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RESEARCH & DEVELOPMENT

Power of Fermentation

"Cultured" Products

Food Science 101

Plant Based Foods

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Come see us at RFA!

Feb 23

Written By Elissa Coyer

Elissa Coyer

Food Trends and Consumer Marketing

Third Wave Bio collaborated with University of Minnesota researchers on published work

Put Freshness First.
Experience the power of proVONTAGE, an advanced natural ingredient designed to ensure the safety and quality of complex fresh foods. Perfect for ready-to-eat meals, side dishes, and other refrigerated foods, proVONTAGE offers a r

We're grateful for the opportunity to serve businesses like yours with quality ingredients and exceptional service. As we reflect on what we're thankful for, we know that innovation, collaboration, and trust are at the heart of everything we do.

Wis

Trade show life @chicago_ift suppliers day. Stop by booth 821 #naturalpreservatives #cleanlabelfoodingredient

We are excited to welcome Rachel to the Third Wave team!

Rachel is a microbiologist specializing in metabolomics, with expertise in instrumentation and data analysis. She most recently was a postdoctoral researcher at the University of Massachusett

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