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The Challenge:
The Reformulation Trilemma
For global Food & Beverage leaders, the era of simple ingredient swapping is over. Innovation teams today face a complex trilemma:
-
Structural Deficits: Reducing sugar often means losing the "solids" that provide mouthfeel, aeration, and shelf-life. High-intensity sweeteners cannot replace this bulk.
-
Process Instability: Novel functional ingredients often degrade under the rigorous conditions of industrial manufacturing, such as low-pH carbonation or high-heat pasteurization.
-
Supply Chain Volatility: Relying on traditional agricultural commodities leaves production vulnerable to climate volatility and geopolitical pricing shocks.
True progress requires a solution that addresses these structural and operational challenges at the source—delivering the sensory experience consumers love with the resilience your supply chain demands.
The Challenge:
The Reformulation Trilemma
For global Food & Beverage leaders, the era of simple ingredient swapping is over. Innovation teams today face a complex trilemma:
-
Structural Deficits: Reducing sugar often means losing the "solids" that provide mouthfeel, aeration, and shelf-life. High-intensity sweeteners cannot replace this bulk.
-
Process Instability: Novel functional ingredients often degrade under the rigorous conditions of industrial manufacturing, such as low-pH carbonation or high-heat pasteurization.
-
Supply Chain Volatility: Relying on traditional agricultural commodities leaves production vulnerable to climate volatility and geopolitical pricing shocks.
True progress requires a solution that addresses these structural and operational challenges at the source—delivering the sensory experience consumers love with the resilience your supply chain demands.
The Challenge:
The Reformulation Trilemma
For global Food & Beverage leaders, the era of simple ingredient swapping is over. Innovation teams today face a complex trilemma:
-
Structural Deficits: Reducing sugar often means losing the "solids" that provide mouthfeel, aeration, and shelf-life. High-intensity sweeteners cannot replace this bulk.
-
Process Instability: Novel functional ingredients often degrade under the rigorous conditions of industrial manufacturing, such as low-pH carbonation or high-heat pasteurization.
-
Supply Chain Volatility: Relying on traditional agricultural commodities leaves production vulnerable to climate volatility and geopolitical pricing shocks.
True progress requires a solution that addresses these structural and operational challenges at the source—delivering the sensory experience consumers love with the resilience your supply chain demands
The Solution:
Structural & Functional Integrity
We license the Fooditive Engine™ , a platform that delivers ingredients designed to survive industrial processing while restoring the sensory dynamics of traditional formulations.
Keto-Fructose (Ketose):
Keto-Fructose (Ketose): The Structural Sweetener Unlike high-intensity sweeteners, our fermentation-derived ketose functions as a true bulk sweetener, restoring the texture often lost in reformulation.
Clean Profile
Unlike many plant isolates, our casein offers a neutral, mild dairy flavor free from vegetal off-notes, eliminating the need for complex masking systems.
Bulking & Humectancy
It contributes solids to support texture and body, while acting as a humectant to retain moisture in soft-baked goods and fillings.
Industrial Stability
The ingredient is proven physically and chemically stable in both syrup (≥70° Brix) and crystalline forms. It withstands thermal processing (stable at 60°C for 12 weeks) and remains stable in aqueous systems across pH 3–9, making it ideal for acidic beverages.
Sensory Profile
Delivers a clean, sucrose-like sweetness (~70% relative sweetness) with no bitter or metallic off-notes, eliminating the need for complex masking.
Non-Animal Casein:
Functional Stability For shelf-stable beverages and complex emulsions, we provide a protein designed for performance.
Clean Profile
Unlike many plant isolates, our casein offers a neutral, mild dairy flavor free from vegetal off-notes, eliminating the need for complex masking systems.
Standardized Purity
We deliver a specification of >90% protein purity (as is) with controlled ash content (<7.5%), allowing for precise formulation control.
Heat Stability
Remains stable and functional through high-heat processing steps like UHT and retort, preventing protein precipitation in nutritional beverages.
Thermal Stability
Creates exceptionally stable emulsions in complex systems like sauces, dressings, and creamers, preventing separation even under heat stress.
The Solution:
Structural & Functional Integrity
We license the Fooditive Engine™ , a platform that delivers ingredients designed to survive industrial processing while restoring the sensory dynamics of traditional formulations.
The Structural Sweetener Unlike high-intensity sweeteners, our fermentation-derived ketose functions as a true bulk sweetener, restoring the texture often lost in reformulation.
Keto-Fructose (Ketose):
Bulking & Humectancy
It contributes solids to support texture and body, while acting as a humectant to retain moisture in soft-baked goods and fillings.
Sensory Profile
Delivers a clean, sucrose-like sweetness (~70% relative sweetness) with no bitter or metallic off-notes, eliminating the need for complex masking.
Industrial Stability
The ingredient is proven physically and chemically stable in both syrup (≥70° Brix) and crystalline forms. It withstands thermal processing (stable at 60°C for 12 weeks) and remains stable in aqueous systems across pH 3–9, making it ideal for acidic beverages.
Clean Profile
Unlike many plant isolates, our casein offers a neutral, mild dairy flavor free from vegetal off-notes, eliminating the need for complex masking systems.
THE SOLUTION: STRUCTURAL & FUNCTIONAL INTEGRITY
Non-Animal Casein: Functional Stability
For shelf-stable beverages and complex emulsions, we provide a protein designed for performance.
Heat Stability
Remains stable and functional through high-heat processing steps like UHT and retort, preventing protein precipitation in nutritional beverages.
Sensory Profile
Delivers a clean, sucrose-like sweetness (~70% relative sweetness) with no bitter or metallic off-notes, eliminating the need for complex masking.
Emulsification
Creates exceptionally stable emulsions in complex systems like sauces, dressings, and creamers, preventing separation even under heat stress.
Clean Profile
Unlike many plant isolates, our casein offers a neutral, mild dairy flavor free from vegetal off-notes, eliminating the need for complex masking systems.
The Solution:
Structural & Functional Integrity
We license the Fooditive Engine™ ,
a platform that delivers ingredients designed to survive industrial processing while restoring the sensory dynamics of traditional formulations.
Keto-Fructose (Ketose):
The Structural Sweetener Unlike high-intensity sweeteners, our fermentation-derived ketose functions as a true bulk sweetener, restoring the texture often lost in reformulation.
Bulking & Humectancy
It contributes solids to support texture and body, while acting as a humectant to retain moisture in soft-baked goods and fillings.
Industrial Stability
The ingredient is proven physically and chemically stable in both syrup (≥70° Brix) and crystalline forms. It withstands thermal processing (stable at 60°C for 12 weeks) and remains stable in aqueous systems across pH 3–9, making it ideal for acidic beverages.
Sensory Profile
Delivers a clean, sucrose-like sweetness (~70% relative sweetness) with no bitter or metallic off-notes, eliminating the need for complex masking.
Clean Profile
Unlike many plant isolates, our casein offers a neutral, mild dairy flavor free from vegetal off-notes, eliminating the need for complex masking systems.
Non-Animal Casein:
Functional Stability For shelf-stable beverages and complex emulsions, we provide a protein designed for performance.
Heat Stability
Remains stable and functional through high-heat processing steps like UHT and retort, preventing protein precipitation in nutritional beverages.
Emulsification
Creates exceptionally stable emulsions in complex systems like sauces, dressings, and creamers, preventing separation even under heat stress.
Sensory Profile
Delivers a clean, sucrose-like sweetness (~70% relative sweetness) with no bitter or metallic off-notes, eliminating the need for complex masking.
Clean Profile
Unlike many plant isolates, our casein offers a neutral, mild dairy flavor free from vegetal off-notes, eliminating the need for complex masking systems.
THE SOLUTION:
BIO-IDENTICAL FUNCTIONALITY
At Fooditive, we license a precision fermentation platform that produces Non-Animal Casein , a protein functionally and nutritionally identical to bovine milk.
Micelle Architecture
Our proprietary downstream assembly mimics the native micelle structure found in milk, which is the critical mechanism for delivering authentic stretch in mozzarella analogues and body in yogurts.
Thermal Stability
The ingredient remains functional through high-heat processing steps like UHT and retort, ensuring stability in shelf-stable nutritional beverages.
Standardized Purity
We deliver a specification of >90% protein purity (as is) with controlled ash content (<7.5%), allowing for precise formulation control.
Clean Profile
Unlike many plant isolates, our casein offers a neutral, mild dairy flavor free from vegetal off-notes, eliminating the need for complex masking systems.
The Partnership Model: Supply Chain Sovereignty
We offer more than a product; we offer a blueprint for supply chain independence.
Option A
Technology Licensing
For partners seeking vertical integration. We license our proprietary strains and validated processes directly to your operation. This allows you to produce high-value functional ingredients within your own controlled supply chain, insulating your brand from the volatility of external commodity markets.
Option B
Strategic Off-Take
For brands and CPGs. We connect your demand with our network of licensed Contract Development and Manufacturing Organizations (CDMOs). We manage the quality assurance and strain performance; you receive commercial volumes of high-purity ingredient.
The Partnership Model: Supply Chain Sovereignty
We offer more than a product; we offer a blueprint for supply chain independence.
Option A
Technology Licensing
For partners seeking vertical integration. We license our proprietary strains and validated processes directly to your operation. This allows you to produce high-value functional ingredients within your own controlled supply chain, insulating your brand from the volatility of external commodity markets.
Option B
Strategic Off-Take
For brands prioritizing speed to market. We align your volume requirements with our network of licensed manufacturers. This ensures a consistent, high-quality supply of NaCasein and 5-KDF produced to our strict specifications, backed by full regulatory dossiers including Self-GRAS.
The Partnership Model:
Supply Chain Sovereignty
We offer more than a product; we offer a blueprint for supply chain independence.
Option A
Technology Licensing
For partners seeking vertical integration. We license our proprietary strains and validated processes directly to your operation. This allows you to produce high-value functional ingredients within your own controlled supply chain, insulating your brand from the volatility of external commodity markets.
Option B
Strategic Off-Take
For brands prioritizing speed to market. We align your volume requirements with our network of licensed manufacturers. This ensures a consistent, high-quality supply of NaCasein and 5-KDF produced to our strict specifications, backed by full regulatory dossiers including Self-GRAS.
Validation: The Joint Pilot Program
To de-risk the transition from lab bench to factory floor, we engage in a Sample & Pilot Access Program .
Step 1
We review your specific matrix (eg, "Low-pH Carbonated Soda" or "High-Protein Retort Shake").
Step 2
We propose a targeted pilot trial to validate stability and sensory performance under your processing conditions.
Step 3
We provide the necessary application support to optimize the formulation for scale.
Validation: The Joint Pilot Program
To de-risk the transition from l.ab bench to factory floor, we engage in a Sample & Pilot Access Program
Step 1
We review your specific matrix (eg, "Low-pH Carbonated Soda" or "High-Protein Retort Shake").
Step 2
We propose a targeted pilot trial to validate stability and sensory performance under your processing conditions.
Step 3
We provide the necessary application support to optimize the formulation for scale.
VALIDATION: THE JOINT PILOT PROGRAM
We do not believe in generic sampling. To ensure success, we engage in a Sample & Pilot Access Program .
Step 1
Define the technical challenge (eg, "Improve melt in vegan pizza cheese").
Step 2
We design a paid or co-funded pilot trial using NaCasein, targeting inclusion rates of 8–18% for cheese analogues or 2–10% for plant-based milks.
Step 3
Our technical team supports your formulation work until the concept is validated.
Validation:
The Joint Pilot Program
To de-risk the transition from lab bench to factory floor, we engage in a Sample & Pilot Access Program .
Step 1
We review your specific matrix (eg, "Low-pH Carbonated Soda" or "High-Protein Retort Shake").
Step 2
We propose a targeted pilot trial to validate stability and sensory performance under your processing conditions.
Step 3
We provide the necessary application support to optimize the formulation for scale.