TASTE & FLAVOR
For an ingredient to last, it must ultimately taste good. Natural taste and flavor turn function into a real experience.
Technology
For an ingredient to last, it must ultimately taste good. Natural taste and flavor turn function into a real experience.
Highly adaptable across foods and formulas, with room to expand into beverages, nutrition, and beauty applications.
Distinctive ingredient properties and a focused composition create meaningful functional differentiation.
Efficiency across both production and nutrition, delivering higher nutrient density with fewer resources.
Ingredients should be responsible for the process as well as the outcome, reducing environmental impact and improving sustainability.
A balanced ingredient system built around a nutritional profile that meets essential requirements.
A secondary logo set used when communication calls for the logotype and symbol to appear together. Three arrangements are defined: diagonal, horizontal, and vertical. Each lockup is designed for visual stability and balance.
TAKEIN's core ingredient labels
clearly communicate each ingredient's
functionality and application direction.
The system expands by purity,
function, and product applicability.
Start Better. Taste Tomorrow.
3rd Gen Protein & Fiber Platform
INTAKE has built an integrated technology system spanning strain screening, precision fermentation, cell-wall disruption, separation and purification, ingredient design, and product application. Through this system, we commercialize high-value yeast-based protein and dietary-fiber complexes.
Core Capability
The potential of a food ingredient cannot be proven in the lab alone. INTAKE uses its owned brands and B2B supply channels to rapidly validate function, sensory quality, cost, and production feasibility.
Using Saccharomyces cerevisiae as a base, we fractionate and extract protein ingredients and dietary-fiber complexes while designing applications for high-value components such as protein, beta-glucan, mannose, and ceramide.
We connect strain selection, culture optimization, cell-wall disruption, centrifugation, concentration, and purification to build processes that can scale from lab to pilot and commercial production.
We improve amino-acid score, digestibility, off-notes, texture, and sensory quality to address the limits of existing animal- and plant-based proteins and improve food applicability.
We apply new ingredients step by step across owned brands such as PROTEEONE and SUGARLOLO, validating functionality, taste, and repeat-purchase potential with real consumers.
Technology Pipeline
We secure GRAS-based yeast strains and identify high-protein, high-yield production candidates through non-GM variants and high-throughput screening.
Using AI and biofoundry-based analysis, we optimize media composition, culture time, and yield while validating each stage of scale-up.
We refine yeast cell-wall disruption, centrifugation, concentration, and physical and chemical purification to fractionate protein and dietary-fiber complexes for their intended applications.
Through functionality evaluation, processability improvement, off-note reduction, and sensory testing, we turn ingredients into formats suitable for both B2C finished products and B2B supply.
Core Ingredients
A high-protein powder ingredient designed as an alternative to whey. It aims for a complete-protein profile based on biological value and amino-acid score while addressing lactose, allergy, and digestibility concerns.
A high-functionality biomass-derived ingredient obtained through cell-wall disruption and extraction after yeast protein fractionation. We explore its potential for gut health and immune function through useful components such as beta-glucan and mannose.
An ingredient technology that designs both functionality and sensory quality using seaweed-derived carbohydrates. We explore seaweed biomass for applications in dietary fiber, oligosaccharides, seasoning, and functional ingredients.
Tech to Market Platform
INTAKE has commercialized precision-fermentation-based yeast-cultured protein and dietary-fiber complexes, advancing ingredient development and product application in parallel.
Starting from lab-scale equipment capable of five tons per year, we are expanding step by step through a second commercialization center, CDMO collaboration, and a system designed for more than 200 tons annually.
We hold or have filed 20 patents related to alternative foods and ingredients, while advancing research and commercialization through one of Korea's largest alternative food-ingredient R&D consortia.
We validate consumer response quickly through owned B2C brands and expand demand in Korea and overseas through our B2B ingredient network.