Our research focuses on the interactions between formulations, processes, and product properties. A particularly important area of work is the development of methods for texturing plant-based foods via fermentation and extrusion. Another key area is the replacement of animal-based ingredients (e.g. egg protein and milk protein) by plant-based ingredients. The development of product-specific in-vitro methods such as bile acid binding and salt liberation allow us to improve the nutritive profiles of foods. We have many years of experience processing chocolate and analyzing all relevant materials, from the starting cocoa beans to finished pralines. In all our development work the organoleptic properties of products are a priority.