characterization of subcomponents and identification of opportunities for commercialization based on unique properties.
• Innovative new uses for existing ingredients
• Creation of technical data sheets for your sales team
• Starter formulations for your customers
• Literature searches on technical knowledge base for your product
• Allergen assessment of your ingredient in cooperation with the Food Allergy Research & Resource Program (FARRP)