We treat research as a controlled path: practical production experience, laboratory observation, documented trials, external testing and intellectual-property protection, working together.
Raw-material grades, processing consistency, functionality, safety and broader value addition.
Repeatable fermentation performance and carefully protected rapid-preparation systems.
Teff, wheat, maize, oat and barley blends; breads, buns, cakes and cookies.
Rapid injera, porridge, preparation performance, packaging and shelf life.
Bars, soft bites and porridge variants with evidence-led positioning and allergen control.
Fruit, carbonated, milk-based and fermented beverage work with strong safety validation.
Kocho-based pasta with claims made only where evidence criteria are met.
Coffee-fruit (cascara) ingredients and coffee formats, subject to safety and regulatory review.
pH, microscopy, sample control, external-laboratory links, traceability and audit-ready records.
Every project starts with a consumer need and a clear product objective.
Trials are documented while sensitive know-how stays protected.
Safety, quality, preparation performance and repeatability are assessed.
The approved formula, process, specification and label version are locked.
Packaging, shelf life and claims are validated with suitable internal and external evidence.
Traceability, feedback and controlled change keep released products improving.
Haiti's internal laboratory supports product development, process observation and routine quality trending. For independent analytical evidence, we work with an accredited external laboratory, Bless Agri Food Laboratory Services PLC. It issued chemistry and nutrition results for seven coded Haiti samples in May 2026.
This combination of internal control and accredited external testing strengthens the reliability of the information we provide to customers, institutions and partners. Every reported result stays connected to its tested sample and product.
Formats under active development. These are not yet commercial products.
An acidified fruit beverage platform under variant-specific safety validation.
Banana and pineapple carbonated prototypes; one coded sample externally characterized.
A chilled beverage concept in trial phase.
Traditional-inspired fermented beverage platform.
A pasta platform focused on cooking quality and evidence-based claims.
Novel circular ingredients and coffee formats under safety and regulatory review.
Universities, laboratories, development programmes and responsible commercial partners are welcome.
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