Building the next generation of nutrition.
FFDC researches emerging food technologies that can unlock better nutrition, cleaner formulations and more efficient food production.
Our work combines advanced single-extrusion processing with emerging approaches such as sprouting and precision fermentation.
Advanced SE Technology
Our core processing platform — single extrusion — for developing food products from organic whole pulses and whole grains.
We use advanced extrusion to develop modern food formats while focusing on nutrition, taste, texture and efficient processing.
Sprouting
We research controlled sprouting of whole pulses and grains to explore improved nutritional and functional properties.
Our focus is on how sprouting can contribute to nutrient availability, digestibility, functionality and product performance.
Precision Fermentation
We explore precision fermentation as a next-generation approach to developing functional ingredients and improving nutritional performance.
Our research focuses on how fermentation-derived ingredients could complement whole-pulse and whole-grain food systems and enable new nutrition solutions.
From proven technology to emerging science — FFDC is building the food systems of tomorrow.