FOR R&D · INNOVATION · PROCUREMENT
Technical Collaboration
A direct route for food and nutrition companies to explore an ingredient, formulation problem or new technology platform with PRATHIN.
WHAT WE CAN WORK ON
Specific problems. Practical development.
Collaboration can begin with a defined ingredient requirement, an application failure or an early technology question.
01
Define
Product target, process, performance gap and commercial constraints.
02
Investigate
Ingredient behaviour, interactions, processing variables and relevant technical evidence.
03
Prototype
Bench formulation and application trials against agreed performance criteria.
04
Validate
Refinement, reproducibility, scale-up considerations and a route toward commercialisation.
GOOD FIT
Bring us questions like these.
Can a plant protein deliver the required aeration without relying on conventional oil-based emulsifiers?
How can a fibre system add meaningful fibre without increasing viscosity?
Can protein–carbohydrate interactions be engineered to improve heat and process stability?
What ingredient architecture could make a new plant-based product commercially practical?