What’s on pack matters as much as what’s in the product

Consumers don’t read ingredient lists like food scientists. They read them like people.

They look for ingredients they recognise.

They look for language that feels familiar.

And increasingly, they avoid anything that sounds synthetic, engineered, or overly processed.

That creates a challenge for food manufacturers: how to improve nutrition, functionality, cost, and sustainability - without adding ingredients that undermine trust at the point of purchase. Our ingredients are designed to meet that challenge.

Talk to us about clean-label reformulation. If you’re exploring ways to improve nutrition, sustainability, or cost - without compromising consumer trust - we are happy to help.

“Is natural. Sounds natural.” — by design.

We produce protein and fibre ingredients from under-utilised crops that are already part of the food system. That matters because it means our ingredients:

• Come from recognisable agricultural sources

• Do not rely on novel chemistry or unfamiliar additives

• Integrate into recipes without introducing complex or alarming terminology

On pack, that translates into shorter, cleaner, more intuitive ingredient lists - without compromising performance in the factory.

Clean label isn’t about doing less. It’s about doing the right things upstream.

Many “clean label” solutions shift complexity elsewhere: more processing steps, higher costs, fragile supply, or harder scale-up. We take a different approach. By optimising the chain from harvest through processing, we unlock functional protein and fibre before formulation begins. That allows manufacturers to:

• Replace or reduce highly processed inputs

• Improve nutritional profiles naturally

• Maintain taste, texture, and yield

• Avoid adding ingredients that raise consumer or regulatory questions

The result is cleaner labels without reformulation pain. Built for real food manufacturing - not just good stories. Clean labels only matter if the ingredient supply is reliable, auditable, and safe. We operate as a procurement-grade ingredient supplier, not an experimental platform.

• Full traceability from field to factory

• Specification-grade consistency

• Designed for commercial volumes, not niche batches

This gives brand owners and retailers confidence that “clean” doesn’t come at the expense of operational discipline or food safety.

Familiar ingredients. Familiar foods. Lower risk.

One of the biggest barriers to consumer acceptance isn’t sustainability - it’s uncertainty. Our ingredients are typically used in hybrid formulations, improving products consumers already buy and trust rather than asking them to adopt something unfamiliar. That means:

• No need to explain new technologies on pack

• No unfamiliar processing claims

• No change to how the product is understood or used

Just better versions of everyday foods — with ingredient lists that still feel like food.

Cleaner labels, without greenwash.

Consumers are sceptical of vague claims. So are retailers. The environmental benefits are embedded in how we make our ingredients, not layered on with marketing language:

• Upcycling under-utilised crops

• Reducing waste at source

• Lower embedded emissions compared to conventional inputs

Because these benefits come from operational changes, they support credible sustainability claims without complicating on-pack messaging.

Designed to fit your product - and your brand.

We do not want or try to dictate how brands communicate. Our role is upstream: to give food manufacturers ingredients that perform well, integrate easily, and don’t create downstream friction - whether that friction is in the factory, the supply chain, or the shopping aisle.

Clean ingredients should feel obvious.

Natural ingredients should sound natural.

And good food should still look like food.

That’s what we were built to deliver.

A case study of what this enables: The 'naturally better burger'

Food Nutritious and lower in cost

Using our ingredients incurs a low "switching cost" for the food manufacturer due to the benign cooking behaviours and the resulting ease of development, testing and scaling. In addition, we offer integration support to help producers deliver their target outcomes in terms of a balance of desired taste, mouthfeel, environmental impact and margin using our ingredients.

For example, in the the 'naturally better burger' (shown right) we incorporated our vegetable-ingredients at an inclusion rate of 20% into a meat burger patty without disrupting the look, taste and mouthfeel. We also supplemented the sauce and the bread. Other examples of development of 'hybrid' products using our ingredients include beef+bean+broccoli burgers (the "Triple B") and sausage rolls. While we love working to "hybridize" meat products as part of "improve rather than remove", our vegan ingredients can also be used in vegetarian products such as pasta and sauces (such as shown above).

In doing this, we enable food producers to hit their CO₂ reduction targets, while giving the consumer the product they love; one that is nutritious and can be lower cost with better margins. In another example, a vegeburger manufacturer worked with us to achieve a 10% reduction in total ingredient cost.

Tier 1 food producers, retailers and food service providers are working with us to develop new products and enhance existing lines.

We supply specification-grade ingredients produced through a repeatable process designed to manage natural variability, crucially we work within today's regulatory framework and are deployable now.

Inclusion rates of 4-20% are possible without changing mouthfeel or taste, and can be used to optimise 'back of packet' or cost position. Our multi-SKU and blending architecture ensures consistent performance, reliable supply, and flexible formulation reducing risk for product development and procurement teams.

We will scale through disciplined replication of proven modules. In combination this reduces scale-up risk, improves capital efficiency, and compounds cost advantage as volumes grow.

We transform underutilised parts of existing crops into nutritious, allergen-free protein and fermented fibre