Where they come from and what they can do.
We work across fine culinary, food innovation, functional wellness, and health — for humans and companion animals alike. Our model is co-funded exploratory pilots, bringing UFP500° ultra-fine particle technology to waste streams, byproducts, and underused ingredients that have more to give.
Every co-development project starts with a conversation. Here is how we work.
A waste stream, a byproduct, a product concept, a customer brief, or a category need. No minimum requirement. The starting point is whatever ingredient, material, or idea you want to explore.
Our team assesses the material, defines the processing parameters, and designs an exploratory pilot. You are involved throughout — this is co-development, not outsourcing.
Real processing. Real analytical data. Real formulation work. Real products where possible — and a clear view of whether the pathway leads somewhere worth pursuing together.
Co-development works because both sides bring something real. Here is what that looks like in practice.
Ultra-fine processing of natural ingredients produces measurably better outcomes across a remarkable range of applications — from color intensity and taste delivery to enzymatic activity in bakery — tested with real food developers and real people tasting the results.
UFP500°-processed colorant botanicals deliver more intense, more stable color with better matrix integration. Color that disperses rather than settles — and stays where it belongs in the finished product.
Particle size reduction at the 1–5μm scale changes how flavor compounds are released and perceived. Ingredients become more expressive, more aromatic, and more integrated into the product — not layered on top of it.
Ultra-fine grain and botanical powders change fermentation dynamics, dough rheology, crust behavior, and crumb structure in ways conventional milling cannot achieve. Not fortification — a fundamental change in how the material behaves in the matrix.
Our development experience spans a wide range of natural ingredients and co-stream materials. This is what we know how to work with.
Polyphenol-rich botanicals, adaptogenic herbs, aromatic and culinary plants. Wide range of bioactive profiles and application targets — from flavor to function.
Byproducts and side streams from food and ingredient processing — fruit pomace, vegetable fiber fractions, seed press-cakes, extraction residues. High-value potential in undervalued streams.
Ancient grains, specialty seeds, functional starches. UFP500° processing changes how these behave in dough, beverages, and functional formats in ways standard milling cannot reach.
Reishi, lion's mane, cordyceps, and other functional species. Cold-process UFP500° preserves enzymatic and bioactive integrity through the full processing cycle.
Anthocyanin-rich berries and vegetables, chlorophyll sources, carotenoid-dense botanicals. Ultra-fine processing unlocks color intensity, vibrancy, and matrix stability.
Spirulina, seaweed fractions, algal omega-3 sources, maritime botanicals. An emerging category with strong sustainability credentials and significant bioactive potential.
Ultra-fine particle processing unlocks performance that conventional processing cannot reach. Each area represents an active development direction.
Powders that genuinely dissolve, disperse, and integrate — delivering the nutrition and function on the label, not just the ingredient name. Bioactives that survive processing and reach the consumer intact.
Ultra-fine grain and botanical powders change dough rheology, crust behavior, crumb structure, and fermentation dynamics simultaneously. Not an additive approach — a fundamental change in how the material behaves in the matrix.
Natural ingredients become lighter, smoother, more aromatic, and more expressive. Color that integrates rather than settles. Flavor that opens rather than crowds. RAFFINÉ is the active proof of concept.
Capsules, nutrition bars, recovery formats, and targeted delivery systems where bioavailability is the measure that matters. Formats where the science has to be real — for humans and companion animals alike.
A selection of active and completed development work. As our internal library grows, more stories will be published here.
The founding UFP500° mark holder. A premium botanical culinary line built on UFP500° processing from the outset — proving that ultra-fine particle technology changes what natural ingredients can do in fine culinary applications. From concept to real products in the world.
raffineculinary.com →A co-development project exploring UFP500°-processed functional ingredients in a demanding real-world format — a nutrition bar designed for firefighters and occupational health. Developed with NORI and the University of Guelph. Currently in pilot phase.
Details available on enquiryThe second UFP500° mark holder. A premium functional wellness line built on a biological hierarchy of UFP500°-processed ingredients — from cellular support to systemic performance. Where RAFFINÉ proved what ultra-fine processing can do in fine culinary, PURE proved it in functional wellness.
pure.ufp500.com →A OneHealth programme running UFP500°-processed functional ingredients through companion animal formulations — in parallel with human programmes. The same processing rigour, a different patient. Active in collaboration with leading veterinary researchers and animal nutrition scientists.
Details available on enquiryAn active development direction exploring what UFP500°-processed grain and botanical powders make possible in fermented and baked products. Dough rheology, crust development, crumb structure, fermentation dynamics — and a bioactive story that conventional processing cannot tell.
Start a bakery pilot →More development stories in preparation — check back or enquire directly.
Start a conversationTell us what you are working with — a material, a concept, a brief, or just a question. We will figure out together whether there is a pilot worth starting.