Research & Development...

Cuisine Resources has a small, but effective R&D team. Over the years the focus has been about developing new products and new processes which can be used to manufacture "difficult to make" and "innovative" products.

Research & Development is conducted in three areas.

1.       New technology/innovations.

Producing technically difficult natural products has been a continuous drive of the company over the past 20 years.  Examples of this are in producing a natural concentrated powder form of the Actinidin enzyme in kiwifruit, or a concentrated Anthocyanin paste from Cranberries via wet processing.

2.       New Processes.

Developing leading edge processing to accommodate the latest trends in food science and food technology has been a key feature of the company.   Examples of this are designing and adding UHT and aseptic processing of products, ultra-filtration processing, reaction technology or ion exchange technology.

3.       New product development.

Creating and producing customised sauces for specific applications, or new flavoured products for customers has been critical to our business over the years.

Because we process several different types of raw materials (from meat and seafood to vegetables and fruit) the technology we develop for one type of processing can often be transferred to another type of processing. This has given us a unique niche in the market with products such as co-extracts.

Critical to R&D has also been a comprehensive laboratory, critical pilot plant sized equipment, and a factory that is flexible enough to conduct full scale trials. Also of great value is the ability to conduct regular conference calls with the technical staff of our parent company in Europe.