Solved a 2-year old problem in 3 months to increase dairy protein from 9 grams to 13 grams in a 100 ml serving size. Incorporated fresh fruit pulp to provide 7 grams of dairy protein as a net new product.
Gluten-free Strawberry Muffin
Using an AI-based formulation approach, our solution
cuts down the manual experiment count by 6x while
reducing the overall time to market by 40% to develop a
new product.
Vegan Cheese
Corrected a cheese melt problem in two months to
achieve an 88% fitment to the dairy cheese gold standard.
Plant-based High-protein Bar
New product developed within 7 weeks and from an initial set of 1 experiment