ZAKENPARTNERS IN ÉÉN KLIK
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6642 resultaten gevonden.
Patented industrial multi‑station press delivering superior oil extraction efficiency, developed in an advanced research environment
A patented multi station press enabling uniform pressure and significantly increased oil yield, developed within a high performance academic research ecosystem.
High fiber antioxidant gingerbread formulation developed in a high performance research environment
A patented process for producing a gingerbread-type product enriched with dietary fibre and natural antioxidants, obtained by incorporating inulin and grape seed flour into the dough formulation.
Patented high‑fiber crispbread enriched with grape skins and seeds, offering enhanced nutritional and antioxidant properties
A patented process for producing a crispbread variety enriched with grape skins and grape seeds, resulting in a high‑fiber, antioxidant‑rich product with improved nutritional value.
Patented reduced‑sugar hawthorn fruit paste produced through an innovative functional food processing method
A patented process for producing a reduced‑sugar hawthorn fruit paste using hawthorn pulp, inulin, and Renet apple juice, resulting in a nutritionally enhanced dessert-type product with improved functional properties.
Patented equipment for controlled humidification of powder products, improving flour functionality and processing efficiency
A patented equipment designed for controlled humidification of powder products, enabling precise moisture adjustment and improving the functional and technological properties of flour for subsequent processing.
Patented functional jelly with natural Aronia juice and lemon essential oil, preserving heat‑sensitive bioactive compounds through an innovative production process
A patented jelly product featuring a resistant outer shell and a semi‑solid functional filling enriched with Aronia melanocarpa juice and lemon essential oil, obtained through a process that preserves heat‑sensitive bioactive compounds.
Patented functional yogurt with reduced glycemic index, enriched with hemp proteins, oat fibre and probiotic microcapsules
A patented process for producing a functional stirred yogurt with reduced glycemic index, low fat content, and enhanced nutritional value through the incorporation of hemp proteins, oat fibre, and probiotic microcapsules.
Patented low‑fat functional ice cream produced exclusively from natural ingredients through a controlled freezing and maturation process
A patented process for producing a low‑fat functional ice cream made exclusively from natural ingredients—whey cheese, green walnut jam, walnut kernel oil, and carrot fibre—without added sugar or food additives, using a controlled freezing and maturation method that preserves nutritional and sensory qualities.
Patented high‑protein bread‑type cereal product enriched with pea flour, mustard seed flour and flaxseed flour
A patented process for producing a nutritionally enhanced bread‑type cereal product with improved protein content and quality, formulated from wheat flour, pea flour, defatted mustard seed flour, and brown flaxseed flour.
Patented low‑carbohydrate jellies with high fibre content, produced through a controlled gelation and finishing process
A patented process for producing low‑carbohydrate, high‑fibre jellies formulated from natural ingredients such as maple syrup, apple pectin, inulin, blackberry juice, and blackcurrant juice, designed for consumers seeking reduced energy intake and functional health benefits.