Day-5 softness: where high-protein bread launches lose consumers
What we measured across 7 days at industrial bakery scale — and how an 18% softness-retention improvement changed the shelf-life story.
Read →
Application notes, trial learnings and category observations from the Nutris team — including the iterations that didn't work. We publish when we have something real to share, not to fill a calendar.
What we measured across 7 days at industrial bakery scale — and how an 18% softness-retention improvement changed the shelf-life story.
Read →Clean dispersion at neutral pH — and the several iterations it took to get there. An honest look at formulating plant protein RTDs that hold up against whey on mouthfeel.
Read →Zvonimir on building the fava category from Croatia: why functionality and clean taste were always the bet.
Read →A walkthrough of what happens when a customer asks "where is this batch from?" — from our 400+ farmer network to batch records at the facility.
Read →Stability, emulsification and sensory behavior of fava protein through fermentation — trial observations from high-protein yogurt development.
Read →Learn more about our latest EU project, ALBUBean, developing an innovative albumin isolate from fava beans for functional food supplements and medical nutrition.
Read →We share complete application notes and trial data with qualified R&D teams.
Request Application Notes