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FOOD START-UP

Development and prototyping of new food products and drinks;

Research for food industry

Rent of the equipped certified kitchen for small-scale production

WHY IT IS WORTH ADDRESSING TO US

PROFESSIONALITY

Long-term experience of team members in fundamental and applied researches and practical implementation of technological projects at the enterprises of the food industry and public catering.

EFFECTIVE

You don't spend time and funds for acquisition of the equipment and its service, workshops and infrastructure maintenance.

We offer to our clients corporate discounts for use of services of our partners

NETWORKING

The global network of professional contacts allows us to fulfill projects of any complexity in various directions of the food industry with attraction of the best food industry experts.

HASSP

The quality control system in our Center conforms to requirements of GOST P ISO 9001-2015 (ISO 9001:2015) in relation to extrusion cooking and small-scale food manufacturing .

RESEARCH CENTER

Development of food products and complex research in the field of food technology and quality control

Nutrition aspects

Calculation and correction of nutritional and energy value of food products

Food recipes development

Development of recipes according to the specifications and technical documentation, requirements of state standard specifications and Technical regulations;

Development of technical documentation

Development of standard technical documentation on production of food products, Specifications, Technological instructions;

Research

The organization and carrying out chemical, microbiological and physical investigations in the Center or in the certified laboratories of our partners on more favorable corporate conditions; ​

Development of food technological processes

Development of food technological processes for a certain product, selection and optimization of operating regimes of the equipment;

Texture analysis of food products

Research and analysis of texture of food products;

Analysis of patent bases

Analysis of national and international patent bases, scientific publications in the Russian and international editions, industry corporative literature for the purpose of the solution of urgent technological problems, optimization of recipes or processes, preparation of patent applications of inventions;


KEY COMPETITION

Developing new products and food technologies

Food Extrusion

-Ready-to-eat breakfasts, flakes, including enriched with biological active agents;

- Salty and sweet snacks;

- Instant products: porridges, purees etc;

- Soluble drinks including substitutes of coffee on the grain base;

- The restored rice;

- Licorice, gum product;

- Breadcrumbs;

- The textured vegetable proteins;

- Starch-containing texturates of grain crops, various grain (wheat, rice, oats, corn, buckwheat);

- The modified starches;

- The encapsulated fragrances;

- Decor for confectionery and dairy products

Freeze drying

- Dried berries, fruit and vegetables with preservation of nutrition value (raw or after culinary processing);

- Instant products on the basis of the ready dishes;

- Sets for individual food;

- Food for expedition and camping trips;

- Fruit, vegetable, meat or fish snacks;

Fermentation

- Alcoholic and soft drinks;

- Fermentation of fruit and vegetable raw materials;

- The fermented sauces;

- The fermented herbs, teas;

Emulsification

- Mayoneses;

- Sauces;

- Drinks with components difficult for mixing and a tendency to stratifying

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THE TEAM

Sergey Dodonov

Technical Directior


More than 5 years of operation in the food industry. Practical expert in organization of construction and debugging of productions of FMCG products

Arseniy Martinchik

Expert of nutrition


Ph.D., professor, nutritiologist, epidemiologist, the author more than 150 works, 8 monographs such as "Food physiology", "Food physiology, sanitation and hygiene" etc.

Vladimir Stepanov (1949 - 2019)

Expert of technology


Ph.D., scientific activity is devoted to theoretical and practical aspects of food extrusion technologies, the author more than 70 publications, 5 monographs, 15 patents

Anton Sharikov

Expert of technology


Ph.D., author more than 60 publications and 8 patents of the Russian Federation. Area of scientific interests: extrusion, physical and biochemical technologies of processing of agricultural raw materials in production of food and food ingredients

Pavel Semenischev

Chief engineer


Experience more than 20 years in design, launching of food facilities, organization and control of production processes and service of equipment

STILL HAVE ANY QUESTION?


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CONTACT



 

STILL HAVE ANY QUESTION?


Leave the contact and we will free of charge consult you soon