01
Dairy or plant-based
Assess whey, pea, rice and other sources for content, allergens, texture and use.
INGREDIENTS
Proteins
Dairy and plant proteins, from raw ingredients to flavoured ready-to-mix blends.
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02
Taste and preparation
We refine dispersibility, texture, taste and serving count around how the customer prepares the product.
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Share the intended protein, flavour and packaging format.
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