R & D

Research and Development

Our product development team is led by Henning Melvej. The team has become known for developing new technologies that solve functional challenges for customers in the areas of new product flavors, new product texture quality, improved process control, improved cost and sensory optimization, improved culinary appeal, and improved product stability.

The R&D team is experienced in developing new formulations

for appetizers and french fries in addition to value-added seafood, chicken, pork, and beef products.

If you need functional ingredient coating solutions,

the creative and caring team at Hydroblend can help you to reach your goal.