The success of a food product depends on multiple parameters. Our laboratory offers its various areas of expertise to companies to assist them in their approach to improvement, control, and formulation development.
Whether it involves creating a new product, reducing its energy value, controlling or increasing its nutritional quality, improving its organoleptic qualities, or extending its shelf life (DLC, DLUO/DDM), the laboratory has the experience and tools necessary to obtain formulations adapted to needs, new regulations, and new trends.
