Meet a nutritional target
B2B formulation
Tell us what you want your bread to be.
We will develop the mix.
Your needs come first
What do you need?
We work with bakers and R&D, quality, marketing and procurement teams to turn product ideas into distinctive, workable formulations ready for process trials.
Solutions and formulation for private label
We develop bakery concentrates and functional premixes for industrial and artisan bakeries. For supermarket and industrial bakery projects, we define the nutritional profile, target cost, application and pre-launch trials with you.
Include or avoid ingredients
Qualify for a nutrition claim
Fit a manufacturing process
Improve flavour, texture or colour
Create an exclusive solution
How we work
From an idea to a production-ready mix
- 01
Product + what you want to communicate
Tell us the application, consumer, ingredients and message you want to develop.
- 02
Define objectives
We align nutrition, flavour, texture, process, cost and commercial opportunity.
- 03
Formulate and test
We create the mix and assess its performance in the finished product.
- 04
Refine the result
We adjust the recipe until it achieves the right balance for your project.
- 05
Product and documentation
We prepare the solution, technical data sheet and information needed to proceed.
Guides for professionals
Criteria for choosing, formulating and launching
Resources for R&D, Quality, Procurement and Marketing teams: from supplier selection to validation of a new product.
How to choose a functional bakery mix supplier
An approval guide for Purchases, Quality and R&D: specifications, traceability, allergens, repeatability, support, supply and total cost of use.
Read GuideBakery premixes or individual ingredients: which approach suits your project?
Comparing a premix with individual ingredients requires calculating flexibility, consistency, number of references, R&D testing and cost of production. A hybrid solution is also possible.
Read GuideDeveloping a new functional bread: from idea to industrial production
A B2B development connects opportunity, benefit, regulation, formulation, sensory experience and industrial process. Ten decisions to bring an idea to a viable bread.
Read GuideFunctional bakery ingredients: options for new products
Protein, different types of fibre and plant sterols open up product opportunities. A guide to choosing ingredients for benefit, technological feasibility and communication conditions.
Read Guidebakery trends 2027: 6 signals shaping innovation
Six opportunities for R&D and bakery marketing in 2027: daily protein, fibre, gut microbiota, functional benefits, protein snacks and sensory quality.
Read GuideLet’s get started
Tell us about your project
An initial description will help us assess the approach and tell you what information we need next.
To start, tell us which product you want to produce, the nutritional objective, your process and format, the ingredients or allergens you should avoid and the expected volume.