Design and Development of Raw Materials in the Food Industry

The food industry, much like other industries, heavily relies on raw materials. While some raw materials come directly from livestock and agriculture, a significant portion is sourced from a combination of natural and synthetic sources. These raw materials are designed based on principles of microbiology, chemistry, and food physics, playing a crucial role in creating product structure and achieving desired physical and chemical properties. Generally, raw materials in the food industry can be categorized into functional raw materials, sugar substitutes, proteins, stabilizers and hydrocolloids, fats and fat substitutes, carbohydrates, flavors, and fibers.
At the Innovation Center, drawing on years of experience in food formulation and specialized knowledge, we can identify or design suitable, high-quality raw materials at a low cost, tailored to meet your goals for final product characteristics and compliance with national and international regulations. For instance, flavorings may require suppliers who offer natural and stable ingredients, while stabilizers need to be carefully formulated from the right combination of raw materials to achieve the desired texture and stability during storage. Our team can provide accurate advice on raw materials and related technical knowledge to support your