Our Science
Our Science.
Our team combines food science, product development, and manufacturing expertise to create ingredients that work in real foodservice settings.
Our process
Practical innovation, built to scale.
Working with leading research partners, we focus on practical innovation, developing products that are scalable, versatile, and built for everyday use.
Functional plant proteins
We use functional plant proteins derived from pulses, like black mung bean, to create the structure and stability needed for modern food applications.
Patented fermentation
The liquid gold goes through our patented fermentation process to remove plant taste and improve functional performance, delivering creamy mouthfeel and a familiar dairy-like experience.
What we optimise for.
Foam
Whips, pipes and holds like dairy cream.
Sensory
Clean flavour that doesn't fight the dish.
Versatility
Works across bakery, barista and dessert.
Innovation
A research pipeline that keeps getting better.