We are the laboratory for the industrial mimicry of texture. From rheological analysis to the perfect viscosity: we formulate plant-based protein structures from scratch.
Keywords: Rheology · Viscosity · Plant-based protein structures · Texture mimicry · Industrial formulation
Our laboratory is ready to formulate tomorrow's texture together with your company. We translate rheological insights to industrial scale.
Or call us directly: +31 10 223 3445
A look inside our laboratory: the molecular formulation and rheological analysis of plant-based protein structures.
Precision measurement of viscosity and texture properties of ingredient formulations.
Formulation of plant-based protein networks for optimal texture and functionality.
Industrial replication of meat-like texture 'from scratch' for the food industry.
Advanced equipment for the development and scaling of protein formulations.
Our visual case studies show the core of our expertise in food technology and the protein transition. Each image represents a step in the scientific approach of Scratch Recipe.
We are the food technology laboratory that molecularly redefines the texture of plant-based proteins. Our expertise in rheology and protein structures delivers industrial solutions, not culinary experiments.
We analyze and build protein structures 'from scratch' at the molecular level for superior texture and functionality in meat alternatives.
Detailed analysis of viscosity and flow properties ensures consistent, industrial reproducibility of every product.
Our technology is specifically aimed at mimicking texture on an industrial scale, from prototype to mass production for the food industry.
Not a cooking blog, but a laboratory. Every development is based on food technology and solid scientific research.
We provide the crucial technological building blocks to make the switch to plant-based proteins faster and better for manufacturers.
A complete trajectory: from the analysis of raw materials to a ready-to-use, scalable formulation that meets the strictest requirements.