New Product Development and Optimization (R&D+i+g)
Adaptation of products to existing machinery
Create formulas or recipes that maximize the performance of available machines, reducing waste and improving efficiency.
Product innovation
Develop innovative product lines (e.g., healthier, functional or sustainable) aligned with market trends.
Recipe reformulation
Improve existing products to comply with regulations, reduce costs or meet new demands (gluten-free, vegan, low sodium, etc.).
Integrated Food Safety and Quality Services
HACCP implementation/Self-control plans
Design and adapt HACCP systems that ensure food safety, transmitting confidence and complying with market requirements.
Internal Audits
Detect opportunities for improvement through practical audits that reinforce quality, optimize processes and prepare the company for any inspection.
Product shelf life studies
Validate the shelf life of products with specialized analysis, guaranteeing freshness, safety and added value for customers and consumers.
Education and Training
Gastronomic training for commercial teams
Train sales and marketing teams on how to use and present products from a gastronomic perspective, increasing their persuasive capacity.
Culinary innovation workshops
Creative sessions for the internal team to explore new uses and applications of your products.
Marketing Strategies and Brand Experience
Recipe development for websites and social networks
Create attractive content with recipes using your products, showing versatility and positioning in the market.
Showcooking for corporate events
Live demonstrations showcasing the creative use of products, whether for customers, distributors or industry events.
Customized tastings
Design guided tasting experiences for
to present products to distributors, end customers or internal
teams.