Off-Flavor and Astringency Mitigation

Color Removal and Decolorization

Protein and Ingredient Purification

Enzymatic Modification for Functionality

Pilot-Scale Processing and De-risking

Sensory Profile Analysis

Emulsion and Textural Modification

Nutrient Fortification and Encapsulation

Guidance for Novel Processing Techniques

Acceptance Testing

Custom Ingredient Functionalization

Bioactive Compound Isolation