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Lab services

Work with our food technologists, in our own labs.

Development, sensory and analytical work, run by the team that builds AKA Studio. Every result lands in Studio, linked to the recipe that made it.

Food Lab

Sensory Lab

Analytical Lab

THREE LABS, ONE TEAM

From brief to a sample you can taste

Bench development, prototypes and reformulation, from your brief to a sample you can taste.

Trained panels and consumer tests in sensory booths, with blind codes and balanced serving designs.

Texture, water activity, pH and other measurements, logged against each batch.

OUR PORTFOLIO

Start from work that is already on the shelf, then make it yours.

ON STORE SHELVES

A cream cheese developed in our labs, now sold in stores. From the first bench prototype to a product shoppers buy.

PRODUCT RANGE

A GLP-1 friendly range of protein- and fiber-forward products in smaller portions.

Dairy alternatives and plant-based proteins, including the plant-based milk that went from 7 iterations to 3.

Lower-sugar recipes that keep taste and texture, checked against each market's claim rules.

Tell us the product, the market and the limits. If we have made something close, you start from there.

HOW A LAB PROJECT RUNS

1BriefWe agree the targets, limits and markets with your team.

2BenchOur food technologists make and refine prototypes.

3Panel and labSensory and analytical tests on every round.

4ReportResults, recipes and data handed over, and kept in Studio.

Tell us the product, the market and the limits. We will plan the first round with you.