We have two productions lines; wet and dry, both with extensive capacities.
Our 500+ in-house recipes and our 100+ ingredients can be combined in existing or new ways. We can either produce based on your brief, or create and develop new products in close collaboration together with you.
- Whipped cream
- Ice cream
Research & Development
Our research capabilities are among the strongest in the Nordics. We are especially skilled in creating extraordinary flavour experiences and plant-based products within functional foods. We work continuously with developing new recipes, both for current customers but also to experiment and challenge ourselves. If you are curious about how you can switch your whey protein product to a great tasting plant-based option, please let us know!
In addition to the essential competences and capabilities within R&D and manufacturing, we also have brand and marketing competences in house. This gives us the opportunity to help you target your products and brand towards the right people (customers and consumers), and also the possibility to hold consumer testing as part of the project.
Key USPs with production facilities
Low minimum order quantities combined with 500+ recipes
R&D and innovation
Unique capabilities within R&D and innovation
Brand & consumer knowledge
Deep and broad brand and consumer knowledge.
Within functional foods and sports nutrition.
We’re with you from idea to launch.
We would love to hear about your next project!
The ISO 9000 family addresses various aspects of quality management and contains some of ISO’s best known standards. The standards provide guidance and tools for companies and organizations who want to ensure that their products and services consistently meet customer’s requirements, and that quality is consistently improved.
The ISO 22000 sets out the requirements for a food safety management system and can be certified to. It maps out what an organization needs to do to demonstrate its ability to control food safety hazards in order to ensure that food is safe. It can be used by any organization regardless of its size or position in the food chain.