With the movement towards clean and green labeling, increasingly, consumers are reading packaging and making purchasing decisions on what they see. And these consumers want short labels with ingredients they recognize and names they can pronounce. Manufacturers are responding by limiting or changing the ingredients they use.
Many of our food manufacturing clients are overhauling their formulations. They want to create flavors, colors, and textures with ingredients that represent the natural world’s inherent simplicity and ingenuity. From preservatives to flavors, texturants, emulsifiers, and more, our clients are reconsidering their ingredient choices. More often, they are asking us to help them identify natural sources of ingredients to replace traditional, often synthetic, ones.
Informing Internal Research and Development
As scientists, we embrace the opportunity to scrutinize the natural world. We excavate interesting compounds and organisms that may reveal novel approaches or solutions to our client’s challenges. When we collaborate with clients that seek natural ingredients, we scrutinize microbial, plant, and animal systems to uncover tomorrow’s technologies. We analyze the scientific literature, from biotechnology to materials, food science, and pharmaceutical industries. Or, we research broadly to capture a diverse menu of potential solutions. Additionally, we study protein structure and stability to understand how they might invoke and sustain flavors and textures. We consider the genetic machinery of microorganism factories to hypothesize about the future of food ingredient manufacturing.
When we consider technologies, we think beyond a specific product. Rather, we consider synergy across various food and beverage products. We educate our clients on technologies that exist and those that have untapped potential for an unmet need. Using metrics to semi-quantitatively gauge potential, we compare and contrast technologies. We recommend technologies clients should pursue. And we advise on whether the in-house capability exists, or if a partnership is a more strategic option.
Our clients use our insights to inform their internal R&D efforts. As a result, our work has led our clients to form strategic partnerships. Or, they invest in startups and other companies that are developing game-changing technologies.
Labels are becoming a focal point for purchasing decisions. We can help your organization find natural solutions to your toughest food science challenges.
