Simplify production.
Reduce unnecessary complexity in formulation, ingredient handling, preparation steps and operator-dependent processes.
How we can help
Develop new products. Improve what you make.
Our food scientists work with manufacturers from initial brief through development and towards commercial scale.
- Product Development
- Product Improvement
- Process Improvement
- Scale-Up
Develop new products
Turn an idea, customer brief or market opportunity into a product ready for commercial manufacture.
Our food scientists develop, formulate and refine products against agreed sensory, technical and manufacturing criteria before moving towards commercial production.
How development moves
A clear path from brief to commercial scale.
Brief
Understand the product, benchmark and commercial objective.
Develop
Formulate and create working prototypes.
Refine
Test, evaluate and improve against the agreed brief.
Scale
Move the approved solution towards commercial manufacture.
Additional NPD capacity
Your team doesn’t have to carry every project alone.
When a new brief arrives, your NPD pipeline is already full or a project needs additional food science expertise, Knoxx Innovations can work alongside your team to help move it forward.
Your team brings the customer and product knowledge. We add development capacity, formulation expertise and project momentum.
Extend existing capability
Add capability without rebuilding what already works.
Manufacturers may already have blending, cooking, filling, packing or meal-production capability. Knoxx Innovations supports selected projects with specialist formulation, ready-to-use components or technical systems that integrate into the operation you already run.
The manufacturer's core production remains central. We add the capability the project needs.
Improve what you make
Make an existing product or process simpler,
more consistent and commercially stronger.
We study the formulation, finished product and manufacturing process together to identify where food science can create practical improvement, including reformulation where an ingredient or process change is the better answer.
Improve product and process performance.
Improve consistency, standardisation, yield or finished-product performance while protecting eating quality.
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Improve manufacturing economics.
Reduce manufacturing cost, improve utilisation and free up constrained production capacity through formulation and process improvement.
Build greater formulation and supply resilience.
Reformulate when ingredients become expensive, difficult to source or commercially unsuitable while maintaining agreed product performance.
What success looks like
Better for the food. Better for the factory.
A successful solution must work for the finished food and for commercial manufacturing.
The food
- Taste
- Texture
- Appearance
- Consistency
- Application performance
The factory
- Cost
- Yield
- Throughput
- Process simplicity
- Capacity
- Repeatability
Explore what we develop.
From pre-cooked retort foods and coatings to seasoning and culinary systems, the solution is developed around the application.
What would you like to create or improve?
Start with an idea, a customer brief or something in your existing product or process that you want to make better.
Already have a defined brief? Use our brief form. Sensitive recipes or formulations should only be shared after the appropriate confidentiality step.