UNIVERSITY PARTNERSHIP
Our university partners bring equipment, methodologies, and scientific expertise to challenges we have identified directly from the market.
We work with the University of Gastronomic Sciences in Pollenzo and the Milan State University, Italy's leading centers for food culture and sensory research. Together, we conduct R&D on our formulations, including sensory analyses to understand how our ingredients are perceived by end consumers across different markets and cultures.
our companies
We have begun a collaboration with TIMUS, a Brescia-based company with operations in Canada, that investigates how the human brain processes food perception during eating. Understanding the cognitive and sensory dimension of consumption is the next frontier of ingredient development, and one of the areas where we are investing.