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FRACTEC RESEARCH AND DEVELOPMENT INC.
- Phone:
- 519-766-9474 (+1-519-766-9474)
- City/Area:
- Ontario
- Country:
- Canada
- Email:
- [email protected]
- Webiste:
- www.fractec.com
Company Profile
FRACTEC RESEARCH AND DEVELOPMENT INC. is a company at CANADA,Address is 116 Marlborough Rd. GUELPH, Ontario N1E 3Y1
- Address: 116 Marlborough Rd. GUELPH, Ontario N1E 3Y1
- City/Area: Ontario
- Country: Canada
- Contact Person: Steve Bernet
- Product list: 541710 - Research and Development in the Physical, Engineering and Life Sciences
- Category: Fractec is a dynamic and innovative food research company specializing in the science of fats and oils. We develop and commercialize INTELLECTUAL PROPERTY for license. Our portfolio of intellectual property includes licensing opportunities for process technology to produce: - Heart-healthy margarines and food spreads - Zero-trans fat tropical oil free margarines and food spreads - Zero-trans fat tropical oil free shortenings for industrial scale baking applications - Zero-trans fat tropical
- Employees: 2
- Type: Manufacturer/Processor/Producer
- establish Year: 1996
- Profile: Fractec is a dynamic and innovative food research company specializing in the science of fats and oils. We develop and commercialize INTELLECTUAL PROPERTY for license. Our portfolio of intellectual property includes licensing opportunities for process technology to produce: - Heart-healthy margarines and food spreads - Zero-trans fat tropical oil free margarines and food spreads - Zero-trans fat tropical oil free shortenings for industrial scale baking applications - Zero-trans fat tropical oil free fats for whipped topping and icings - Specialty health food spreads - Butter-vegetable oil blends - Cold-spreadable butter products - Liquid butter products - Microencapsulated vegetable and marine oils - Premium quality infant formula oil PROFESSIONAL SERVICES Fractec is a strategic research partner to leading food companies around the world. We are the industry leader in providing practical, effective solutions to the food industry based on the science of fats and oils. Our customers in continue to emphasize two critical business issues: • Time-to-market for new products must be minimized to ensure a competitive advantage and generate revenue as soon as possible • Manufacturing cost must be reduced and quality must be improved. Our expert knowledge, experience, and effective project management are combined to address these critical business issues. We specialize in the following areas: Confectionary – chocolate systems, chocolate-cream composites Frozen systems – with particular interest in glass transitions in ice cream systems Dairy fat fractionation Ingredient substitution – particularly elimination of trans fats from food formulations Whipped toppings Peanut butter Shortenings Fat crystal network stabilized food systems Microstructure of emulsions including foams and gels
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