Workinginnovation and product development

Having some of the brigtest minds in house when it comes to development of new plant-based products, but also with a good background in innovation in the dairy and fish industries, we can offer the development of new or improved products for and with our customers. With our own scientists and with our network providing all the technical knowledge and facilities that we do not have in house ourselves, we are capable of providing our customers the following services within the food area:

Our well-valued network of collaborators, food scientists and specialists is from international universities, research institutes and collaborating companies. In addition, we know the landscape of ingredient producers and their products, so that we are always on top of new applications developed elsewhere that could be used in our solutions.

Our key expertises are:

See also the cases below for further inspiration.

For us it is not important whether we develop a completely new product, improve an existing one, or modify one of our existing products and ingredient solutions for you, what matters is that we make a positive impact with and for our customers. We value quality, honesty and trust highly and for that reason we work with the highest quality standards and under confidentiality.

innovative cases

 
Zero waste and low carbon footprint nutritious plant drink. We redesigned the cereal based plant drink (milk alternative) production process in such a way that there is no by-product and that the drinks are more nutritious than existing ones. In fact, our most elaborate solution allows using other industries' by-products as main raw materials, effectively making the product waste-negative.
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Zero waste plant drink  
 
High protein plant drink. Alternative protein (not animal based) became a hot topic in 2020 and many producers have developed food products containing alternative protein, mostly extracted from plants. Keeping these plant protein extracts in an aqaeous solution with a protein level similar to cow milk (roughly 3.5%) or higher is a challange and, hence, many use stabilizers to prevent the product from turning 'sandy'. In addition, many plant proteins have unpleasant taste attributes that easily dominate a product. After having worked with alternative proteins for some years, Brannatura developed a toolbox of several clean-label solutions that alone or in combination allow plant based drinks high in protein without sandiness and dominant off-tastes.
High protein plant drink  
 
Sugar reduced fruit juice. Fruit juice is tasty and typically full of vitamins. The often high content of easily accessible sugars, however, makes health and nutrition authorities advice against consuming juice. In Europe, most national authorities suggest that one serving of fruit a day may be replaced by a glass of juice (100-200 ml). To overcome the negative effects of sugar overconsumption by drinking juice, Brannatura designed two technologies that can aid in sugar reduction while retaining vitamins. One technology is simple to implement in an existing juice treatment process. The other technology may require a few additional steps in the juice treatment process, but it will lower the sugar content while keeping most of the sweetness intact. By combining both technologies, the process will be faster and more efficient either technology separately.
Sugar reduced fruit juice  
 
Instant yoghurt - dairy and plant based. Nutrient dense food such as (dairy and plant based) yoghurt often has limited shelf-life, in particular when not treated with high temperature and aseptically packed. Moreover, shelf-life may be too short and transportation costs too high for selling in far countries and places without effective cold chain. These issues we tackled in Brannatura by going instant, namely by developing yoghurts in powder form that are either "ready to ferment" or "ready to consume" after mixing with water. And yes, this can still be a clean-label solution and they can still contain what makes normal yoghurt so healthy: proteins, vitamins, minerals, and (probiotic) bacteria.
Instant yoghurt  
 
Valorization of by-products. With an increasing world population and pressure on food supply, by-products that were previously considered worthless are now looked at with new eyes. Not only is there a green and sustainable profile attached to valorization of by-products, it often makes a good business case as well. Dependent on the nature of the by-product, there is a number of options to deal with it (in descending order with respect to valorization and sustainability):

Re-formulate to food >> Re-fomulate to feed >> Process to non-food application >> Process to biogas/energy >> Process to compost >> Burn as waste >> Landfill as waste

Brannatura's expertise lies with the first - re-formulate to food - and the third - process to non-food application - where we would consider processing the by-product to a food product, processing it to or using it as food ingredient and converting the by-product into an 'ingredient' for another industry. We have run this exercise for example for different types of whey (by-products from dairy cheese production) and for the fibrous substance that often comes as by-product from the production of milk alternatives.
Valorization of by-products