Does Bodec purchase raw materials on behalf of clients?
No. Clients are responsible for purchasing and delivering raw materials to Bodec on time. This is important for scheduling test runs and production batches.
Clients are responsible for purchasing and delivering raw materials to Bodec on time. This is essential for planning test runs and production batches. Many materials — especially fresh or sensitive raw ingredients — have limited shelf life or specific storage requirements.
Because of this, it is important to coordinate timelines carefully in advance. Together, we plan the testing or production dates and ensure that raw materials arrive shortly before processing, in the right condition and quantity. When delivery and processing are well aligned, we can guarantee product quality, avoid delays and run your trials or production efficiently.
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Yes. Bodec works with customers from both inside and outside Europe.
Bodec remains independent. We do not develop our own branded food ingredients that compete with our customers. Our role is to support customers. The product idea, formulation, application and market direction remain with the customer. This independent position allows us to work confidentially with startups, scale-ups, SMEs and larger food companies.
Bottlenecks are identified by looking closely at the full production process, from raw material intake to final food ingredient. We analyse where time, capacity, product quality or yield is lost. This may involve reviewing process data, observing production runs, measuring critical process steps, speaking with operators and testing alternative settings or process conditions.
Yes, our consultants work on-site with our production team. Depending on the project, Bodec’s technologists and engineers can support customers on-site at their own production facility. Working on-site allows us to understand the real production environment, observe the process directly and work closely with operators, technologists and production teams. This is especially useful for process optimisation, troubleshooting, bottleneck analysis and practical implementation of improvements.
Yes, Bodec can support both the optimisation of existing food ingredient and bioprocessing routes, and the development of new production lines or process routes. For existing processes, we can review the current setup, identify bottlenecks and test improvement options. For new production routes, we can help define the required process steps, suitable technologies, equipment needs and scale-up route.
A food processing consultant can help by analysing how your current food ingredient or bioprocess performs and where improvements are possible. This may include looking at yield, processing time, separation efficiency, concentration steps, drying performance, energy use, product losses, equipment use and final product quality. Based on this analysis, improvement opportunities can be identified, tested and translated into practical actions.
Food processing consultancy means supporting companies with practical expertise to develop, improve or scale production processes for food ingredients and bioprocess-based products. This can include reviewing an existing process, identifying bottlenecks, improving downstream processing, selecting suitable technologies, designing a new production route or preparing a process for industrial scale-up.
Yes. Bodec works with customers from both inside and outside Europe. Side stream valorisation and food waste upcycling are global challenges, and many companies are looking for practical ways to scale promising product concepts from residual flows.
Yes, side stream valorisation processes can often be scaled to industrial production, but this requires careful testing, process development and a realistic view on volumes. At Bodec, customers can first test and produce smaller volumes at pilot scale. These volumes can be used to validate the process, evaluate product quality and explore the market before committing to industrial production.
The technologies used for food waste valorisation and upcycling depend on the side stream, the customer’s product concept and the desired end product. Common processing technologies include separation, filtration, centrifugation, concentration, evaporation, drying, extraction, hydrolysis and stabilisation. These technologies can help recover valuable components, improve functionality, reduce water content and create ingredients or materials that are easier to store, transport and apply.
The customer already has a first idea of which component, functionality or application could be valuable and Bodec can then help assess whether this product concept can be processed and scaled in practice.
Yes, Bodec can support customers who have already developed an idea, concept or first product from their side stream at kitchen or lab scale. We do not simply start processing any residual flow without a clear product direction. The customer usually has an initial application, ingredient concept or biomaterial idea, and Bodec helps to develop the process further towards pilot and industrial scale.
Food waste, or food processing side streams, can be converted into value-added ingredients by separating, extracting, concentrating, stabilising or drying the useful components they contain. The right approach depends on the composition of the side stream and the intended application. For example, a side stream may contain valuable proteins, fibres, oils, sugars or minerals that can be recovered and processed into functional ingredients.
Side stream valorisation in the food industry means turning residual flows, by-products or food processing side streams into valuable new products or ingredients. Many food production processes generate side streams that still contain useful components, such as proteins, fibres, starches, oils, minerals, bioactive compounds or functional ingredients. Instead of treating these streams as waste, they can often be upgraded into value-added food ingredients, feed ingredients or biomaterials.
No, not immediately. Even when a process is already fully developed, Bodec always performs a pilot test first. A process that works well at another location or on other equipment may behave differently on Bodec’s production line. Raw materials, product characteristics, viscosity, processing time, cleaning requirements and equipment settings can all influence production performance.
Yes, maintaining or improving product quality is always an important part of process optimisation. Optimisation should not only focus on speed or cost reduction. It must also protect the characteristics that matter most to the product, such as functionality, taste, texture, stability, solubility, colour, moisture level or microbiological quality.
Continuous improvement in food manufacturing means regularly reviewing and improving the production process instead of treating it as something that is fixed. Even a well-developed process can often be made more efficient, more stable or easier to operate. This starts with measuring and understanding the current performance. Based on data, observations and production experience, improvement opportunities can be identified, tested and implemented step by step.
Yes, process optimisation can often help reduce energy consumption and production costs. In food manufacturing, energy use is strongly linked to process time, heating, cooling, evaporation, drying, cleaning and equipment efficiency. By improving process conditions or redesigning certain steps, it may be possible to reduce energy use while maintaining product quality.
Bottlenecks are identified by looking closely at the full production process, from raw material intake to final product. We analyse where time, capacity, product quality or yield is lost. This may involve reviewing process data, observing production runs, measuring critical process steps, speaking with operators and testing alternative settings or process conditions.
Many food production processes can be improved without immediately investing in new equipment. Often, the first gains come from a better understanding of the current process. Bodec can help by analysing process conditions, production flow, equipment use, cleaning routines, processing times and product losses. Small changes in parameters, planning, handling or process sequence can sometimes have a significant impact on efficiency and cost price.
Food process optimisation means improving an existing production process to make it more efficient, reliable and cost-effective. Instead of developing a completely new process, we look at the current setup and identify where performance can be improved. This can include improving yield, reducing processing time, lowering energy consumption, increasing capacity, reducing waste or making product quality more consistent.
Yes, Bodec works with customers from both inside and outside Europe. Many food innovation projects are international by nature. Companies from different countries come to Bodec for process development, pilot production and scale-up support.
A process is ready for large-scale production when it is technically stable, repeatable, safe and economically realistic. At Bodec, we test and validate the key process steps before moving to larger volumes. We look at product quality, yield, processing time, equipment suitability, food safety, cleaning requirements and operational risks.
Yes, Bodec works on both food process development and bioprocess development, especially where these areas come together. Many innovative food ingredients are developed using biological or fermentation-related processes, but they still need to be processed, separated, concentrated, stabilized or dried before they can be used commercially.
Yes, Bodec can help optimize or redesign existing food production processes. This may be relevant when a process is too expensive, has capacity limitations, gives inconsistent product quality or produces too much waste. We can review the current process, identify bottlenecks and test alternative process conditions or technologies.
Scaling up a food process is done step by step. A process that works in the lab or kitchen does not automatically work at pilot or industrial scale. Larger volumes often behave differently, and factors such as heat transfer, mixing, viscosity, processing time, yield and cleaning become much more important.
Yes, Bodec supports companies in developing production processes for new food products, food ingredients and innovative raw materials. We help translate a concept, formulation or lab-scale process into a practical and scalable production process. The focus is not on making a product only once, but on developing a process that can be scaled up towards industrial production.
Process development in the food industry means designing, testing and improving the way a food product or ingredient is made. It is the step between a promising idea or lab recipe and a reliable production process. This can include selecting the right processing steps, defining process conditions, improving yield, reducing waste, ensuring food safety and making sure the product can be produced consistently at a larger scale.
Absolutely, at Bodec, you can also produce large volumes.
Yes. If we do not have specific equipment in-house, we work with our network of technology partners to rent or source the required equipment. Our partner ecosystem allows us to support a wide range of technologies.
Not immediately. We always run a pilot test first to see how your product behaves on our equipment. This step is essential to ensure process stability, efficiency and reliable production performance.
Absolutely. While many of our clients are based in Europe due to logistics and raw material handling, we also work with companies from outside Europe. Feel free to contact us with your request.
No. To remain fully independent, Bodec does not develop its own ingredients. All intellectual property and product ownership always stay with the client.
