Next-gen ingredients · Project-based
Next-gen ingredients, built with partners.
Ingredients from food side streams and fermentation, developed in partner projects.
What are next-gen ingredients?
They are ingredients we develop from food side streams, such as potato peels, carrots, avocado seeds and banana peels, and by fermentation. We look for partners to co-develop applications and take them to scale.
Our focus is on the sweetener and non-animal casein. We develop next-gen ingredients in partner projects, when a food maker brings a product and a market.
Upcycling in the EngineSix projects, one way of working
Functions
What each next-gen ingredient does
| Ingredient | Function | Why it matters | Where to use it |
|---|---|---|---|
| Emulsifier | Stable emulsions, a creamy texture and a full mouthfeel | A plant-derived, upcycled alternative to synthetic emulsifiers, from potato-peel patatin. | Sauces, dressings, dairy alternatives, frozen desserts, ice cream, baked goods |
| Preservative | Designed to slow microbial growth and keep food fresh | A plant-derived alternative to synthetic preservatives, from carrot side streams. | Baked goods, dairy alternatives |
| Fat replacer | The flavour, rich texture, creamy mouthfeel and volume of fat | Fat function from avocado seeds, a side stream that would otherwise go to waste. | Protein bars, chocolate, baked goods, plant-based meat, sauces, dressings |
| Thickener | Viscosity and mouthfeel; prevents separation | The consistency you need without synthetic additives, from banana peels. | Sauces, dressings, dairy alternatives, frozen desserts, ice cream, soups, ready meals |
| Low-salt | Raises the perception of saltiness | Cuts sodium while keeping flavour, function and stability. | Foods with less sodium |
We confirm each function with the licensee, in trials on its own product.
Emulsifier · Project-based
A natural emulsifier from potato peels
Our patatin project turns potato peels, a common food-industry side stream, into a plant-based emulsifier.
Think smooth sauces, creamy dairy alternatives and frozen desserts with the right texture, from an upcycled ingredient.
- Clean label. A plant-derived, upcycled emulsifier.
- Function. Stable emulsions, a creamy texture and a full mouthfeel.
- Less waste. Value from a side stream, in a circular process.
- Applications. Sauces, dressings, dairy alternatives, frozen desserts, ice cream and baked goods.
Preservative · Project-based
A natural preservative from carrots
We are developing a preservative based on beta-carotene, a natural protector found in carrots.
The source is upcycled carrot side streams; the process is fermentation.
- Clean label. A plant-derived alternative to synthetic preservatives.
- Protection. Designed to slow microbial growth and keep food fresh.
- Applications. Baked goods, dairy alternatives and more.
- Circular. Upcycled ingredients in your product lines.
Fat replacer · Project-based
A fat alternative from avocado seeds
We are developing a fat alternative from avocado seeds, an abundant food-industry side stream.
It is designed to give the flavour, texture, mouthfeel and volume of fat with fewer calories.
- Fat function. Flavour, rich texture, creamy mouthfeel and volume.
- Upcycled. A plant-based source that would otherwise go to waste.
- Applications. Protein bars, chocolate, baked goods, plant-based meat, sauces and dressings.
Thickener · Project-based
A natural thickener from banana peels
Our banana peel project turns an abundant side stream into a plant-based thickening agent.
It is designed to give viscosity and mouthfeel without synthetic additives.
- Texture. The consistency you need, from a natural source.
- Stability. Designed to prevent separation and keep texture over shelf life.
- Applications. Sauces, dressings, dairy alternatives, frozen desserts, ice cream, soups and ready meals.
- Less waste. Value from an agricultural side stream.
Low-salt · Project-based
Less sodium, the same taste
Cutting sodium without losing taste or function is hard. We are exploring a low-salt platform to license in future.
The platform is at the research stage, and licensees shape it with us.
- Flavour modulation. Natural compounds and bioprocesses that raise the perception of saltiness.
- Minerals and particles. Food-grade minerals and particle design for salt alternatives.
- Ingredient systems. Combinations that keep flavour, function and stability in real foods.
Good to know
How can I work on these ingredients with you?
Through a partner project. We develop each next-gen ingredient with a food maker that brings a product and a market.
What does co-development mean?
You test an ingredient in your products with us and help take it to scale. We agree the terms per project.
Which ingredients can I license?
All of them, in a partner project: the emulsifier, preservative, fat replacer, thickener and the low-salt platform.
How do I start?
Tell us your product and the problem you want to solve. We set up a technical call.
Built for what’s coming next.
Book a technical call. Tell us your product and the problem you want to solve.