Research & Development
Where Science Meets Flavor
From our 12 global R&D centers to our ISO 17025-accredited analytical laboratories, we bring together food science, culinary artistry, and manufacturing expertise to turn bold ideas into scalable, market-winning products.
The Scale of Our Investment
World-class infrastructure, exceptional talent, and a relentless commitment to scientific rigor.
Global R&D Centers
Strategically located innovation hubs with full analytical, sensory, and culinary capabilities.
Scientists & Technologists
Food scientists, flavor chemists, sensory specialists, and product developers collaborating worldwide.
Annual Analytical Tests
Comprehensive testing spanning GC-MS profiling, rheology, texture analysis, and microbiological assays.
Pilot Plants
Full-scale production simulators enabling seamless benchtop-to-manufacturing transitions.
Our Benchtop-to-Production Pipeline
A disciplined, stage-gated process that de-risks innovation and accelerates speed-to-market.
Concept & Brief
Collaborative discovery sessions with culinary, marketing, and R&D teams. Define sensory targets, cost parameters, nutritional goals, and regulatory requirements.
Benchtop Development
Rapid prototyping in application kitchens. Iterative formulation, tasting, and refinement — typically 5–15 rounds per concept with cross-functional daily standups.
Analytical Validation
Full characterization suite: GC-MS, rheology, texture, color, water activity, and shelf-life screening. Every parameter documented against the target specification.
Pilot Scale-Up
Production-simulated runs in dedicated pilot plants. Process parameter optimization, equipment compatibility testing, and preliminary sensory confirmation at scale.
Production Launch
First commercial runs with R&D team on-site. Real-time adjustments, quality sign-off, and formal technology transfer to plant operations with complete documentation.
Analytical Capabilities
ISO 17025-accredited laboratories equipped with the most advanced instrumentation in food science.
GC-MS Flavor Profiling
Gas chromatography-mass spectrometry identifies and quantifies volatile flavor compounds with parts-per-billion sensitivity. Essential for flavor matching, authenticity verification, and off-note detection.
Rheology & Viscosity
Precise measurement of flow behavior, coating thickness, and batter pickup under simulated production conditions. Ensures consistent application across thousands of units per hour.
Texture Analysis
Quantitative measurement of crispness, crunch, tenderness, and mouthfeel using texture profile analysis (TPA) and acoustic envelope detectors for fried, baked, and frozen applications.
Physical Characterization
Particle size distribution, bulk density, color spectrophotometry, water activity, and moisture sorption isotherms — the foundational measurements that ensure batch-to-batch consistency.
Microbiological Testing
ISO 17025-accredited pathogen screening, shelf-life challenge studies, and environmental monitoring programs that meet the most stringent global food safety standards.
Sensory Evaluation
Trained descriptive panels, consumer preference testing, and discrimination testing (triangle, duo-trio) conducted in controlled sensory suites with isolated booths and red-light capabilities.
Where Discovery Happens
Each of our 12 global R&D centers is purpose-built with dedicated zones for every phase of the innovation lifecycle.
Application Kitchens
Fully equipped commercial-grade kitchens with fryers, ovens, grills, and steamers — replicating real-world QSR and foodservice production environments. Where our chefs and scientists prototype side-by-side, tasting and iterating in real time.
Analytical Laboratories
ISO 17025-accredited labs with GC-MS, HPLC, rheometers, texture analyzers, spectrophotometers, and environmental chambers. Every instrument networked into our global LIMS for real-time data sharing across centers.
Pilot Plants
Production-scale simulators with industrial mixers, coaters, fryers, and packaging lines. Validates process parameters, equipment compatibility, and sensory fidelity before committing to full-scale manufacturing — significantly reducing launch risk.
The Talent Behind the Science
Over 200 scientists and technologists — food chemists, microbiologists, sensory specialists, process engineers, and culinary professionals — united by a passion for delicious, functional food.
- Food & flavor chemists with advanced degrees from the world's top programs
- Certified sensory scientists leading trained descriptive panels and consumer studies
- Process engineers specializing in coating, extrusion, agglomeration, and drying technologies
- Culinary professionals with fine-dining, QSR, and CPG product development backgrounds
- Regulatory specialists ensuring compliance across 60+ country markets
- Dedicated project managers orchestrating cross-functional timelines and deliverables
Ready to Put Science to Work for Your Next Product?
Whether you need a custom analytical project, a full-scale product development partnership, or access to our pilot plant — our global R&D team is standing by.