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Our Expanded Innovation Ecosystem

Combining practical food development with specialist partners and smarter innovation tools.

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TDC has expanded its offering through strategic partnerships that strengthen the way we support clients.

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Our partner ecosystem allows us to combine internal food development capability with specialist technologies and technical expertise. This means clients can access formulation support, ingredient solutions, AI-enabled NPD tools, culture solutions, fermentation support and practical application expertise through one integrated partner.

AKA Foods

AI-enabled food product development and knowledge management.

AKA Foods is a secure AI platform built for food R&D. It brings together formulation, sensory and knowledge data to help food and ingredient companies develop better products faster and with greater control over internal knowledge.

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Through TDC’s partnership with AKA Foods, clients can explore how digital tools can improve their NPD workflows, organise historical formulation knowledge, capture development data and support smarter innovation processes.

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AKA Foods supports

  • formulation management

  • product development workflows

  • sensory data capture

  • analytical measurement records

  • knowledge management

  • AI-supported R&D

  • prototype documentation

  • development traceability

  • secure client-specific environments

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Best For

Food companies wanting to digitise NPD, organise formulation knowledge and improve development workflows.

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Discover more abut AKA Foods and their offering https://aka-food.com/

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Bioprox Cultures

Bioprox Cultures strengthens our ability to support clients working with freeze-dried starter cultures, dairy-related and vegan alternatives applications.

 

These areas require specialist technical understanding, as the correct culture selection and application approach can influence product performance, consistency, quality, flavour, acidity and process behaviour.

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In food production, microbial food cultures are widely used to carry out fermentation and can contribute to preservation, taste, aroma, texture and other product qualities. Lactic acid bacteria are also closely linked with food fermentations because acidification can help inhibit spoilage organisms, while fermentation metabolites can contribute to flavour and texture.

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Through our partnership with Bioprox Cultures, TDC can offer clients a stronger support model for culture and fermentation-related projects, particularly where product consistency, technical application and process performance are important.


Discover Bioprox Cultures: the French specialist in the production of freeze-dried lactic cultures https://www.bioprox.com/en/homepage

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Bioprox Cultures partnership focus areas

  • dairy cultures

  • fermented product applications

  • culture selection support

  • fermentation performance

  • product consistency

  • quality and stability support

  • application-led technical guidance

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Best for

Clients needing culture expertise, fermentation support and technical guidance for product performance. 

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