· Development and optimisation of ingredients
Optimisation of micro-organisms used in food.
Production of ingredients by fermentation (Omega-3 fatty acids, antioxidants)
Incorporation of new high-value ingredients to a product portfolio.
A range of products and services in the agro-food biotechnology sector, designed to satisfy the necessities of the industry in this field, with an expert research team with business vocation at the disposal of our clients.
Safety of new ingredients and mixtures.
Effectiveness of new ingredients and mixtures.
Development and optimisation of ingredients.
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